The Creamiest Oatmeal Ever: Milkadamia Oatmeal
Oatmeal is oatmeal, right? Well…..not exactly. The quality and the texture (whole grain is better than quick cooking) of the oats matters because flavor counts but it is virtually impossible to look at oats and assess the flavor. You have to read reviews and try various brands until you find the flavor you want..and, then you have to master the cooking part.
Most people cook oats with water – which produces a somewhat bland tasting oatmeal unless you are the lucky owner of some serious oats like Cayuga Pure Organics Erick’s Rolled Oats or Anson Mills). If you can’t get your hands on one of those bags, then consider Bob’s Red Mill Organic Oats – a 32 ounce bag is about $5 at grocery stores nationwide…but don’t use water.
The secret to the creamiest oatmeal ever is to use an unsweetened Macadamia nut milk called Milkadamia (which is available at select Whole Foods Markets and on-line through www.luckyvitamin.com.
Despite the fact that Milkadamia has only 50 calories a cup (5 grams of fat, 95 mg of sodium, 1 gram of protein, 1 gram of dietary fiber, and zero grams of sugar), this creamy nut milk is thick and creamy which makes for a richer tasting oatmeal. Even people who say they don’t like oatmeal like this oatmeal because it tastes so rich and decadent.
Simply mix 1 cup of whole grain oats with 2 cups of Milkadamia, bring to a boil, reduce the heat, stir every 1-2 minutes until the liquid is absorbed (about 10 minutes depending on the brand of whole grain oats used and the desired consistency: a minute or two less for a creamier oatmeal and a minute or two more for a thicker oatmeal).