How do you win the title for World’s Best Oatmeal? According to Matt Cox, marketing director at Bob’s Red Mill, the secret is practicing daily porridge-making drills.

Although Matt and the Bob’s Red Mill team took oatmeal to new heights with their Oregon Orchard Oat Brulée, a delectable dessert combining oats with Bartlett pears, dried cherries, hazelnuts and Pear Eau de Vie under under a melted-sugar brulée crust, they won top honors for traditional porridge: nothing more than oats, salt and water.

As Kara mentioned ten days ago, the event at which Matt competed and won was the Golden Spurtle World Porridge Making Championship on October 11, an event considered by many to be the world series of oatmeal-making. You can make world-class oatmeal at home, too, with oats from Bob’s Red Mill. I generally bring Bob’s Steel Cut Oats to a boil (½ cup oats to 2 cups water) then leave them covered with the heat off while I run to the gym in the morning. When I come back, the oats finish cooking quickly, in 5 minutes or so. Fresh fruit adds just enough sweetness for a breakfast that sticks with me all morning.

That’s Matt above, holding the Golden Spurtle Trophy and posing with Anna Louise Batchelor who won the “specialty” category with her steamed porridge spotted dick with custard. We extend our warmest congratulations to Matt and to Bob’s Red Mill, a founding member of the Whole Grains Council and long-time champion of all things whole grain.

Still wondering what the heck a spurtle is? It’s the stick traditionally used in Scotland to stir a big ol’ pot of porridge. (Cindy)

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