My turn: Try different oatmeal variations

By Argen Duncan: PNT senior writer

I like oatmeal, and I probably have a bunch of you putting me on your “weird” list because of it. But I think the trick to making it edible is what you put in it.

Oatmeal has a lot going for it:

• It’s cheap.

• It’s warm.

• It’s soft.

• It’s healthy — high fiber, low fat, low sugar, low calorie.

• It cooks in the microwave in a few minutes with only a bowl and spoon to wash. (Keep an eye on it so it doesn’t cook over.)

I make oatmeal with skim milk for calcium, fruit for sweetness and spices for added flavor.

After experimentation — an adult version of playing with your food — I’ve found some good, healthy oatmeal additives. I estimate amounts and recommend cooking sliced or chopped fruit with the oatmeal.


• Banana, cinnamon and a dash of nutmeg.

• Chopped apple with cinnamon.

• No-sugar-added preserves.

• Pumpkin butter, (cooked-down pumpkin with spice).

• Banana, caramel-flavored peanut butter and cinnamon.

• Mixed chopped fruit.

• Banana, 1-2 teaspoons ground ginger and a little cinnamon.

• Banana, almond extract and maybe cinnamon.

• Be creative.