Oatmeal: How Do You Make Yours?

[Slowburn]

This is all new to me I have never come across any one eating savory outsmeal by its self. I understand asan ingredient of haggis but by the bowl full that's a revolutionary way I have not!

[ForresterModern]

Quaker Quick Oats with milk instead of water, sweetened with brown sugar, some added sliced almonds, and (here is where the southerner in me comes out) crumbled up crunchy fried bacon pieces (real breakfast bacon, no Bak'nBits), with a big side glass of milk, and maybe some toast with cherry butter if it is around.

[Lallans]

This is all new to me I have never come across any one eating savory outsmeal by its self. I understand asan ingredient of haggis but by the bowl full that's a revolutionary way I have not!

Please, next you'll tell us you've never eaten cream o'wheat either?

Quaker Quick Oats with milk instead of water, sweetened with brown sugar, some added sliced almonds, and (here is where the southerner in me comes out) crumbled up crunchy fried bacon pieces (real breakfast bacon, no Bak'nBits), with a big side glass of milk, and maybe some toast with cherry butter if it is around.

When young and extremely foolish I used to inflict Quaker Instant Oats on myself, a series of experiences I still remember with particular horror. QUICK oats aren't as bad but personally I find them a little like minit rice, more suitable for a survival ration than for serious eating pleasure. But to each his own.... [EDIT; upon reflection I think with regular vs quick cooking oatmeal it's a texture thing, and no doubt with a little old tyme hippie prejudice against processed food mixed in.]

Any Canadians out there still eat Red River Cereal? Now that is good stuff.

[Slowburn]

Cream of wheat was what Iate as child all winter long.

[Drac]

Please, next you'll tell us you've never eaten cream o'wheat either?

That is standard issue in the US Navy. Every morning it was a choice of spackle cleverly labeled as oatmeal or farina (cream o'wheat) with lumps solid enough to be used for naval gun fire.

Acquired a taste for the lumps. Can't eat cream o'wheat without them.

Jim

[mull]

I have not had oatmeal in forever, but you inspired me to have it this morning as the first snow is blowing across the chicagoland area. I made it with water and milk, bown surgar, a little salt and craisins. It was better rembered it, very nutty and filling.
Joe

[Piper]

I like McCann's steel cut oats. I cook them overnight. Boil the water, toss in the oats, let it come back to a boil and stir once or twice. Then I cover the pot, turn off the heat and go to bed (or work, depending on my schedule). In the morning all I have to do is reheat, either on the stove top or in the microwave. I'll usually top it with raw sugar, sometimes some raisins and rarely some milk or cream. I tend to be a bit cautious as to when I have oatmeal. For me at least, it's sometimes brutally effective.

[artificer]

That is standard issue in the US Navy. Every morning it was a choice of spackle cleverly labeled as oatmeal or farina (cream o'wheat) with lumps solid enough to be used for naval gun fire.

Acquired a taste for the lumps. Can't eat cream o'wheat without them.

Jim

As a kid I LOVED lumpy 'Apple Cinnamon' cream o'wheat! My mother would always try to make it smooth, but I insisted on lumps

[Bugbear]

All right, I'll throw a twist into the discussion.

I often eat handfuls of raw, dry oatmeal as a snack. It's something I learned from my grandmother. If I had un cut or unrolled oat grain, I would probably chew on that. I've eaten other grains that way, like wheat.

Other than my grandmother growing up on a farm, I have no idea where that came from. Guess I'm a horsey.

[Lallans]

All right, I'll throw a twist into the discussion.

I often eat handfuls of raw, dry oatmeal as a snack. It's something I learned from my grandmother. If I had un cut or unrolled oat grain, I would probably chew on that. I've eaten other grains that way, like wheat.

Other than my grandmother growing up on a farm, I have no idea where that came from. Guess I'm a horsey.

Hmmm- I've never heard of such a thing before, except for the Appalachian practice of eating "rock hominy", or in regular English, parched corn, and in British English, dried maize, as a travel food. Experts will explain that corn/maize isn't digestible uncooked (or made into grits, don't ask how that's done), but rock hominy has stood me well when I actually got around to preparing it (ie, with a hammer) and carrying it with me. But... perhaps the corn is cooked in the parching? As to the digestibility of raw oatmeal, you must stand as a tribute to that.