Oatmeal

I love cream on porridge. That's my Christmas morning breakfast, porridge with every dried fruit, nut etc I can find, brown sugar, cinnamon, some squares of dark chocolate, and double cream.

Porridge is not a weight loss food in my world.

All of them, and nearly every day (pancake Sundays).

Steel cut brought to a boil and then heat off to thicken overnight.

Flake big or small cooked that day.

Overnight oats soaked in yogurt.

Nearly always eaten with fruit (frozen blueberries, bananas, currants, and/or raisins) and Greek yogurt. You may add more sweetener but I like mine plain.

You may also dress up with nuts, vanilla, chia, peanut butter (thanks MFP) or cinnamon.

I eat a half cup (cooked) of steel cut oats for breakfast every morning. I add a quarter cup of skim milk and 12 grams of PB2 to give it more of a protein punch.

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?

Sure, I love oatmeal. I prefer steel cut oats and have cooked a week's batch in the crock pot. I sometimes add pumpkin pie spice, most times nothing at all. Just top it with fruit and almond milk and enjoy.

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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.

I am on weight loss 0.5kg per week. I take 30 to 40g oats muesli each morning for breakfast. Its fine.

I eat old fashioned oats 5- 6 days a week.... in fact its prepped in my fridge for the week as I type.
1/2 cup dry makes a cup, mixed with water, 1/2 banana, 1/4 tsp. of cinnamon, 1 tbsp. of chopped walnuts cooked in the microwave, yummmmmmy!!!!!
Works great for weight loss and wards off high cholesterol, and diabetes

I alternate between oats and sultana bran. Lots of great ideas in this thread, I'll have to try choc chips next time. I use quick oats with water and mix banana, strawberry, and rice malt syrup into mine.

Current obsession is oatmeal (instant old fashioned, because lazy) mixed with cream cheese and blackberry jam. I also have made proats (vanilla protein shake mixed with the oats).

That said, I actually don't eat oatmeal all that often because I need a lot of it to feel full and by the time I'd done adding everything to it, it's like, 500 calories. There are a dozen other foods I'd eat for 500 calories before I'd pick oatmeal, so I really have to be craving it.

I eat the Aldi brand packet oatmeal. The brown sugar kind. Not too fond of the other flavors. I'll add a little peanut butter or half a banana if I have one that isn't too ripe and it will fill me up for most of the morning.