Every morning, I eat the same thing: organic steel cut oats, a generous amount of varied fresh berries and a half banana. I love it!
The Everything Oatmeal thread
- Thread starter Lou
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welcome to the forum! at great breakfast to start the day!!
Emma JC
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OP
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????I may never eat cooked oatmeal again. I’m so weird.
Its not very good raw.
I used to eat raw oatmeal with rice or soymilk and raisins all the time before.I may never eat cooked oatmeal again. I’m so weird.
Might do it again if only to have something for breakfast.
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I can't understand letting oats soak all night 
,or all the fuss people make about "recipes"
I'll stick to adding hot water to rolled oats and eating them right off!
,or all the fuss people make about "recipes"I'll stick to adding hot water to rolled oats and eating them right off!
I couldn’t either until just recently. Something about it that just really tastes good.I can't understand letting oats soak all night
I'll stick to adding hot water to rolled oats and eating them right off!
I think it’s that I like it cold and “soupy” like cold cereal. When I have it cooked I like it thick and not too runny.
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The IP oats recipe I used was for 4 servings. And I didn't even have it every day. It lasted 6 or 7 days.Apparently four days doesn’t work for me. When I opened it, it was a beautiful shade of blue/green. Lol.Luckily I made a new one just yesterday so I had that one.
Maybe its because of the little jars I use. They OOs fill up the jar - right to the top. So there is less oxygen and stuff.
Maybe. I use pint jars and they only fill halfway. Could be my refrigerator too. I’m noticing things going bad faster. Mildew. Yet it’s a new refrigerator and there’s no condensation on the inside. Weird. I’ll just make sure I don’t let it go past three days. I only do two at a time and it just happened that I felt like something different for two days in a row.
It’s my understanding overnight oats get “milk”. For Cooked I always do water but I think you could do milk. Not sure. I imagine it’s individual preference.
I also love farina/cream of wheat. You can do water or milk when you cook that but I will use milk because it makes it creamier.
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I have used soy a few times. The only reason I prefer almond or even cashew is because they are lower in calories. But I prefer soy for the protein.
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I like soy for the protein. I think it has the smallest carbon footprint and lowest water usage (except for oat milk). and then there are the bees that are enslaved to pollinate almonds.
I still buy some almond and cashew milk. mostly its soy milk for me.
the nut milks do have less than half the calories of soy. they also have like a tenth or the protein.
I don't really see the point of making a huge batch of mueseli and keeping it in the fridge.
It only needs to be soaked for a few hours to remove phytic acid. If you consume the milk it may still contain the substance. Even soaking oats for 1 hour is enough to obtain a slight mush. I very often prepare it when I get up and just soak the oats in water for 1h- 1/2.I like my mueseli to be thick and only add a dollop of yogurt and/or a mixture of soya milk/cream just before serving. I also use the method of soaking the rolled oats in either unsweetened apple juice or just plain water. I always add fruit and nuts before serving as there is no need to soak them and they taste better when they are fresh & plump.
I never count calories but always prefer higher protein and fat content as it helps to keep you fuller. I usually have soya milk/cream with mine.
I never follow a recipe so anything goes when making museli.
Mine looks more like JO's and Emina's ; thick and mushy. I never eat it on a daily basis (not a huge cereal lover) as I'm a savoury breakfast lover.
How to make the perfect bircher muesli
Felicity Cloake: What do you add to your soaked-oat muesli, does anyone use sugar and cream, and which other breakfasts can you prepare the night before?
Phytic Acid 101
Phytic acid, or phytate, is a substance found in plant seeds. It can reduce absorption of nutrients from the diet, but also has antioxidant effects.
www.healthline.com
