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Just a few hours ago while celebrating Easter, I had a discussion about oatmeal with my girlfriend's husband's dad about all the ways oatmeal can be enjoyed. My favorite way to make it is let the oatmeal sit overnight in vanilla soy milk, then mix in peanut butter, coffee, and cocoa powder or chocolate protein powder, and microwave. It's so good. I eat that at work maybe two or 3 times a week.
> with my girlfriend's husband's dad With your what now?
Unfortunately as a diabetic, oatmeal is one of the most difficult foods to control. I question how healthy it is given how high and how fast my blood sugar spikes after eating some. Oats are converted to glucose very quickly it seems, and that's without all the added sugar OP recommends. I won't dispute that it's delicious though.
Just a few hours ago while celebrating Easter, I had a discussion about oatmeal with my girlfriend's husband's dad about all the ways oatmeal can be enjoyed. My favorite way to make it is let the oatmeal sit overnight in vanilla soy milk, then mix in peanut butter, coffee, and cocoa powder or chocolate protein powder, and microwave. It's so good. I eat that at work maybe two or 3 times a week.
> with my girlfriend's husband's dad With your what now?
I was diagnosed as celiac last summer, so I had to give up a lot of my old breakfast foods like bagels and such. I'm lucky that I found a really good gluten free oatmeal that I can buy at Costco. It's really good and good for you! I'm happy about that.
I haven't really lost any weight since my diagnosis, which is a shame. I figured that cutting out bread and pasta would be good, but it hasn't changed much. Too much rice I guess
Earlier quoted context omitted.
I do roughly the same thing -Just oats with nuts and berries, no coffee or powder- but I haven't landed on what kind of oats to use yet for soaked oats. There are a ton of different kinds out there.
I usually just get the quick oats. I dunno the difference between em all. Texture doesn't really matter to me. Sometimes I like to put a banana in there or some blueberries.
Rolled oats are the uncut variety, which don't cook quickly for convenient porridge, but are great to soak as overnight oats. You can also get some which are basically in the middle - cut a bit so good for reasonably quick porridge (~5-7 minutes) but a bit more filling.
All the accompaniments suggested are sweet so I'll say something I've said before: oatmeal works fine with savory accompaniments. If it's made at the normal porridge-like thickness, any toppings or add-ins that work with Asian rice porridge recipes (congee, dakjuk, etc.) will work with it. If it's made with a very thick consistency, it can be treated similarly to mashed potatoes or polenta
Unfortunately as a diabetic, oatmeal is one of the most difficult foods to control. I question how healthy it is given how high and how fast my blood sugar spikes after eating some. Oats are converted to glucose very quickly it seems, and that's without all the added sugar OP recommends. I won't dispute that it's delicious though.
Heating and then cooling oatmeal should allow it to form some resistant starch of type RS3. This will spike glucose a little less, but it causes much more gas.
Other effective hacks are gymnema, berberine, thiamine, and benfotiamine supplements, all of which help with glucose regulation.
Acacia fiber powder in oatmeal could be a worthy hack too, but I have yet to try it.