Posted on 03/07/2021 12:35:14 PM PST by be-baw
1/2 cup of oats (not quick oats or steel cut )
Add enough water to cover oats
Microwave for 1 min, 40 sec
remove from microwave
Add 1/2 t butter and enough milk to cover oats.
Microwave for 1 min. 40 sec.
Add honey, coconut flakes, sprinkle of granola, blueberries or blackberries, etc
Been having oatmeal this way for decades now.
I think you’re wrong about the eggs...my understanding is that eggs have the highest bioavailability of protein of any food.
Let’s hear it for oatmeal with raisins, pecans and a low-fat fried egg cut up topped with Vitamin D enriched fat-free milk. Vary with pumpkin seeds and raspberries. Yummy!
Nice! We have blueberry bushes (25 yr old+ and are up to 10 feet tall) lining our driveway and we usually get about 15 gallons frozen each year.
bookmark.
I either start the morning with homemade Belgian waffles made with oatmeal, whole wheat flour, all purpose unbleached flour and corn meal (with egg, buttermilk, etc. in it) or a bowl of oatmeal with strawberries or banana on it, with a couple strips of fake bacon for some more protein. Gets me going, with a tall tumbler of iced coffee/skim milk/sugar free syrup.
“my understanding is that eggs have the highest bioavailability of protein of any food.”
I hadn’t heard that. I was just going by g of protein per serving. I’ll check into bioavailability. Thanks for the tip.
I love eggs. I often eat 4 at a time for breakfast, either fried or in an omelet.
Then, I would dot the top with small dabs of butter and sprinkle with salt and pepper and, liberally, with brown sugar. I would finish by carefully pouring the hot milk flavored with a 1/2 tsp of vanilla around the edges of the oatmeal.
I also use this technique with two slices of whole wheat toast in a rimmed plate each topped with poached egg swimming in hot milk.
Meatloaf.
The article you linked mentioned the “sugar spike” it gives - but I defeat that by tossing a bunch of brown sugar on it....
Will oatmeal cookies with walnuts work? HAHAHA
I add pecans, craisins, butter, sugar, eggs, baking soda and flour and bake at 350 for 10 minutes. YUM!
I make a pretty good bowl of cooked cereal. Sometimes it’s oatmeal, although more often it’s Cream of Wheat. On rare occasions it might be something more unusual, like sorghum or millet.
My secrets:
1. Cook it in milk, not water. Be careful when doing so, because milk boils over more easily than water does.
2. Long, slow cooking will get you a creamier texture. The best way I’ve found to do this is with a double-boiler. I recommend staying away from the Instant Pot, when I tried that it both burned, AND boiled over!
3. Salt. I know a lot of people are trying to avoid sodium, and I respect that. But a pinch of salt does wonders for the flavor.
4. Brown sugar, not white. And if you can, add the sugar at the start of cooking, so it gets right into the grains.
5. Butter. It makes everything better!
6. My final secret: Maple extract. Just a drop or two per serving is enough. If you have access to maple sugar, you can use that instead of brown sugar. But don’t skip the maple!
Even people who don’t like “mush” tend to like it when made this way.
I didn't even know you could hack oatmeal... what will those kids think of next.
Could you tell me how you know that?
Top with brewer’s yeast..
Does baking it take away the sliminess? I can’t eat oatmeal or cream of wheat, etc., because of the goo. Baked might be the way to go.
You can add some flour (1/2 cup) and it then is more cake like.
All oats have roundup. We eat organic amaranth instead.
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