The Best Bowl of Oatmeal You'll Ever Taste

Well, this may not be the absolute best oatmeal of your life, but it’s pretty darn good, and it’s my favorite.  It is, admittedly, a few more calories than my usual bowl-of-twigs breakfast cereal, but on a chilly, rainy morning, it really hits the spot.

I prefer rolled oats to steel-cut.  I don’t know why; maybe it’s a texture thing.  What I really love is a variety I used to buy at Whole Foods called Roasted Ranch Oats.  They’re cut a little thicker, and they have a nutty, toasty flavor.  Sadly, I can’t find them any more, so now I’m using some toasted flakes that are fine.

You could vary the dried fruit and the nuts, but I never do, because this is what I love.  You should use what you love.  Also, know that to make more, just multiply the quantities accordingly, and use a larger saucepan.

Fruit and Nuts Oatmeal
Serves 1
Approximately 330 calories per serving

1 cup skim milk
1/2 cup rolled oats (regular/old-fashioned, not quick-cooking/instant)
pinch of salt
a tablespoon or so of dried tart cherries
a tablespoon or so of chopped pecans
1 packet of Splenda

Put the milk, oats, dried cherries, and salt in a saucepan and bring to a boil (you could microwave this, but you have to use a really big bowl, to keep it from boiling over, and I hate eating out of a bowl that big.  So I just do it on the stove).  When it boils, turn the heat down and simmer, covered, for about 5 minutes (or whatever the oat carton says).  Keep a really close eye on the pot while it’s heating up; milk boils over all of a sudden, and makes a huge mess.  No one needs that first thing in the morning.

While the oatmeal is simmering, toast the pecans until they’re just beginning to color.

When the oatmeal is done, scrape it into a bowl, loosen it up with a splash more milk, and add a Splenda if you like it sweetened.  Sprinkle the pecans on top.