And, did you know it “sticks to your ribs?“
That’s what my mom always said when serving us huge bowls of oatmeal as she often did.
I like oatmeal. It is healthy, inexpensive with a comforting, chewy texture. There is evidence eating oatmeal can reduce cholesterol and it is high in fiber.
There are many preferences for topping your oatmeal.
A little butter, some brown sugar, cream and berries is my favorite way to eat oatmeal. Other sweeteners such as honey or sugar as well as sugar substitutes are popular. Stir in jam, raisins or nuts for variety. For a nice autumn flavor, I chop apples into small pieces and toss them into the pot when adding the oats. They cook and become soft. A sprinkle of cinnamon adds a lovely taste of fall.
My husband always has buttered toast with his. Since his childhood, he and his brother would have buttered toast with their huge bowls of oatmeal.
I’m sure you have a favorite way to eat your oatmeal. Or do you call it porridge?
Making oatmeal requires little time or effort. Before your coffee is finished brewing, you can have a wholesome breakfast ready too.
The oats simmer for just five minutes when using the quick-cooking oatmeal Cook until the water is absorbed and the oats are tender.
1 cup of water or milk ( use milk to increase the protein and calcium)
Dash of salt (optional)
1/2 cup of quick cooking oatmeal, or old fashioned oatmeal
Add oats and cook for about five minutes, stirring occasionally.
For creamier oats, combine water (or milk), salt and oats in saucepan and then heat water to boiling. Cook over medium heat for five minutes, stirring occasionally.
Spoon into bowl, top with a pat of butter, brown sugar and drizzle a little cream. Add fresh/frozen fruit, if desired.
For double serving, increase water to 1 3/4 cups and oats to 1 cup.