Oatmeal. Apparently it is all the rage. I first noticed the advertisements for, "Slow-Cooked, Steel-Cut Oatmeal" several months ago while standing in line at a Jamba Juice. Then, so as not to miss out on the latest health-nut obsession, Starbucks introduced their version of cooked, oaty perfection. Still, between Jamba Juice and Starbucks you are handling a boutique crowd - one that is generally thinking beyond the quick fast-food fix.
Whoa! Then I saw the advertisements for oatmeal at McDonald's!
Yep, even the MacDaddy of fast food is trying to cash in on the health conscious craze sweeping through the breakfast options.
The reason I find all this particularly amusing is not because I doubt the validity of oatmeal's claims to be a delicious, hearty, and nutritious breakfast item. I chuckle because my own family began eating slow-cooked, steel-cut oatmeal long before it was trendy. We started utilizing this robust, steaming bowl of goodness as a means to stretch our dollar while providing nutrition far beyond the typical breakfast cereal. And since so many of my children suffer from allergies particularly noted for breakfast preparation (read: eggs and dairy), oatmeal seemed the ideal solution. Only Mary, and her severe allergy to oats, is left out of our morning ritual.
We like ours with sukanat and cold-pressed flax seed oil.