I like oatmeal.

I have spent my entire life believing I vehemently disliked oatmeal.  And honestly, I never understood my disdain for oatmeal, because I love oats.  I think Cheerios are the perfect food.  I love oat-based desserts.  I even put oatmeal in my smoothies.

One day as I explained this conundrum to a colleague, she suggested that perhaps I would prefer my oatmeal savory.  I had never considered that, and while I was pondering, she asked if I like grits with salt or sugar.  Salt.  Absolutely salt.  I love grits with salt.  I think grits with sugar are an abomination.  But I digress.

Last night, I made myself a savory oatmeal dish for dinner, and I loved it.  What do you know?  I like savory oatmeal.  Then to test the waters, however, I made myself a bowl of oatmeal this morning, prepared with a little brown sugar and a generous amount of fresh blueberries (I do love the perks of summer).  And you know what?  I liked that, too.  Apparently I like my oatmeal both savory and sweet.  I realized what I don’t like is instant oatmeal or even the, what seems to me, heavily processed rolled oats popular on the market.  I apparently prefer the taste and texture of these Bobs Red Mill Gluten Free Old Fashioned Rolled Oats.