Back on an oatmeal kick.
Early in my transformation I ate hot oatmeal for breakfast on a regular basis. Back then I prepared my oats using a sugar-free syrup and skim milk, which I shook into a creamy froth (see my simple recipe here: Stone’s Oatmeal).
Over time I stopping eating hot oatmeal for breakfast, and shifted more towards an egg white/roasted red potato breakfast. Even after I switched my breakfast routine around I was still eating oats on a nearly daily basis, but usually raw and blended into a protein smoothy.
Somewhat recently I rediscovered the awesomeness of hot oatmeal for breakfast, and I am really loving it! My typical breakfast these days is 1 cup (before cooking) of Quaker oats, 1 large banana, 1 White Chocolate Macadamia Nut Clif bar and approximately 327 cups of black coffee (click to enlarge):
I no longer prepare the oatmeal the way I used to back in the day. Lisa and I very rarely buy or consume milk (not for any particular reason, we just don’t), so I’m not doing the skim milk trick mentioned in my Stone’s Oatmeal “recipe” anymore.
Also, I am not using syrup these days. Regular syrup packs way too many empty calories for my needs, and I don’t care to use artificially sweetened syrups–especially on a daily basis. What I’ve been using to sweeten my oatmeal is NOW Foods Better Stevia Original Liquid Extract, and I really like it. The only ingredients are deionized water, organic Stevia extract and a miniscule amount of alcohol as a base.
So I prepare the oats according to label directions, add a little salt, stir in about 12 drops of liquid Stevia and then I sprinkle the cooked oats with cinnamon. It’s so darn good, and a perfect pre-ride fuel. I could literally eat three times the amount I’m currently consuming simply because I enjoy it so much.