Yes I realised that oats taste MUCH better when you cook them the night before and leave them in the fridge overnight. I love cold oatmeal in the morning.
Peace.
Peace.
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- Thread starter Deeznuts
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^ Why would that happen?
Honestly sara, no offence but you seem to think that everything ruins nutrients. I mean, it's not like eating leftover rice or chicken is eating inferior carbs/protein.
Peace.
Honestly sara, no offence but you seem to think that everything ruins nutrients. I mean, it's not like eating leftover rice or chicken is eating inferior carbs/protein.
Peace.
Cold oats sound yummy! Im gonna try that tonight for tomorrow!
Jill, definitely do it.
Remember to toast your oats first, then put them in the fridge for 10 hours or so...the flavour will REALLY be brought out. I like to chop up some fresh fruit and throw it in there, too, so the fructose marinates in the oats. It's great.
Peace.
Remember to toast your oats first, then put them in the fridge for 10 hours or so...the flavour will REALLY be brought out. I like to chop up some fresh fruit and throw it in there, too, so the fructose marinates in the oats. It's great.
Peace.
Have you guys tried to mix hot Brown rice with vanilla protein powder and some water.. Taste just like rice pudding 
I love it !! I tried it for my PWO meal.. all I can say YUMMY!!!!!!!!!!!!!
I love it !! I tried it for my PWO meal.. all I can say YUMMY!!!!!!!!!!!!!
Has anyone created a "Low-fat Oatmeal Granola cereal"?
I make Oatmeal pancakes:
1/2C Steel cut oatmeal
4 Egg whites
Dash of Cinnamon
1/3 tsp Stevia
Whisk together and cook
I Top w/ sliced strawberries and Honey
1/2C Steel cut oatmeal
4 Egg whites
Dash of Cinnamon
1/3 tsp Stevia
Whisk together and cook
I Top w/ sliced strawberries and Honey
1 cup dry measure oats, water amount suggested in cooking instructions, 1/2 cup frozen unsweetened blueberrys, dash of salt, 2 tsp sliced almonds, sprinkle of cinnamon.
I like them cooked the night before, and left to set in the fridge. In the morning, slice 'em up, and toast in a nonstick pan with cooking spray until hot and a bit crispy round the edges. (Optional: sprinkle with garlic powder, cayenne, or a no-salt blend.)
Then pile my scrambled egg-like substance on top, and eat. Alternatively, leave off the garlic and cayenne, "fry" as above, and eat like pancakes with low-carb syrup and a sprinkle of Molly McButter.
Then pile my scrambled egg-like substance on top, and eat. Alternatively, leave off the garlic and cayenne, "fry" as above, and eat like pancakes with low-carb syrup and a sprinkle of Molly McButter.
Akateros, you make oat grits? That's pretty interesting.
Peace.
Peace.
Well, yeah. I've been around Atlanta and N'awlins and whatnot, used to live in New York. So, uh, you actually make them like grits, huh? Is it actually good? Might have to try it.
Peace.
Peace.
Well, I wouldn't eat it if I didn't like it (no matter what, I refuse to choke food down) but of course your mileage may vary. The texture isn't quite the same, a bit stickier, but the flavour's tasty.
I suppose technically that should say, "oats prepared in the manner of grits."
Grits are a sort of cornmeal, traditionally prepared from dried corn that has been treated with lye. The Poor South rendition of polenta, if you know what that is. Once a staple breakfast item of good Southern cooking, generally sneered at by Northerners (if they ever had the chance to encounter them). Now become trendy, and appearing with unlikely platefellows at fancier restaurants everywhere.
Real grits are very hard to find, up here, and are more usually faked with regular cornmeal. But, anyway, in your traditional Southern home, you'd often awake to a nice breakfast of a puddle of hot fresh grits, with eggs, and something porky. If you and the rest of the family didn't eat all the grits, they'd be stuck in the fridge, then sliced up and fried the next day.Fun with Grits
Grits are a sort of cornmeal, traditionally prepared from dried corn that has been treated with lye. The Poor South rendition of polenta, if you know what that is. Once a staple breakfast item of good Southern cooking, generally sneered at by Northerners (if they ever had the chance to encounter them). Now become trendy, and appearing with unlikely platefellows at fancier restaurants everywhere.
Real grits are very hard to find, up here, and are more usually faked with regular cornmeal. But, anyway, in your traditional Southern home, you'd often awake to a nice breakfast of a puddle of hot fresh grits, with eggs, and something porky. If you and the rest of the family didn't eat all the grits, they'd be stuck in the fridge, then sliced up and fried the next day.Fun with Grits
Another suggestion for OATS :
(great for POST workout, had it last nite)
cook old fashioned oats as you would in the mircowave. when done stir in 1tsp.vanilla extract and sweetner. add in 1/2-1 sliced banana and handful of blueberries. slightly reheat for 30seconds. drizzle with small amount of honey!
SO SO SO good!
: (great for POST workout, had it last nite)
cook old fashioned oats as you would in the mircowave. when done stir in 1tsp.vanilla extract and sweetner. add in 1/2-1 sliced banana and handful of blueberries. slightly reheat for 30seconds. drizzle with small amount of honey!
SO SO SO good!
i never really liked oatmeal b4, i usually stuck to frootloops( 
frootloops kick ass 
) but since i read this i eat oatmeal everyday with cinnimin and brown sugar.... never wouldve thought of puttin cinnimin in it THX
frootloops kick ass ) but since i read this i eat oatmeal everyday with cinnimin and brown sugar.... never wouldve thought of puttin cinnimin in it THX