Olive oil. Makes the oats stand by you much longer. Currents are good too. They add fiber and sweetness. I also add Flax Seed and Wheat Germ. Flax Seed in particular adds fiber too and Omega.
I also switch Currents for Blue Berries at times. Need a lot more volume for the same fiber though.
There are different kinds of oats. Quick, Thick Cut, Regular, Steel Cut. I am actually using the thick cut kind of quick oats.
Lol what? What list is this?
All a bunch of corporate brand shilling…
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good maple syrup
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Apples & cinnamon
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banana and walnuts
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brown sugar and nutmeg
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blueberries and strawberries when cooking the oats in milk (doesn’t work well with nutmilks)
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peanut butter oats
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overnight oats of various forms
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protein tiramisu oats with cottage cheese
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mangos
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chocolate chips and nuts
All with no brands, all with simple, easy to find foods, tons of variety in types of flavors.
Totally agreed, but I was also surprised not to see raisins on your list! They’re great cooked right along with the oats: they’ll soak up a little water (or milk if you do it that way) and plump back up a bit, and they make for delicious bites. I also usually make steel-cut oats in a rice cooker – they don’t come out quite as delicious with quick oats because they don’t get as much opportunity to suck up water, but they’re still good.
Try some cardamom spice in there, too – but don’t add it until near the end. Cardamom’s flavor dissipates when cooked too long.
When I’m lazy, I just get a huge scoop of nutella or honey almond butter and mix it in.
While the oats (steel cut) are cooking, a take a cup of frozen mixed berries out of the freezer, put them in a small pot, add 1 tablespoon sugar and 1 tablespoon of water, bring to a boil, and make a quick compote (or very slack jam). This goes on top of the oatmeal (2 people).
