Comments on: Playing with Oatmeal

By: chrisandcamri

chrisandcamri — Thu, 18 Dec 2008 14:24:22 +0000

Glad the PB Oatmeal is a hit. We usually spread it out on a plate for Wilbur. Once it cools a bit, he makes little oatmeal balls out of it. He eats most of them, some get thrown.

By: Ken Norr

Ken Norr — Thu, 18 Dec 2008 14:17:47 +0000

Oh peanut butter oatmeal… where have you been? You have singlehandedly saved all the plain oatmeal in my house from getting pulverized to make a bath additive. The peanut-butter-loving children will rejoice this weekend!!

By: Eddie Lakin

Eddie Lakin — Sat, 13 Dec 2008 07:22:43 +0000

I buy vanilla beans at Costco and keep’em in the fridge, so when I make oatmeal, I split a half a vanilla bean, scrape the pods into the milk while it’s heating and dump in the bean for good measure–you can always fish it out later. It’s a wonderful addition to the oatmeal.

At a restaurant I worked at, we also used to brulee oatmeal. Put it into a bowl, top with sugar–the turbinado sugar works best, and then hit it with a torch just like you would creme brulee. You need a bit thicker of a coating of sugar to make sure the oatmeal doesn’t burn.

By: Paul Smith

Paul Smith — Mon, 08 Dec 2008 05:39:16 +0000

Mmm, the wife and I love steel cut oatmeal on a Sunday morning, and we’ve tried all of the above ingredients (sans p.b., but we’ll definitely try it now!). Lots of soluble fiber, rich, nutty flavor, sticks to your ribs: what’s not to like?

One thing we like is if we are using bananas, cut one up and put it in at the *start* of the cooking process: this seems to break down the starches of the fruit and provides a subtle sweetness throughout the meal.

Another idea is a dash of cinnamon, cardamom, and other spices. Michelle’s fond of star anise. Judicious use, though, just a touch.

Hmm, what else: oh, lightly toasting pecans or walnuts in a pan over low heat before chopping coarsely and adding at the end of cooking.

Oatmeal is great! It’s not just for Wilford Brimley anymore.