Overnight oatmeal is deliciouls! Not slimy at all and so easy.

I like oatmeal and will put a variety of things in it depending on my mood - various nuts, spices, chopped fresh or dried fruit, low fat cream cheese or sour cream, an egg, and yes, peanut butter (but that is a rare add in because I am a PB addict and an open jar doesn't last long).

I've rarely been eating grains this summer as I strove to lose weight without being able to exercise much - except for the occasional quick brown rice. At my PCP visit this week I have, after losing 13#, conquered the blood sugar, but my cholesterol and LDL zoomed. I am looking at the eating plans that have been shown to decrease cholesterol and LDL as effectively as statins, and they include whole grain oatmeal or oat bran, along with beans, seeds, pulses and nuts (a handful of nuts daily is recommended.)

Lots of vegetables and fruits of course, especially fruits/veg that are higher in soluble fiber.

Supplementing with plant sterols (like in sterol fortified oils), and daily psyllium fiber, is also recommended.

Unfortunately (IMO, LOL) they also aim to move one to a meat free, very low fat, no added sugar, plant protein based lifestyle. I already eat red meat only once-twice/ month. If I can cut the other things by half I will call that a success.

Edited to add: My PCP also recommended CoQ10 supplements.

I love oatmeal as a winter breakfast. I make mine with all milk, and add a knob of butter and cinnamon sugar when I eat it. Sometimes I make my oatmeal using raw muesli with dried fruit in it instead of plain oats. That's good too, but the muesli has to be the raw kind, not the toasted kind.

TJ’s steel cut oats, make 4 servings at a time, add a diced apple while cooking. fridge or freeze extra prtions,enjoy with dried cranberries, walnuts, milk.

I have to have a scoop of vanilla ice cream in my oatmeal

I do. I eat it multiple times a week for breakfast. I take it plain -- made with water and salt. That's it - no accompanying flavors needed IMO, I plenty enjoy the taste of the grain itself. I use "old fashioned" Quaker oats, not the quick-cook type.

" I have to have a scoop of vanilla ice cream in my oatmeal "

Never had that, that might be good.

Another approach - think about that combo and use chocolate sauce instead of oatmeal.

Okay, Elmer. I wrote that in a hurry so...two slices of organic Trader's bread buttered, one hardcooked egg sliced, one half of an avocado sliced ,four slices of very thinly sliced mozzarella cheese. Stack them between the bread slices and put in the panini maker for five minutes. Add a side dish of organic blueberries topped with TJs vanilla yogurt with a dab of Traders lemon curd mixed in. Clear enough?

I hate oatmeal, it's a textural thing. But I will take an oatmeal cookie. Hot cereals, except polenta or grits, leave me cold. Yuck, Library paste. Try a cold oat cereal instead. I can handle that.

Oooh, polenta! Pan-fried polenta slices with a healthy heap of butter and a few dashes of salt and I'm good to go. I'm also down with farina (Cream of Wheat) -- with butter and salt, of course. I even like room temperature farina, after it's congealed (it's kinda sorta like loaf polenta except it's not cornmeal).

I like it thick with a bit of molasses.

Nope. It's a texture thing w me. With so many articles coming out about high glyphosate content in grains, I'd be VERY careful as to what I'd buy, Organic at the VERY least. Easy to Google to find out which brands have the most poison.

I will eat oatmeal with cinnamon, vanilla, walnuts and dried cranberries...or sometimes I'll stir in unsweetened cocoa powder for a chocolate taste. But I've found I like oat bran as a cereal more than oatmeal as it cooks up more like cream of rice with a much smoother texture. So you might try that.

While the oatmeal is better, eggs have not been considered as bad as they used to be for cholesterol. You might try just egg whites. Also you might look into replacing the butter with vegan butter which is lower in saturated fats. Miyokos tastes really close to butter. I did a side by side taste test, and if I didn't have the real butter to compare, I wouldn't have noticed the difference.

I'm not a fan of oatmeal but my husband has it most mornings. In order for it to be higher in protein and fiber, I add some quinoa, bran, sesame seeds, chia seeds, flax seeds, walnuts, hemp and pumpkin seeds. When he cooks it he'll add some fruit and use high protein, low sugar Ensure or such instead of milk. For him, the oatmeal is just an ingredient.

I use steel cut oats, but that is basically the same as oatmeal. No need to soak overnight, but they do take a while to cook.

I add date crystals (which I buy at Shield's Date Farm in Indio, not far from here), and I also add some fresh chopped dates, which are grown around here, and some apple slices. I may or may not add some cinnamon, but the dates add enough flavor not to need it. I do add butter, but no milk or other dairy - just water.

I like the combination of apples and dates, but the apple really is not necessary.

My favorite dates are Bahri, but they are available only during a short season, and so I otherwise use the common Medjool dates, which are available everywhere.

Only in baked goods or used in place of breadcrumbs. Like Sushi I only like grits or polenta. I like the smell of Cream of Wheat but not the the texture but I have used it for pancakes.

Raee, I am trying to avoid another medication too. Unfortunately I now take Levothyroxine because I have hypothyroidism. Have only been on it for a short time but am hoping it helps with my energy level. Thought it was just the newly retirement blues but, maybe not. Have suspected it in the past because I have other symptoms but now the labs confirm it. I really don't want to go on any other meds.

I'll try the walnuts, almonds and seeds. I like Cream of Wheat 100 times more than I do oatmeal. I bought Quaker old fashioned oats even though they recently had a contamination problem that I can't remember specifically at the moment becuase there are so many. I do like savory things more than sweet but can't imagine eating oatmeal that way. Maybe I need to just try it sometime?

Annie, will look for the butter you mentioned on my next shopping trip.

Will also check out the baked oatmeal recipe. Thanks for all the suggestions everyone.

I love oatmeal served in many different forms, especially when I'm trying to make several breakfasts ahead of time. I recently bought a container of orange and fig spread, and it suggested to add it to oatmeal. Sounds like a fantastic idea (it was also really good with some cheese)! It opens my mind to the possibility of other sorts of spreads being added to the basic pot of oatmeal. Hmm.

I rarely eat oatmeal. DH loves it. He eats it with just a little milk, sometimes a few berries, really nothing else. We had the dearest elderly neighbor for many many years. He had a bowl of oatmeal with cinnamon sprinkled on it every day of the week. You made me remember him, gone several years now.

I like oatmeal cookies, and have both a berry and an apple dessert with an oatmeal topping that I like, but cooked as a breakfast food just doesn't appeal and never really has. I do like cream of wheat and malt o meal, with whole milk and a bit of brown sugar on top. You could probably talk me into a bowl of cheerios for an 'oat fix'......

I haven't eaten oatmeal in over 70 years. No. I don't like it. I have never eaten any cereal. My mother used to try to get me to eat oatmeal.

I think I would love figs in oatmeal, and dried figs remind me somewhat of dates. I would not use fresh figs in oatmeal, but I would use fig preserves, which I used to make when I lived in Venice and had to large fig trees.

Quaker Oats. Butter and salt OR sugar and milk. Now I want oatmeal. Haven't had it in years 😕

Morz, my dad had oatmeal and a banana every day for many years. He lived to be 89.

He also ate very little every day for many years. Baked chicken breast and brocoli for one other meal. I don't want to live like that.

yes, overnight oatmeal.

Yes, Quaker Quick Oats. If it is mushy or gummy, you have cooked much too long. I do NOT like steel cut oats You should be able to see the oat grains after it has set.

Bring the water abd salt to a boil, add oats and stir. Add sugar, stir, cook uncovered until starts to form up. Add butter or margarine, stir and remove from heat. Cover and let set a minute or so.

You will not go wrong, irf you follow the instruction on the container, but we add the sugar and butter while cooking,

If wanted, you can add cinnamon, brown sugar, or raisons. If using brown sugar, reduce the amount of regular sugar.

1 Serving

1 cup water

Dash salt

½ cup oats

1 tablespoon sugar

1 teaspoon butter or margarine

2 servings

1¾ cup water

⅛ teaspoon salt

1 cup oats

2 tablespoons sugar

2 teaspoons butter or margarine

6 Servings

5 ¼ cups water

⅜ teaspoons salt

3 cups oats

½ cup sugar

3 tablespoons butter or margarine

Your body creates most cholesterol, about 85% or so and it is not made from fats. Carbs mostly. Still if you have elevated levels in your blood stuff like oatmeal which is high in soluble fiber is supposed to help. That at least is the theory of the day. Cholesterol molecules are enormous things that we dont absorb well. The soluble fiber hangs on to the cholesterol so it is eliminated. Apples and pears are high in soluble fiber as are many nuts so that is in the right direction. Beans also but no one much eats beans for breakfast. In any case demonizing eggs turned out to be all wrong and the fat is mostly just more calories. Still the egg wont lower your cholesterol levels.

I forgot to say the only way I like oatmeal is in a cookie but I always used double the oatmeal. And oatmeal granola but not the super sweet version. I had oatmeal only one that I liked but I was in Scotland at the time, on Skye and no way to get it.

Kaths, our neighbor lived well into his 90s and took only one baby aspirin per day as a med, nothing else. He had been a commercial fisherman and was used to simple food, often food that could be quickly cooked on a boat but his wife of almost 70 years cooked very simply at home too. Often seafood of course. When he dressed for church on Sundays you could still see what an attractive strong man he had been. He fell in his yard one day and we lost him during surgery to repair a broken hip. It felt like losing family.

I love steel cut oats, but I don't make them at home - too difficult, especially for one person. When I occasionally eat it in a restaurant, I like it with raisins and some brown sugar. Basic, but that's the way I like it. I've tried adding nuts, fruit, syrup, cinnamon, but I never liked those versions better than having it with raisins and brown sugar.

I had brown sugar on my porridge as a child but now I don't want such sweet food. I can't imagine having butter on it.

I eat oatmeal most breakfasts. I am gluten intolerant so I buy gluten free Bob's Redmill quick cooking rolled oats, but if I wasn't I'd choose McCann's Irish Oatmeal quick cooking rolled oats and cook in the microwave a mixture of half water, half milk. Most times I add a little real maple syrup for sweetness (optional obviously) and a mixture of as many cut up fresh berries as I can fit into the bowl (strawberries, blueberries, raspberries, blackberries). Sometimes I'll do cut up banana and berries. Other times if I've run out of fresh berries I'll do peanut butter or raisins and cinnamon. Lots of fresh berries is definitely my favorite. Hope that helps.

I love when oatmeal is pasty and gummy so thank you Sherry for the tip about overcooking; I’ll have to try that. 😂 It makes sense, and explains why the only time I really enjoy a bowl of oatmeal is when it comes from the big vat at a hotel free breakfast!

Anyway, I like it savory, too. A couple packets of pepper and a quarter packet of salt. (Remember, I'm at the hotel.)

Aside from that, my primary oatmeal eating is in the form of oatmeal and meat patties, which uses steel cut oats. I make a modified goetta with the goal of being high protein and low fat.

goetta

I'd never heard of that -- just looked it up, and it looks interesting.

Foas, lol.

I did not put butter in oatmeal either until I got married. My mil did, so he wanted that way.

granola is tasty with oatmeal

We have steel cut oats every Saturday. I like it with brown sugar, walnuts and raisins and a little milk. I don't like cream of wheat. It is a texture thing.

TV - Yeah, Judi turned me obto it years ago. I like the Daring Gourmet’s recipe but have adapted it into health food.

Speaking of Judi, haven’t seen her in like a month. Normally I’d just assume she’s posting under a new name but she’s also missing from another forum a few of us post on. She’s a PIMA but I nonetheless hope she’s well.

When I do have it, I normally like it with a little sugar, cinnamon and a tsp. of peanut butter.

I will be trying the baked oatmeal though....sounds good.

Thank you, kathsgarden, for starting this thread!

I often eat oatmeal for breakfast, and have learned so much here about ways to dress iiniinniiniinnniiniinnnniiniinniiniinnniiniinnnnniiniinniiniinnniiniinnnnnñt up.

I like large flake, and starting it the night before so that the large flakes can soak overnight.

I shake a dab of salt into a llarge bowl, then a slightly heaping teaspoon of usually white sugar - I like brown as well, but don't notice much difference and white is cheaper.

Then a heaping tablespoon of large flake oats and about a half cup or slightly more of water, and cook in microwave for about two minutes, only high level available, then a minute or two at a time, checking as necessary to avoid boilover.

Then add a heaping tablespoon (or two) of quick or minute oatmeal, and some milk and often some water.

I often add some dried sweetened cranberries and/or raisins.

After reading this I tried some peanut butter, which was interesting - but with all of the other suggestions offered here it may turn out somewhat low on the list of priorities.

I no longer have teeth and find it preferable to begin the cooking at night to let the large flakes soften, but we don't bite every flake and I don't appreciate their hardness when eating soon after cooking.

Thanks to all for so many suggestions offered.

ole joyful

Well, I've been eating my oatmeal regularly every other day. My favorite way is with a little sugar, chopped pecans and dash of milk. I forgot about trying the peanut butter! I may do that tomorrow. I also haven't baked it yet. Maybe Sunday.

I read that, when so many immigrants came in from Europe in the last century they were, of course, at the bottom of the income scale. There were many sick and malnourished children. So the newly minted social services of the day set out to encourage them to feed their kids oats.

I read this is an account of Italian immigrants

The parents only knew this kind of thing as a feed for the animals and they resisted it on that premise. They were insulted, but also very hungry and did give in, finally.

We live in America today with such an over abundance that it is hard to imagine that kind of poverty and that kind of life. right smack dab in the middle of NY city.

As to oatmeal.........I do,

I cook it only in water and use the old fashioned rolled oats. I dont want anything sweet at all and prefer a generous grace of my mix of toasted sunflower, sesame and wheat germ and maybe a splat of butter for flavor or a spoonful of crushed nuts. I dont like it unless it has my toasted and nutty grain mix in it .

I prepare my seed and germ mix and keep it in the fridge ready to use. And I use it in waffles and breads too. Hubs puts it on his bowl of grainy cereals.

We have been using this mix for decades. I prepare it in a skillet on top of the stove, skillet toasting each of the three separately and mixing them together and into a glass jar.

I dont choose to have oats without my grains and those little packaged oatmeal things I would have to be really hungry to want those. They are so unattractive to me.

Oats, yes but only with that toasty roasty goodness and no sweet and no fruit.

Used to, not anymore.

I tried a little bit with peanut butter this morning. Yuck. Had the rest with pecans and a cut up persimmon from my tree.

I love this but I usually use kale adding it with the water. I don’t use that much parmesan cheese. I just sprinkle it on top.

One of the reasons I eat porridge nearly every day, apart from the health benefits, is that it takes exactly 3 minutes 30 seconds to produce breakfast and dirties only a single bowl. I'm not going to start chopping onions, frying stuff, grating cheese, cooking eggs, preparing things the night before or making seed mixes. And I really can't fancy savoury porridge.

floral, didnt mean to make you angry!

I make my seed mix for general use. I make it when the jar gets empty and it is used for many other things.

My oats take about that long. Not quick oats, but I like them chewy and a bit dry and under cooked.

One thing no one has said about oatmeal is that there are grades of it. I tried buying the Wegmans store brand of rolled oats and it was awful. Now I stick to either a name brand or I buy the at the co op.

I think that what happens is that they get graded and seperated to where the broken bits get sifted to the bottom of the lot and the larger intact oats are taken from the top and the lesser ones are sold as cheap, or to go in those little serving packs of instant, or continue into being made for oat flour and probably oat milk.....different grades.

I was surprised to note how the quality of the rolled oats varied. I guess I has always bought either top name brand or co op. I find lots of Wegmans store brand to be second rate. I used some of those in some baking and that was fine for that.

Steel cut oats are just fine, too, but I prefer them smushed flat. I keep some steel cut oats in the pantry.

I've absolutely no idea why you might think I'm angry. You've seen something which isn't there.

Goetta reminds me of Goethe, and I would expect them to be pronounced the same.

I've never made goetta, but I've not liked any Cincinnati recipes that I've had so far, and I especially dislike Cincinnati chili. I would have to change the spice mix in order for me to like it, and one recipe I saw said that that should not be done.

I used to use oatmeal when making meatloaf, and I used Italian or Cajun spices.

Lars, there are Skyline Chili places here in Kentucky, mostly in Northern Kentucky because it's so close to Cincinatti. My daughter and I could be driving by one and I'll make a joke about going there to eat. It's got to be the worst chilli ever. (Sorry anyone from Ohio.)

I do like Cincinnati style chili, especially with cornbread, but I have a recipe and don't buy Skyline. It was always a hit at work potlucks out in San Diego.

There were a couple of different chili parlors that developed and sold the Greek inspired and spiced chili. I think Empress and Gold Star were both better than Skyline ... but of course they are quite different from traditional chili and won't suit everyone.

Lars, you can adjust the spices however you like!