This oatmeal is a staple at our Yankee Homestead. I like to make a big batch and refrigerate the leftovers for reheating all week long. The recipe below lasts our family of four for about a week, give or take a day or two.
It travels well, is easy to reheat and really sticks to the ribs. Our entire family loves it, which scores major points with me. I wish I could eat eggs for breakfast, but since I can’t, I’m thankful to have this oatmeal recipe.
Note: I started with Sally Fallon’s recipe, tweaking it along the way with Kelly’s recipe, and adding in extra goodies that appeal to my family. This is a very flexible recipe, so have fun experimenting with various add-in’s and extra ingredients.