Gramma's Oatmeal

Many times I have tried to explain the difference between my Gramma's way of making oatmeal and what the world usually makes as oatmeal. For me, they couldn't be further apart!

Last week when I was with my Father in law he asked me to make them some "Coaches Oats". He explained to me how I would take one bite and be hooked because the texture of Coaches Oats was amazing. I have to agree, compared to most people's cooked oatmeal the Coaches Oats had a much better texture, a good bite, and a great oatmeal taste, however they still couldn't beat what I grew up on.

Gramma's way of cooking the regular Quaker Oats makes a great -firm but tender- (al dente) oatmeal that has absolutely no "oatmeal goo", which, sadly, the Coaches Oats still had a bit of.

I wish I could teach you her method on line, but it is a matter of feel rather than anything else. The feel of the amount of raw oats opposed to the water you cook them in, how and when to stir to avoid the goo, how long to let it cook. In three to five minutes you'll be amazed at the difference in taste, texture, and how much people want to eat it!

When the kids were little I would add chopped nuts, craisins, raisins, cinnamon, and we'd call it "Puppy Chow". Now my Grand-kids love to eat "Puppy Chow" when they are here for breakfast. Thor likes it with brown sugar and "oatmeal cookie" spices. For me, I could eat this as in the photo, as "Puppy Chow", or with a bit of white sugar and cold milk. Amazing taste and texture no matter how you choose "dress" it. Oh, and a piece of burnt toast for me! (Not sure why I love burnt toast with my oatmeal, but it's great!) One bowl and you can go well into lunch full of energy! Don't forget how good oatmeal is for your cholesterol!

So, if you are ever in the Mojave Desert on a cold rainy day, craving a steamy hot delicious bowl of oatmeal, with a tiny puddle of real butter and a spoonful or so of golden brown sugar, call me; I'll teach you how to make it the way Gramma did. You'll never cook it any other way!