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Old 10-08-2011, 01:26 PM   #1
 
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Default oatmeal

I made some oatmeal today. Old fashioned oats cooked in vanilla almond milk. When it was almost done, I stirred in some ground flax seed, golden raisins, chopped pecans, a little drizzle of agave nectar and a sprinkling of cinnamon. It was pretty tasty. I pack breakfast and lunch every day for work. I'm wondering if I could make up a big batch of this oatmeal on the weekend to pack every a.m. for breakfast. Do you think this would work to reheat in a microwave, or would it be too gloppy (yes, I believe "gloppy" to be a word)?
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Old 10-08-2011, 01:43 PM   #2
 
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I wonder if you added some more milk while it was reheating if that will work.


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Old 10-08-2011, 02:08 PM   #3
 
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It should work fine. As Xcptnl said you'll probably have to add some liquid. You may want to take the nuts & seeds separately then add later because they might get soggy (nuts most likely). I don't like soggy nuts, heh. Get yer mind outta the gutter!
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Old 10-08-2011, 02:44 PM   #4
 
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Yes, I do this--I make a huge batch on weekends and reheat with milk and water when I eat it during the week. I usually do the add ins (I like dried cranberries, raisins and cut up apples) daily so they don't ferment or get soggy in the oatmeal.
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Old 10-08-2011, 03:05 PM   #5
 
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I make a huge batch in my crokpot for the week ahead. When done I fill them into individual containers so I can grab & go during weekdays. I don't add any liquid and just heat a few minutes in the microwave then add fresh fruit or nuts.

I just finished a batch of pumpkin (real pumpkin) oatmeal for this week and at the same time I made a batch of granola to sprinkle on top. I love fall oatmeal!
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Old 10-08-2011, 03:32 PM   #6
 
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I love oatmeal of all types.
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Old 10-08-2011, 03:55 PM   #7
 
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This thread is timely for me. I've been wanting sa breakfast food in the am and it reminds me to make some oatmeal for the week.

How much. Pumpkin do you use in yours? It sounds wonderful!

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Old 10-08-2011, 04:38 PM   #8
 
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Thanks for the replies, y'all. I think I'll make a big batch tomorrow, bag the add-ins daily, and reheat with a little more milk and//or water. Yum, yum...can't wait!
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The smallest deed is greater than the grandest intention.

I am the master of my fate: I am the captain of my soul. (Invictus - William Ernest Henley)

Just think I used to worry 'bout things like that,
Used to worry 'bout rich and skinny, 'til I wound up poor and fat,
Nowadays I kind of worry where my mind's been at,
Just think I used to worry 'bout things like that. (Delbert McClinton - I Used to Worry from Never Been Rocked Enough)
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Old 10-08-2011, 04:53 PM   #9
 
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Quote:
Originally Posted by missbanjo View Post
This thread is timely for me. I've been wanting sa breakfast food in the am and it reminds me to make some oatmeal for the week.

How much. Pumpkin do you use in yours? It sounds wonderful!

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I thought this sounded good, too, so I did some googling and found these:
Pumpkin Oatmeal Recipe : Aarti Sequeira : Food Network
Pumpkin Oatmeal Recipe - Allrecipes.com
Pumpkin Oatmeal
Dishing Up Delights: Pumpkin Oatmeal
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The smallest deed is greater than the grandest intention.

I am the master of my fate: I am the captain of my soul. (Invictus - William Ernest Henley)

Just think I used to worry 'bout things like that,
Used to worry 'bout rich and skinny, 'til I wound up poor and fat,
Nowadays I kind of worry where my mind's been at,
Just think I used to worry 'bout things like that. (Delbert McClinton - I Used to Worry from Never Been Rocked Enough)
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Old 10-08-2011, 07:42 PM   #10
 
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I don't care for rolled oats that sit around, since they are gloppy. Maybe you could try steel-cut oats instead of rolled oats --- they hold better.
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Old 10-08-2011, 07:52 PM   #11
 
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I'm deleting my posts on the non hair section (that don't involve nail polish) because of NC.com's policy on quoting us on other parts of their site.
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Old 10-08-2011, 08:07 PM   #12
 
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I almost bought the steel cut oatmeal...I just didn't know the difference so I got the regular old fashioned kind. The crock pot recipe looks interesting...will have to give it a try.

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The smallest deed is greater than the grandest intention.

I am the master of my fate: I am the captain of my soul. (Invictus - William Ernest Henley)

Just think I used to worry 'bout things like that,
Used to worry 'bout rich and skinny, 'til I wound up poor and fat,
Nowadays I kind of worry where my mind's been at,
Just think I used to worry 'bout things like that. (Delbert McClinton - I Used to Worry from Never Been Rocked Enough)
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Old 10-08-2011, 08:15 PM   #13
 
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^ They're rolled oats. Heh, it bugs me a little that they get called "regular oatmeal". *shrug* You can buy rolled barley, rolled kamut, and so on. Rolled is basically cut in flakes. Steel-cut is a different, coarser cut. You can also get whole oat groats in health food stores. I think calling it oatmeal Is why people find it odd that you can go savory like any other grain (steel-cut or whole groats make tasty risotto, for example).
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Old 10-08-2011, 08:57 PM   #14
 
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Steel cut oats are definitely the way to go if you want to make a big batch to reheat during the week, we do this a lot.

And I agree about the newer slow cookers, they cook hotter now and I've done a few overnight oat recipes in mine and it always burns along the edge.

We had steel cut oats for breakfas this morning with honey and cinnamon. Yum!

Soggy nuts. haha
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Old 10-09-2011, 07:36 AM   #15
 
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I've made clear my feelings on slow cookers , but for those who like them:
Overnight Steel-Cut Oats with Almond Butter & Honey recipe from food52

The slow cooker is used as a bain-marie, so it works for those who feel new ones get too hot.

I just soak steel-cut oats overnight. Takes just a few minutes of cooking the next day.
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Old 10-09-2011, 08:04 AM   #16
 
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I suggest ONLY using Steel Cut Oats in the crockpot because of the longer cooking time.

missbanjo: as for the question about using REAL pumpkin - I do 1 cup of steel cut oats and 2 cups pureed real pumpkin in the crockpot.

Most recipes call for canned pumpkin but I made two pumpkin pies this weekend so I set aside some for the oatmeal.
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Old 10-09-2011, 08:33 AM   #17
 
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^Pouring boiling water over them and leaving them overnight means you only have to cook for 5 minutes.

And much like one made with rice, an oat risotto takes about 25-30 minutes.
I get that it's not an option for breakfast, but relegating steel-cut oats to one single way of preparation seems a shame.

There's nothing less real about canned pumpkin. It's been shown to beat out fresh pumpkin puree many times for baking. Squash puree is often more flavorful, though (especially kabocha), but even then, the flavor is much better if the (plain) puree is hung to dry overnight. For sweets, canned works very well (and in fact many people tend to prefer pies made with the canned, in part because people don't sufficiently drain the fresh). It's for savory that fresh squash puree really makes a difference (where I'd never used canned) like in gnocchi or soups, or a savory custard. If you have fresh, it's nice to stir into something, but it's no more "real" than canned. I think for sweet purposes, fresh tastes better if you get a good squash, make a proper purée (pass through a food mill or tamis), and drain well, and I like making pies with fresh, but I'm just saying canned pumpkin is just cooked down pumpkin as well. It's real pumpkin.
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Old 10-09-2011, 10:15 AM   #18
 
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I agree there is nothing wrong with canned pumpkin - I use it when pumpkins are not in season - just make sure if you buy the Libby's brand that it's 100% Pure Pumpkin and not Pumpkin Pie Mix ... the cans look alike.

Another pumpkin oatmeal recipe that is super easy is Baked Pumpkin Oatmeal - add a few nuts on top and it tastes like homemade pumpkin pie.
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Old 10-09-2011, 11:19 AM   #19
 
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Quote:
Originally Posted by Saria View Post
I don't care for rolled oats that sit around, since they are gloppy. Maybe you could try steel-cut oats instead of rolled oats --- they hold better.
I just found out I like steel cut sooo much better!! Who knew?


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Old 10-09-2011, 11:24 AM   #20
 
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Quote:
Originally Posted by xcptnl View Post
Quote:
Originally Posted by Saria View Post
I don't care for rolled oats that sit around, since they are gloppy. Maybe you could try steel-cut oats instead of rolled oats --- they hold better.
I just found out I like steel cut sooo much better!! Who knew?


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I'm surprised to hear so many people like rolled oats reheated. That never seemed to work well for me.
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