20 January 2010
An unctuous, warm, stick to your ribs breakfast cereal, made from an easy recipe that can be thrown together in a matter of minutes and eaten with a vartiety of spices, fruits, nuts or just brown sugar.
With all this going for it, why did I avoid oatmeal like the plague when I was little… I mean to the point that you couldn’t force the spoon down my throat! I think it came down to the texture, which with years and maturity…. I have come to like.
A few TIPS for making oatmeal :
- add the salt at the end for a creamy texture
- the finer the oats the faster they cook
- heat your bowls
- serve with warm milk
- Scottish superstition – stir clockwise with your right hand to avoid evil