Oatmeal, serving suggestions

[Ed of all trades]

Brown Gravy, from The Happy Herbivore
1/4 cup nutritional yeast
1/4 cup whole wheat flour
2 cups Veg. broth
2 T low sodium soy sauce
1 tsp onion powder
1/4 tsp garlic powder

In a non- stick skillet whisk together yeast and flour and toast it until it smells toasty, about 4 min. Transfer to med. sauce pan and whisk in remaining ingredients. Bring to a boil and allow to thicken as desired. Add salt and pepper to taste. For thicker gravy add 1 T corn starch with 2 T water and pour into gravy.

Its GOOD tasts like good old beef gravy Ed

 

[nikdfish]

I like to add dried fruit before cooking (craisens - cranberry -, blueberries, etc. ) they plump up nicely.

If you have an inverter style microwave (where you can control wave strength rather than just pulsing) cooking in your single serving bowl can be pretty quick and easy - you just have to work out a sequence that gets the job done without an overflow . For ours it is 70 seconds @ 10, 60 seconds @ 4 & then 4 minutes @ 3 for a 1 cup serving of rolled oats.

Steel cut are a little different, but doable (forgot the sequence since costco stopped carrying coache's oats).

Nick

 

[stephan]

I have porridge (oats) everyday, not for health reasons but because I like them and I do a couple of things:

Fresh diced banana and honey.
Fresh stewed apple I make myself with just sugar and cloves. I make it for apple pie and eat the leftover in porridge.
If I don't have the above a bit of Golden Syrup does the trick.

I make my porridge with milk (whole or 2%) and add a smidge afterwards also. I like my porridge thick and generally use Quick Oats (I think they are just cut into smaller pieces) on a weekday, in the microwave and whole oats or steel cut on the weekends when I have time to cook them on the stove-top.