Oatmeal (was Re: E-zine Low carb Magazine)
Friday, December 26th, 2003I also use steel-cut oats, for the same reason. I buy mine in bulk, which
seems the least expensive where I am. I cook mine overnight in a small slow
cooker, about four days’ worth at a time (I use a lamp timer to start the
cooker about 4 hours before I plan to eat it). I skip the butter and the
salt, but love it with cinnamon. And berries. And flax.
Debbie