I didn’t grow up eating oatmeal for breakfast but, over the years, I’ve periodically given it a try in the interest of healthy eating.
My pantry door can barely close and, often, when I open it, things fall out. (Not that that’s a new occurrence.) Still, I DO try to clear things out periodically. So, when I ran across a mostly full jar of bulgur wheat, from making kibbeh, and a couple of jars of quick cooking rolled oats, I decided to do some net surfing and find a dish that would use them both.
And that’s when I ran across this recipe for what was called the “Best Oatmeal Ever”.
I don’t know whether I’d go that far in praise of the result, but it’s pretty good and it’s relatively fast and easy to make. I tried a half recipe and will refrigerate the second portion to see how it reheats. Cornmeal is also an ingredient in the recipe. Next time, I must remember to pour it in S-L-O-W-L-Y to avoid lumps. The oatmeal is already ‘lumpy’ from the rolled oats, but there’s no reason to be sloppy in your cooking technique.
Brown sugar and maple syrup, raisins and fresh strawberries were my add-ins and toppings before serving.