Oatmeal

So I retired.
After I retired, I realized I would be eating breakfast at my house EVERY DAY! No more sneaking down to the cafeteria every morning for a bagel, English muffin or french toast. That most-important-meal-of-the-day would now be the sole responsibility of Pamela and Pamela alone. I started with toasting my own bagels and muffins, alternating with cold cereals. I figured I could do that for the rest of my life.
Then I started thinking about oatmeal. Oatmeal, the now food, the stick to the ribs, good for the heart, yet ever-so-slimy breakfast. The slime always bothered me a bit, but then I started thinking about oatmeal with blueberries, raspberries, strawberries, raisins, dried cherries - well, you get the picture. I could live forever if I could just have oatmeal and an anti-oxidant-packed fruit every morning! I just had to get over the slimy part.

So I started researching oatmeal. Never ever eat instant oatmeal, my friends warned. Gotta go for the real thing, with the red, white, blue round box. I made a serving in the microwave and managed to get it down the first morning. The next day, however I went back to my English muffin.
More research. To make a long story short, I discovered steel-cut oats and then I discovered something called Red River, which is a mixture of several different grains you prepare like oatmeal. Both take FOREVER to cook. Prepared in the microwave, they spatter all over and it takes about 15 minutes to clean up.
Bottom line, I have come to something that makes it worth getting up in the morning.
Mix 1/2 steel-cut oats, 1/2 Red River together. I prepare about 4-6 servings in a large pot, put the whole thing in the refrigerator. In the morning, I warm a portion in MW, add my anti-oxidant-laden fruit, and a little milk. MMM-MMMM!!! I have mastered oatmeal!
If only world peace was so easy!