When I was a kid, I hated hot oatmeal. I didn’t like the mushy texture combined with the overwhelming sweetness of the toppings that are often added to give the bland oats some flavor. However, this recipe changed what I think of oatmeal; it makes oatmeal that is slightly creamy, has texture, and a pinch of salt makes it just barely savory. The old-fashioned oats and a couple tablespoons of half-and-half give it a creamy base and the steal-cut oats add a chewy texture. Now I eat oatmeal regularly. Oatmeal is really easy to make and since oats keep well, it is easy to keep oats around for anytime that you want this dish. The amount of chewiness can be adjusted by how long you cook them; longer cooking produces softer oatmeal. The quantities can easily be multiplied to produce more than one serving. You can top the oatmeal with any toppings of your choosing, though I prefer oatmeal plain since I don’t like very sweet things. Source: The recipe is based on “April Bloomfield’s Porridge” posted on TheWednesdayChef.com; the original …