requires the addition of milk
Alright lads
Josiah Garcia
Jose Evans
When I make oats I add vanilla whey protein, cinnamon, allspice, nutmeg, and ground flax. The brand of whey I use is pretty sweet (it has some added sugar though) but overall you get a good flavor for relatively little sugar.
Robert Robinson
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Joseph Lopez
Who are you quoting?
James Hall
read the thread.
Evan Cruz
If you are implying the sugar in fruit is nutritionally comparable to refined sugar you're an idiot. Inb4 "hurr durr they are both fructose." Of course they are, but with fruit you are getting a shitload of other nutrients, including fiber which slows the absorption of the fruit sugars in the first place.
Kayden Cooper
OP specifically asks for no sugar.
>Fructose isn't sugah!!! says the retards of Veeky Forums
Lincoln Watson
Chase Hall
Cook it in applesauce
Samuel Perez
One cup of rolled oats, two cups of water. Add to a small pot and mix. Cut a banana and an apple into small chunks and add to the mixture along with half a teaspoon of nutmeg, a sprinkle of cinnamon, and a bit of salt. Bring to a boil, then remove from heat, cover with tinfoil and let it sit overnight. In the morning, remove the tinfoil, stir the now thickened mixture, and reheat it. Add a pat of butter to the mixture, and stir it. Make sure you stir well through this process so the oats at the bottom don't burn. Once the mixture stopps bubbling steam, remove it from the heat, add a crumble of walnuts and dried cranberries/cherries to your liking, and add about half a cup of milk. Return to the heat briefly until it begins to bubble, then transfer directly into a bowl, and add milk while stirring until it reaches the consistency you'd like.
That's how I make it, but there are different ways. The only step that REALLY matters universally is the overnight soaking. Rolled oats must be soaked for over four hours to gain a nice consistency. Steel cut oats should be soaked longer or pressure cooked.