Oatmeal & Breakfast Help

B

beth6395

Cathlete
Ok I do not like plain Oatmeal. My question is I purchased the packets of indiviual flavors of Oatmeal with 50% lower sugar do you think I could eat this after my workout for breakfast I am doing PS CST plus Cardio from Step & Intervals. Before I took this past week off I was having the egg white omelets, Kashi (Gives me a terrible tummy ache at the end of the day), Gayles Chicken Salsa on whole wheat english muffins then the Meatballs from the Clean Eating Magazine I was rotating all this for breakfasts. I do not like any of the protein shakes I have tried Most of the rest of the cereals are too high in sugar so any other ideas that I could make a lot of to rotate through the week. I really want to stay on track.
beth6395

"You didn't pause your dvd and go make popcorn did ya"
-Cathe Friedrich

http://www.picturetrail.com/juicyfruities2002
 
I like to add chopped nuts and dates to my oatmeal, along with some dark agave nectar. If I chop the dates finely enough (and use Medjools, which are sweeter), I don't even add any extra sweetener.
 
One way to make plain oatmeal taste better is to use liquids other than water, like skim milk or orange juice (or a combination). It adds new flavors, and enough natural sweetness that you probably won't need any extra form of sugar.

Other ways to make it not "plain" are to add fruit (or dried fruit), and/or nuts. I also add a TB of ground flax to oatmeal -it doesn't really change the taste, but adds lots of great nutrition and omega-3's. Spices help too. I put all the ingredients in the bowl before microwaving EXCEPT the nuts, which I always sprinkle on afterwards (so they stay crunchy). Lightly toasting/cooling the nuts ahead of time adds even more flavor (I do batches of these and keep them around in baggies for salads too).

Here are some combos:
shredded fresh apple, apple pie spice, dried cranberries (or raisins)

chopped dried apricots, ground nutmeg, chopped or sliced almonds

pumpkin puree, pumpkin pie spice, chopped pecans

chopped dried mango/papaya, cardamom, chopped macadamias

sliced bananas (exception here, I add AFTER cooking because I don't like them squishy), cinnamon, walnuts

I usually just use the rolled Quaker Oats in the big cardboard cylinder, but sometimes get the Silver Palate "thick and rough" kind in the red box.

I've tried the steel-cut oats and other longer-cooking kinds - they do taste good, but I don't often find myself with the time to do this, and it is hard to make them in small/individual servings (since no one else in the house seems to be that fond of oatmeal).
 
To me, the steel cut oats are far and above better than Quaker oatmeal. I can eat the steel cut oatmeal plain, but never the Quaker kind (or whatever brand you choose). I just put the steel cut oats on the stove early, and let them cook while I do other things, and also cook 2 servings at once. I add fresh blueberries when I have them in the fridge. Kashi has soy- probably the source of your tummy troubles. I can't eat Kashi. I love flaxseed but it gives me issues too when I eat it plain (mixed in yogurt or cereal). It's ok when an ingredient in waffles, cereals, crackers, etc. I also eat Fiber One clusters - very high fiber, low calorie, pretty low sugar. You can also try healthy waffles (Van's Gourmet is my personal fave), with natural peanut butter spread on them. YOu can also get some very good English muffins that are low calorie, high fiber, and really good with peanut butter or turkey, etc. (I realize I strayed from the oatmeal topic, but just offering some suggestions!)
 
I usually get my oatmeal fix with the oatmeal protein pancakes.

These are perfect for making in a large batch, then refrigerating and reheating. I eat them plain or with a little crunchy peanut butter. Makes a great breakfast coupled with a banana.

1 c. liquid egg whites
1 c. 1% cottage cheese
1 c. old fashioned oatmean - not instant
5 - 6 packets of splenda
dash of cinnamon

Heat nonstick pan on med. heat with a little pam. Put all ingredients in blender and pulse slowly until a thick batter is formed. Do not over blend. Pour into pan enough batter to form a pancake and cook both sides until done.

Makes 9 - 10 pancakes. For a smaller batch, just cut the recipe in half.
 
I do just like Sonecone Bella. One thing that helps is to be sure and add some salt to the rolled oats when cooking. It helps with the flavor. I usually make a large batch on Sunday and put in containers that I can grab and take to work with me. I also like to cook mine till a lot of the water is absorbed as I like a rougher texture, then add milk and microwave at work. It gets pretty thick when it sits in the frige overnight.

Susandean
 
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