Thursday, January 14, 2010

Today It Was Oatmeal

Prior to having gastric bypass, I would eat oatmeal for breakfast 3-5 times per week. I love it. I grew up on it. I have missed it since surgery.

Today, I made old fashioned Quaker rolled oats for dinner. Yes, for dinner. My pouch has been giving me lots of grief lately, especially overnight and first thing in the morning, so I didn't want to try a food for the first time for breakfast. It was yummy! It seems to have settled comfortably into my pouch and filled me up with flavor too. I made it with milk instead of water so that there was more protein in it. Thank you Sis, for telling me how to do this!

This is how I made it:

  • 1/2 cup rolled oats
  • 1-1/4 cup skim milk
  • 1/4 cup non fat milk powder
  • dash salt
  • 2 tsp splenda
  • dash vanilla extract
  • 1/4 tsp cinnamon
I combined the milk, milk powder, salt, and splenda in a small sauce pan, then brought it to a slow boil. I stirred in the oats, and reduced the heat to med-low. Cook for 5 minutes, stirring constantly as the milk may scorch. Remove from heat and stir in the vanilla and cinnamon.

I ate a 1/4 cup serving just as is tonight and it was creamy and delicious. There is enough for about 3 more 1/4 cup servings left and I think tomorrow I will have it with a tablespoon of no sugar added applesauce mixed in. I used to love that.

Edited to add: Please read the great recipe for Pumpkin Oatmeal that Dani posted in the comments!

4 comments:

Dani said...

I posted the pumpkin version for you on the plurk but here it is again :)

* 2 cups quick or old-fashioned oats
* 3 cups fat-free milk
* 1/2 cup canned pumpkin
* 1/4 tsp pumpkin pie spice
* 1/8 tsp cinnamon
* 1 tbsp raisins
* Brown sugar to taste

Place oatmeal in a microwave-safe bowl and stir in milk. Microwave on high for 2-3 minutes. Remove from microwave and stir in pumpkin puree, spice and cinnamon. Heat for 40-60 seconds, or until heated through. Stir in raisins. Sweeten with brown sugar if desired and enjoy!

I heart nutmeg so I add more in (its already in the pumpkin pie spice) and I dont use the brown sugar

As written, is 4 servings.
Per Serving: Calories 242, Total Fat 2.9g (sat 0.6g), Cholesterol 3mg, Sodium 99mg, Carbs 40.5g, Fiber 5.3g, Protein 13.2g

Keep in mind if you dont use the sugar, or raisins, the values change :)

I also make it sometimes with a little almond butter mixed in, or peanut butter, or peanut butter powder, or protein powder... I also love oatmeal, so I tend to experiment with it to get new flavors.

Beverly said...

Thank you so much, Dani! I am going to give this a try with splenda.

Walk in the Woods said...

I love oatmeal too ... not sweetened though. I love it with just a little butter and better yet, add a little shoyu sauce to that!

Leslie said...

I've been having so many digestive problems lately I'm beginning to cook two meals, one for himself and one for me. Oatmeal sounds good - thanks for two that it appears I should be able to eat with no problems :)