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Kettle Moraine, WI | I had noticed similar when I ate oatmeal daily. Different cut, texture, grind size, and presence of flourly fines. I stayed with quaker old fashioned oats for consistency in cooking and taste as well as the time to cook match to my other morning routines (oats and water in le creuset quart pot and about 10 min to complete so I could wash dishes, etc for the day)
I tried it a couple times but always reverted to my old ways was overnight oats. Can add things to it but doesn't get much easier than putting ingredients together in a mason jar the night before and warning in the morning. Also can use old fashioned oats for a richer (imo} taste and milk or yogurt to your liking.
I am over daily oatmeal for several years and now eat eggs and ribeye for breakfast. Even better than eggs and bacon I was on for awhile. | |
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The difference in the way oats cook
