Wednesday, June 8, 2011

Welcome Back Oatmeal!

So after a solid month of more or less abstaining from the white stuff (sugar, pasta, rice, bread, and oatmeal) today is the day I finally can consciously incorporate oatmeal, sweet potatoes, and brown rice back into my diet. I decided to start with my most favorite and sorrowly missed breakfast option: Oatmeal. And not just any oatmeal, oh no!

Over the last month I have visited several health blogs that suggest different approaches to preparing oatmeal. Before this day I only knew of plain instant with my own toppings (usually copius amounts of cinnamon and splenda) added. Today, my first day reacquainted with my lost love, I dabbled with the method known as overnight oats.

I always knew "old fashioned oats" were better for me than instant packets; and steel cut oats were superior to both of those. Although, I never tried either healthier option for fear that they would make for messy preparation. Well, the bloggersphere answered my aversion to cleaning pots extra work with the overnight oats procedure. Simply soak old fashioned oats in milk (I guess, roughly 1:1 proportions) and allow to soak overnight in the fridge. Easy peasy, right? Yes. And in the morning I was greeted with a creamy bowl of oats. Although, I admit, I did have to chew a bit more than instant; but who cares? I guess I could have added more milk and microwaved them a bit to make them resemble instant. But I thought it was kind of neat that I was eating a bowl of oatmeal sans actual cooking. And it was delicious.

My toppings this morning: Half scoop of Jay Robb vanilla, a splash more of almond milk, packet of truvia, and tons of cinnamon (mmmm).

Maybe for my next attempt I will add cocoa powder or peanut butter and heat it up to make a warm fudgy oatmeal...Possibilities.

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