I tend to be very opinionated about things most people consider inconsequential. Oatmeal is one of them. After many disillusioning attempts at following package directions and different recipes from the internet, I finally realized I like to make my oatmeal with WAY more water than is usually called for. I also like to put the oats and water in at the same time for a creamier texture, and they must soak for a bit before the flame is turned on. Finally, I don’t really enjoy oatmeal when it’s piping hot. The texture and flavor are so much more satisfying when it’s served warm.
Since discovering my surprisingly strong oatmeal preferences a few years ago, I’ve developed my own oatmeal making method, and haven’t looked back. I’ll also share it with anyone who will listen, because…you know…passion about inconsequential matters is hard to shake! Recently, however, I discovered something new: the wonders of adding frothed milk to oatmeal. This happened because of something else I’m overly passionate about, of course: the proper ratio of frothed milk to espresso. While I enjoy a cappuccino now and again, I can’t stand it when too much milk waters down the boldness of the coffee. One day, I accidentally frothed more than I needed, and not wanting it to go to waste, I decided to pour it into my oatmeal. The results were quite incredible.
It sounds simple, but the interplay of textures – the creaminess of the oatmeal and the fluffiness of the milk – took my oatmeal to a whole new level. The addition of frothed milk may even turn some oatmeal agnostics into oatmeal believers. The stickiness that some find off-putting is mellowed by the frothy texture and it also serves to make your bowl of oatmeal much more visually appealing! My favorite way to enjoy it is with a sprinkle of jaggery – an unrefined sugar common in Indian cuisines that has incredible molasses-y notes – a few raisins and maybe some toasted hazelnuts for good measure. What a breakfast!
