Is it possible to learn to love oats?

[Anonymous]

Anonymous wrote:I like sprouted rolled oats. Add a little less water than usual and keep the lid off when cooking and they will be perfectly chewy.

The brand One Degree Organics - Farmers We Know Organic sprouted rolled oats are oats that I actually crave. I use to kind of force eat oatmeal for healthiness. I would keep trying different ones to see if there's some you like

This brand is at my local market so I’m picking them up after the early morning walk tomorrow. Thanks for the recommendation!

[Anonymous]

Anonymous wrote:In midlife?

Never ate them as a kid, have tried once or twice the quick kind and they are mushy and gross.

I like the oats that are on the crust of my natural bread, and I like the looks of some of the photos I’ve seen of oats with spices and yogurt and fresh fruit and nuts mixed in, a drizzle of honey.

Has anyone developed a late in life taste for oats after decades of not eating porridge for breakfast?

Why force it if you don't like them? I don't like blue cheese - I don't eat blue cheese. I don't think oats are so healthy for you that you'll be missing out on anything.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Are oats important? I happen to love them but have been avoiding them because of the carbs.

There are extremely beneficial for GI health. If you like them, definitely include them regularly in your diet and cut out other less nutritious carbs you are eating

But ... OP doesn't like them. There are other options out there!

[Anonymous]

Try Steel cut oats. They are more chewy than mushy. I can’t go back to rolled oats.

[Anonymous]

I don't get it OP. You don't like them, so don't eat them. It's not like they're some kind of super food. They're OATS! You can get fiber elsewhere. And whatever else "benefits" they might provide.

[Anonymous]

Anonymous wrote:Why do you need to eat/like them? There are plenty of breakfast options that don't include oats.

This

[Anonymous]

Anonymous wrote:I’m going to give steel cut a try, I ordered some McCann’s.

I’m trying to love oats because my blood work last year wasn’t great and I want much better results this December - so I’ve got 10 weeks to do everything possible to get my lipids in order.

I’ve recently cut out refined sugar because of all the evidence that it acts as a poison in the body. I might drizzle in some raw unfiltered honey or some pure maple syrup since both have phytonutrients, but I’m hoping to stick to apples, bananas and berries for most of the sweet that goes with the porridge.

My plan is to cook the oats in water and stir in some plain yogurt for creaminess. I could use milk if people think that’s critical? But definitely no butter, I only use one stick per month now and don’t want to backslide.

I prefer cooked in the stovetop in slightly less water than needed with a splash of milk added at the end. Cooking the whole time in milk makes them too gummy, I've found, even though I've heard some people do cook in milk

I don't use butter on oats because it's not to my taste, but I do add nuts like walnuts or sliced almonds and/or seeds like flax, chia, pumpkin, or sunflower. If I liked butter, I wouldn't be afraid to use it.

A little fat will make them healthier than a pure carby breakfast of grains and fruit. Your body may absorb nutrients better and the blood sugar fluctuations should be smaller with fat.

[Anonymous]

I have not read the whole thread, so my apologies if something like this has already been mentioned.

My issue is with oatmeal, which I don’t like the texture of. So I never cook my oats; instead, I combine rolled oats (not quick-cooking, which get mushy) with fresh fruit, whole milk yogurt, maple syrup, a pinch of salt, slivered almonds, and some seeds (e.g. pumpkin, sunflower). The oats maintain some body, and the nuts and seeds give it crunch. It’s really satisfying; I tend to eat it late morning and am not hungry for hours.

[Anonymous]

Have you tried wheat germ? It tastes like and has the texture of dry oats on baked goods. More nutritious than oats, and you can pour milk on it without getting soggy.

[Anonymous]

Here is my recipe: place oats in small pan and cover with water, bring to boil. When water is pretty much evaporated, add a splash of milk and cook just enough to heat through. Take off the heat, and add a slice of cheese and dried cranberries.

So good and not mushy. You don't need a lot of milk, but the oats are still creamy (would be even better with half and half, I imagine). The cheese is not critical but provides interesting texture/flavor. I've tried different kinds of cheeses over the years. You can sub dried cranberries for other dried fruit.

[Anonymous]

Try teff instead - advice of Dr Mark Hyman

[Anonymous]

1/2 c oats, 1/4 c water, microwave for 30 seconds and add toppings (I like a sprinkling of brown sugar, a touch of salt, a drizzle of cream and maybe some cinnamon).

[Anonymous]

Anonymous wrote:I have not read the whole thread, so my apologies if something like this has already been mentioned.

My issue is with oatmeal, which I don’t like the texture of. So I never cook my oats; instead, I combine rolled oats (not quick-cooking, which get mushy) with fresh fruit, whole milk yogurt, maple syrup, a pinch of salt, slivered almonds, and some seeds (e.g. pumpkin, sunflower). The oats maintain some body, and the nuts and seeds give it crunch. It’s really satisfying; I tend to eat it late morning and am not hungry for hours.

If you like crunch, you might also like adding a few spoons of low-sugar granola as a topping.