I bought pumpkin pie spice because I couldn’t find pumpkin spice. I made a pumpkin latte last night.
I made a simple recipe of oatmeal, pumpkin pie spice,milk and honey. It came out alright all the flavor was in certain chunks of the oatmeal. Need to brainstorm on how to distribute the flavor. Probably need to stir well
This is what the outcome of my first pumpkin pie spice cereal
Peanut butter, maple, cinnamon oatmeal reporting in here.
Heat the milk up slightly separately and add the spice into that. You want the liquid flavored.
The little marshmallows require a little more work.
YSK that you can make any food you want
Maybe use one of those mini-whisks for coffee etc to mix up the liquid and powder before adding them to the oats.
How do I make captain crunch flavored cereal? How do I make cereal? Ideally I’d like to make captian crunch cereal, WITH CRUNCH BERRIES, but I don’t know how
also isn’t the a post about oatmeal not cereal?
There’s a broader definition of “cereal” beyond Froot Loops and Corn Flakes.
A cereal is a grass cultivated for its edible grain. Cereals are the world’s largest crops, and are therefore staple foods. They include rice, wheat, rye, oats, barley, millet, and maize.
Oatmeal is considered a hot cereal.
I recently learned you can make cold oatmeal overnight in the fridge. This is a game changer.
Overnight oats are fantastic for your body
How is it different from just boiling the oats in water?
(It’s not. It’s just a current food trend hype.)
OP discovers cooking
OP discoveres what to do with free will
I mean, there are other things you can do with free will, too. Like a whole raft of things. It seems odd to attach such a broad concept to adding a few ingredients to oats, but you’re not wrong.
Oh yeah? Well what about fully loaded baked potato flavored cereal
deleted by creator
You guys need to try savory oatmeal. Mix some crumbled bacon into a pot of oatmeal, some cheese, some frozen peas (do that one towards the end), or whatever sounds good to you. Sausage and/or mushroom also works great. Top with a hot sauce or crunchy chili oil or whatever, and top with a runny fried egg. Oh, and a sliced green onion if you’ve got one laying around. Honestly oatmeal is just a breakfast blank slate for toppings, like pizza or burgers or whatever. Get creative!
I’ve never really thought of nonsavory oatmeal. I usually do cinnamon with backstrap. What’s the other option palatewise
I mean, most people put fruit or sugar or something sweet in their oatmeal like pretty much every other post here
FYI Pumpkin spice is pumpkin pie spice.
Most “pumpkin spice” flavored things contain 0 pumpkin. And pumpkin doesn’t exactly have a particularly strong flavor on its own. The flavor people tend to associate with pumpkin are the spices you typically add to pumpkin pie.
And it’s basically just a blend of cinnamon, nutmeg, clove, ginger, and sometimes allspice.
I through pumpkins had an intrinsic taste people like.
I don’t mind the pumpkin pie spice blend. I meantion lattes, but I’ll add it to chocolate milk, cornbread, and teas. I only use honey or maple syrup as sweetener so it tastes like I’m eating a delicious tree
Pumpkin does very much have it’s own flavor but they don’t tend to add it to pumpkin spice products.
It is amazing in oats though, if you’re cooking on the stove, put the dry oats and about 2tbsp of pumkin puree from a can into the pot. Mix it up and toast it a little before adding your spices, then when it’s fragrant, add the liquids and boil. It’s a little more work but it’s game changing for rustic breakfast meals.
Pumpkin does have some flavor, and it’s a pretty nice one IMO, sort of sweet and earthy
But it’s pretty mild, it doesn’t bring a whole lot to the party compared to a lot of things you might add it to like coffee. It would probably come through a little more in something more mild like oatmeal.
In most grocery stores (at least in the US) carry cans of pumpkin puree (not to be confused with pumpkin pie filling which is usually right next to it on the shelf which has added sugar and spices) if you want to get a sense of what just straight pumpkin tastes like, or mix it into something else (it’s an ok source of fiber and some vitamins, and like I said, it’s tasty, just kind of mild)
It is the spices you would use when making a pumpkin pie. Pumpkin itself doesn’t have much of a taste.
Pumpkin does have a taste, rather like squash but not as sweet. The spices (and sugar) are what make pumpkin pie yummy. You could make a pie without the pumpkin, just the spices and sugar and evaporated milk and eggs, maybe a half-teaspoon of cornstarch to help make a custardy filling, baked in a pie shell. It would be yummy. But it wouldn’t be pumpkin pie.
You can make any flavor of cereal you want… as long as it’s oatmeal.
Can you not find corn flakes and others in your neighborhood? (Not sarcastic)
do you not have Kellogg’s breakfast masturbatory aid (very sarcastic)
I think they mean that adding flavouring to non-oatmeal is less successful.
Oatmeal is a cereal plant like grains
While true, nobody refers to a bowl of oatmeal as “cereal”
Why would you want any other
It’s the elite cereal
“So what flavor is your cereal?”
“THEM”
I do the same with rice and beans and stuff. Just a little of this and a little of that and BOOM: decent meal or three!
Also, a pro tip for plain rolled oats is coffee creamer and that strawberry syrup you use for ice cream or strawberry milk. Add some granola and raisens (stuff food pantries usually give out) and you have yourself a decent breakfast.
Im on a process food diet, but I do have an idea of pouring in corn syrup to cut out food processing middle men.
High-fructose corn syrup is in all meaningful ways the same as sugar. (Unless you’re allergic to corn. And the mouth feel in soda is slightly different).
High-fructose is an inverted sugar. There is a much higher fructose to glucose ratio and that can put excess strain on your liver as it has to convert that fructose into other products, mainly glucose as fructose itself cannot be used by the body directly for energy.
This is hilariously bad science. Whatever source you read on this was probably trying to sell you something.
Sugar is about 50% each glucose and fructose. HFCS is about 55% fructose and 45% glucose. The HFCS is absorbed by your body very very slightly faster than sugar, but while it’s a measurable effect, it is basically meaningless. Numerous stufies have shown no connection to obesity, high blood pressure… any problem you can probably think of.
