The Kitchen &The Garden Patch

I used to make my oatmeal with water. It was always okay, but I would end up adding maple syrup or sugar to sweeten it up. Even then, it was just mediocre.

Last month, I went home for my grandfather’s (step-grandfather, but he was a big part of the family) funeral. The first thing I did was go to my aunt’s house to see my grandma. I ended up making them both breakfast. She had asked for oatmeal and I found that she makes her oatmeal with milk. I hadn’t used milk for a few years, and it was strange to cook with it.

One thing I did notice was how creamy the oatmeal was, and that it smelled so sweet. It completely inspired me. The next time I made oatmeal, I tried using almond milk. It was the best oatmeal I’ve ever had. And I’ve been eating it that way ever since. (Sometimes when I’m being conservative, I’ll use a half almond milk - half water combination, and it’s still pretty tasty.)

When you make it at home, make sure the heat is low. (On high heat, it is very easy for the almond milk to boil over, and it becomes sour as well.)

So here’s my favorite breakfast: oatmeal with fresh squeezed OJ. Yum!