Weekends are great for so many reasons. And probably like you, I spend all week looking forward to them, counting down the days till they get here. So much so in fact, that it often seems I forget all of the good things that can happen during the work week. For me, having breakfast "out" defines many-a-happy-weekend. And I often wonder why? I mean, what's so hard about frying up a couple of eggs, making scratch pancakes, a little sizzling pork fat....it isn't rocket science we are talking about, right? Why is going out for breakfast so alluring? I'm pretty sure the home version of a weekend breakfast will often trump what I can order out in most local establishments. Yet still, I want to go out for breakfast. My major complaint often revolves around the menu. Not much innovative or interesting happening 'round these parts. Seems that a lot of people have pretty simple breakfast tastes, and I think it's time for that to change.
For me, I think my love of breakfast out is because I have been to some REALLY good breakfast spots, and I clearly recall each of those finds. They always seem to be when I am on vacation somewhere.....a diner in Taos, NM with awesome Huevos Rancheros, a crunchy organic bistro in Bar Harbor, Maine with weird but amazing omelets, out-of-this-world red bean and rice, biscuits and jam at Lucille's in Ft. Collins, CO, european style breakfast buffets in Germany with quark and great cheeses, a southern breakfast platter with grits at Mothers in New Orleans. Well, I guess even Pamela's hotcakes wrapped around fresh strawberries here in Pittsburgh can qualify. You know, I'm reliving each yummy thing by just typing this. Hold on, I gotta jump on a travel website and check some airfares!!
I'm back.....You know what I always want to order when I get to those funky far-flung breakfast spots that I so love? Oatmeal. Yep, Oatmeal. That even sounds weird to me, seeing as I don't love oatmeal. But, funky breakfast spots have a way of making it sound good, and, well, tempting. So, to fulfill my need for funky breakfast spots, and tempt myself to stay home on Saturday morning, I've been working on my oatmeal. I figure, what can it hurt? It's kinda good for you, its comfort food, and not one place in a 15 mile radius of my house has a bowl of interesting oatmeal on it's menu. I'm starting an oatmeal revolution!
Here are the secrets I have uncovered. Number one. Use good oatmeal. No, not instant oats. Steel cut are best, if you like lots of texture. I'm a fan of a mixed grain that I've found at a local bulk food store, which has six different grains including oats and barley. Number two. Cook with milk, not water. I never considered this step before, but what a difference it makes. Immediately when it starts cooking on the stovetop, I smell cookies, which certainly is not all bad. Third. Throw in dried cherries when it is cooking. Cherries, not raisins. I'm in love with a 3 cherry mix that I found. When they plump up in the milk, you'd almost think they were fresh picked. Fourth. Add in vanilla and a bit of brown sugar while cooking. (getting hungry now). Fifth. Top it off with fresh toasted pecans and a drizzle of maple syrup. Oh, sliced bananas go great here to at this point too. Whew. What a bowl of oatmeal. 
If you saw this on the menu at your favorite local diner when you sat down for Saturday morning breakfast, would it attract you? Would you eschew bacon and eggs and order it? I'm telling you, an oatmeal revolution is in my grasp.
Saturday Morning Oatmeal
(serves 2-3)
1 cup quality oatmeal
2 cups low fat milk
pinch salt
sprinkle of cinnamon
3 T brown sugar
nice size handful of dried cherries
1 tsp vanilla
nice size handful of raw pecans, toasted and lightly salted
sliced banana (if desired)
drizzle of maple syrup
1. Add milk to saucepan. Stir in oats, brown sugar, salt, cinnamon and cherries. Heat on medium high till mixture comes to boil, stirring often. Turn down to med/low to keep at simmer. Cook for approx. 5 minutes, until oats are tender and milk is mostly thickened. Don't try to rush it, milk will scorch. Its better to take it off the heat a bit early, than leave it on too long. If oatmeal seems to dry, you can add more milk.
2. Stir in vanilla.
3. While oats are cooking, heat non-stick skillet sprayed lightly with oil. Place in raw pecans. Heat over medium high, just until fragrant and slightly toasted. Sprinkle lightly with salt and remove from pan.
4. Spoon oats into bowl. Top with pecans, sliced banana's if desired, and a drizzle of maple syrup.
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