The best way to eat oatmeal for breakfast, Friday kudos, wine for your weekend

I’m a breakfast lover! Big breakfasts, brunches, cold cereal, it doesn’t really matter to me. I NEED to have some breakfast in the morning to get my day going. My husband is the opposite. Give him two cups of coffee, and maybe a piece of fruit around 10:30, and he’ll be set until lunchtime. I have a piece of fruit around 10:30 too. I call it a mid-morning snack!

Related imageI go through breakfast patterns. For a while in college I had a crunchy Nature Valley Oats and Honey granola bar pack and a yogurt from the dining hall EVERY. SINGLE. MORNING. Then, when I moved into my own apartment and was responsible for my own groceries, I had Honey Nut Cheerios topped with a banana EVERY. SINGLE MORNING. I go through periods where I want granola…and then periods where I can’t figure out why I feel like garbage come 11AM and realize it’s something in the granola so choose a different breakfast to fixate on for a while. This summer, I got hooked on gluten-free toaster waffles. Then I went through a few weeks of peanut butter toast EVERY. SINGLE. MORNING. And now that the weather is cold, and the mornings are dark, and all I want is a little toasty coziness in my pre-work routine, I’ve switched to oatmeal.

I get it. Oatmeal? Isn’t it just warm, mushy, tasteless goop? Well…yes…which also makes it an awesome vessel for holding the flavors of other things you may mix in or top your oats with. Oatmeal is an incredibly filling breakfast chocked full of soluble fiber, vitamins, and antioxidants; plus, oatmeal can help lower blood sugar and keep your cholesterol in check.

So with all the amazing health benefits of oatmeal, it seems only natural that we could make it just a little bit less healthy in the name of making it a lot more delicious and still be coming out ahead! The idea for my current oatmeal obsession, admittedly, is not entirely my own as it was actually a recommended “alteration” on the side of my oatmeal container. We use ‘Bakery on Main’ instant oatmeal in our house because it’s certified gluten-free, a must for the mister, and comes in amazing flavors that don’t taste super artificial or like you just dumped a bunch of sugar into the bowl (even though we’re about to dump a bunch of sugar into the bowl!) So kudos to Bakery on Main for recommending this variation on their classic oatmeal which elevated it from a good breakfast to a great breakfast!

oatmealHere it is, the easiest trick in the world to up your oatmeal game. Make oatmeal as directed on the packaging. Melt 1/2 tablespoon salted butter (this is the secret sauce! DO NOT do this with margarine or unsalted butter) and drizzle over the top of warm oatmeal. Sprinkle 1 tablespoon cinnamon sugar into melted butter. Eat when cinnamon sugar has absorbed butter and oatmeal has cooled slightly.

At first, it might seem like adding straight fat and sugar to your otherwise healthy bowl of oatmeal defeats the purpose of the oatmeal in the first place. But remember that oatmeal has seemingly no natural fat or sugar in it to start (that is unless you buy a flavored, sugary, oatmeal which I would not recommend) so adding a little something something as a topper isn’t really a health deal breaker. In fact, a little fat is good for you in the morning, and may even help you digest that caffeine in your coffee! Don’t get heavy-handed with the sugar, and you’re well on your way to a breakfast that’s not only good for you, but will have you stuck on repeat morning after morning because it’s just that good!

Friday kudos…

Mother nature, because despite the fact that it is beyond ridiculously cold right now, we did eek out a snow day this week, which is like the Christmas morning of teaching in the Midwest!

Kimberly B ( I’ve been blessed with amazing hair stylists in Rochester whom I can’t recommend enough. Kimberly worked this week’s wonder on my tired, dried out winter hair. 🙂 If you’re local and ready for a fresh style, you should give her a look!

Wine for your weekend

Starling Castle®: RieslingSometimes I want a new and exciting bottle of wine, and sometimes I want an old favorite that I know will not disappoint. This week, it’s the latter, and thus I give you Starling Castle Riesling. Light and refreshing with notes of citrus and peach and just a hint of acidity, Starling Castle dances on the palate with just a touch of “spritz” that I wouldn’t quite call sparkling. Slightly sweet, this Riesling is juicy and aromatic and a real crowd pleaser especially when paired with sharp cheeses, peppery arugula salads, and salami. Widely distributed and at a very friendly price point, I picked up my last bottle on holiday special for just $6! Starling Castle is a safe bet to keep on hand for just about any occasion, so stock up now and be ready for your next dinner party or a casual night in.


Published by Kate

A former Wisconsinite, Kate now resides in southeast Minnesota with her husband where she teaches high school English and theater. She recently completed her master's degree in learning design and technology, and continues to study and advocate for arts integration in the classroom. A recipient of the RISE America grant for high school theater, Kate is working to innovate and expand theater opportunities for the students at PIHS. An avid distance runner, concert pianist, and want-to-be wine aficionado, Kate's blog "ink." is a passion project, embodying all the best parts of life: friends, food, wine, thoughtful conversation, style, and sass!

2 thoughts on “The best way to eat oatmeal for breakfast, Friday kudos, wine for your weekend

  1. I go on “food patterns” all the time. LOL. Most recently, it’s the roasted vegetable Ritz, sharp cheddar cheese, and green grapes as a snack (very helpful for sugar cravings). I love oatmeal so much this time of year though. So warm and filling. I will have to give this recipe a go. Thanks for sharing Kate.

    Liked by 1 person

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