I love oatmeal using rolled oats but sometimes the oats absorb TOO much water and it loses the soupy texture. This is regular oatmeal with a few touches. Requires rice cooker. Add buckwheat if you're into extra oaty goodness. If you use buckwheat, ground buckwheat gives it a soft texture. I eyeball this one so forgive my less than accurate measurements
Place the oats, spices, and buckwheat in the rice cooker. I use two cups water per 1 cup oats. When I add extra buckwheat I just go ahead and add an extra cup. Basically, you want the water and ingredient to be covered and then some. You have to watch the oats carefully. If you wait too long, it wont be as soupy and if you catch it too early, it will be undercooked. I use maple syrup to sweeten the deal but only after I have removed it from the rice cooker and only to taste. I add the fruits. nuts, and butter afterwards. Ive been making my oatmeal this way for a while now and I LOVE IT! I try to avoid butter because the oats soak up all the extra cholesterol in my digestive system. But there are times when that true buttery goodness make the morning!
You have to watch the oats carefully. If you wait too long, it wont be as soupy and if you catch it too early, it will be undercooked.
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 321 | ||
Calories from Fat: 30 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 787.9mg | 27 % | |
Potassium 587.9mg | 15 % | |
Total Carbohydrate 68.4g | 20 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 59.1g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 321
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