Like many other messages of its kind, Americans and other consumers of the standard Western diet have internalized the idea that oatmeal is “good for you.” Not all oatmeals are alike, however, and it is no surprise at all that the ultra processed items industry has identified a number of objectionable ways to influence the manufacture of oat-containing edibles. Today’s post provides more information on various kinds of oatmeal and related items available to consumers, beginning with instant oatmeal, the most highly processed product, and ending with steel-cut oats, the least processed form of oatmeal. Continue reading
Tag Archives: oatmeal
YOUR HEALTHY PLATE: Baked Oatmeal
Baked oatmeal is a great way to start the day. It’s sort of like bread pudding, but with lots more texture, flavor and, yes, nutrition. Not only can this recipe can be prepared in a single bowl, but it’s guaranteed to keep you cozy and satisfied all morning. One great thing about it is that you can make it on the weekend, and then heat up a slice (or scoop) every day to get you through your mornings all week long. It’s also a very flexible recipe, so you could vary the ingredients slightly every time, and never make it exactly the same way twice! Continue reading
YOUR HEALTHY PANDEMIC: Oatmeal Pancakes
Can’t bring yourself to actually make a meal? Almost nothing in the house to eat but oatmeal? Try this comfy, cozy pancake recipe. Not only are they vegan and gluten-free (if you care) but they’re simple to make and easy to clean up after.
YOUR HEALTHY PLATE: Apple-Walnut Oatmeal
In view of the fact that I’ve been asked for it yet again, I am reposting this recipe for Apple-Walnut Oatmeal. You will be pleased to note that I adjusted the proportions so you can make enough for two. Continue reading
Reply to Kirsten
Comment: I am reading that you eat potato salad in the morning. I was surprised…not much protein in that ? But my question is…in the Calgary Herald there was an article about breakfast, which mentioned you and oats. How do you prepare steel cut oats ? Soak overnight w how much apple cider vinegar ? And do you rinse it off in the morning or eat the vinegar? Thanks! Kirsten
Hi Kirsten
I’m not sure which potato salad you’re referring to because there are a few. Can you give me the posting date? Perhaps you’re referring to the Simplest Salad that I posted just a few weeks ago on April 30th? If so, the ingredients include a potato, cucumbers, tomatoes, sunflower seeds, olive oil, salt, and fresh herbs. Although it’s certainly not what I would characterize as a high-protein meal, it is a highly nourishing one, with tons of phytonutrients, fiber, vitamins and minerals, and nourishing fats of more than one kind, along with enough protein to get me through til lunch. So give that a try, and don’t measure its value by protein content alone.
With regard to the oatmeal, I was not aware that Calgary Herald had quoted me, but they left out an important bit of information. The recipe is 1/2 cup steel-cut oats, 1 cup water, and 1/4 tsp. vinegar (cider or white). Mix and leave on the counter at room temperature all night. No rinsing required. In the morning the oats will be cooked (by the acid), and a short heat-up in the microwave will be all that stands between you and breakfast. You will not taste the vinegar at all. Feel free to add raisins, milk, butter, honey, or anything else you would add to your oatmeal if you had cooked it on the stove for 30 minutes.
Thanks for reading YHIOYP.
Ratchet Up Your Breakfast to a New Level
This week I’m going to spend a few minutes talking about the typical American breakfast, namely toast bagels muffins waffles pancakes “cereal” biscuits bread. Basically just white flour and sugar. Stripped carb. I put “cereal” in quotes because the word cereal really means grain (like oatmeal, millet, kasha, bulgur wheat), and not boxes of sweetened, dyed, highly processed products of limited nutritional value.
Something I’ve noticed just in the past few months is that EVEN friends, colleagues and acquaintances who have made the switch to real food, and who have rid their kitchens of items from that list of typical American breakfast foods above (at least most of the time) can still be strongly influenced by the list. Continue reading
YOUR HEALTHY PLATE: Sharon’s Sweet-Potato Oatcakes
This week I have an amazing new recipe from my friend, Sharon, who was so pleased with it that she decided to send it along to share with us! I am thrilled to be able to post it for you today, because I imagine that you are going to love it, too! I doubled her recipe to give you a few extra to share or save for breakfast tomorrow. Thank you, Sharon! Continue reading
YOUR HEALTHY PLATE: Apple-Walnut Oatmeal
Late last week, somehow, while no one was looking, autumn flew by and winter blew in. It’s an achingly beautiful look — trees still completely covered with gold or red leaves, shivering in the foreground of a white crystalline landscape, the lake dark grey in the distance. And it’s really cold, unexpectedly so, so here’s what I’m having this morning. It’s a lot of flavor for breakfast, and they’re all the right kinds. You might smile while you’re eating it. Continue reading