Oatmeal, the Non-Instant Almost Instant Version

I grew up eating instant oatmeal--I mentioned in an earlier post that my mother was never much of a biscuit maker. Truth be told, she wasn't much of a breakfast person. We ate lots of toast, cold cereal, pop-tarts, "canned biscuits" and instant oatmeal growing up. My husband has always loved oatmeal, but with him it has to be "real" oatmeal, not instant.

From time to time on weekends we have oatmeal and toast--since our son doesn't eat oatmeal and never has, it's a just-the-two-of us breakfast, usually cooked by hubs, made the regular, old-fashioned way on top of the stove.

Somehow, somewhere I found that I like regular, non-instant oatmeal with raisins--they have to be cooked in the oatmeal, not just added afterwards, but I seldom had it like that because hubs doesn't like raisins in his oatmeal. It seems like too much trouble to dirty up a pot and make oatmeal with raisins for just one person...

until.....

I read about cooking it in the microwave.

Hello....there are microwave directions right on the box! Why have I never thought about this?

Maybe because it smacked of instant?

I don't know the answer to that question, but since I realized I could do this, I've had oatmeal-for-one (with raisins!) for breakfasts, lunches, even late-night snacks. It's so simple, I can't believe I haven't been doing this for years.



This is what you need:

• 1/2 c Oatmeal
• 1 c water or milk or both
• Butter, raisins, white or brown sugar or honey or whatever you want to add

Measure 1/2 cup of oatmeal into an oversized (important!) bowl, add 1 c of water or milk or any combination of the two--I usually do a half cup of each.

Microwave for two minutes. Add 1-2 tablespoons of raisins, and microwave another minute. For this last minute, especially, WATCH CLOSELY, and pause the microwave if it foams up. Once it subsides, resume cooking. Use a potholder or dishcloth to remove from the microwave, it will be hot.

Add your butter or cream, and whatever sweetener you choose. I like brown sugar with a sprinkle of cinnamon some days, other days just plain old white sugar. Of course you could add Splenda or another sweetener if you choose.

And now--I'll think I'll make myself some oatmeal for supper. With raisins.

Until next time, good cooking, and good eating!