Making Oatmeal with Soy Milk

[Guest guest]

I eat this recipe every morning:

 

1 cup soy milk

1/2 cup old fashioned oats

1/2 banana

1/4 raisins

 

Cook on medium-low heat until done (about 10 minutes). It turns out very creamy

and moist. And it is healthier than the quick oats.

 

 

 

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[Guest guest]

I have yet to try SOY milk with quick-cooking oats,

but I do mine with almond milk all the time. I

suspect the simple explanation (assuming one exists)

has something to do with temperature difference- you

keep the milk in the fridge, ya?

 

I heat my milk on high for 90 seconds to 1 minute 10

seconds, depending on quantity, stir in my oats and

whatever add ins I'm using today, and then microwave

the mix on high for 10-20 seconds, then let it stand

about 20-30 seconds before eating. This meets my

preferences for oats, but your mileage may vary.

Also, I'm not sure of the relative properties of soy

vs. almond milk in this instance.

 

For the record, the quick cooking oats I buy are cut.

The long cooking ones are whole, rolled oats. That is

the only difference. Perhaps quick oats vary from

variety to variety, but I can't see how cutting them

in smaller pieces would affect the nutrition. (The

slow cooking ones are chewier, which I do like, but

the quick ones just work better for me.)

 

-m

 

--- 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.

[Guest guest]

Hi

Why is old fashioned oats healthier than quick oats.

Chava

 

 

 

On Behalf Of Kristen Bonkoski

Monday, October 17, 2005 9:27 PM

 

Making Oatmeal with Soy Milk

 

 

I eat this recipe every morning:

 

1 cup soy milk

1/2 cup old fashioned oats

1/2 banana

1/4 raisins

 

Cook on medium-low heat until done (about 10 minutes). It turns out very creamy

and moist. And it is healthier than the quick oats.

 

 

 

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[Guest guest]

are steel cut oats a healthy option?

 

 

On Tue, 18 Oct 2005 20:43:17 +0200 Chava <ycengel

writes:

> Hi

> Why is old fashioned oats healthier than quick oats.

> Chava

[Guest guest]

My nutritionist told me that the more processed (broken down) oats lose some of

their nutritional value in the process of being steamed and rolled flat and as a

result break down in your intestines faster than the whole oat. So, the less

processed oats are the better choices, nutritionally.

 

Steel cut oats are definately a healthy option and I think they are the most

yummy way to eat oats.

 

 

 

 

 

 

 

 

 

 

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[Guest guest]

I looked this up at:

 

http://www.formerfatguy.com/articles/oatmeal/oats.asp

 

best I could gather, the instant kind are worthless,

but any other kind of oats are healthy, with

variations dependent only on how you cook 'em.

 

-m

 

 

--- fiveblessings wrote:

 

> are steel cut oats a healthy option?

>

>

> On Tue, 18 Oct 2005 20:43:17 +0200 Chava

> <ycengel

> writes:

> > Hi

> > Why is old fashioned oats healthier than quick

> oats.

> > Chava

>

>

>