Growing up, my mom would often make me and my sisters oatmeal for breakfast.  At some point, the oatmeal went from the Quaker Oats bag to the instant packet envelopes – which then became a staple breakfast in university residence.  In the last couple years, I wanted to eat oatmeal the way my mom made it when I was little.  Unfortunately, I was clueless (and didn’t even think to read the back of the oats bag)…

      Adi: “Mom, how do you make oatmeal not from an envelope?”

      Mom: “You mean, from a big bag of oats?”

      Adi: “Yeah, the way you made it when we were little.”

      Mom: “Easy – a third, a third, a third.”

She said it as if I should have known this from birth.

      Mom: “Oh, and a plop of peanut butter.”

Explanation was still required.  I was still caught up on her use of fractions to think any further about what goes in the perfect bowl of oatmeal.

      Adi: “What do you mean ‘a third, a third, a third’? A third of what?”

      Mom: “A third of oats, a third of milk, a third of water.  And a plop of peanut butter.  And a splash of vanilla.”

So the ingredient list got a little bit longer but it ended at that.  A third of a cup of quick cooking oats and a third of a cup of milk, plus a third of a cup of water, all thrown into a microwavable bowl.  Now, mom would put the peanut butter in the bowl and then microwave it, along with the vanilla, but the peanut butter is best when added at the end.  After tweaking mom’s A Third, A Third, A Third recipe, and looking at countless other food and fitness blogs for oatmeal inspiration (namely Kath), I have an oatmeal base I like:

A Third, A Third, A Third Oatmeal

1/3 c. Quick cooking oats

1/3 c. Almond milk (or soy, or skim)

1/3 c. Water

Pinch of salt

½ a banana, sliced super thin

1 tsp. Vanilla extract

Throw all those ingredients into a bowl and microwave for 2 minutes on high (watch carefully so it doesn’t boil over!).  After two minutes, give it a good stir and mash those banana chunks up even more.  Cook for another minute on high. 

 And then the fun starts…

The beauty of oatmeal, I think, is the endless variety of flavours.  Not to mention, the staying power of oatmeal for breakfast is awesome – tons of energy in one bowl that can fuel a great workout or last through a long morning.  But honestly, it’s the taste that makes me an oatmeal lover.  Here are some of my favourite oatmeal toppings:

·         A tablespoon of natural nut butter (almond, peanut, cashew…) – this is a requirement in EVERY bowl, not only because it tastes great, but because it adds a bit of protein and healthy fat

·         Trail mix

·         Slivered almonds

·         Wheatberries

·         Unsweetened coconut

·         Diced or grated apple

·         Cinnamon (another must in every bowl) or nutmeg, ground cloves, pumpkin pie spice, etc.

·         Pureed pumpkin

·         Berries (throwing blueberries or fresh cranberries into the bowl before it’s microwaved is always tasty)

·         Honey

·         Pure maple syrup

·         Sunflower seeds

·         Granola

·         Unsweetened applesauce

·         Pomegranate seeds

·         Sliced banana

·         Yogurt

·         Pecans

·         Walnuts

·         Raisins

·         Dried cranberries

·         Chopped dates

 

Throw whatever you want on top of your oatmeal and you’re guaranteed to love it!  Enjoy!

 

*Oatmeal also tastes great when it’s cooked on the stove – actually, it tastes a lot better, but not everyone has the time to do stovetop oats.  If you do though, just heat up your 2/3c. of liquid with a pinch of salt until it’s boiling.  Then, add your 1/3c. of oats and sliced banana and turn the heat down to a simmer.  Give it a few good stirs as it cooks and put a splash of vanilla in towards the end.  It will take about 5 or 6 minutes, depending on your stove and the pot you’re using.