![]() So, first and foremost, you have to know your oats. Oatmeal is never hard to make, but how you cook it will depend on what kind of oats you buy. On cold mornings, they make me excited to get out of bed, and I hope they do the same for you. Topped onto a hot bowl of oatmeal, each makes a hearty, warming, and nutritious breakfast. The other is a combination of blueberries, orange zest, yogurt, coconut, and chia seeds, with a pinch of cardamom and a drizzle of honey. One is a mix of tart cherries and apples, with a sprinkle of chopped almonds for crunch. Lately, I’ve been hooked on two topping combinations, and you’ll find them in the recipe below. But as I started experimenting with other types of oats, I discovered that, cooked the right way, oatmeal becomes a rich, creamy porridge that’s a fantastic canvas for seasonal toppings. See, in the past, I always had plain instant oats, which I thought were bland and mushy. But this fall, after I tried Amy Chaplin’s whole oat porridge recipe, I started to come around to it. If you’ve been reading the blog for a while, you know that oatmeal has never been my thing.
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