Main Part of Breakfast – Old-fashioned Oatmeal w/Raisins, Dates & Honey
After cooking and sitting
What would you think of this for your breakfast?
Saucepan - 1-1/2 quart size (approx.)
Almost ready-made oatmeal
Since I prepare this a whole day ahead of time, covered and all, the next day my breakfast is almost all prepared. I only have to heat this up as I prepare my peanut butter and jelly sandwich (I give that a slight warm) and also my green tea. It sure saves me time.
What I do is after breakfast I take the 1-1/2 qt. pot and enter all the dry ingredients (oatmeal, etc.), plus the fruit, into pot. I add the water last, cover the pot, and set it on the stove to cook the following morning.
Instead of using quick-time, I use old-fashioned oatmeal which is cooked for the regular time instead of being processed to cook faster. Quick cook oatmeal also has more sodium, fat and other ingredients which I chose to avoid.
I combine a few fruit with it – which I chose for myself, you may choose other fruits instead. It is cooked on a gas stove – not an electric, microwave or slow cooker/crock pot.
When it is finished soaking nearly for 24 hours, plus cooking and sitting the next morning it comes out creamy. Then I also add my natural milk, vanilla and almond flavored, just a touch of it. (It is also lactose free.) I stir it in and it is all ready to eat.
These sit in in pot overnight to soak up water
- 2 - 4 drops (by choice) molasses - makes it brown, (replaces sugar)
- 1 tsp. wheat germ, health
- Dash sea salt, (I use instead of table salt for health)
- 1 cup Old-fashioned oatmeal
- small handful raisins
- 1 + 1/3 cups water
1. Preparation; 2. Cooking
- Before I cook I remove the lid the following morning to begin to cook it and the oatmeal has basically soaked up the water and is ready. I turn on the gas to medium (no. 4 on my stove). When it has begun to boil (see Cooking),
- I cover and turn down low (no. 2) [be sure to lower heat to avoid sticking]. I set my timer for 5 minutes and in 2 minutes I remove lid, stir [be sure to always stir to avoid sticking] and recover pot. When timer finishes I stir again, recover, shut off and leave sit for 8 more minutes.
My wheat germ:
I love wheat germ because it tastes sweet but mainly because it is healthy for you. It is an excellent source of vitamins, three of which are A, E and Folic Acid. It is good for athletes, children, dieters, pregnant woman, practically everyone! You can usually find it on your cereal aisle.
The only ingredient which had sodium was the sea salt. I use sea salt because it is natural, the ingredients on my salt only mentioned sodium - nothing else.
I also compared it to regular salt and I saw ingredients that said 470mg sodium; 250 calories; 12g fat; 30g cholesterol; 5g sugars. That is why I switched to sea salt.
Items not containing gluten
Bob's Red Mill
Rolled oats and other types.
Cream Hill Estates
Gifts of Nature
Gluten Free Oats
Rolled oats and other.
Seems to be in GA.
Sun Maid, Publix brand,
Regular vs. quick cooking:
I decided to test/try the quick cooking type to compare it against the regular. It seemed as if it was "lumpier". So I wondered whether or not I could cook it longer so I tried it for the time which I cook the Regular Oatmeal. It made it smoother and not so lumpy.
So the only difference is that if you you are in a big hurry and do not mind your blood sugar being higher, your oatmeal being lumpier, then use the Quick Cooking type. Otherwise the Regular is better for you - lower blood sugar, it comes out smoother, the time is only 4 minutes longer.
If you have any questions then go to my profile page on HubPages. The icon which says Website is actually my blog. Click on that and it will lead you to the blog where you can leave the questions. I will answer ASAP.
© 2014 The Examiner-1