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Most of the time I like it cooked thoroughly so it's soft but thick and lumpy ...... with butter, 18% cream and sugar gently stirred into it in swirls.
Sometimes I'll make it thin and creamy enough to drink it out of a cup without it needing to be spooned or chewed. I came up with that trick once when I'd had some oral surgery done and was restricted to liquid diet for awhile. I liked it so much that I still cook it that way sometimes as a "comfort" drink.
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I have never in my life eaten oatmeal (as in the cereal).
(I love oatmeal cookies though. Does that count?)
If I want to have my first bowl of oatmeal -- and after reading this thread, I do! -- what should it be?
If I can make a suggestion for your very first time - if you've never eaten oatmeal porridge before and don't know yet how to cook it to a consistency that might most appeal to you, and don't know yet if you will actually like porridge - you might want to first try ordering it for breakfast in a hotel restaurant to see if you even like it. Hotel restaurants always make better quality and consistency of oatmeal porridge compared to the oatmeal you'd get served in a regular restaurant or cafe.
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If I can make a suggestion for your very first time - if you've never eaten oatmeal porridge before and don't know yet how to cook it to a consistency that might most appeal to you, and don't know yet if you will actually like porridge - you might want to first try ordering it for breakfast in a hotel restaurant to see if you even like it. Hotel restaurants always make better quality and consistency of oatmeal porridge compared to the oatmeal you'd get served in a regular restaurant or cafe.
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I second Zoisite's comment about hotel oatmeal. Oatmeal in restaurants is a hit or miss.
I found a restaurant that consistently makes excellent grits..the right texture and right consistency. I just might try their oatmeal cause if they can cook grits right they might also know how to cook oatmeal right.
I grind it fresh, just before cooking, from wholegrain oats, in my Corona hand grinder. I like it to be thick in texture. I add a handful of raisins before cooking and I've recently developed another addition. I put an ounce of raw almonds in the grinder, setting it a bit tighter than I do for the oats. This adds some good flavor and nutrition. I serve it with a lot of plain, nonfat yogurt mixed in, instead of milk. That also improves the flavor.
For several years, I added dried cranberries instead of raisins. But then I found that they can be a blood-thinner by inhibiting the production of platelets for the blood. That's not something I want to happen. Those who take blood-thinner medications may not want to eat anything that has that same effect, as it might cause too much of it. Herbs in the mint family, such as sage, oregano, basil, thyme and others, also inhibit platelet formation.
There is another good reason for adding a dairy product to the oatmeal, besides just improving the flavor or texture. The milk protein has an abundance of the amino acid lysine, which offsets the lower level of that in the oats, giving a better protein balance. Unfortunately, almonds are also a bit low in lysine, but have good omega 3 fats.
Last edited by Steve McDonald; 12-14-2019 at 09:19 PM..
More soupy, blueberries, peanut butter, maple syrup, cinnamon, and almond milk, although I've used cow's milk, too. But almond milk goes good in oatmeal.
Oatmeal with raisins,lots of raisins, cream and a splash of maple syrup.
mmmmmmm, that sounds good!
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