Baked Oatmeal

Foodie Friday and our topic today is oatmeal.

Oatmealraisins2

(Photo credit: Wikipedia)

I know – not the best thing for breakfast on a hot summer morning but I know plenty of people who start the day with a steaming bowl of grain no matter what the weather so I’m pressing on.  I was reading one of the many food blogs I scan regularly and it made a great point.  The piece is called Why You Should Stop Boiling Your Oatmeal and Start Baking It.  I’ll admit I’m one of those lazy slobs who throws my oatmeal of choice (Irish Oats, thank you) into the microwave.  The Mrs. boils hers almost every morning – obviously she is a lot more patient than her husband.  Baking never entered either of our minds.  Maybe it should have:

With baked oatmeal, all you have to do is toss it all in a baking dish and slide it into the oven. In about 30 minutes, you’ve got a dish of steaming, tender oats. To enrich it, I use milk instead of water, and just one egg lightens the texture. It’s the perfect stress-free hot breakfast to serve to guests. Why? There’s no à la minute cooking: the oven does all the work.

There is a business point in here too.  In many cases it’s not what we’re doing that’s an issue but how we’re doing it.  People tend to believe their memories instead of facts.  When a business does things in a certain way, that’s a memory.  The facts we might gather if we stepped back and assessed the situation with an open mind might tell us that the process is inefficient or unproductive.  It’s not the what – we need to accomplish the task – but maybe there is a better way to do so.

We need to think about baking the oatmeal in our business lives by asking if there is a better, more efficient, more profitable way to go about it on a regular basis.  Maybe over breakfast?

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