Most mornings I eat outmeal for breakfast, and after experimenting with packets and cups and flavored and quick and old-fashioned, I think I have finally arrived at the perfect bowl of outmeal. So, of course, I want to share the results of my “testing” with you, my friends.
The “cast of characters” and the “tools of the trade”.
A half cup of old fashioned-style oatmeal (not “quick”).
Add 1 cup of water, a pinch of salt and some raisins.
I believe the instructions on the store-brand box of oatmeal (which I’m now glad I had to buy because they were out of Quaker!) are the secret to really good outmeal, “5-6 minutes at 50 percent power“! The little longer time combined with the lower power, make the outmeal the perfect texture — more the texture you get when you cook it on the stovetop. (And, the lower power also keeps it from running over in your microwave!)
Cooked, but not “cooked to death”!
One packet of regular Splenda decreases how much of the higher calorie Spenda brown sugar is needed to make the sweetness “just right”.
Who would have thought to even try to make fat-free half and half? I don’t know — I just know I really like it! Although, I consider it a “treat” and use one percent milk most of the time, to save calories.
In my opinion, a perfect early-morning breakfast is my favorite oatmeal …
… along with a beautiful sunrise out the window.