The very, very best oatmeal | The Fauxmartha

At best, I tolerate warm oatmeal in the winter (although baked oatmeal is a different story). No matter how I make it, it turns into a thick gummy paste better suited as an adhesive agent than an edible meal. It absorbs brown sugar faster than the leading paper towel. And its curb appeal is far from slam-on-your-breaks. I hate the last bite or every bite for that matter. It’s only out of obligation to my heart and hips that I eat it. Read more