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Best Oatmeal Ever Ever notice how in the United States the consistency of most oatmeal falls somewhere between wall plaster and grout? The things we do to those poor oats. There oughta be a law! As a result, we often resort to the culinary equivalent of wallpapering, covering up the abomination with butter and brown sugar. This is a shame, because oatmeal just needs a little love to deliver a heartwarming, nutritious meal. The best oatmeal recipe is akin to a two-part harmony, pairing solid prep with inspiring spices to yield a joyous anytime song. Part of the trick is to soak the oats overnight, so plan ahead. Top this with fruit compote or nuts, and you’ll never again wonder why oatmeal isn’t used as an industrial adhesive. SERVES 2

1 cup rolled or steel-cut oats ½ tablespoons freshly squeezed lemon juice 2 cups water ¼ teaspoon sea salt ¼ cup dried cranberries, cherries, raisins, currants, blueberries, or a mixture ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger, or 1 teaspoon grated fresh ginger ⅛ teaspoon ground cardamom 1 teaspoon maple syrup ¼ cup organic milk or soy milk (optional) Chopped toasted almonds or walnuts, for garnish (optional) Dried Fruit Compote, Blueberry Compote, or Seasonal Stewed Fruit, for garnish (optional) Place the oats in a pan or bowl with the lemon juice and water to cover and soak overnight. Drain the oats in a fine-mesh sieve and rinse well under cold running water. Combine the oats, water, and salt in a saucepan and bring to a boil over medium-high heat. Cover, lower the heat, and stir in the dried fruit, cinnamon, ginger, and cardamom. Continue cooking, stirring occasionally, for 10 minutes. The oatmeal will become very creamy as the water evaporates. For less-moist oatmeal, leave the lid off

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