Since my childhood, I've always had oatmeal for breakfast, made with old fashioned Quaker Oats. Recently, with induction, I've been able to recreate that dish for one, by adding a cup of oats to 2 cups of boiling water/2% milk mix, turning the energy setting to a strong simmer, stirring until nearly all the water is absorbed: about 10 minutes. I serve with brown sugar and 2% milk--sometimes add raisins. This is similar to what I've been served in restaurants.
Andy, who now lives in Ireland, has posted a fascinating article:
He has further suggested both alternative supplies of oats, and alternative ways of preparing oatmeal that are quite different from our usual ways. Here's the link to one of his comments in cookware:
If you're looking for new ways of thinking about Oatmeal, Andy has more than a few.
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