I know, just when you thought oatmeal had already been done every way possible, someone went and reinvented the wheel. But just wait until you try this method of steaming them! What?! I didn’t even know that was a viable option of oat cookery until I stumbled upon not one, but TWO posts that claimed it produced “the very best” oatmeal.
I tried the method a few months back and thought it was whatever but then fall hit, a warm breakfast obsession took hold, I gave it another try and now, I’M HOOKED. I’m not ready to completely give up on creamy oatmeal, but this much chewier and completely NON-gloopy version has its place and time. That time and place is this weekend, when you have time to sip a mug of hot coffee while lovingly toasting your oats in butter. DO IT, DO IT.
After steaming your oats, top with maple syrup, chopped fresh fruit and a dollop of yogurt. A few weeks back, I used Brown Turkey Figs and vanilla Siggi’s and it was pure transitioning-into-autumn-with-a-warm-breakfast perfection, but I’m thinking pomegranate seeds and pistachios or blueberries and granola would be equally lovely.