It’s been a long while since my last encounter with oatmeal in the morning, but as chance would have it, I had a meet-up with the Quaker Oats guy in the cereal aisle last weekend and we decided to go home together.
It may have something to do with the change in seasons and the dark days of winter approaching, that cause my thoughts to turn to oatmeal. I don’t know, but whatever the reason, I find a steaming bowl of hot mush to be a very satisfying and nutritious way to start a November morning. It’s really quite easy to make, but being pressed for time as I often am, I decided to do some pre-organizing to speed up the process in the morning. I assembled five pre-measured bags of ingredients, one for each day of the week, so that all I’ll have to do when I stumble out to the kitchen at 5:30 a.m. is add a cup of hot water to the mixture and voila, I’ll have my oatmeal in no time at all.
I like to use nut pieces, not only for added flavor, but for the trace nutrients and extra calories they provide. I use unsalted, dry roasted varieties such as pecans, filberts, almonds and cashews.
And with that, my work is done. Just seal the bags and they are ready to go in the morning. Now all I have to do in the morning is put a cup of water on to boil and breakfast will be ready in a jiffy.