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Old 04-18-2013, 09:25 PM   #1
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Oatmeal?!

Has anyone ever made their own oatmeal? Growing up I loved eating Quackers oatmeal before heading off to school. But I've got a urge to cooked some homemade. Any ideas or suggestiod?!

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Old 04-18-2013, 09:30 PM   #2
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Originally Posted by Jessica_Morris View Post
Has anyone ever made their own oatmeal? Growing up I loved eating Quackers oatmeal before heading off to school. But I've got a urge to cooked some homemade. Any ideas or suggestiod?!


I always have a cylindrical canister of Quaker oats in the cupboard. I make the one minute version because I don't have the inclination to devote a half hour or more to cooking the 'good stuff'.

I flavor it variously with apricot jam, maple syrup, cinnamon and brown sugar, or blueberries and sugar. I love the stuff.

Also, there is a recipe inside the lid of the canister for the best oatmeal cookies you'll eve eat (Vanishing Oatmeal Cookies).
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Old 04-18-2013, 09:36 PM   #3
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Can't mess with perfection

Love the Vanishing Oatmeal cookies. They also work well in bar form, and freeze wonderfully.

Some say steel cut Scottish/Irish oats are also very good.
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Old 04-18-2013, 09:55 PM   #4
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I'm an oatmeal fiend, love the regular rolled oats, the steel cut and any other rolled grain mixture I can get my hands on. Just follow the directions on the carton. Increased flavor, increased chew factor, love the texture. Instant oatmeal tastes and feels like paste, to me.
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Old 04-18-2013, 09:56 PM   #5
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Ditto ... perfection can't be duplicated.

Love oatmeal .. have eaten it all my life. I do the long cooking when I pick up the wrong container at the store. Really I don't see much difference other than the time it takes to make the quick vs the long cooking.

I do not like what comes in those little packets though .. it's slimy and just not good to me at all.

Brown sugar & a wee touch of milk on mine and I get that cozy comfy feeling that feel like a hug !
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Old 04-18-2013, 10:03 PM   #6
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I like to put the oats in cold water and heat the water together with the oats. It results in a super creamy texture. Add a little butter and sugar in the bowl.....

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Old 04-18-2013, 11:38 PM   #7
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For the first time in my life I have put myself in a position to be cooking on an electric range and have been surprised in how little time it takes to cook oatmeal. I am using oatmeal from a 50 pound bag of organic rolled oats. I put a cup of milk in a saucepan, turn the heat to medium, add 1/3 cup oats and cook for 5 minutes after it comes to a simmer. I then add maple syrup and cinnamon.
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Old 04-18-2013, 11:42 PM   #8
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Originally Posted by bethzaring View Post
For the first time in my life I have put myself in a position to be cooking on an electric range and have been surprised in how little time it takes to cook oatmeal. I am using oatmeal from a 50 pound bag of organic rolled oats. I put a cup of milk in a saucepan, turn the heat to medium, add 1/3 cup oats and cook for 5 minutes after it comes to a simmer. I then add maple syrup and cinnamon.
Are you now at a significantly different altitude, Beth? That makes a difference in timing, too!
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Old 04-18-2013, 11:46 PM   #9
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Are you now at a significantly different altitude, Beth? That makes a difference in timing, too!
I am and I don't understand what that means. I have noticed it takes longer to reheat things in the microwave, but boiling water seems to take less time. And it is customary when eating in a resturant to begin eating immediately when you are served because hot foods cool off rapidly. The only baking I have attempted is brownies and they turned out fine.
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Old 04-18-2013, 11:52 PM   #10
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Originally Posted by bethzaring View Post
I am and I don't understand what that means. I have noticed it takes longer to reheat things in the microwave, but boiling water seems to take less time. And it is customary when eating in a resturant to begin eating immediately when you are served because hot foods cool off rapidly. The only baking I have attempted is brownies and they turned out fine.
Less air pressure at higher altitude, water boils faster. Quick bread need a boost in leavening over 3700' and yeast products may not work the same for you. I had an adjustment coming from a higher to a lower altitude... Look online for high altitude tips for baking, which is what seems to be effected the most.
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