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.