When my sons were young, I'd often make a porridge we called "oatmeal cookies for breakfast." It was full of toasted walnuts and raisins with dabs of brown sugar, butter and cinnamon. One bitterly frigid Chicago day, I had no oatmeal on hand because I had used it all to make granola, so that's what I decided to make the oatmeal with. It's filling and nourishing, and it made me feel like a perfect mom when the boys went off to school with a bowlful of this in their bellies.

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