*Hey everyone. Quick apology for the huge gap between posts - the past couple of months have been hectic. My internship in NYC started, and as soon as I was off crutches from my surgery I dove into packing up our house for our big move to GA and this baby of a blog had to take the backseat for a while. But now I'm all moved in to the lovely new dorms at AU and back to making simple, cost-effective, nutrient-packed meals without a full kitchen! Let's get cracking.*
No time, patience, pots, or stove. How the heck are we gonna make oatmeal?! With our best friend, the microwave (duh)!
There are two types of oats: rolled and steel-cut. The only difference between them is that rolled oats have been rolled through a machine after they've been harvested so they're flat, while steel-cut oats have been chopped. I prefer rolled oats because they're softer, cheaper, and cook faster, but steel-cut have the same great nutritional benefits of plant protein and quality carbohydrates (fiber!).
Then, there's instant oatmeal vs. oatmeal from scratch. The instant variety comes in packets and usually has a bunch of sugar added, but it's handy to have some as a back-up for when you're desperate or really in a pinch! I usually make oatmeal using plain rolled oats and create my own flavors with milk, fruit, and occasionally Greek yogurt.
Frozen bluberries, rolled oats, banana, vanilla soymilk