Specialty Oats, Rice and Spelt Give Oatmeal an Upgrade

Lisa Shames

When Dave and Megan Miller were putting together the menu for their first Chicago café, Baker Miller Bakery & Millhouse, the couple knew they wanted to offer oatmeal. “It’s a perfect comfort food,” says Dave, inspired by his great-grandfather, who lived to be close to 100 and swore by his daily oatmeal habit. The catch? Dave wasn’t a fan of oatmeal. Or, at least,...