Oatmeal
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CattOfTheGarage wrote: »Not much. It doesn't keep me going!
I always laugh when I see advice which says oatmeal/porridge is a good breakfast as it will keep you going til lunch. Nope! I burn through a bowl of that stuff in about two hours. I think it's because I'm Scottish and have a specially-adapted, oat-powered digestion. Boiled oats are no challenge to it. I need to eat dry oats for them to keep me going (muesli, granola, oatcakes).
When I do make it, it's a weekend late-breakfast treat. I use what we call "porridge oats", I believe in the States they're called "quick cook oats". I cook them with water and salt and then I go off the rails adding cinnamon, raisins, chocolate, cream, brown sugar, you name it. Mr. Garage disapproves of all this. In his mind, porridge is cooked with WATER AND SALT and then you eat it like that, in its pure state, like the good Lord intended.
*Shocked face* You're a Scot making SWEET porridge?! *Faints*
I jest, I too am Scottish and make it sweet with milk. But I am obviously not porridge adapted the way I'm alcohol adapted because I LOVE my porridge and it does keep me going pretty well.1 -
VintageFeline wrote: »CattOfTheGarage wrote: »Not much. It doesn't keep me going!
I always laugh when I see advice which says oatmeal/porridge is a good breakfast as it will keep you going til lunch. Nope! I burn through a bowl of that stuff in about two hours. I think it's because I'm Scottish and have a specially-adapted, oat-powered digestion. Boiled oats are no challenge to it. I need to eat dry oats for them to keep me going (muesli, granola, oatcakes).
When I do make it, it's a weekend late-breakfast treat. I use what we call "porridge oats", I believe in the States they're called "quick cook oats". I cook them with water and salt and then I go off the rails adding cinnamon, raisins, chocolate, cream, brown sugar, you name it. Mr. Garage disapproves of all this. In his mind, porridge is cooked with WATER AND SALT and then you eat it like that, in its pure state, like the good Lord intended.
*Shocked face* You're a Scot making SWEET porridge?! *Faints*
I jest, I too am Scottish and make it sweet with milk. But I am obviously not porridge adapted the way I'm alcohol adapted because I LOVE my porridge and it does keep me going pretty well.
I don't MAKE sweet porridge. I make salted porridge, as is right and proper. Then I load it with sweet stuff afterwards.
I can't get my head around people cooking oats without salt. You wouldn't cook pasta or rice without salt, would you? You wouldn't make bread without salt. Porridge without salt tastes like sad, lumpy water.1 -
oatmeal never keeps me full usually instant oats w/ almond milk and a banana (or another fruit) but give it 2-3 hrs and my stomach is growling like i havent eaten in days! lovvvvvvvve oatmeal but doesn't work for me, i like nuts but i have very senstive/brittle teeth so i usually do not eat nuts,0
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I probably eat it a couple of times per week - old fashioned or steel cut oats (depends on how much time I have) mixed with about 10 g protein powder with a little cinnamon sprinkled on top, and 100 g of fruit on the side.0
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CattOfTheGarage wrote: »VintageFeline wrote: »CattOfTheGarage wrote: »Not much. It doesn't keep me going!
I always laugh when I see advice which says oatmeal/porridge is a good breakfast as it will keep you going til lunch. Nope! I burn through a bowl of that stuff in about two hours. I think it's because I'm Scottish and have a specially-adapted, oat-powered digestion. Boiled oats are no challenge to it. I need to eat dry oats for them to keep me going (muesli, granola, oatcakes).
When I do make it, it's a weekend late-breakfast treat. I use what we call "porridge oats", I believe in the States they're called "quick cook oats". I cook them with water and salt and then I go off the rails adding cinnamon, raisins, chocolate, cream, brown sugar, you name it. Mr. Garage disapproves of all this. In his mind, porridge is cooked with WATER AND SALT and then you eat it like that, in its pure state, like the good Lord intended.
*Shocked face* You're a Scot making SWEET porridge?! *Faints*
I jest, I too am Scottish and make it sweet with milk. But I am obviously not porridge adapted the way I'm alcohol adapted because I LOVE my porridge and it does keep me going pretty well.
I don't MAKE sweet porridge. I make salted porridge, as is right and proper. Then I load it with sweet stuff afterwards.
I can't get my head around people cooking oats without salt. You wouldn't cook pasta or rice without salt, would you? You wouldn't make bread without salt. Porridge without salt tastes like sad, lumpy water.
But I don't cook my pasta in water and I don't add banana to it after
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DresdenSinn wrote: »VintageFeline wrote: »Now I want oatmeal cookies.
I just finished eating 7 Macadamia Nut cookies..2 more to go
I am jealous. .. and I like oatmeal too ..
Good luck0 -
I have to use Bob's Red Mill GF oats. I cook them on the stove and never add milk. I've been putting chocolate protein powder, whole chia seeds, ground flaxseed meal, powdered stevia for sweetening, and almond butter in mine.0
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I make a big batch of steel cut oatmeal in the crock pot and freeze in single servings. I eat them most weekdays with flax seed and 1 Tbsp. peanut butter and a little almond milk. Sometimes I make it with almonds and dried cherries instead. Convenient and delicious!1
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I make simple oatmeal muffin with old fash oats and eat one with my coffee for a mid morning snack every day at work. Love it.1
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I only have oatmeal for dessert. I use a high fibre quick oats brand, i use a mix of cows milk and vanilla almond milk, and add peanut butter protein powder and flaxseed meal.0
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Kind of on topic off topic - when you're logging "quaker oats" and it gives you a caloric value - is that cooked or dry?
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heathervallon wrote: »Kind of on topic off topic - when you're logging "quaker oats" and it gives you a caloric value - is that cooked or dry?
It should be dry. Compare the database entry here to the label on your oats.0 -
31 days ago I started Steel cut oatmeal w/flax in it. (Doctors advice) I get the prepackaged kind - already flavored - Cinnabon, maple & Brown sugar & or pumpkin spice. You just mix it with water and heat in microwave. I then eat blueberries on the side. My breakfast intake is less than 260 calories & I am full till lunch! My cholesterol has gone way down since doing this & I have lost weight!!!0
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VintageFeline wrote: »CattOfTheGarage wrote: »VintageFeline wrote: »CattOfTheGarage wrote: »Not much. It doesn't keep me going!
I always laugh when I see advice which says oatmeal/porridge is a good breakfast as it will keep you going til lunch. Nope! I burn through a bowl of that stuff in about two hours. I think it's because I'm Scottish and have a specially-adapted, oat-powered digestion. Boiled oats are no challenge to it. I need to eat dry oats for them to keep me going (muesli, granola, oatcakes).
When I do make it, it's a weekend late-breakfast treat. I use what we call "porridge oats", I believe in the States they're called "quick cook oats". I cook them with water and salt and then I go off the rails adding cinnamon, raisins, chocolate, cream, brown sugar, you name it. Mr. Garage disapproves of all this. In his mind, porridge is cooked with WATER AND SALT and then you eat it like that, in its pure state, like the good Lord intended.
*Shocked face* You're a Scot making SWEET porridge?! *Faints*
I jest, I too am Scottish and make it sweet with milk. But I am obviously not porridge adapted the way I'm alcohol adapted because I LOVE my porridge and it does keep me going pretty well.
I don't MAKE sweet porridge. I make salted porridge, as is right and proper. Then I load it with sweet stuff afterwards.
I can't get my head around people cooking oats without salt. You wouldn't cook pasta or rice without salt, would you? You wouldn't make bread without salt. Porridge without salt tastes like sad, lumpy water.
But I don't cook my pasta in water and I don't add banana to it after
What do you cook your pasta in if not water? Genuinely curious.
I take the point about the banana, but I add salt when making cakes, and you have to concede my point about the bread.0 -
CattOfTheGarage wrote: »What do you cook your pasta in if not water? Genuinely curious.
I sometimes cook mine in chicken broth - a couple of cups of it to a couple of ounces of the pasta. Let the pasta thicken the soup while cooking, and now I have a sauce.
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CattOfTheGarage wrote: »VintageFeline wrote: »CattOfTheGarage wrote: »VintageFeline wrote: »CattOfTheGarage wrote: »Not much. It doesn't keep me going!
I always laugh when I see advice which says oatmeal/porridge is a good breakfast as it will keep you going til lunch. Nope! I burn through a bowl of that stuff in about two hours. I think it's because I'm Scottish and have a specially-adapted, oat-powered digestion. Boiled oats are no challenge to it. I need to eat dry oats for them to keep me going (muesli, granola, oatcakes).
When I do make it, it's a weekend late-breakfast treat. I use what we call "porridge oats", I believe in the States they're called "quick cook oats". I cook them with water and salt and then I go off the rails adding cinnamon, raisins, chocolate, cream, brown sugar, you name it. Mr. Garage disapproves of all this. In his mind, porridge is cooked with WATER AND SALT and then you eat it like that, in its pure state, like the good Lord intended.
*Shocked face* You're a Scot making SWEET porridge?! *Faints*
I jest, I too am Scottish and make it sweet with milk. But I am obviously not porridge adapted the way I'm alcohol adapted because I LOVE my porridge and it does keep me going pretty well.
I don't MAKE sweet porridge. I make salted porridge, as is right and proper. Then I load it with sweet stuff afterwards.
I can't get my head around people cooking oats without salt. You wouldn't cook pasta or rice without salt, would you? You wouldn't make bread without salt. Porridge without salt tastes like sad, lumpy water.
But I don't cook my pasta in water and I don't add banana to it after
What do you cook your pasta in if not water? Genuinely curious.
I take the point about the banana, but I add salt when making cakes, and you have to concede my point about the bread.
Damn it, I meant milk! I don't cook my pasta in milk.1 -
For me rgular long cooking large oats. I'll eat oatmeal for any of my three meals, cooked with apples. I use FF cream on it. Real comfort food in winter.
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I like a hot bowl of oatmeal in the cold evenings sometime. I use 1/2 cup (dry) old fashioned. I put 1/2 cup frozen fruit to cook with it. When done, I add one TBS of my favorite jam & one individual tub of coffee creamer0
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