I am quickly becoming an oatmeal addict...1/2 c oats, 1/2 c vanilla soymilk, 1/2 c water, and 1 tsp light margarine - microwave and enjoy. Its my favorite morning start.
I love oatmeal too although I haven't been eating it lately. For some reason I thought it was higher in calories than my regular cereal but I just looked at my food log and it ends up being about the same. Fridays used to always be oatmeal day so maybe I'll have some this Friday.
I like to make quick oats with extra water (around an extra 1/3 cup), so that they come out super creamy. Then I add some soy milk, sweet-n-low, cinnamon, vanilla, and fresh berries if I have some on hand. I think I might also try oatmeal with sugar free Torani syrup; there are lots of flavors that would be yummy.
One of these days I'm going to try steel cut oats, but the 1/2 hour cooking time keeps discouraging me. I read somewhere that you can cut the cooking time by soaking them in water overnight but I can't remember where I read it so I don't know how much it cuts the cooking time by.
I use the old fashioned oats. I heat 1/2 cup for 2 minutes in the microwave. Then I add a little brown sugar and cinnamon. If I have frozen berries I add then and heat 1 more minute (be careful -- it might spill over). If my berries are fresh, I sometimes just heat without berries and add them at the end.
It's not steel cut, but doesn't take much longer than the little packets! And can be a lot cheaper!
From the McCann's people (serious non-GMO steel cut oats):
Quote:
Preparing Irish Oatmeal:
Microwave - Mix 1/2 cup of steel cut oats with 2 cups of water in an 8 cup bowl (the size of the bowl is important as it must be large enough to allow the oats to bubble up without spilling over). Seal the bowl with plastic wrap and run at full power for 5 minutes. Stir and finish cooking for another 5 minutes (since microwaves vary in size and power, cooking times may need to be adjusted for different models).
Sleep Tight - Soak overnight - Before going to bed, boil four cups of water in a pot, turn off the heat and add one cup of oatmeal. Cover the pot and leave overnight. In the morning cook over a low flame for 9-12 mins.
Cut Corners - Place the oats, natural or pre-toasted in a food processor. A few turns of the metal blade will break up the grains and reduce the cooking time by at least 5 minutes.
Be Prepared - One trick is to prepare five days worth of oatmeal in advance. This can be stored in an airtight container in your refrigerator and used as required. To reheat, use a microwave - heat on high for 2-3 minutes and then enjoy!
Pre-Toast - Place the steel-cut oats in a preheated 300 degree oven for approximately 20 minutes. Return the oats to a tightly covered container, storing in a cool place. Toasted oats cook in half the time.
Cook under Pressure! - When the pressure is on for a quick bowl of oatmeal - Rely on your pressure cooker. In approximately 5 minutes, pre-toasted steel-cuts will be cooked to perfection. All you need is 1 cup of pre-toasted steel-cuts, 3 1/2 cups of water and 1 tablespoon unsalted butter. Be sure to allow the pressure to release slowly according to the manufacturer's directions.
I don't eat it at home (cream of wheat instead), but have found that it is a great option when eating breakfast out. I don't eat out much in general, but I've found that almost all breakfast places offer oatmeal, and now I order this whenever I breakfast out -- a great substitute for over-sized portioned and higher calorie breakfast-place fare. It keeps you full without the fat and it's just as good! I usually get it with raisins and brown sugar. Yum!!
This Week's Healthiest Food - Oats
