Listen to Kong. Berardi has this one nailed down. The first time I tried making it from steel cut oats and oat bran instead of instant, I could hardly believe the difference. I got really used to the quick oats though. The secret was to just dump it in a bowl and add lots of cold water. I almost started to like it. Now if I could just get used to the tuna shakes…
I was looking over the Berardi article. A few questions:
Some recipes have protein powder in a mixture that is cooked. . .does this degrade the protein?
He says you can find places that sell steel-cut oats in bulk, where you can fill up a protein container for $5. Where are these places? Do I look up “bulk oatmeal” in the yellow pages, or what?
Apprentice - The “quick” oatmeal is usually just ground up a little for faster cooking. Better than those sugar-laden kiddie packages, but ideally you’d use the so-called “old fashioned” kind.
The ground up stuff might lead to more of an insulin spike because it’s more processed- although the fiber content probably cancels most of that out. Regardless, buy the kind marked old fashioned if using a common brand like Quaker. Most people find they like the texture better anyway compared to the “sloppy” quick oats.
Also, Quaker old fashioned oatmeal cooks up just fine in the microwave in 3-4 minutes. No need to boil water. Just add the oats to water in a glass bowl (not plastic) and nuke. Let cool, then add protein powder if using it. I usually add a scoop or two of Grow! and some ground flax seeds. Makes a good P+C breakfast and a great fiber bomb to boot.
Since the body can handle carbs much better after an overnight fast (thank you Dr. Lowery), I eat this even when dieting down. It’s the preferred T-Dawg Diet breakfast.
Lastly, try different kinds of hot breakfast cereals, not just oatmeal. Just read the ingredients and avoid the processed, flavored up crapola. Oat bran, Irish, 10 grain etc… all good eatin’.
The article on Science Link (JB’s site) is a great one, but please give credit to John Williams for that one. He did a magnificent job on the history and uses of oatmeal.
Hey, what about any of those suar free syrups? There is about 50 different flavors. O.K. here is my lastest creation. Garden of Life Coconut Oil or peanut butter. Just stir it in and top with Equal or Splenda. Best for taste…Maple syrup and whipped cream. Yum. Oh ya, stir in chocolate chips top with whipped cream. Just like a big oat meal chocolate chip cookie.
Hey Captj, as far as flax oil, here’s what I do to kill two birds with one stone.
I boil a cup of water in the microwave, add a half cup of oatmeal to it and let it sit while I get my supps and other meals portioned out for the day.
Then, I dump the oatmeal into a large plastic cup and throw in a few ice cubes, a couple packets of Splenda, two scoops of vanilla-flavored protein powder, a tablespoon of flax oil, and a half cup or so of whatever frozen berries I feel like that day, and top it off with a little cold, filtered water.
Blend it all up with my trusty hand-held Braun mixer, and I’ve got a tasty, nutritious start to the day.
I read that John Williams article and got some great ideas. One question.
In many of the recipies the author reccomends mixing oats with oat bran. I’ve never had oat bran. Is this just for taste, or does oat bran have some nutritional value that regular oats don’t have? Does oat bran come in big cans at the supermarket like oat meal?
1 cups oats
1 cups bran
5 cups water
mix and soak for a while then cook on low heat stirring often
put this cooked stuff in a bowl, add
1 cup berries
10 prunes
1 banana
1 scoop protein blend
cinnamon
extract of some sort if desired
wheat germ if desired
for a higher calorie option, use MRP in place of protein, 1 cup prunes, add 1 cup raisins, add honey, plus apple and yogurt on the side
This is what I used to eat for the last meal of the day before I knew about 3:6 ratio. I put on 50 pounds of muscle in 6 months.
1.5 cups oats and cook
1/2 pound natural peanut butter
1 scoop protein blend
1/2 cup walnuts
1/2 cup pecans
cinnamon
1 tbsp flavorful oil like flax w/ lignans or coconut or hemp
a (small) chunk of butter
