Iced Tea Oatmeal

Sometimes you don’t want excitement for breakfast. You want something plain, comforting, family restaurant style. What could be more Perkins/Applebee’s/Callenders than iced tea? Now, consumers that we are, we don’t often make our own. I find that home-made iced tea lacks that industrial-processing edge, so reminiscent of childhood rest stops. This time it was a jug of Arizona Raspberry-flavored Iced Tea that called me from the bottom shelf of the fridge. I was a little hesitant to use it, because I’m batting about .500 on teas and oatmeal. That’s a great average for baseball, not for breakfast. IIRC, the first was a black tea, and it tasted like tea leaves. The second was a green tea, and it tasted OK. This one was one of the OK ones.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of raspberry-flavored iced tea, salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove.

Results: Not bad. A little on the sweet side, but many folks like their oatmeal sweet. I didn’t think to put milk on it, so I can’t speak to how it would do as the base for a standard oatmeal breakfast.

Rating: *****


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