Oatmeal: Warm or No Cook?

You know this staple. You used to have it for breakfast when you were a kid. It wasn’t the most exciting of breakfasts but it was warm and satisfying. It was either too clumpy, smooth from the right amount of milk or perfectly in between. You can compare the different ways it’s made to the porridge from the “Goldilocks and the Three Bears”. Oatmeal has had a major makeover and it is now being served for breakfast and brunch in all sorts of cool Brooklyn spots. I recently visited Qathra on Cortelyou Road in BK and had the most amazing bowl of FRESH and milky oatmeal. It was warm, had the right amount of grain texture from the oats, drizzled with fresh sweet honey and topped with ripe fresh fruit. I wanted to hug the chef.