Oatmeal always looked better tasting in the movies than it did at my breakfast table. I mean, oatmeal looked like it would stick to your ribs and stay with you clear till lunch. But when I fixed oatmeal myself it was too creamy. Sort of like it was pureed. Whimpy.
And then I tried McCann's Imported Quick Cooking Irish Oatmeal. The recipe is the essence of simple. And the taste is just like I always imagined oatmeal should taste. Chewy. With texture. Sticks to the ribs. Great.
To fix it I use a third a cup of oatmeal to two-thirds skim milk per serving. Measure out 1/3 cup of McCann's in a Pyrex measuring cup and pour it into the pot. Measure out 2/3 cup of skim milk in the same measuring cup and add that to the pot. Cook for three to five minutes on medium to low heat while stirring with a wooden spoon. Yes, it has to be wooden. The right utensils help set the mood. This is a basic, primitive food. Just right for breakfast. You will know it's done when it thickens up enough to be hard to stir.
However, I do cheat in one way. I recommend you cook this stuff in a stick-proof pot. Otherwise, expect to spend some elbow grease cleaning the pot.
If you have tired of whimpy oatmeal, if you long for a kinder, simpler breakfast food, if you want to get back to your roots, try McCann's Imported Quick Cooking Irish Oatmeal. You won't regret it.
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