Wednesday, September 28, 2011

Old Fashioned Oatmeal

I started making oatmeal on the stove a few years ago, when I was limiting my sugar and wheat intake. It is very filling and nutritious. I have it most mornings in the cooler months. For taste, I also add 1 tsp Splenda and sugar-free vanilla creamer to my individual serving.  I also add 2 tsp vanilla and a good sprinkle of cinnamon when I'm cooking it.  I generally make a big batch such as this and then re-heat it for a few mornings for myself.  Give it a try!


Jennifer @ Studio JRU said...

Yum! This sounds really good. 2 Tbsp each of yogurt and flour? I am assuming you keep this in the refrigerator, right? :) Thanks for sharing!

Jen said...

great question, sorry I didn't clarify. Actually, leave this out on the counter in a covered container. Putting it in the fridge would stop the yogurt from being able to break down the oats. There's quite a scientific process here that I've read about and don't completely understand :) I usually get it ready the night before and then cook it in the morning, and it's been fine. Doesn't even smell funny--if you do any sourdough recipes, these are also left out.

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