I never tried soaking steel cut oats and when I get raisins later this
month I'll try that in the nuwave oven and see if it makes a different
kind of oatmeal. I haven't tried salt in oatmeal yet either.
One thing I heard I thought curious, Ethiopians put a little salt in
coffee when they make it to remove bitterness.
On Fri, 3 Mar 2017, Janet Brown via Cookinginthedark wrote:
Date: Fri, 3 Mar 2017 18:49:05
From: Janet Brown via Cookinginthedark <[email protected]>
To: [email protected]
Cc: Janet Brown <[email protected]>
Subject: Re: [CnD] nuwave oven oatmeal
I generally use quick oats, not instant. I use one half cup oatmeal to one cup
water with a dash of salt.
I boil it in a sauce pan and when thick, pour it in to a bowl with a bit of
milk and brown sugar.
I usually put a hand full of raisins in at the beginning so they will absorb
water.
i have been doing it this way forever.
I love steel cut oats.I used to soak them overnight with raisins and then cook
them about ten minutes or so in sauce pan.
Sent from my iPhone
On Mar 3, 2017, at 2:44 PM, Jude DaShiell via Cookinginthedark
<[email protected]> wrote:
When I make oatmeal in the mornings I usually use my nuwave oven rather than
the microwave. I use steel cut oats not instant.
I put 1-1/2 cups oatmeal,
1-1/2 cups water,
1 tsp cinnamon,
2 tsp. truvia into a bowl and put it on the 2-inch rack.
Then I cook for 1 minute and open the oven and stir thoroughly.
Then I cook for 7 minutes more and it's done.
The top comes out crispy but mixing the top with the rest of the oatmeal causes
the crispiness to disappear.
If I have them I'll put a handful of pecans and raisins into the oatmeal.
Another possibility is 2 heaping tablespoons of peanutbutter stirred into the
hot oatmeal.
I use that much cinnamon since I don't get cinnamon usually for the rest of the
day and cinnamon along with metformin helps me control my blood sugar.
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