If you make plain oatmeal with less water so that it is thick rather than runny, it can be treated like a side dish like mashed potatoes or polenta in a savory meal. It can be a bit odd at first for people who are used to thinking of oatmeal as a sweetened food but it's something one can get accustomed to quickly and avoids the downside of consuming extra sugar.
In my opinion oatmeal is better as a spicy-savory rather than a sweet dish. You could add black pepper and a bit of salt to it and maybe a hot sauce for even more flavor. Montreal steak spice also works well.
Could take it to the next level with green peas, diced carrots and other things.
In fact once you go savory, you'll never go back. Sweet oatmeal grosses me out.
I think that was a joke, all those things increase cholesterol. Egg yolks high in bad cholesterol, soy sauce has tons of sodium, and cottage cheese high in fat.
We heat up unskimmed milk, add oatmeal, let them soak for at least 10 minutes. Then serve them and pour a little bit of cold milk over the cooked oatmeal. Plain, or add some fresh fruit, nuts, berries to taste.
I usually eat mine like cereal, uncooked old-fashioned in cold milk, with a bit of honey or brown sugar for flavor. Apparently this is normal overseas.
Steel cut is just a different thing altogether. I like mine a bit on the firm side, with butter, brown sugar. On top, some plain yogurt pair nicely. Cranberries and walnuts are pretty great too.
I think one-minute/instant oatmeal is terrible, no matter how it's prepared, which is unfortunately most people's first experience with oatmeal.
Honey is good, but there is never a reason to add any sugar even if brown. Oatmeal can be sweetened with practically any fruit. Berries work really well, whether dried or fresh. I add wild blueberries.
I soak mine overnight with nuts, in water and a tsp of yogurt, then drain/rinse off in the morning. Steel-cut if I'm cooking it stove-top, large-flake if I'm just microwaving the oats. Serve with the nuts, alongside berries and whatever else.
Years ago I'd sometimes go over-the-top with homemade kefir, cocoa nibs, lemon zest. I stopped the kefir habit not so much because of the hassle but because I didn't want to consume that much volume of dairy every day. I get enough lactic acid from kimchi, and protein from other sources.
Overnight oats have been my go to lunch and pre workout meal for a couple years now.
75g 0% Greek Yogurt,
75g Almond Milk,
10g Maple Syrup,
8g ISOpure unflavored protein powder,
8g PBfit powdered peanut butter,
Salt to taste.
Whisk everything else together in one bowl. Pour over 85g of old fashioned oats and stir.
511 calories, 79g carbs, 30g protein, 9g fat. Easy to tune the recipe to macro targets.
Good: Oat flakes. I like Bob's Red Mill in North America and Karavansay in Colombia. Boil them a short time, drain part or all of the water, and eat them with a little bit of honey or a fruit such as blueberries.
I add 1-2 tbsp of soy milk powder (not to be confused with soy protein powder) which adds bulk. In the end I add wild blueberries to sweeten it. Sometimes I add chia seeds, especially if I can leave it soaked overnight.
If you make plain oatmeal with less water so that it is thick rather than runny, it can be treated like a side dish like mashed potatoes or polenta in a savory meal. It can be a bit odd at first for people who are used to thinking of oatmeal as a sweetened food but it's something one can get accustomed to quickly and avoids the downside of consuming extra sugar.
In my opinion oatmeal is better as a spicy-savory rather than a sweet dish. You could add black pepper and a bit of salt to it and maybe a hot sauce for even more flavor. Montreal steak spice also works well.
Could take it to the next level with green peas, diced carrots and other things.
In fact once you go savory, you'll never go back. Sweet oatmeal grosses me out.
look up upma, a semolina based indian breakfast dish that can be adapted to oats pretty easily.
Savory: add a fried egg, soy sauce, and cottage cheese
Like stirred in? Or as sides?
I think that was a joke, all those things increase cholesterol. Egg yolks high in bad cholesterol, soy sauce has tons of sodium, and cottage cheese high in fat.
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We heat up unskimmed milk, add oatmeal, let them soak for at least 10 minutes. Then serve them and pour a little bit of cold milk over the cooked oatmeal. Plain, or add some fresh fruit, nuts, berries to taste.
I like a splash of maple syrup, oat milk, and maybe half a packet of sweetener if I'm feeling cheeky. Cocoa nibs and dried fruits are excellent too.
I use minute oats. Drop in boiling water, toss in a Half handful of raisins or crasins.
I usually eat mine like cereal, uncooked old-fashioned in cold milk, with a bit of honey or brown sugar for flavor. Apparently this is normal overseas.
Steel cut is just a different thing altogether. I like mine a bit on the firm side, with butter, brown sugar. On top, some plain yogurt pair nicely. Cranberries and walnuts are pretty great too.
I think one-minute/instant oatmeal is terrible, no matter how it's prepared, which is unfortunately most people's first experience with oatmeal.
Honey is good, but there is never a reason to add any sugar even if brown. Oatmeal can be sweetened with practically any fruit. Berries work really well, whether dried or fresh. I add wild blueberries.
> Berries work really well, whether dried or fresh.
Frozen berries work really well too and they are much cheaper than fresh. Just have to leave them out for an hour (or overnight in the fridge) to thaw
Peanut butter, chia seed and banana slices.
I soak mine overnight with nuts, in water and a tsp of yogurt, then drain/rinse off in the morning. Steel-cut if I'm cooking it stove-top, large-flake if I'm just microwaving the oats. Serve with the nuts, alongside berries and whatever else.
Years ago I'd sometimes go over-the-top with homemade kefir, cocoa nibs, lemon zest. I stopped the kefir habit not so much because of the hassle but because I didn't want to consume that much volume of dairy every day. I get enough lactic acid from kimchi, and protein from other sources.
Overnight oats have been my go to lunch and pre workout meal for a couple years now.
75g 0% Greek Yogurt, 75g Almond Milk, 10g Maple Syrup, 8g ISOpure unflavored protein powder, 8g PBfit powdered peanut butter, Salt to taste. Whisk everything else together in one bowl. Pour over 85g of old fashioned oats and stir.
511 calories, 79g carbs, 30g protein, 9g fat. Easy to tune the recipe to macro targets.
Cholesterol numbers are great.
Good: Oat flakes. I like Bob's Red Mill in North America and Karavansay in Colombia. Boil them a short time, drain part or all of the water, and eat them with a little bit of honey or a fruit such as blueberries.
Bad: Oatly
I add 1-2 tbsp of soy milk powder (not to be confused with soy protein powder) which adds bulk. In the end I add wild blueberries to sweeten it. Sometimes I add chia seeds, especially if I can leave it soaked overnight.
Buttered