Julianne Blanche, of Frankfort, took a pre-Christmas vacation to Washington, D.C. -- just in time for the "storm of the century" and 22 inches of snow. Happily, the Corner Bakery and Cafe near where they stayed was able to stay open and became their go-to breakfast spot.

"I ate their oatmeal each day," Blanche writes. "The hearty breakfast is packed with nutrition, flavor, textures and colors. We came home excited to enjoy similar breakfast treats. YUM!" Blanche recommends making a double batch of this recipe so you can have half for the next day's breakfast.Fruity Hot Oatmeal

Make oatmeal according to package directions or:

1&1/2 c. liquid (half water, half milk)

1/4 t. salt

1 c. regular oats

1 t. brown sugar

2-3 t. each of two dried fruits -- blueberries, cherries, cranberries, currants, apricots (chopped), dates (chopped)

2 t. each of two nuts -- chopped walnuts, sliced almonds, chopped pecans

Bring liquid to a simmer in a saucepan over medium heat. Add salt and oats and bring back to simmer, then turn down heat until liquid is absorbed and oats are tender.

Scoop cooked oatmeal into two medium bowls and sprinkle with toppings of your choice.

Creamy Cold Oatmeal

1/2 to 2/3 c. vanilla yogurt

2 T. each of fresh fruit -- diced apples, chopped banana, chopped strawberries, blueberries

Make oatmeal according to the directions above and cool.

Mix cold oatmeal with yogurt and spoon into two bowls. Add fruit.