I have German Mennonite background and we never added sugar either (I still dont)
I have German Mennonite background and we never added sugar either (I still dont)
My oatmeal recipie is as easy as I can make it for my really-stupid-in-the-mornings self.
Pour boiling water over thick oats and nuke 'til done. (The water is left over from making tea)
Brown sugar and 1/2 tsp butter are all that is needed, though a few pecan bits are always nice.
Give big space to the festive dog that make sport in the roadway. Avoid entanglement with your wheel spoke.
(Sign in Japan)
1978 Raleigh Gran Prix
2003 EZ Sport AX
I'm curious. I've always gotten rolled oats (right now I actually prefer the Bob's Red Mill 5 grain rolled hot cereal), and they cook a lot faster and are (to me) a nicer texture.
Recently my mother (I'm temporarily back living w/my parents) switched to my kind from steel-cut, because hers took 40 minutes to cook! Also, the steel cut ones were not optimal for baking with, we sadly discovered a loaf of persimmon bread later.
So, why are steel cut preferred? Is it just tradition?
I like them cause they have a little more flavor (nuttier) and they are not so mushy!
Thanks for explaining.
i gotta admit I like the rolled style better, though. And convenience wins out for camping and bike-touring--I think I will probably settle for instant when cooking outdoors.
My favorite additions? Butter (salty) and dried cranberries (sweet and tart!)
RS
Easiest--uncooked with walnuts and blueberries (fresh or frozen) and fat-free vanilla yogurt. Sticks with you, but it's not exactly a warm breakfast.
What does steel cut mean, anyway? Or Rolled? (and does that mean instant has been put through my lawn mower and mulched?)