badseed1980 | Thing Two: Goatmeal

No, nothing to do with goats, really. Just oatmeal. My parents would often call it "goatmeal" when I was a kid, though I'd stopped doing so years ago. Then I started dating a guy who did the same thing, and this time, it seems the goofy nickname has stuck. I'd be lying if I said that the idea of "goatmeal" as "goat cooked with oatmeal" hasn't crossed my mind as something I might want to try, but today, I'm just going to talk about oatmeal as I usually do it.

I've tried each of the major kinds of oatmeal: instant, old-fashioned, and steel-cut. Instant is a little too boring, without enough texture. Steel-cut is something I'd like to try using in savory "ris-OAT-to" applications, but it's just a little too dense and chewy for my breakfast desires. Old-fashioned oats, the ones that are rolled fairly thick, are the Baby Bear's porridge of, well, porridge: just right. While

pierceheart was deployed to Afghanistan, I ate this stuff pretty much every single weekday morning, and never really got sick of it. Here's how I do it.

For one serving, measure half a cup of old-fashioned oats into a bowl that's bigger than you think you need. I tend to use those mug-style bowls that are meant for either soup or titanic cappuccinos. Add a small pinch of salt, and a couple spoons full of your favorite sweetener. I use stevia. If you want to use a liquid sweetener, leave it out for now--you'll add it later. Then, add fruit. Dried fruit and fresh apples can go in before cooking. Fresh berries or peaches or other soft fresh fruits, I'd put in after cooking, unless you just want them mushed in. And that's fine. If you want mushed-in fruit, I won't judge you. Me, I like the contrast between fruit and oatmeal. For dried fruits, I'll often use dried cranberries, dried apples, the enormous raisins you can get at Trader Joe's, or dried cherries. For fresh, I'll use apples or strawberries or whatever else is in season.

Next, add your spices. For me, this usually includes cinnamon as a base, with cloves, nutmeg, cardamom, and dried orange zest in some combination, sometimes leaving one or two of those out. Ginger is also good, as is allspice, though I use them less often. Oh, and if you want chocolatey oatmeal (something I don't often have, but do like), add some good dark unsweetened cocoa powder at this point. If you have tried Valhrona cocoa powder, it will be difficult to want anything else again. Want some nuts? Sure, go ahead and throw them in.

Now, time for liquid. I just use water. You can use milk if you like. I don't find it changes the taste or texture substantially for me, but if you need the extra nutrients, go ahead. You want a cup of liquid. It's at this point that you also want to add in your liquid sweeteners if you're choosing to use those (maple syrup, honey, agave nectar, etc.). Oh, and if you'd like some peanut butter in there--it's good with bananas, oh yes--stir it in now. I will sometimes add in a little vanilla extract (for the love of Pete, use the real stuff, not "imitation vanilla") if I'm using strawberries, because the combination is really tasty.

Then it's microwave time. Oh, you can do this on the stovetop if you like, but I hate to dirty a pot for no reason. It might take some finagling to figure out what power and how much time you need with your microwave. You don't want it on high, though. That's almost certain. Boiling-over oatmeal is a big damn mess.

Bing! Your oatmeal is done. Give it a good stir. If you're adding in fresh fruit post-cooking, well, now is when you add it. Because it's cooked. You can go ahead and eat it now, or you can do what I do. Now, it's possible I'm crazy. My boyfriend certainly thinks so. But...it's so good. Ready?

Plain.
Greek.
Yogurt.

Yep. I put about half a cup on top of my oatmeal. It's thick and rich and creamy, and it sits on top of your oatmeal, blanketing that hot, sweet, spiced, fruit-studded stuff with a layer of cool, creamy, tart, tangy deliciousness. Yum. This pairing, I think, is what keeps me from getting tired of oatmeal. The contrast keeps things interesting, while still being amazingly comforting. Plus, it doesn't hurt that it provides a nice hit of protein to help fill me up. Oatmeal is humble. It looks humble. By itself, it tastes pretty damn humble. But give it a little love, and a little help, and you can elevate it to something downright delicious.