Oatmeal is one of the foods I miss the most since going grain free. My favorite was always the classic rolled oats with a large dollop of peanut butter…
Breakfast is tricky, because eggs also don't work well for me. But two of my favorite options (for winter/cold weather at least) are leftover soup, and breakfast hash. The soup for breakfast is weird to some, but it hits the warm, comforting, bowl of something and actually is way better for me from a blood sugar perspective.
I've done soup for breakfast, too! It's strange how I feel like I'm breaking some sort of unwritten rule when I do it, but I agree, I've found it to be wonderfully satisfying.
just barely cover with water, microwave 1 minute, add a tiny little bit of good greek honey, butter, and cinnamon, and some raisins, if I have them on hand
Oatmeal is my go-to breakfast, especially during cold months. I’m almost embarrassed by how much I look forward to a warm, creamy, fruity bowl of it each day haha!
I soak organic rolled oats, chia seeds, and hemp hearts in almond milk for overnight oats. When I eat them, I mix in various berries and usually some protein powder. Sticks to the ribs, that’s for sure!
I love thick oats simmered in milk till they just soften, so they’re still a little chewy. Must have salt. A little brown sugar or honey. Dates. More salt. And budddder. Oof it’s delicious.
Your whole mildew-exorcism description was perfect. Finding the balance when distractions are all around and lists are ever-growing is a whole thing. Thank God for the little wake-ups, like Mia’s laugh.
Tresta, I forgot how much I enjoy dates in my oatmeal--thank you for that reminder! And love your commitment to salt. I'm starting to secretly worry about my own ever growing need to make things saltier. I feel like this is something 80 year olds do when their taste buds are beginning to fail. Yikes. But perhaps it's not that dark. Maybe we just love salt:)
I have issues with scrambled eggs as well. Both parents would overcook them, leaving them tough and sometimes crunchy. My husband makes them flawlessly fluffy, but I still have a hard time eating them.
I love the versatility of oatmeal! I typically use the Bob’s Red Mill steel cut oats and put PB2 and fruit, chia seeds or flaxseed. I think if I don’t add volume to my oatmeal, I don’t stay as full and end up snacking.
Rebecca, it's good to know that I'm not the only one with a complicated history with scrambled eggs! And I agree, additions must be made to my bowl of oatmeal if it's gonna stick with me longer than it takes to clean out the dish. I hadn't thought of PB2 before--thanks for the suggestion!
My mother always made oatmeal decadent but without sugar. Cinnamon, nutmeg, cloves, and sometimes pumpkin pie spice got cooked in with vanilla extract. Green apple chunks joined raisins and walnuts too. I make it myself now and had some this morning, years after I moved out.
I like mine savory. I’ll sprinkle bacon pieces or whatever other proteins and veggies I have
The savory oatmeal--I've heard of this but have yet to try it. But now I'm thinking about all the possibilities...thanks for sharing, Christina!
Oatmeal is one of the foods I miss the most since going grain free. My favorite was always the classic rolled oats with a large dollop of peanut butter…
Annelise, I'd love to know: now that you are grain free, what is your go-to breakfast dish?
Breakfast is tricky, because eggs also don't work well for me. But two of my favorite options (for winter/cold weather at least) are leftover soup, and breakfast hash. The soup for breakfast is weird to some, but it hits the warm, comforting, bowl of something and actually is way better for me from a blood sugar perspective.
I've done soup for breakfast, too! It's strange how I feel like I'm breaking some sort of unwritten rule when I do it, but I agree, I've found it to be wonderfully satisfying.
just barely cover with water, microwave 1 minute, add a tiny little bit of good greek honey, butter, and cinnamon, and some raisins, if I have them on hand
Well, that sounds lovely, Maria! Thanks for sharing!
Oatmeal is my go-to breakfast, especially during cold months. I’m almost embarrassed by how much I look forward to a warm, creamy, fruity bowl of it each day haha!
I'm curious, Matt. As a professional, what do you eat in your oatmeal?
I soak organic rolled oats, chia seeds, and hemp hearts in almond milk for overnight oats. When I eat them, I mix in various berries and usually some protein powder. Sticks to the ribs, that’s for sure!
Oh, I love this! I'm definitely gonna try it out--thanks for sharing!
I love thick oats simmered in milk till they just soften, so they’re still a little chewy. Must have salt. A little brown sugar or honey. Dates. More salt. And budddder. Oof it’s delicious.
Your whole mildew-exorcism description was perfect. Finding the balance when distractions are all around and lists are ever-growing is a whole thing. Thank God for the little wake-ups, like Mia’s laugh.
Tresta, I forgot how much I enjoy dates in my oatmeal--thank you for that reminder! And love your commitment to salt. I'm starting to secretly worry about my own ever growing need to make things saltier. I feel like this is something 80 year olds do when their taste buds are beginning to fail. Yikes. But perhaps it's not that dark. Maybe we just love salt:)
My husband gives me a hard time about salt but I have very low BP, so I tell him the salt is just keeping my heart pumping ; )
I have issues with scrambled eggs as well. Both parents would overcook them, leaving them tough and sometimes crunchy. My husband makes them flawlessly fluffy, but I still have a hard time eating them.
I love the versatility of oatmeal! I typically use the Bob’s Red Mill steel cut oats and put PB2 and fruit, chia seeds or flaxseed. I think if I don’t add volume to my oatmeal, I don’t stay as full and end up snacking.
Rebecca, it's good to know that I'm not the only one with a complicated history with scrambled eggs! And I agree, additions must be made to my bowl of oatmeal if it's gonna stick with me longer than it takes to clean out the dish. I hadn't thought of PB2 before--thanks for the suggestion!
My mother always made oatmeal decadent but without sugar. Cinnamon, nutmeg, cloves, and sometimes pumpkin pie spice got cooked in with vanilla extract. Green apple chunks joined raisins and walnuts too. I make it myself now and had some this morning, years after I moved out.
Oh, Sophia, I love this description. It always amazes me how decadent fruit and spices can be when we give them a chance. Thanks for sharing!
I rarely make it, but I love this recipe: https://www.notquitenigella.com/2008/02/01/oatmeal-with-pumpkin-or-sweet-potato-from-deceptively-delicious/
I also like a good baked oatmeal. But I'll have just the regular old bowl with brown sugar and butter any day of the week!