In my last post, I went into detail about how to not only use up neglected plain oatmeal packets, but also how to make a delicious, nutritious, and quite tasty breakfast meal quickly and cheaply. Lauryn made a great point about how buying the big containers of oatmeal save a ton of money. This isn't always the easiest method, of course, but that's why I combine both ease and money-saving habits. I buy the individual packets for use at work and then have the big container for use at home. Maybe I should start dividing up my oats into individual baggies to take with me to work? That seems like such a hassle. And what if we're out of honey or cream at work?! Tragedy.
Anyway, last Sunday I made oatmeal the old fashioned way (not the old OLD fashioned way of doing it over the stovetop or anything, just the oldish fashined way).
This oatmeal is completely different than the packet stuff. Well, maybe not completely as they're both made of quick rolled oats and heated up and stuff, but still. It tastes different. And because I love taking pictures of food, probably more than taking pictures of anything else, here is a photo-journey into making oatmeal.
1/4 cup of oats
This fits perfectly into my ramkin (that I got from Sur La Table, a store I aboslutely love)
I believe it's a 2:1 ratio, milk to oats. So this must be a 1/2 cup.
I use soy milk because it's what I grew up on. Don't knock it til you try it.