I never used to like oatmeal and now I eat it almost every day. I think that’s because I found the best way to prepare it. I hate food that is too mushy… you know, food that you could eat if you had no teeth. I’ve found that the first key to making successful oatmeal is don’t put in too much water. Here is how I make my plain oatmeal transform into delicious oatmeal, step by step. Just make sure you have the OLD-FASHIONED oats. The quick oats are too mushy.
1/2 c old fashioned quaker oats (very full 1/2 c)
little less than 1 c water
microwave 2 min 45 seconds in bigger bowl (it overflows if I do it in my cereal bowls) p.s. microwave times vary. you just don’t want it overcooked or it gets the dreaded mush-factor
1 pack equal
Cherry flavored Craisins
= YUM. the Craisins are my favorite part. They add just enough flavor and some chewy texture. I also use regular raisins sometimes but the cherry craisins give more flavor I feel like. David, my husband, swears by honey in his oatmeal so maybe you could give that a try too. My problem with honey is that it’s never easy to get out of the container once you put it in the fridge. The beauty of oatmeal is that it’s heart healthy, fast, good source of protein (seems I never get enough), and it’s a hot breakfast. Hope you enjoy!
with cherry craisins = yum!
11:40 am on June 29th, 2009
Sarah, we love oatmeal in our house too. Here is one recommendation if you don’t want to try honey, I would recommend Agave Nectar in your oatmeal. It is great because it has a low glycemic index (won’t spike your sugars up and down like regular sugar does) and it has the sweet taste – close to maple syrup! We eat it up at our house! Maybe it will become one of your personal faves:)
12:14 pm on June 29th, 2009
I LOVE old-fashioned quaker oats, too!! I sprinkle mine with a little bit of brown sugar (Splenda has a brown sugar blend), which I add right after the oatmeal’s been prepared. The sugar melts right away, making it extra sweet so you don’t need much. Occassionally I’ll throw in a “nut medley” of almonds, walnuts or pecans. I’ll have to try the craisins — dried fruit makes a good combo.
3:25 pm on June 29th, 2009
I was with you Sarah, have never really been a big fan of oatmeal till recently, I guess the baby craves it. I use a little brown sugar Splenda in mine to give that extra sweet taste, a little goes a long ways, learned that lesson early. Randy puts peanut butter in his if you are looking for an option that gives you protein! Love the website!!
8:45 pm on June 29th, 2009
I love oatmeal!!! With 5 people in the house, I make mine on the stove. I like creamy so i use half skim milk and half water then add in raisins while cooking so they plump up. Tim likes his just like that.. I add some splenda for sweetness. Kaileigh likes it with cinnamon.
with the honey, stick it in the microwave for like 30 secs and it will loosen up
1:59 pm on July 2nd, 2009
Hey…my two cents….instead of honey, try a little apple butter…cinnamon-y without overwhelming the oats. just a few chopped nuts also makes it feel like a granola bar.
4:50 pm on July 3rd, 2009
You guys are making me hungry!
6:41 pm on July 6th, 2009
I second the Agave! A great (and vegan!) alternative to honey. I use it in tea, coffee and oatmeal a lot. I even saw it in different flavors, such as hazelnut, the last time I was in whole foods. Plus, a little goes a long way.
1:28 am on July 10th, 2009
Hey Sarah, I was never a big fan of oatmeal till recently. I add crushed walnuts and a little honey… fiber and crunch = yum
10:57 am on July 17th, 2009
Sarah-this post makes me laugh because this is exactly how my mother and I eat our oatmeal. You have to have the cherry craisins or it just isn’t right!
3:05 pm on July 29th, 2009
OK people. I tried the brown sugar splenda today and really liked it! I still had to put in some raisins though because I need something chewy.
Thanks for all the recommendations!