Porridge makes me hungry

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Replies

  • 3dogsrunning
    3dogsrunning Posts: 27,167 Member
    Oatmeal never kept me full either ("they" say it is supposed to)

    Recently I started doing overnight oats - 1/3 cup oatmeal, 1/3 cup milk, 1/3 cup of greek yogurt to start. I add whatever berries I have and/or banana. I've been doing strawberry, banana and some shredded coconut lately. I also throw some nuts on top. it's a 500-600 calorie meal - I use 2% yogurt and whole milk but I've been struggling to finish it and keeps me full until lunch.
  • lemurcat12
    lemurcat12 Posts: 30,886 Member
    camilacreme wrote: »
    I do 50g rolled outs (the big ones, not porridge oats)

    Interesting -- I thought porridge was used to refer to all that we (in the US) would call oats or oatmeal, except broader (since it might include non-oat-based hot grain dishes). So porridge is only a specific kind of oats?
  • Francl27
    Francl27 Posts: 26,371 Member
    3dogsrunning wrote: »
    Oatmeal never kept me full either ("they" say it is supposed to)

    Recently I started doing overnight oats - 1/3 cup oatmeal, 1/3 cup milk, 1/3 cup of greek yogurt to start. I add whatever berries I have and/or banana. I've been doing strawberry, banana and some shredded coconut lately. I also throw some nuts on top. it's a 500-600 calorie meal - I use 2% yogurt and whole milk but I've been struggling to finish it and keeps me full until lunch.

    That's so funny because I stopped eating overnight oats because they didn't keep me full AT ALL for the calories. Like, I'm hungry faster after 500 calories of overnight oats than after 250 calories of oatmeal and protein powder.

    Just so weird.
  • 3dogsrunning
    3dogsrunning Posts: 27,167 Member
    Francl27 wrote: »
    3dogsrunning wrote: »
    Oatmeal never kept me full either ("they" say it is supposed to)

    Recently I started doing overnight oats - 1/3 cup oatmeal, 1/3 cup milk, 1/3 cup of greek yogurt to start. I add whatever berries I have and/or banana. I've been doing strawberry, banana and some shredded coconut lately. I also throw some nuts on top. it's a 500-600 calorie meal - I use 2% yogurt and whole milk but I've been struggling to finish it and keeps me full until lunch.

    That's so funny because I stopped eating overnight oats because they didn't keep me full AT ALL for the calories. Like, I'm hungry faster after 500 calories of overnight oats than after 250 calories of oatmeal and protein powder.

    Just so weird.

    It wasn't before but I was using skim milk and lower fat yogurt plus not adding the nuts so I think that helped.
  • umayster
    umayster Posts: 651 Member
    hiitsscott wrote: »
    umayster wrote: »
    hiitsscott wrote: »
    Anyone else have this problem? I can eat anywhere between 50 to 100 grams of store brand unsweetened oats with a couple of tablespoons of peanut butter and I'll be hungry pretty much straight away as if I haven't eaten at all. This is driving me crazy, I really like porridge with PB, but it seems to be doing me more harm than good.

    Yep, two hours max til next hunger is not sufficient for a meal.

    So you don't eat it at all? I'm wondering if I should just ditch it, I guess I can only answer that myself. But keen to see if others have turned their back on it or managed to make it work somehow.

    Never anymore, because of the quick hunger and blood sugar crash I got after eating diet based on carbs I cut the carbs way low and now the majority of my diet is proteins and fats. I'm way more stable, not hungry and losing weight.

  • arditarose
    arditarose Posts: 15,573 Member
    I do not touch oatmeal. No way. Leaves me hungry and does nothing for my macro and calorie goals.
  • deluxmary2000
    deluxmary2000 Posts: 981 Member
    Heh - I didn't realize that "porridge" was another name for "oatmeal" until I read this thread. For some reason I thought porridge was a type of soup.
    Anyway, oatmeal/porridge always fills me up, so I can't relate. But I've been avoiding it lately because it doesn't fit into my macros very well.
  • zyxst
    zyxst Posts: 9,149 Member
    Oatmeal works for me.
  • honkytonks85
    honkytonks85 Posts: 669 Member
    No I do not have that problem. Try eating something else maybe?
  • Christine_72
    Christine_72 Posts: 16,049 Member
    edited September 2015
    I stay away from oatmeal and cereal in general because I need a honking big bowl to get full and stay full. I eat it mostly as a snack.
  • anewstart22
    anewstart22 Posts: 885 Member
    hiitsscott wrote: »
    pearso21123 wrote: »
    Yes, I love oatmeal but eat it very rarely. I'll be hungry again in a half-hour. My husband is the same way. I just add a little sugar to mine; he eats his with peanut butter. I have no idea why- it seems like other people actually consider oatmeal to be a filling meal.

    I guess some people 'burn' their way through certain food quicker than others.

    You could have oatmeal for a snack instead of a meal. I eat 1/2 cup raw (cooked with water of course) 2 tsp raisins and some lowfat milk to lightly cover. This lasts me a couple of hours
  • KarenJanine
    KarenJanine Posts: 3,497 Member
    Regular porridge would leave me hungry by the time I get to work so I add protein powder. 1/2 a scoop of egg white powder does the trick without much impact on taste/texture. I flavour my porridge with cinnamon and molasses.
  • Cahgetsfit
    Cahgetsfit Posts: 1,912 Member
    lemurcat12 wrote: »
    camilacreme wrote: »
    I do 50g rolled outs (the big ones, not porridge oats)

    Interesting -- I thought porridge was used to refer to all that we (in the US) would call oats or oatmeal, except broader (since it might include non-oat-based hot grain dishes). So porridge is only a specific kind of oats?

    We have rolled oats being the big flakes and quick oats being the "porridge " oats I suppose because they cook faster? I don't know. Then they call oat bran the really cut up ones that is almost a flour but not quite. Australia here :)

    And it's only porridge if you stick some sort of liquid in it and cook it.
  • monikker
    monikker Posts: 322 Member
    I also thought porridge was something more like cream of wheat. Surprised to find its just plain ole oatmeal. I've always found cereals in general, I think even if I've had some protein with them, to leave me pretty drained. Cold cereals are just snacks for me that I eat mindlessly, if I ate them for breakfast as a kid I could still eat the school's breakfast before school even started. I just started LCHF so I'm not even going to be eating stuff like that for awhile.
  • JoRocka
    JoRocka Posts: 17,525 Member
    arditarose wrote: »
    I do not touch oatmeal. No way. Leaves me hungry and does nothing for my macro and calorie goals.

    This is pretty much my opinion of it- until I'm broke- and when I'm broke/lazy/outof food- it's a quick go to for me- I make it with milk and protein powder to up the benefit - but honestly I hate eating it- seems like wasted calories and I'm just hungry in 10 minutes.

    I get so stabby when people are like "IT FILLS ME UP" I'm always feel like shouting STOP LYING! - but that isn't fair- because for them- may be it does fill them up!
  • cityruss
    cityruss Posts: 2,493 Member
    edited September 2015
    lemurcat12 wrote: »
    camilacreme wrote: »
    I do 50g rolled outs (the big ones, not porridge oats)

    Interesting -- I thought porridge was used to refer to all that we (in the US) would call oats or oatmeal, except broader (since it might include non-oat-based hot grain dishes). So porridge is only a specific kind of oats?

    From Wikipedia...
    Porridge (also spelled porage, porrige, parritch)[1] is a dish made by boiling ground, crushed, or chopped grain (or some other starchy plants, e.g. plantain) in water and/or milk, often with flavourings. It is usually served hot in a bowl. It may be sweetened with sugar, honey etc. and served as a sweet dish, or mixed with spices and vegetables to make a savoury dish.

    The term is often used specifically for oat porridge (called oatmeal or oatmeal cereal in the U.S. and parts of Canada), which is eaten for breakfast with salt, sugar, milk, cream and/or butter, and sometimes other flavourings. Oat porridge is also sold in ready-made or partly-cooked form as an instant breakfast.

    Other grains used for porridge include semolina, rice, wheat, barley, corn and buckwheat. Many types of porridge have their own names, e.g. polenta, grits and kasha.

    Generally in the UK we consume 'oat porridge' using rolled oats.
  • lemurcat12
    lemurcat12 Posts: 30,886 Member
    cityruss wrote: »
    lemurcat12 wrote: »
    camilacreme wrote: »
    I do 50g rolled outs (the big ones, not porridge oats)

    Interesting -- I thought porridge was used to refer to all that we (in the US) would call oats or oatmeal, except broader (since it might include non-oat-based hot grain dishes). So porridge is only a specific kind of oats?

    From Wikipedia...
    Porridge (also spelled porage, porrige, parritch)[1] is a dish made by boiling ground, crushed, or chopped grain (or some other starchy plants, e.g. plantain) in water and/or milk, often with flavourings. It is usually served hot in a bowl. It may be sweetened with sugar, honey etc. and served as a sweet dish, or mixed with spices and vegetables to make a savoury dish.

    The term is often used specifically for oat porridge (called oatmeal or oatmeal cereal in the U.S. and parts of Canada), which is eaten for breakfast with salt, sugar, milk, cream and/or butter, and sometimes other flavourings. Oat porridge is also sold in ready-made or partly-cooked form as an instant breakfast.

    Other grains used for porridge include semolina, rice, wheat, barley, corn and buckwheat. Many types of porridge have their own names, e.g. polenta, grits and kasha.

    Generally in the UK we consume 'oat porridge' using rolled oats.

    This discussion is making me think of "pease porridge hot, pease porridge cold..."

    Ahem, but I have a serious question:

    Is your usage different, then, than the Australian usage indicated above? (Which seemed to be focusing on quick cook oats only, unless I misunderstood.)

    And would you not call oatmeal made with, say, steel cut oats "porridge"? I assumed you would (I greatly prefer the texture, not that that is relevant). If not, what would you call it? Or are you just saying that although all are porridge the UK version is more commonly rolled oats?

    Also, how does this compare to gruel and does anyone still use that term or can I limit it to discussions of Dickens?

    Thanks much. ;-)
  • cityruss
    cityruss Posts: 2,493 Member
    lemurcat12 wrote: »
    cityruss wrote: »
    lemurcat12 wrote: »
    camilacreme wrote: »
    I do 50g rolled outs (the big ones, not porridge oats)

    Interesting -- I thought porridge was used to refer to all that we (in the US) would call oats or oatmeal, except broader (since it might include non-oat-based hot grain dishes). So porridge is only a specific kind of oats?

    From Wikipedia...
    Porridge (also spelled porage, porrige, parritch)[1] is a dish made by boiling ground, crushed, or chopped grain (or some other starchy plants, e.g. plantain) in water and/or milk, often with flavourings. It is usually served hot in a bowl. It may be sweetened with sugar, honey etc. and served as a sweet dish, or mixed with spices and vegetables to make a savoury dish.

    The term is often used specifically for oat porridge (called oatmeal or oatmeal cereal in the U.S. and parts of Canada), which is eaten for breakfast with salt, sugar, milk, cream and/or butter, and sometimes other flavourings. Oat porridge is also sold in ready-made or partly-cooked form as an instant breakfast.

    Other grains used for porridge include semolina, rice, wheat, barley, corn and buckwheat. Many types of porridge have their own names, e.g. polenta, grits and kasha.

    Generally in the UK we consume 'oat porridge' using rolled oats.

    This discussion is making me think of "pease porridge hot, pease porridge cold..."

    Ahem, but I have a serious question:

    Is your usage different, then, than the Australian usage indicated above? (Which seemed to be focusing on quick cook oats only, unless I misunderstood.)

    And would you not call oatmeal made with, say, steel cut oats "porridge"? I assumed you would (I greatly prefer the texture, not that that is relevant). If not, what would you call it? Or are you just saying that although all are porridge the UK version is more commonly rolled oats?

    Also, how does this compare to gruel and does anyone still use that term or can I limit it to discussions of Dickens?

    Thanks much. ;-)

    I think of anything as 'porridge' within the realms of some kind of oat cooked in a liquid. So anything from here really http://www.mornflake.com/our-oats/types-of-oats.aspx

    Although Jamie Oliver uses barley or rye flakes.. https://porridgeclub.wordpress.com/recipes/

    It appears that over here most shop bought 'porridge' products are made from rolled oats.

    http://groceries.asda.com/search/porridge
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