Stirabout; how do you like your oats?

In case any of us needed a definition; Wikipedia defines Oatmeal as ground oat groats, or a porridge made from oats (also called oatmeal cereal or stirabout, in Ireland). Oatmeal can also be ground oat, steel-cut oats, crushed oats, or rolled oats.

Stirabout? I love it. I think I may have to adopt it.

While this dish is possibly the most common, dare I say mundane, breakfast around, in our house we have a few simple twists that can make your run of the mill bowl of oatmeal much tastier.  I'll list some of our techniques and I implore you to get a little wild with your oats, you may just concoct something that's a keeper.

1. Shhhhh.
   My father's secret is to boil the water before you pour the oats in.  Now, this sounds like it wouldn't make much difference at all, right? Even I have to admit that the results are quite pleasing to the palette. Although this distinction may not be detected by everyone, waiting to add the oats until after the water boils results in less goo in your bowl and a delicate texture as the individual rolled oats have been allowed to retain some of their structure.
2. Fruit.
   I ain't just talkin' raisins here. We regularly hit up our pantry for a variety of dried fruits to add to our oats. This may include (dried) apricots, dates, figs, cherries, craisins, or whatever else you have on hand. If you are lacking in the dried fruit department feel free to use fresh or frozen. We often use fresh apples cubed or frozen blueberries for example. 
3. Nuts.
   My husband likes to add nuts to our oatmeal which serves to add some additional protein to the meal. You could stick with chopped pecans or walnuts; but he typically will just toss in a handful of unsalted mixed nuts that we always have on hand.
4. Seasonings.
   Choose the combination you like but you ought to use some as this really boosts the flavor. Vanilla Extract, Almond Extract, Cinnamon, Nutmeg, Allspice, Honey, Brown sugar
5. Milk. 
   Now we've come to the issue of milk and here again we have several options.  Growing up, I ate oatmeal cooked in water till relatively thick and then I would thin it (and cool it) down to my liking by adding a solid pour of milk into my bowl.  Last year, while on a camping trip with some visiting friends from the Netherlands, one balked at my suggestion of making oatmeal with water. She quite literally said yuck. And when I asked her how she did it she said to use milk--as if I were so clueless. So there you have it. Add milk in your bowl, boil the oats in milk, use only water, or any other 'milk' that you prefer. 

There are likely countless other variations for making oatmeal; please feel free to share your suggestions in the comments.  Regardless of your methods if you incorporate some of these tips you are sure to take your oats from hum to yum!

Just recently I came across this blog "Kath Eats Real Food" check it out here if you want to see an awesome collection of Oatmeal ideas!