It's no secret that my fondest food memories come from my grandmother's kitchen.  It was there, that I learned the most basic skills.  I strive to recreate these moments with my own granddaughter, Chloe.  In her, I see the same eagerness that I know I had in the kitchen.  I have to wonder if my grandmother was trying to recreate her's as well?

My grandmother's oatmeal was thick and creamy.  She didn't believe in shortcuts, so of course she didn't use the quick cook oats.  But the old fashioned oats are still a quick cook at about five minutes.

It was all about the secret ingredient . . . evaporated milk.  The irony in this is Grandma had a cow.  She milked the cow.  We drank raw milk, even made our own butter.  Trips to the grocery store were few and canned ingredients fewer . . . but she used a little can of evaporated milk to dress the oatmeal.  The thick, sweet milk elevates a bowl of simple oatmeal to something spectacular.  Dark brown sugar, some black walnuts from the tree outside and a sliced banana complete this wholesome bowl of comfort.

Oatmeal is so affordable, easy to customize to your personal flavor favorites and reheats well.  Make a big pot on Sunday afternoon and portion it out for quick and easy morning breakfasts through out the week.