Recipes
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i have a ton of rolled oats in my house right now and would like different varieties of ways to eat it

i usually eat it with brown sugar and cinnamon....other ideas??

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My oatmeals usually consist of eggwhites, pureed pumpkin, cinnamon and clove. Tastes like dessert for breakfast. >:D

Although today I was out of pumpkin and cut up a frozen banana and mixed that in instead. It ended up tasting just like banana bread. Yumm~

We've had lots of oatmeal discussions here on the forum.  I used the Forum Search feature and here's the list of past threads on the subject.  There are so many things to be done with oatmeal and it's worth the read.

Oatmeal

The search feature is at the top of each forum, just under the forum title, FYI.

1/2 C quick-cooking oats, 1/2 banana, 1/2 tsp peanut butter; 1/2 packet Splenda. Yummy! Or add 1 tsp of reduced sugar strawberry preserves... Like a healthy PB & J.

I add almost anything to Oatmeal to change its flavor. Easy to do and the oatmeal caqn replace bread, biscuits, etc....

grated apple and almonds is nice

Cheese, cooked veggies and baked in the oven so its crispy on top is a good savoury version

peanut butter and mashed banana

strawberries and blueberries

 

Apple sauce and smashed banana... yummy.

#7  
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I love oatmeal! All of these are for a 1/2 cup of rolled oats:

  • Cinnamon (maybe some stevia too)
  • 45 cal box of raisins
  • Chopped apple of banana
  • 1tbsp of peanut butter
  • 1tbsp of fruit preserves
  • 2tbsp of Torani sugar-free vanilla syrup
  • 2tbsp of sugar-free pancake syrup
  • 1/2 cup vanilla soymilk
  • 1 packet of hot chocolate mix
  • 1 packet of flavored cappuccino/coffee mix
  • 2tbsp of chopped nuts

Oatmeal has endless possibilities. Try experimenting a bit. Even try barely or quinoa as a substitute for the oats.

oats, milk, grated carrot, raisins (yogurt coated?), cinnamon, cloves, nutmeg, ginger, sugar = carrot cake oats

also you could look at the oatmeal experiment. xxx

Oatmeal mixed with horseradish cheddar cheese. Great quick lunch.

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