New York Times Article on oatmeal

The New York Times > Dining & Wine > Eating Well: Oatmeal to Please the Palate and the Label-Obsessed

Oatmeal. My favorite cereal by far, but I am no where near as obsessed as Marian Burros of the NY Times.

The nutty aroma of the simmering oats makes the kitchen seem even toastier on a chilly morning. I confess I eat it year round because it keeps my hunger pangs at bay for quite a long time, and it may reduce cholesterol levels

Despite the oat craze about 15 years ago (remember oat bran doughnuts?) the proportion of Americans who eat oatmeal for breakfast has not changed in 20 years, said Harry Balzar of the NPD Group, a consumer marketing research company in Port Washington, N.Y. But it remains a substantial number: one in five Americans eat oatmeal.

What has changed is the form in which they eat it. Instead of cooking the old-fashioned steel-cut or more common rolled oatmeal, many Americans prefer instant mixes, which involve microwaving or stirring with boiling water. They don't know what they're missing.

The article goes on to discuss oatmeal. The various kinds, what it tastes like, how it is labeled, and even how to serve it. However, the article does not suggest one other way to make it: My way: I use Quick Oats (either Shurfine or Quaker, whichever is cheaper at the time) and add it to a bowl of hot water. I then add wheat germ (talk about nutty taste!), flaxseed, some ground up nuts (walnuts, pecans, sunflower seeds, almonds, and peanuts), fruit (raisins, kiwi, strawberries, or blueberries), and brown sugar.

Very fast, very good for you, and very very good tasting!!!