Jessica_Morris
Senior Cook
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?!
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?!
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!
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.
I make mine with all milk or half and half milk and water. Lovely and creamy. And I agree about the salt even though I like my porridge with demerara sugar.I've never made instant oats. I either simmer it slowly with water and salt for about 30 minutes and stir in some butter or I soak the oats overnight and simmer for 10 minutes in the same way.
If you soak your oats they cook faster and you get the same result. You can place your oats in a pot, add a pinch of salt and cover with water. Then just turn your stove on in the morning, no need to strain off the soaking water.
I also can't stand the taste of oats cooked without salt. It's like cooking polenta or rice without salt. It tastes raw.
I eat my oats with butter and brown sugar or honey
I will only eat steel cut oats and I've never understood why everyone is put off by how long it takes to prepare the quick cooking steel cut oats the old fashioned way, on top of the stove in the morning. It takes less time to cook them than it takes to cook white rice.
Mine is ready in 7 minutes of simmering, and three minutes of resting. No big deal for a superior bowl of goodness.
For me, the aversion is the time that my brain is not working and I must be able to think to use the stove safely AND the fact that I am on the way to work...time to cook and eat is limited. I am NOT a morning person.
I make steel cut oats for the week and only have to warm them in the microwave. No problem.