My Kinda Oatmeal

When I was young we would spend the summers in Pakistan with my grandparents. My grandmother – well intentioned soul – would make us eat ‘porridge’. My memories of it may be skewed by the fact that I was a kid and by definition not open to anything new, but I remember it being a soupy gluey somewhat sweet mess. By the way, attempting to pour the oatmeal down the drain is not a good idea especially in a house full of people. Getting caught is far from pleasant.

The memory of that porridge/oatmeal stuck  with me for a long time and even while I was in college at good ol’ Washington and Lee I did not touch the stuff. Now years later, being the responsible role model of a mom that I am (laughing as I type this), I have gotten over that and try to eat oatmeal on a somewhat regular basis.

This variation of it though is by far my favorite for obvious reasons. For one, who doesn’t like to have cake for breakfast? For another it is just so good and in a happy coincidence good for you as well. Lastly – and this is a big deal for me – all I need to make it is one bowl, one measuring cup and a spatula.

These days it is not in heavy rotation here, but when it is I dial back the butter by a tablespoon and cut the brown sugar down to 1/3 of a cup. The original recipe is from Joy the Baker and can be found here. I have made only one real change. Since Zara usually eats this and I often make it in mini muffin tins I find that using quick oats along with rolled oats helps it stay together. I also don’t mix anything into it – the original recipe calls for dried cranberries – but instead top it with whatever is handy. Oh and cinnamon and I are friends, but not best friends so I usually put closer to half a teaspoon. Feel free to put a whole teaspoon 🙂

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