For Dad, Oatmeal

Of the 166 Things that I possess, one of them is a stainless steel pot in which I cook oatmeal, and although I sit here, writing to you as a proficient maker of oatmeal, I too had a beginning.

It all began with my father who, when my mother was unavailable to prepare food for my sister and I, would do his best to produce edible things for us. Of the many things that he set before us, I distinctly remember a bowl of oatmeal he had made. Somehow, he had managed to burn the milk and under cook the oats. Go figure. And as I was cutting through the burnt matter, he slowly put down his fork and knife, removed his glasses, and told me, “Son, I would love to see you become a doctor, a nuclear physicist, or a college professor. But, if I had one wish for you, I would wish for you to, some day, be able to make great oatmeal, hone your writing skills and start a blog, and then show the world what you have learned.”

This one is for you, Dad.

For Dad, Oatmeal


  • Thick, rolled oats
  • Milk (I use soy milk, being lactose intolerant)
  • Salt
  • 1/8 tsp. cinnamon
  • Brown sugar/honey
  • 1 medium-sized banana
  • optional: ground flax seed, crushed walnut, yogurt, peanut butter


  • 1 pot
  • Rubber spatula/wooden spoon
  • 1/3 C measuring cup
  • Liquid measuring cup


  • Add 1/3 C of oats, 3/4 C of milk, and a dash of salt to pot
  • Set stove temperature to just below medium heat
  • Cook oats, stirring occasionally (to prevent milk from burning), until milk begins to thicken to desired consistency (roughly 10 min.)
  • Add cinammon
  • Remove from heat and add in cut up banana, brown sugar/honey to taste, and 1/2 T ground flax (opt.)
  • Enjoy!

4 thoughts on “For Dad, Oatmeal

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