{"id":2223,"date":"2016-02-02T07:00:05","date_gmt":"2016-02-02T07:00:05","guid":{"rendered":"http:\/\/betondinner.com\/?p=2223"},"modified":"2016-11-04T00:04:39","modified_gmt":"2016-11-04T00:04:39","slug":"perfect-bowl-oatmeal-giveaway","status":"publish","type":"post","link":"https:\/\/betondinner.com\/perfect-bowl-oatmeal-giveaway\/","title":{"rendered":"The Perfect Bowl of Oatmeal {GIVEAWAY!}"},"content":{"rendered":"

When I was in high school, I got the chance to visit Australia. Our group stayed at a camp for part of the time, with a hearty camp\u00a0breakfast in the\u00a0morning (Vegemite on toast, anyone?). They made the most wonderful, creamy\u00a0oatmeal, and I ate multiple bowls of it every day. The texture was just so perfect – definitely a far cry from the instant oatmeal packets I made for myself at home! I assumed that the secret was, you know, actually cooking the rolled oats\u00a0on the stove, but when I tried it, mine always turned out more…gluey<\/em> than creamy.<\/p>\n

Over the years, I’ve occasionally returned to my quest to recreate the perfect bowl of oatmeal. When I discovered steel cut oats, I thought that might\u00a0be the difference. They have a unique, chewy texture that I love (and I’m especially fond of their make-ahead qualities –\u00a0here’s how you do it!<\/a>). But as good as they are, they weren’t exactly what I was looking for.<\/p>\n

One day I googled something ridiculous, along the lines of “how do you make oatmeal in Australia”. I came upon this article<\/a> (which of course the food nerd within me loved) and discovered SCOTTISH OATMEAL. Okay, so you know how instant\/quick-cooking\/1-minute oats are the chopped-up version of rolled oats? Scottish oats are the chopped up\/ground version of steel cut oats! They cook much faster and have…yes<\/em>…a really wonderful creamy texture.<\/p>\n

I couldn’t find them at a local grocery store, and so I turned to my good friend Amazon and got me some from there. And at last – I had recreated the bowl of oatmeal from my memory: thick, creamy, not chewy or mushy – perfection. They take about 10 minutes to cook and are worth every.single.one. I recommend whisking them into the boiling water to prevent lumps – since I started doing that the texture has been amazing every time.<\/p>\n

\"scottish<\/a><\/p>\n

You can order some yourself from Amazon here –\u00a0Bob’s Red Mill Scottish Oatmeal<\/a>\"\"\u00a0(be aware that it’s a pack of 4) – OR you can enter here to win a package! There are a few ways to earn an entry – start by commenting on this post, telling me your favorite way to top a bowl of oatmeal. You can earn a few bonus entries, too, with the links below! I’ll announce the winner next Tuesday, February 9. Good luck!!
\na Rafflecopter giveaway<\/a>
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