I've heard that "it all depends how you make it" statement made about many things, upto and including those gawd-awful turkey meatloaf muffins. Apparently, if you ignore the stated "preferred method" notes (as I didn't), bake them twice as long as need be, broil them, slather them in cheese, deepfry them, add gravy, wrap in a wonton then saute in some olive oil and hot sauce and top with a cherry while singing loudly to Justin Bieber, they're good. Or something like that. Why the heck they're still available, I have no idea.
But I digress. Back to the oatmeal. Here's the breakdown:
grade B maple syrup and toasted almond slivers to mine. Deeeeeee-lish. Extremely good, and very easy to make, taking roughly the eight minutes or so the package says it takes. It's kinda fun watching the little oatmeal granules take in the water and turn into mush. Which brings to mind: why the big deal about oatmeal being "steel cut"? I suppose, living in Pittsburgh and all, that ought to make me proud in a way, but what does it matter what oatmeal is cut with? What if it were cut with titanium? Or adamantium? Or if it were just repeatedly crushed by a Thwomp Brother? I just see those clever marketng buzz words "steel cut oatmeal" all the time. I guess if you can't make oatmeal sexy, make it sound exotic. Or something. Regardless, yes, stove top prep method = healthy nomnomnom.
Bottom line: 8 out of 10 Golden Spoons when cooked in a pot
bird suet. It was inedible. Okay, I said, maybe a smaller container, with a smaller surface area but still tall enough to handle the boil-over potential. So I got a Chinese delivery quart size container (like one for wonton soup) and tried that, and I guess a little mindful of the last round of squirrel bait I made, added just a the tiniest of smidges of extra water. Nope, it boiled over, again after just two and a half minutes, leaving me with halfcooked breakfast and a mess. This time I guess it was about 20 percent, and it took one dish towel. After that, I quit. Back to my usual Clif bar for a midmorning at work snack.
Bottom line: 1 out of 10 Golden Spoons when cooked in a microwave
So, there you have it. Stove = good. Microwave = blecch. When made right, it's good enough I'm willing to bump it into our semi-regular weekend breakfast rotation, as both Sandy and I enjoyed ours. I can also see this working well for something like a backpacking trip, as it makes a good, simple, stick-to-your-ribs meal. I just wish it'd be a viable solution for work. Maybe you're a microwave master and can tell me how to do it. No, I'm not going to cook it for realz at home then reheat at work. Tell me how to do it, and you'll be my hero. It's $2.49 for the can.
Bottom Bottom line: Use the stovetop!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Maybe Wilford Brimley was right: