The Vegetarian Memoirs: Oatmeal with Organic Apple Butter

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I’ve become a real fan of the bins at these organic grocery stores I’ve been visiting.  Whole Foods even has oats and nutritional yeast in huge barrels with a sign advocating less product packaging.  I’ve been reading up on oats lately, and they are really good for the body.  They basically go through your system and act like a sponge for all the “bad stuff.”  I recently purchased steel cut oats and old-fashioned oats.  Steel cut oats are whole oats that have been cut.  Old-fashioned oats are the ones that look like tiny ovals.  They are whole oats that have been steamed and then rolled out, hence the flatness.  Instant oatmeal, the one I was most familiar with, has already been pre-cooked.  They cook quicker than the other two I mentioned, and they can be added to smoothies for healthy bulk and meat products to stretch the dollar.

Today, I mixed 1/8 cup quick oats with 1/8 cup old-fashioned oats.  The usual rule is to add twice as much water or milk to whatever measurements you have.   Since my measurement was for my one serving of a 1/4 cup, I added a 1/2 cup of soy milk and cooked in the microwave for about 2 minutes.  A quick stir, and then back for another 2 minutes.  Make sure your bowl is big enough or you’ll get a messy boil over.

I went to Whole Foods last night for some vegan chocolate cookie supplies, and I made an impulse buy.  I imagined the delicious texture of it all mixed in with my oatmeal, and I could not resist.  I am here to tell you that it was GOOD.  The old-fashioned oats livened up the texture of the instant oatmeal so that if you’re not into sludginess, this might be the trick for you.   I’ll try to take a picture next time of my concoction (even if it wasn’t that pretty), but this time I just ate them all up!