I don't know about you but I eat differently in the winter than I do in the summer. In the summer, I eat plates full of fresh vegetables and fruit. In the winter I like hot soups, hot chocolate, and one of my favorites, a big bowl of hot oatmeal. I appreciate the fact that everyone likes even simple things like oatmeal prepared differently, and I try to be tolerant in matters of taste -- but I draw the line at overcooked and mushy oatmeal. That's just unacceptable.
Which is why I called this post -- how to cook oatmeal properly. Here's how:
Follow the box instructions for portions of water and oats, I use about a 1 3/4 cups or so of water and a cup of oats. Get the water to a good boil. Add a pinch of salt. Add the oats, maintain the heat for 5 - 10 seconds to get the water and oats back up to boil, then turn off the heat and place a lid on the pot for a minute or so. The important thing to remember is this: do not follow the instructions to cook the oats for 3 minutes or 5 minutes. That guarantees mush. Boil the water, pour oats in water. Cover. Let sit. Simple.
When you remove the lid the oats will be al dente, not mushy.
Toppings are personal. Like the pancakes, I like yogurt, honey, frozen berries and peanut butter. Cinnamon is perfect here. Even whole natural sugar crystals. If you use yogurt, make sure the oatmeal has cooled slightly or the yogurt will curdle.
One thing I don't understand is why people buy instant oatmeal packs. Instant oatmeal is just oatmeal cut into small pieces. Buy the whole Quaker Oats "old fashioned" oats in the canister, or even better, buy it from the bulk bin at Central Market or Whole Foods.
About 500 calories, including my toppings, and a hearty meal.
P.S. -- If you buy the organic plain yogurt, whatever you do don't discard the clear liquid that separates from the solids in the yogurt. The liquid is the good protein part.
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4 comments:
I eat home-made oatmeal each morning and wanted to share my method:
8 ¼ cups water
2 1/3 cups steel-cut oats
2 tbsp butter
2 tbsp maple syrup
Put in crock pot on low for 6-8 hours. I then split it into 7 servings and put them in microwavable bowls in the fridge. In the morning I heat one in the microwave for 3 ½ minutes and stir in frozen berries then microwave for another 30 seconds. Then stir in 1.5 tsp milled flax seed, sprinkle cinnamon, and drizzle honey.
I get frozen berries from Sam’s Club that has blueberries, raspberries, and blackberries. The steel-cut oats and flax seed comes from either Central Market or Whole Foods.
Best part of this is it is healthy and taste sooooo good. And I agree with not getting the instant stuff because they add sugar to make it cook instantly. The added sugar gives it a higher glycemic index and the body digests it more rapidly making you hungry sooner then when you eat non-instant.
I plan to try your method out just because I like to experiment. Thanks for posting.
Thank you. I take it the steel cut oats need to be cooked longer?
I like the idea but is it mushy when done? I also like the flax seed addition. I have done that as well.
I wish I could eat oats in the morning but my metabolism won't accept anything but protein without spiking.
Thanks again.
You saved me - I always created the worst oats! But there is one problem - I am more on the soft side - so I will from now on cook it for like 20 seconds - and then let it sit - also - you ned to cook half of the water and put the half as milk - making it niiice and creeamy :)
You saved me - I always created the worst oats! But there is one problem - I am more on the soft side - so I will from now on cook it for like 20 seconds - and then let it sit - also - you ned to cook half of the water and put the half as milk - making it niiice and creeamy :)
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