Making Oatmeal with Soy Milk

[Guest guest]

Can anyone offer a not-so-technical answer why this seems to be happening.

 

I typically make a bowl of oatmeal using 1/3 cup quick cooking oats, 1/3 cup

frozen blueberries and 2/3 cups water. Microwave for 1 minute, stir and

microwave 30 seconds and stir and maybe add an additional 10-20-30 seconds

depending on how accurate my measurements were, the humidity or air

temperature, how the stars are lined up that day or who knows what

variables. This makes a good consistency oatmeal.

 

However, I was trying to use soy milk instead of water to up the protein

content of the meal. It just does not seem to work. I have to cook for 3

minutes or more, 30 seconds at a time so not to boil over, and still the

oats don't seem as tender as in water.

 

Is there some reason this is true?

 

I guess to be strictly on topic, let me add this recipe for oats in a

different form, bars, that are really great. Thanks to Karen from the

McDougall list for this:

 

There are probably a dozen or more variations of baked oatmeal floating

around the Internet and in various cookbooks. This is the variation I used.

 

2 cups oatmeal

 

1/4 cup brown sugar (may use other sweetner or omit)

 

1 1/2 tsp baking powder

 

1 tsp cinnamon

 

1/2 cup shredded apples

 

1 tsp vanilla

 

3/4 cup rice or soy milk

 

1/2 cup blueberries

 

Mix wet ingredients into dry ingredients, add blueberries. Spread into an 8 "

x 8 " baking dish sprayed with pan spray. Bake at 350 degrees for 25 - 30

 

minutes.

 

NOTE: I now make this recipe without sugar, adding instead 1/2 cup

applesauce or crushed pineapple w/juice in with the 1/2 cup shredded apples.

[Guest guest]

I always add the soy milk after I cook the oats, not

before. It's delicious that way.

 

Ed Valentine

 

--- Eric StevenS <sseric57 wrote:

 

> Can anyone offer a not-so-technical answer why this

> seems to be happening.

>

> I typically make a bowl of oatmeal using 1/3 cup

> quick cooking oats, 1/3 cup frozen blueberries and

> 2/3 cups water. Microwave for 1 minute, stir and

> microwave 30 seconds and stir and maybe add an

> additional 10-20-30 seconds depending on how

> accurate my measurements were, the humidity or air

> temperature, how the stars are lined up that day or

> who knows what variables. This makes a good

> consistency oatmeal.

>

> However, I was trying to use soy milk instead of

> water to up the protein content of the meal. It

> just does not seem to work. I have to cook for 3

> minutes or more, 30 seconds at a time so not to boil

> over, and still the oats don't seem as tender as in

> water.

>

> Is there some reason this is true?

 

 

 

 

 

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