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| Cannot go wrong with this product. |
Brown sugar, raisins, some butter, blueberries and milk later, we enjoyed this treat on a rainy morning. For years, decades really, our family have purchased and consumed 2% fat milk, thinking that this was good for our waistlines. Oatmeal with 2% milk was normal for us.
Then in Ireland, I discovered that we were missing out of great oatmeal. It happened when I was served a steaming bowl of oatmeal swimming in cream. Cream! Real thick smooth heaven resting on cooked oatmeal. This is how oatmeal was meant to be, drenched in cream.
We still have 2% milk, but next time we go to shop, cream is on the list.
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I guess I'd better stick to the Quakers since we don't drink cow milk of any kind. And no surprise cream makes it better.
ReplyDeleteAlmond milk would be a great substitute. Try it, try it, you will see!
DeleteIrish oatmeal is the real deal; Quaker instant is garbage. You might at well eat gasoline. I taught Laura to make mashed potatoes with cream. And butter. Bit of cream cheese if there's some in the packet. Life is too short to eat crud.
ReplyDeleteOh, amen and amen! Instant oatmeal has the consistency of wallpaper past and tastes like chemical additives. Cream cheese is excellent; it helps any warming up process.
DeleteSince my type 1 diabetes makes me want my breakfast right away, I eat regular, not instant, Quaker oatmeal. I just cook it in the microwave, add fiber one, lots of almonds or walnuts, blueberries, and whole milk. I'm tempted now to buy some cream. I know that would make it so much better. But unfortunately steel cut or anything on the stove, I just can't manage before I eat breakfast. I know it must be just so wonderful though.
ReplyDeleteOld-fashioned oatmeal is also wonderful. No question there! All the good stuff listed makes it even better.
DeleteThe instant stuff is quick, but seduced by convenience we ignore taste. Something I am trying hard to stop doing. Real food tastes soooooo much better.
ReplyDeleteReading ingredients scares the daylights out of me. Even bottled water (Glacier Smart Water) lists ingredients. Real food is so much easier to follow.
DeleteWe make the cook for three minutes/let stand for three minutes variety...no milk sugar or fruit...just plain.
ReplyDeleteWe eat the 5 min. variety. No cream yet, but brown sugar is a must.
DeleteWhen the word "instant" is involved, it usually is never as good.
ReplyDeleteCoffee vs. Instant Coffee. Instant is a key word there.
DeleteSounds good. I haven't had oatmeal (alas, the instant kind) in ages.
ReplyDeleteIF we EVER have cold temperatures here in S. Calif., make some for a treat.
DeleteThat sounds really good. I think almost anything is better with cream.
ReplyDeleteYou got it.
DeleteI bet cream would give it a nice rich flavor. I've been eating a lot of oatmeal lately and throwing everything but the kitchen sink in it.
ReplyDeleteAnd a dab of butter might be good with it too.
DeleteGrowing up in Ireland 'porridge' - great big bowls of it was what we ate every winter morning for breakfast. My dad would set it up each night in the double boiler, mixing the water and the oatmeal, then after soaking all night it would cook quickly in the morning. We weren't decadent enough to have cream on it but we did have whole milk that was delivered every morning by the milkman, waking the neighbourhood with his wagon and the rattle of all those glass bottles. If you didn't shake the bottle you could get the cream that had risen to the top! I still eat oatmeal regularly but now I go for the decadence. "Tsk, tsk," says my mother from her perch up there!
ReplyDeleteDelivered milk! We had that in Ireland, and that was the only way. A layer of cream on top. Mmmm.
DeleteMy friend Hazel cooked porridge like your Da. She put it at the back of her "AGA". those were great cookstoves, and the porridge was heavenly.
We call oatmeal porridge, like the Scots do, and I make mine with rolled oats, if I can get it I add rolled barley as well. I soak the oats the night before in just enough water to cover them, then add milk in the morning and cook them, the oats have been softened by the soaking so it doesn't take as long to cook. Sometimes I add chopped dried fruits to the soaking oatmeal, most often dates and dried apricots, sometimes dried cranberries (craisins).
ReplyDeleteOh, your porridge must be amazing. In "Darby O'Gill and the Little People" movie, the actress called it "stir about". Does that sound familiar?
DeleteOh, yes! I am an instant gratification breakfast eater (and also clean up) but I have had Irish oatmeal with cream sort of (Half & Half), and it was marvelous. We do deserve to treat ourselves. Life is short!
ReplyDeleteLife IS too short to eat wallpaper paste oatmeal.
DeleteDear Susan, in my family we always used the word "oatmeal" to describe the uncooked cereal. Then, after Mom cooked and served it, we called it "porridge." I still do that and I'm sure many people think of a fairy tale when I use the word!
ReplyDeleteI, too, enjoy both old-fashioned oatmeal by Quaker and the steel-cut by McCain. I have both in one of my cabinets. Since I was very small, I've eaten oatmeal almost every other day--even in the summer. I find it so satisfying. And it connects me in memory with my Mom. But we never ate it with cream. I'm going to try that after my next jaunt out to the grocery store. Peace.
Let me know how it goes!
DeleteI haven't had cream on oatmeal, but I'd be willing to try it, definitely. :)
ReplyDeleteTake a chance. You won't regret it.
DeleteNot tried it, but it does sound good, especially with cream ...
ReplyDeleteAll the best Jan
It won't fit in the Low Carb category, but it will fit in the luxury food dept.
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