OATMEAL FOR FALL At our house, we often have breakfast for dinner at my house, and oatmeal makes an appearance on a regular basis. I don’t use quick oats very often. I usually opt for old-fashioned rolled or whole oats. They take a tad bit longer to make, but the texture is worth it. | ANGELINA LaRUE PHOTO
I’ve heard a lot of talk about “savory” oatmeal. But I like a little sweet with my oats. (It’s like most other grains, so why not? We eat sweetened rice when we make rice pudding, but most commonly dine on savory rice dishes. And with the health benefits we gain from eating oats, it should, perhaps, be considered.)
I have seen oats used as a binder in meatloaf in place of crackers or breadcrumbs. A…
