Oatmeal: How Do You Make Yours?

**auld argonian** · 30th November 10, 08:40 AM

I recommend vanilla soy milk or - even better - horchata if you can find it. Horchata is a cinnamon infused rice milk that's just superb on oatmeal or cream of wheat.

I'm also experimenting with cooking the oatmeal in a small crock-pot type cooker. I see that the newer and larger ones have timers and am hoping that this trickles down to the small ones so that I can set it up the night before and wake up to perfect oatmeal.

Best

AA

**artificer** · 30th November 10, 08:55 AM

my oats are used cold and uncooked with yogurt/milk, nuts, honey and fruit... Muesli

ith:

**Paul Henry** · 30th November 10, 09:28 AM

Originally Posted by artificer

my oats are used cold and uncooked with yogurt/milk, nuts, honey and fruit... Muesli

ith:

I have muesli for half the year- Spring and summer and porridge for the autumn and winter . I generally use the clock changes to decide the diet.

Museli I have with natural yoghurt or fruit juice and sometimes fresh fruit.

My porridge is made with half milk and water, a little salt, and then a little sprinkling of muscavado sugar on top.

Growing up in Northern Ireland I had salt on it if my father made it, and sugar if my mother did it, I have to say I prefer the sugar.

**piperdbh** · 30th November 10, 10:01 AM

I like it mixed with some sugar, flour, egg replacer, a little almond milk, raisins, and cinnamon, and baked into cookies.

**Drac** · 30th November 10, 10:16 AM

Originally Posted by piperdbh

I like it mixed with some sugar, flour, egg replacer, a little almond milk, raisins, and cinnamon, and baked into cookies.

That will work too

**Burly Brute** · 30th November 10, 10:21 AM

My grandpa has always been the only one to make me oatmeal that wasn't microwaved, I don't know what brand or how he does it, but the end product is a warm, jelly-like bowl of oats that are sweet as honey and delicious!

**Bugbear** · 30th November 10, 11:16 AM

All right, I believe in corn. How do you like your grits?

You could have traditional Navajo mush which is ground corn, often blue corn, boiled with juniper ash if you want to be adventurous...

**piperdbh** · 30th November 10, 11:25 AM

Cooked real thick like polenta with various herbs and then rolled into a log, chilled, and sliced, then pan-fried and served with apple butter. Who wants to know?

**McClef** · 30th November 10, 01:23 PM

I tried grits once.

Once was enough.

**David Dubh** · 30th November 10, 01:55 PM

Steel cut or rolled oats boiled in well salted water make sure they are good and thick. Served with milk, sticks to your ribs. Can't stand anything sweet on my porridge