Fwiw, I personally would recommend utilizing milk (or milk substitute, if that’s at issue) rather than plain water. I find the texture and flavor improved. No matter what flavoring additions I make, if the cooking medium is just water, my feeling is that it’s like eating wallpaper paste.
Yeah, the texture is not the best, but I found that cooking oats in water and adding frozen berries makes it really good taste-wise. And a colleague told me that adding milk to oats cooked in water is almost the same as cooking them in milk.
But man, adding semolina to your oats and cooking them with milk makes suuuuch a good breakfast because the semolina provides a tasty dense medium in which the oats are suspended.
Fwiw, I personally would recommend utilizing milk (or milk substitute, if that’s at issue) rather than plain water. I find the texture and flavor improved. No matter what flavoring additions I make, if the cooking medium is just water, my feeling is that it’s like eating wallpaper paste.
Yeah, the texture is not the best, but I found that cooking oats in water and adding frozen berries makes it really good taste-wise. And a colleague told me that adding milk to oats cooked in water is almost the same as cooking them in milk.
But man, adding semolina to your oats and cooking them with milk makes suuuuch a good breakfast because the semolina provides a tasty dense medium in which the oats are suspended.