Oatmeal is cheap, filling and easy to make. But it can also be a little…meh. So imagine my surprise on a recent trip to Sweden when I had the creamiest, most delicious oatmeal I’d ever tasted. Nope, it had nothing to do with the toppings (just plain old cinnamon and brown sugar). The oatmeal itself was nothing special (just a box of regular oats). The preparation wasn’t fancy (just simply prepared on the stove).
I figured it must be that Swedish oats are just, well, better. The breakfast was so good that I brought a pack home with me (taking up a precious two pounds of my luggage allowance). But inevitably, the oatmeal ran out. Before tossing it into the recycling, I took one last longing look at my box of Swedish oats. And that’s when I realized the secret had been right in front of me all along. These were regular oats, yes, but they were a combination of rolled and powdered grains.
Why does this make a difference? I’m no scientist (or cook), but my guess is that the powder releases extra starch to create a velvety texture. I immediately created my own version—and it’s actually really easy. Here’s how to make oatmeal so that it’s silky, luscious and the only way you’ll want to eat it from now on.