Sep 03, 2015
NOT Restaurant Oatmeal… how to cook oatmeal that rocks.
The last time I ordered oatmeal at a restaurant was the very last time I will ever order oatmeal at a restaurant again. Have you had this stuff? I had forgotten how really bad it is. It’s sloppy, gooey, watery, mushy and tasteless. I honestly don’t know what the cooks are thinking back there… maybe they think that if someone wants oatmeal for breakfast they want tasteless slop. Maybe they don’t understand that this is an actual meal as opposed to eggs and bacon. Who could possibly eat this and get any pleasure from it whatsoever? I think the restaurant cooks should have to eat it. Maybe then they would change their recipes. Honestly, going out for breakfast, oatmeal is really about the only thing I can order unless we drive about 30 miles to a place that has vegan options.
It’s really a bummer, too, because it gives oats a bad rap. Oats are a great way to start the day and the way I cook them they are al dente, chewy, fluffy and flavorful. Top with a splash of your favorite plant-based milk (I love my oatmeal with homemade cashew milk). Add some fresh fruit, nuts, seeds, a sprinkle of cinnamon… whatever your taste buds enjoy.
You may think I’m crazy posting a recipe for oatmeal but, trust me, there really is a technique to cooking a hearty bowl of delicious oats. Let me tell you my secrets…
First of all you must start with good, thick-cut oats. Not regular rolled oats, not “Old-Fashioned” rolled oats and, heavens no, not instant or quick-cooking oats. Bob’s Red Mill has great, extra thick rolled oats, certified gluten-free, that I buy at VitaCost. Have you shopped there yet? They have seriously competitive prices and very low or free shipping. I purchase a lot of things there. Anyway, I digress. So get yourself some thick or extra-thick rolled oats. You can sometimes find them in the bulk bins at health food stores, too.