Oatmeal

2

Replies

  • ejbronte
    ejbronte Posts: 867 Member
    I like the taste of oatmeal but not the texture, so I've used it as a flour substitute for pancakes, tortillas, muffins, and other quick-breads. Now I'm expanding into yeast territory, and dragging oatmeal/flour, kicking and screaming there with me.
  • DresdenSinn
    DresdenSinn Posts: 665 Member
    Now I want oatmeal cookies.

    I just finished eating 7 Macadamia Nut cookies..2 more to go
  • rsclause
    rsclause Posts: 3,103 Member
    Just wondering do you eat a lot of oatmeal on your weight loss journey?? If so do you use old fashioned or quick oats and what do you put in it to make it taste better?

    Old fashioned, almond milk, chia seeds, walnuts, strawberries, blackberries or blueberries and a pinch of salt.
  • ladyreva78
    ladyreva78 Posts: 4,080 Member
    tomteboda wrote: »
    Only under protest or in cookies.

    Sounds about right.

    That stuff only tastes good with a ton of sugar in it. The question "want some oatmeal with that sugar" applies in my case.
  • cabwj
    cabwj Posts: 843 Member
    Old fashioned, cooked with chicken broth in the microwave, and topped with a fried egg.
  • GottaBurnEmAll
    GottaBurnEmAll Posts: 7,722 Member
    Lounmoun wrote: »
    Just wondering do you eat a lot of oatmeal on your weight loss journey?? If so do you use old fashioned or quick oats and what do you put in it to make it taste better?

    Not a lot. Once a month maybe.
    I prefer baked oatmeal. Usually use old fashioned rolled oats.
    Strawberry cheesecake baked oatmeal http://www.thewholesomedish.com/strawberry-cheesecake-baked-oatmeal/
    Funky Monkey baked oatmeal- coconut, peanut butter, banana and chocolate http://www.budgetbytes.com/2013/04/funky-monkey-baked-oatmeal/
    Apples and cranberries http://www.budgetbytes.com/2013/10/cranberry-apple-baked-oatmeal/

    I need that strawberry cheesecake oatmeal in my life!
  • GottaBurnEmAll
    GottaBurnEmAll Posts: 7,722 Member
    psulemon wrote: »
    I do s'mores or rocky road oatmeal (steel cut oats) and plan on trying cookies and cream oatmeal. - www.theproteinchef.co

    What have you done to me linking to that website. OMG the pineapple oats. His chocolate chip protein brownies.

    I'm dead.
  • psuLemon
    psuLemon Posts: 38,426 MFP Moderator
    psulemon wrote: »
    I do s'mores or rocky road oatmeal (steel cut oats) and plan on trying cookies and cream oatmeal. - www.theproteinchef.co

    What have you done to me linking to that website. OMG the pineapple oats. His chocolate chip protein brownies.

    I'm dead.

    The majority of his recipes are freaky awesome. Best discover I have made in a long time. The banana oat muffins with protein frosting are really good.. major drool.

  • GottaBurnEmAll
    GottaBurnEmAll Posts: 7,722 Member
    psulemon wrote: »
    psulemon wrote: »
    I do s'mores or rocky road oatmeal (steel cut oats) and plan on trying cookies and cream oatmeal. - www.theproteinchef.co

    What have you done to me linking to that website. OMG the pineapple oats. His chocolate chip protein brownies.

    I'm dead.

    The majority of his recipes are freaky awesome. Best discover I have made in a long time. The banana oat muffins with protein frosting are really good.. major drool.

    His baking mix is gluten free and it's a really decent price too, and all the recipes I looked at were simple to make gluten free. I'm in big trouble. Protein is so filling for me, and protein sweets are right up my alley. The older I've gotten, the bigger my sweet tooth is.

    Banana oat muffins with frosting you say? I'm off to look those up. I love all things banana.

  • VintageFeline
    VintageFeline Posts: 6,771 Member
    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.
  • CattOfTheGarage
    CattOfTheGarage Posts: 2,745 Member
    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.
  • vnb_208
    vnb_208 Posts: 1,359 Member
    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,
  • luv2shimmy
    luv2shimmy Posts: 67 Member
    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.
  • _dixiana_
    _dixiana_ Posts: 3,262 Member
    cabwj wrote: »
    Old fashioned, cooked with chicken broth in the microwave, and topped with a fried egg.

    chicken broth???? fried egg????
  • CattOfTheGarage
    CattOfTheGarage Posts: 2,745 Member
    cabwj wrote: »
    Old fashioned, cooked with chicken broth in the microwave, and topped with a fried egg.

    That's interesting. Like congee?
  • VintageFeline
    VintageFeline Posts: 6,771 Member
    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 :smiley:
  • red99ryder
    red99ryder Posts: 399 Member
    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 luck
  • 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.
  • beemac52014
    beemac52014 Posts: 22 Member
    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!
  • NancyYale
    NancyYale Posts: 171 Member
    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.
  • Christine_72
    Christine_72 Posts: 16,049 Member
    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.
  • heathervallon
    heathervallon Posts: 15 Member
    Kind of on topic off topic - when you're logging "quaker oats" and it gives you a caloric value - is that cooked or dry?
  • Christine_72
    Christine_72 Posts: 16,049 Member
    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.
  • jammismartin
    jammismartin Posts: 1 Member
    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!!!
  • CattOfTheGarage
    CattOfTheGarage Posts: 2,745 Member
    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 :smiley:

    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.
  • ejbronte
    ejbronte Posts: 867 Member
    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.

  • VintageFeline
    VintageFeline Posts: 6,771 Member
    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 :smiley:

    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.
  • Gamliela
    Gamliela Posts: 2,468 Member
    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. :)
  • Evamutt
    Evamutt Posts: 2,702 Member
    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 creamer