oatmeal: it’s a staple for a reason

oatmeal

Not just because it’s awesome in muffins and cookies, but oatmeal can also be used in an old-timey, no-nonsense breakfast treat.

If you know me and my eating habits/quirks, then you might be surprised by my love of oatmeal. Granted, I love MY oatmeal and am too afraid to order it out. (Although one day I was penned into a Starbucks lunch and the only vegan thing they had to offer was the oatmeal and I got through it—they gave me little packets of dried fruit, nuts, and brown sugar to mix in according to my desires.)

I think oatmeal got a pass by always being there. I was raised with it. Growing up I ate those little instant oatmeal packets (apples and cinnamon, maple and brown sugar—you know the ones), and when I first joined the workforce, I ate those grown-up instant oatmeal packets that were made for women only. I don’t know if they’re vegan, but even if they are, I would no longer eat those packets.

Today I employ a pot, a little less water than suggested (for a firmer oat), Bob’s Red Mill organic thick rolled oats, and some special flavorings. I add to my water just a smidge of the following: salt, molasses, cinnamon, and cocoa powder. Then, when it’s done—not done to death—I add some more smidges of stuff: brown sugar and Earth Balance. The result is a full-bodied, complex bowl of loveliness.

I’ll leave you with a shot of just the type of morning I love to start with said oatmeal. Thanks, Portland.

morning portland

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