Oatmeal

I'm fond of Oatfit (100 calories per pouch--love the apples and cinnamon) and Trader Joe's Pumpkin Oatmeal (get it before it's gone!).

Don't really add anything--tastes yummy to me!

cassiekimbrough104 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?

I eat 2 servings of old fashioned oats basically every day, with 2 Splenda added. Takes 2 minutes, has 300 calories, keeps me full especially when I eat a few servings of egg whites on the side.

Oatmeal is a great way for me to get a good amount of carbs.
I blend it with water, fruits, and protein powder for a post workout shake. Another way is make a hot bowl of oatmeat and add in some honey.

cassiekimbrough104 wrote: »

Just wondering do you eat a lot of oatmeal on your weight loss journey??

Nope ... not at all.

It's not that I don't like oatmeal, but unfortunately oatmeal has absolutely no staying power for me. I eat a bowl of it, and 30 minutes later I am ravenously hungry and cleaning out the cupboards.

My husband, on the other hand, has it every morning and it seems to work for him.

I just finished a successful experiment:

Having ordered a package of vital wheat gluten, I decided to try making a yeast bread using no other flour than oat flour and the wheat gluten. I started out with:

2 cups of oat flour. Ended up with about 3.
2 tablespoons of vital wheat gluten.
1/2 teaspoon of salt (one of my aims in making my own bread is to control the sodium).
1 package of dry active yeast, mixed together with a tablespoon of sugar in a cup of warm water and left to do its thing for about 10 minutes.

To help things along with texture and flavor, I combined 1/4 cup of whole milk with 1/4 cup of olive oil. In the dry ingredients, I added another tablespoon of sugar, some ground cinnamon and some ground ginger, not too much, just a generous sprinkle of both. Then I mixed all the dry stuff up.

Added the yeast to the dry ingredients and started mixing by hand. It was really sticky, so I added more oat flour b the less-than-quarter-cup till the stuff stopped sticking to my fingers in favor of anything else. At that point, the milk and olive oil went in, along with more oat flour scatterings till the dough came together.

It kneaded quite nicely, and when I put it to bed for an hour to rise, it cooperated. Not nearly as much as wheat flour, but it was bubbly and it *felt* right. So I divided it into 14 rounds, let the oven come to 400 degrees, and covered the 14 babies up for a shorter period rise. Total bake time was around 22 minutes. The kitchen smelled nice! A good sign. When the bottom sounded hollow when tapped, I took them out.

Right now they're cooling, but I tried out one of the smaller rolls. The tops are smooth and soft. The bottoms nicely crusty. The inside looks like bread! The taste is bread-like.

At 14 rolls cut from a dough weighing in at 1lb., 10 oz., the calorie count per roll is 135. Fiber: 3 (next time I'll add some oat meal or bran after the first rise, to raise that a little). Protein: 5. Potassium: 140. Sodium: 87. Fats: Saturated: 1. Mono.: 3. No registered poly. No trans.

So a successful try and something to play with in the near future!

Interesting trick with the oat flour and gluten. I've never seen gluten for sale, though I'm sure I could find it in health food stores. I've had success using cold porridge as a tangzhong (pre-cooked starch paste used as a softening agent in Asian style breads) and it's worked well. Adding dry oats can also give a nice flavour but sometimes makes a gummy loaf.

CattOfTheGarage wrote: »

Interesting trick with the oat flour and gluten. I've never seen gluten for sale, though I'm sure I could find it in health food stores. I've had success using cold porridge as a tangzhong (pre-cooked starch paste used as a softening agent in Asian style breads) and it's worked well. Adding dry oats can also give a nice flavour but sometimes makes a gummy loaf.

Are you sure you've never seen it? Look closely in the baking aisle. It became popular to carry it because a lot of bread machine recipes called for it.

I can't eat gluten, but on the topic of oat flour, it makes the most amazing shortbread and pancakes.

Old fashioned, 5-6 times a week. I usually add a little real maple syrup, honey, or frozen mixed berries.

30g of quick cook oats, 30g of protein powder (the not too sweet sort with nuts and chia in), 200ml milk and 10g of chocolate chips. So good.