Note for quite some time, it was not part of my diet because it caused stomach upsets [update 10-30-2020]. BUT, now I can eat oatmeal and I have it almost daily!
It’s fast and easy to prepare and can be flavored any way you like. I add 1/2 to 3/4 cup of rolled oats (gluten-free) and 1/8 tsp salt to 1 cup of water and allow to cook just until it starts to boil. (You can easily double this recipe.)
Then I turn off the heat and with a little stirring, it’s done. Oatmeal cooked in this manner will be creamy, but if you want more cream you can add almond milk. I haven’t purchased almond milk in the store for over 5 years, I didn’t buy it often, but I don’t remember it being as creamy as the one I make on my own. You should try some homemade almond milk.
So, sometimes I have oatmeal with almond milk, raisins, and cinnamon.
Then if I want a more “fruity” version. I add fruit (like strawberries or blueberries). Other days I put dates/raisins a little water (or almond milk), and sometimes cashews into the Vitamix and mix until smooth and creamy.
My goal is to use fresh natural sugars to sweeten my oatmeal. My daughter who likes oatmeal and totally loves blueberries thinks it’s the best-flavored oatmeal she’s ever had (much better tasting and surely better for us than any boxed version).
This basic oatmeal recipe can easily be doubled. Also, make sure to cook over low heat so it doesn’t burn.
1/2 cup oatmeal
1/8 tsp salt (optional)
1 cup of water
Add all ingredients to a pot over low heat for creamy oatmeal or wait for the water to boil to keep oats separate.
Enjoy with some recipe add-ins.
These days, I also enjoy steel cut oats to switch things up even more. Note, steel cut oats take more time to cook, but they cook up quickly and easily in the InstantPot [5-minute manual setting and 3 cups of water to 1 cup of oats].