PEANUT BUTTER ROLLED OATS CAKE
APPLE BUTTER CINNAMON OATMEALÂ BARS
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Published: · Updated: by Kevin Williams | 3 Comments
Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.
Nana
As a school child, my mom with seven hungry mouths to feed, often made oatmeal for breakfast. I hated it. The gray looking appearance, the pasty texture and my dislike for milk made it an awful start to my day. My mother was the type that you sat till you cleaned your plate so I would dawdle over it till I was nearly late for school and then finally ate it as fast as I could. In my later years I discovered steel cut oats and found that they had an entirely different taste and texture and I fix them frequently in the winter months. One word of warning...they need to be stored in the freezer or fridge as they contain the whole grain germ and they will get rancid if you are not aware of that fact. I add cinnamon, sometimes raisins or craisins, or a teaspoon or more of peanut butter to my bowl. I often make one larger portion and divide into 3/4 to 1 cup portions and that way I just do a quick reheat in the microwave and vary my add-ins to make a quick easy breakfast . I still buy rolled oats but strictly for baking or no bake treats...never as my cereal.
Kevin
Nana, thanks for the comment, I've heard a lot of people rave about steel cut oats, and I trust your judgment, so I'll be putting those on my list!
Lois Ann Snider
Kevin, I see Archway Cookies at Kroger's all the time la