I'm experimenting with GF oats for postWO carbs. I made it last night with coconut milk because that's what I had on hand. But I think it needs a "thinner" milk. Does anyone make oatmeal with almond or rice milk? Soy is not an option because my H is allergic and we can't even have it in the house.
I like almond milk the best because it adds a nice nutty flavor to the oatmeal. I often stir in almond butter or throw some nuts in (along with ginger, cinnamon, a little honey and unsweetened dried fruit), and the almond milk goes well with those. I love oatmeal!
I like almond milk the best because it adds a nice nutty flavor to the oatmeal. I often stir in almond butter or throw some nuts in (along with ginger, cinnamon, a little honey and unsweetened dried fruit), and the almond milk goes well with those. I love oatmeal!
I definitely need to add some spices! Good idea
I made steel cut oats in the slow cooker a week or so ago. I threw in apples, cinnamon, nutmeg, cloves and brown sugar. You can omit the brown sugar if you want. But it was soooooo good. Like apple pie oatmeal.
I made steel cut oats in the slow cooker a week or so ago. I threw in apples, cinnamon, nutmeg, cloves and brown sugar. You can omit the brown sugar if you want. But it was soooooo good. Like apple pie oatmeal.
Mmmm. I bought rolled oats because they were specifically labeled GF and the steel cut were not.
I make mine with 1 part oats, 1 part water, 1 part unsweetened vanilla almond. Then I add cinnamon, walnut pieces, almonds slices, apples, raisins, cranberries, whatever I have around.
I bought the unsweetened vanilla. It has carageenan in it, which has historically upset my stomach, but it might be such a small amount in the oatmeal that it won't matter.
DH got some cashew milk because they were out of his usual almond milk and now he says that is the best. But it seems to me to be a bit thicker than the almond milk.
DH got some cashew milk because they were out of his usual almond milk and now he says that is the best. But it seems to me to be a bit thicker than the almond milk.
OMG where did he find such a thing?!
Cashew butter is crack for me. I can't keep it in the house.
I bought the unsweetened vanilla. It has carageenan in it, which has historically upset my stomach, but it might be such a small amount in the oatmeal that it won't matter.
If you decide it bothers you, definitely try making your own!
Skip steps 1-2 if you have blanched almond available:
1. Boil 1 cup almonds for 10 minutes 2. Rinse with cool water. 3. pop them out of their peels into a food processor (discard peels) 4. add 3 cups of cool water 5. blend until smooth 6. strain into a bowl. (to make almond flour, just squeeze out the meal and bake on low heat on a cookie sheet until dry) 7. Put back in the food processor with a couple of dates and a vanilla bean. 8. blend until smooth (I often strain it again at this point to avoid date chunks.)
DH got some cashew milk because they were out of his usual almond milk and now he says that is the best. But it seems to me to be a bit thicker than the almond milk.
OMG where did he find such a thing?!
Cashew butter is crack for me. I can't keep it in the house.
It was at Meijer, one of our local grocery chains.
Do you have a vitamix? I can't remember if your H is allergic to nuts, but I've made almond milk a couple of times. It's literally just water and almonds and you wring it out really well. You can add vanilla and sweetener if you want. It would be the right consistency and should be a good pairing with the oats. I'm not a fan of all the extra junk in store bought almond milk.
Do you have a vitamix? I can't remember if your H is allergic to nuts, but I've made almond milk a couple of times. It's literally just water and almonds and you wring it out really well. You can add vanilla and sweetener if you want. It would be the right consistency and should be a good pairing with the oats. I'm not a fan of all the extra junk in store bought almond milk.
He is allergic to most nuts, but not almonds or cashews.
I do not have a vitamix but I have a really bitchin food processor.
I bought the unsweetened vanilla. It has carageenan in it, which has historically upset my stomach, but it might be such a small amount in the oatmeal that it won't matter.
I'm experimenting with GF oats for postWO carbs. I made it last night with coconut milk because that's what I had on hand. But I think it needs a "thinner" milk. Does anyone make oatmeal with almond or rice milk? Soy is not an option because my H is allergic and we can't even have it in the house.
I love it with coconut milk, so I'm probably no help (I liked the creaminess, and I liked the added fat). But, I would imagine almond milk would work.
Any interest in doing a baked oatmeal that you can eat throughout the week? I do mine in bars, that I can cut into portions and grab from the fridge on-the-go.
If you decide it bothers you, definitely try making your own!
Skip steps 1-2 if you have blanched almond available:
1. Boil 1 cup almonds for 10 minutes 2. Rinse with cool water. 3. pop them out of their peels into a food processor (discard peels) 4. add 3 cups of cool water 5. blend until smooth 6. strain into a bowl. (to make almond flour, just squeeze out the meal and bake on low heat on a cookie sheet until dry) 7. Put back in the food processor with a couple of dates and a vanilla bean. 8. blend until smooth (I often strain it again at this point to avoid date chunks.)
Voila!
How Do you strain it?
You can buy a nut milk bag on Amazon. It's basically cheesecloth but in the shape of a bag. Trust me on this, you want that thing. It makes straining it a breeze. Also, I've never skinned the almonds. Just blend and strain after soaking overnight. And you can use other nuts if you want to try cashew milk.
I'm experimenting with GF oats for postWO carbs. I made it last night with coconut milk because that's what I had on hand. But I think it needs a "thinner" milk. Does anyone make oatmeal with almond or rice milk? Soy is not an option because my H is allergic and we can't even have it in the house.
I love it with coconut milk, so I'm probably no help (I liked the creaminess, and I liked the added fat). But, I would imagine almond milk would work.
Any interest in doing a baked oatmeal that you can eat throughout the week? I do mine in bars, that I can cut into portions and grab from the fridge on-the-go.
I love it with coconut milk, so I'm probably no help (I liked the creaminess, and I liked the added fat). But, I would imagine almond milk would work.
Any interest in doing a baked oatmeal that you can eat throughout the week? I do mine in bars, that I can cut into portions and grab from the fridge on-the-go.
Perhaps. What's the recipe like?
Well... I just dump everything into a food processor and then bake it. Measurements are estimates.
1 cup of pitted dates tblspn vanilla teaspn salt 3 scoops protein powder 3/4 cup almond butter 1/2 can coconut milk 1/2 cup cocoa powder 1 egg 1/2 cup coconut oil ~ 2 cups ground oats (or oat flour. I just grind it myself)
I process the dates, almond butter, and coconut milk first, so the dates get blended. Then I add the rest and blend.
Line a 9x9 pan with a silpat or parchment paper, pour it in, and bake at 350 for about 15 minutes.
I also just made these with pumpkin, but I think I posted that recipe for you a week ago? The above recipe is just as good raw, minus the egg and oil. Roll into balls and coat with oat flour or shredded coconut. IMO, baking is much less messy though. These taste like brownies.
Well... I just dump everything into a food processor and then bake it. Measurements are estimates.
1 cup of pitted dates tblspn vanilla teaspn salt 3 scoops protein powder 3/4 cup almond butter 1/2 can coconut milk 1/2 cup cocoa powder 1 egg 1/2 cup coconut oil ~ 2 cups ground oats (or oat flour. I just grind it myself)
I process the dates, almond butter, and coconut milk first, so the dates get blended. Then I add the rest and blend.
Line a 9x9 pan with a silpat or parchment paper, pour it in, and bake at 350 for about 15 minutes.
I also just made these with pumpkin, but I think I posted that recipe for you a week ago? The above recipe is just as good raw, minus the egg and oil. Roll into balls and coat with oat flour or shredded coconut. IMO, baking is much less messy though. These taste like brownies.
Hmm, maybe this isn't for me.
I’m using these as a postWO carb source and I’m primarily trying to get in carbs and protein, without a whole lot of fat in it. Not that I’m by any means anti-fat (AT ALL lol) but for this “application” it’s not what I’m looking for.