Re: CRON recipe: Ruth's oatmeal

[Guest guest]

Hello Ruth,

I had no idea it took so long to cook steel cut oats. I'm too

grouchy in the morning to wait 20 minutes for my oatmeal. I'd have

eaten the dog by then.

:-) Bob

> The recipe sounds good. I'll try it as soon as I get a microwave,

again.

>

> I like the steel cut oats for breakfast. They take longer to

cook, but have

> a chewy texture that makes up for the time you have to spend

waiting for

> them. Make a bigger batch on a Sunday morning and save some for

one, or

> more, day/s the next week.

>

> Combine:

> 4 Cups non-fat milk and 1 Cup steel cut oats in a saucepan.

Add 1/4 tsp.

> salt, if you wish. Cook over low heat for approximately 20

minutes. Stir

> frequently to keep it from sticking to the bottom of the pan and

burning.

>

> Serve up a reasonable amount and add whatever you want to make it

special

> for you. I like dried or fresh fruit, nuts, a dash or two of

cinnamon,

> sweetener (depending on sweetness of fruit). Refrigerate the

remaining

> cereal which can be nuked later. If the cereal is exceedingly

stiff, add a

> little water to make it more palatable.

>

> Dry milk can be added to the 4 C. of liquid n-f milk to 'sup[er]

it up'.

>

> I don't have any of the food values for steel cut oats, but I

would imagine

> they are close to the values for rolled oats. Oat bran has the

advantage of

> providing fewer calories (76) for a 1/3 Cup raw serving size but

4.8 gm of

> dietary fiber while rolled oats has 104 calories and only 2.9 gm

dietary

> fiber for the same 1/3 Cup. These figures are found in the

Pennington Bowes

> and Church's Food Values of Portions Commonly Used.

>

> Bon appetit!

>

> Ruth

>

>

[Guest guest]

I use a small crock pot and an automatic timer. I set the timer to come on

at 2 AM

and when I get up at 6 AM the oat's are ready.

papilio28570 wrote:

> Hello Ruth,

>

> I had no idea it took so long to cook steel cut oats. I'm too

> grouchy in the morning to wait 20 minutes for my oatmeal. I'd have

> eaten the dog by then.

>

> :-) Bob

>

>

> > The recipe sounds good. I'll try it as soon as I get a microwave,

> again.

> >

> > I like the steel cut oats for breakfast. They take longer to

> cook, but have

> > a chewy texture that makes up for the time you have to spend

> waiting for

> > them. Make a bigger batch on a Sunday morning and save some for

> one, or

> > more, day/s the next week.

> >

> > Combine:

> > 4 Cups non-fat milk and 1 Cup steel cut oats in a saucepan.

> Add 1/4 tsp.

> > salt, if you wish. Cook over low heat for approximately 20

> minutes. Stir

> > frequently to keep it from sticking to the bottom of the pan and

> burning.

> >

> > Serve up a reasonable amount and add whatever you want to make it

> special

> > for you. I like dried or fresh fruit, nuts, a dash or two of

> cinnamon,

> > sweetener (depending on sweetness of fruit). Refrigerate the

> remaining

> > cereal which can be nuked later. If the cereal is exceedingly

> stiff, add a

> > little water to make it more palatable.

> >

> > Dry milk can be added to the 4 C. of liquid n-f milk to 'sup[er]

> it up'.

> >

> > I don't have any of the food values for steel cut oats, but I

> would imagine

> > they are close to the values for rolled oats. Oat bran has the

> advantage of

> > providing fewer calories (76) for a 1/3 Cup raw serving size but

> 4.8 gm of

> > dietary fiber while rolled oats has 104 calories and only 2.9 gm

> dietary

> > fiber for the same 1/3 Cup. These figures are found in the

> Pennington Bowes

> > and Church's Food Values of Portions Commonly Used.

> >

> > Bon appetit!

> >

> > Ruth

> >

> >

[Guest guest]

Judy, thank you. This is a great idea! Now, if I plan ahead, I can have porridge any time I want.

Ruth

From: Judy Nixon <visionip@...>

Reply-

Date: Tue, 14 May 2002 15:44:06 -0700

Subject: Re: [ ] Re: CRON recipe: Ruth's oatmeal

I use a small crock pot and an automatic timer. I set the timer to come on

at 2 AM

and when I get up at 6 AM the oat's are ready.

papilio28570 wrote:

> Hello Ruth,

>

> I had no idea it took so long to cook steel cut oats. I'm too

> grouchy in the morning to wait 20 minutes for my oatmeal. I'd have

> eaten the dog by then.

>

> :-) Bob

>

>

> > The recipe sounds good. I'll try it as soon as I get a microwave,

> again.

> >

> > I like the steel cut oats for breakfast. They take longer to

> cook, but have

> > a chewy texture that makes up for the time you have to spend

> waiting for

> > them. Make a bigger batch on a Sunday morning and save some for

> one, or

> > more, day/s the next week.

> >

> > Combine:

> > 4 Cups non-fat milk and 1 Cup steel cut oats in a saucepan.

> Add 1/4 tsp.

> > salt, if you wish. Cook over low heat for approximately 20

> minutes. Stir

> > frequently to keep it from sticking to the bottom of the pan and

> burning.

> >

> > Serve up a reasonable amount and add whatever you want to make it

> special

> > for you. I like dried or fresh fruit, nuts, a dash or two of

> cinnamon,

> > sweetener (depending on sweetness of fruit). Refrigerate the

> remaining

> > cereal which can be nuked later. If the cereal is exceedingly

> stiff, add a

> > little water to make it more palatable.

> >

> > Dry milk can be added to the 4 C. of liquid n-f milk to 'sup[er]

> it up'.

> >

> > I don't have any of the food values for steel cut oats, but I

> would imagine

> > they are close to the values for rolled oats. Oat bran has the

> advantage of

> > providing fewer calories (76) for a 1/3 Cup raw serving size but

> 4.8 gm of

> > dietary fiber while rolled oats has 104 calories and only 2.9 gm

> dietary

> > fiber for the same 1/3 Cup. These figures are found in the

> Pennington Bowes

> > and Church's Food Values of Portions Commonly Used.

> >

> > Bon appetit!

> >

> > Ruth

> >

> >