Oatmeal–is there a more old fashioned breakfast? The Damsel adores it. Yummy, warm, filling. A true basic food, where YOU control how much (or how little) and what kind of sweetener, milk, raisins, or whatever you want.
The three main types of oatmeal available in the typical market are: old-fashioned (rolled), quick and instant. Guess which one the Damsel prefers? Old-fashioned are less processed (quick oats are cooked and then dried) and have a nicer texture when cooked. Of course, that’s a matter of personal preference, but in the Damsel’s world, this is the case. Then there’s instant oatmeal, or in other words, flavored glue. Expensive flavored glue, compared to buying a sack of nice, natural, rolled oats.
Can you substitute old fashioned oats for quick oats in a baking recipe? Absolutely yes. The Damsel has done it about a billion times.
As a matter of fact, the Damsel can find no reason that quick or instant oats should exist in her house.
What about a hasty breakfast? Maybe you don’t want to mess around with cooking, getting pans dirty, etc.? Check this out:
Take yer bowl. The one you want to eat oatmeal out of. Yes, that one. Measure 1/2 cup of rolled oats, 1 cup of water, and a few shakes of salt. Put the bowl in the microwave and nuke it for three minutes. Take it out, stir well. Add goodies and eat.
Quick enough for you?
It’s easy to adjust the amount, too. Just use double the amount of water vs. oats, like when cooking rice. You know the little saying? “When cooking rice, water’s twice.”
Rice . . . oatmeal . . . two of life’s little starchy pleasures.
