Raise your hand if you've ever had an unpleasant experience with oatmeal. Yeah, we thought so. Even the staunchest oatmeal advocates have encountered gloopy, bland, oddly textured oatmeal that looks like an alien life form. The culprits can be hotel breakfasts, school cafeterias, or even your great-aunt Edna's Sunday brunch. Unpleasant oatmeal can strike anywhere, anytime — but never again in your own kitchen.
Let's give oatmeal its due, shall we? This nutritious staple is chock-full of complex carbohydrates, fiber, and deliciousness. In short — you should be eating more of it. And not just for breakfast (though there's nothing wrong with that...): Oats in ice cream! Oats in risotto! Oats on pizza! That last one was a joke. But it does give us some ideas.
Celebrate oatmeal in all its nutty, chewy, whole-grain glory. Because oatmeal deserves the best, and so do you.
More from Food52...
THE WEEK'S AUDIOPHILE PODCASTS: LISTEN SMARTER
- Watch out, China — America is working on dogfighting drones
- How liberals are unwittingly paving the way for the legalization of adult incest
- How the Simpsons/Family Guy crossover revealed the worst of both shows
- How to be the most productive person in your office — and still get home by 5:30 p.m.
- Why the Chinese military is only a paper dragon
- The troubling persistence of eugenicist thought in modern America
- 43 TV shows to watch in 2014
- Why America won't have enough money to battle ISIS
- Libertarianism's terrible, horrible, no good, very bad idea
- 11 facts yü should know about the umlaut
Subscribe to the Week