I like rye flakes more than oats, but they're a bit more expensive. they have more protein and fiber per calorie though, and they taste way better without anything added to them
>>34706781the amount of liquid depends on what type of oats you're making, but I do a ratio of 2:1 milk to water. for rolled oats it's 2/3 cup milk and 1/3 cup water. the texture suffers if you use 100% milk, but it really improves the taste. also I cook them until they're creamy in the microwave, stirring every 2 minutes. I like all the liquid to be absorbed, so I cook to just before library paste
for additives I basically do it two different ways. first is two or so tablespoons of peanut butter. sometimes I add a bit of coco powder and sweetener since I use homemade peanut butter which doesn't have sugar like store bought pb
and the second way is just with a bunch of cinnamon and a bit of maple syrup
>>34706883either go with rolled oats (original or thick, not instant), steel cut oats (only downside is they take forever to cook), or "scottish oats". I've only seen the scottish oats from bob's red mill, but they're basically steel cut oats that are ground up rather than rolled. they look like oat bran. cook in the time of rolled oats but taste closer to steel cut
