American oatmeal, although packaged and advertised as a breakfast food, has so much sugar in it, it ought to be considered dessert. I did not really realize this until I, in a pinch, served American style oatmeal to a group of Icelanders who literally did not know what they were eating. In other words, it looked like oatmeal, was the same temperature and consistency of oatmeal, but did not taste a thing like what they were used to.

Over the Christmas holidays, I ate a lot of oatmeal prepared the Icelandic way, and now can officially say how much better it is than the artificially sweet American version. Oats do actually have a nice hardy flavor, albeit a bit subtle, that needs just a wee bit of room on one's palette to express itself.

Yet one more thing Iceland has taught me.


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