For the first 26 years of my life, I thought I hated oatmeal. With its slimy texture and grayish cast, it reminded me of something a person should build bricks walls with rather than eat. Oatmeal seemed like a dish that should appeal to the very, very young and the very, very old but no one in between. In short, oatmeal was not for me.
But then, several months ago, I began reading about the weight loss benefits of oatmeal; it keeps a person full longer than most breakfast items do, and it supposedly can help lower cholesterol, too. I knew Bryan liked it, so I figured that if I made some and didn't like it, he could finish it for me. Then I stumbled on this recipe for Overnight Oatmeal, and I couldn't say no. What follows is the best method I've found after experimenting with it for a while.
You will need:
- 2 cups rolled oats (not instant)
- 2 cups Vanilla soy milk
- a generous sprinkling of cinnamon
- a generous pinch of salt
- Pour everything into a sealing container and stir, shake, or mix it up. (I put it all in a Ziploc medium-sized "Twist n' Loc" container, twist the lid tightly, and shake it.)
- Refrigerate the oatmeal overnight.
- The next morning, scoop out however much you want into a bowl and microwave it for one minute. Stir it, add whatever toppings you wish, and microwave it another 30 seconds to one minute. Enjoy!
It really doesn't get easier than that. Bryan admits it's even easier than the "instant" kind he used to make from a packet, since you don't have to wait for water to boil. I like to top mine with a handful of thawed berries from the freezer and a tablespoon or two of maple syrup. Toasted, sliced almonds are nice, too, as are raisins. Of course, you can use dairy milk instead of soy milk, but I like the texture of the soy milk better, plus I enjoy the idea of starting off my day dairy-free, since I'm less likely to trigger my IBS symptoms that way.
It's to the point now where I find myself craving oatmeal! I would have laughed at myself for saying that a few months ago!