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Old 05-20-2006, 09:12 AM   #11
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I stir 1 cup or so to taste of Granola cerial which can have Rasins and nuts in it into the Oatmeal. Then just before serving to brighten it I add lot of M & Ms.
HHMMm kinda like Oatmeal with GORP Grand Old REfreshment Pack mix taken hiking).

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Old 05-20-2006, 09:20 AM   #12
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t-loyd, i thought gorp stood for "good ol' raisins and peanuts"?

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Old 05-20-2006, 01:26 PM   #13
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You might actually try some of the DaVinci sugar free syrups (made with Splenda). I like the Caramel or the Hazelnut in my oats.
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Old 05-21-2006, 11:00 AM   #14
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My grandmother would make us oats as kids and she called it Bear Food. She would make the oats with cinnamon and brown sugar and stir in walnuts, dates, bananas, chopped figs or whatever she had around the kitchen. It resembled warm granola sometimes but is a fond memory of Grandma.
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Old 06-05-2006, 01:41 PM   #15
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Going for a savory version- maybe try some fresh grated parmesan reggiano, black pepper, and some thyme? Or just some sharp cheddar and bacon...

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Old 07-17-2006, 05:39 PM   #16
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I usually do the Irish style oatmeal overnight in the slow cooker. I start with the prescribed amount of water. Then I usually add dried cranberries, vanilla, pumpkin pie spice, a little sugar and some dried milk.

That gives me a batch that lasts about a week. Very good stuff.
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Old 08-07-2006, 03:14 PM   #17
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i've been told i make the best oatmeal in town. i eat 1 cup every morning with 2 boiled eggs for breakfast; so i have lots of experience.

here's my recipe:

1 cup oats (old-fashioned quaker or organic)
1 cup water
1 cup whole milk
note: you can simply use 2 cups lowfat milk instead of the above.
sprinkle each of nutmeg & cinnamon
1/2 tsp mapleine flavoring
1/2 tsp of pure vanilla or 3-4 drops of almond extract
2 tablespoons brown sugar
2 teaspoons of butter (a good, tasty, creamy butter) or go for a whole tablespoon

bring slowly to a boil stirring often, but keep it hot and moving.

in a large bowl, i add craisins (cranberry raisins) & a few almond slivers and add the oatmeal and mix thoroughly.

if it's too "tight," add a little milk... if it's not sweet enough, add a few drops of pure honey.

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Old 08-20-2006, 08:42 AM   #18
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Originally Posted by anticuchos
I am tire of the same old pinch of salt. Is there a dry and shelfable condiment I can add to it? Other than raisens or anything that is sweet.
Here are some suggestions for savory toppings. They are all Japanese in inspiration.

> a mixture of lightly toasted sesame seeds and salt - (gomashio) - sprinkle on top
to make - 1/2 cup toasted sesame seeds + 1-1/2 to 2 tsp *kosher* or *sea* salt - combine seeds and salt in a mortar and grind lightly with a pestle (just enough to lightly crush the seeds and mix in the salt) - store in frig

> gomashio variation - sprinke with gomashio plus drizzle a little toasted sesame oil on top

> toasted sesame seeds plus a drizzle of a *good* soy or tamari or shoyu sauce (plus a small drizzle of toasted sesame oil)
pleeeeze do *not* use a supermarket soy sauce like Kikkoman (awful chemical taste!) - get the soy/tamari/shoyu from an Asian market or health food store

> a sheet of lightly toasted Nori (seaweed sheet) cut into snippits with scissors and sprinkled on top plus either gomashio or soy sauce (for that salty taste)
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Old 08-22-2006, 06:19 AM   #19
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this may be a silly comment because I've never even tried it, but wouldn't porridge work with bacon, a little fried onion and some grated Cheddar cheese?

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