Why Oatmeal is a Breakfast Staple in our House and should be in yours as Well

By Liz

oatmeal-breakfast

Oatmeal has been popular since its introduction to the masses in the late 1800’s. In the early 1900’s the first oatmeal cookie debuted, but at that time it was known as an Oat Cake. In 1922 quick oats hit the market which was a blessing for those who found that standing over a pot of traditional oats on the stove to be a bit time consuming. In the mid 1960’s instant oatmeal in their individual packets was introduced, but it wasn’t until 1970 that breakfast rituals hit an all time high with the appearance of flavored instant oatmeal.  The quick, flavored breakfast staple was a success and remains just as popular today.

Like many people my age, I was introduced to regular oatmeal, although instant and flavored oatmeal was in its infancy in the marketplace, my parents stuck with what they knew. They would make us kids regular, stove top, cooked oatmeal.  I remember many mornings sitting and playing with my breakfast until it was cold and inedible.  For me, the taste and the consistency bared a striking resemblance to wall paper paste and as you can imagine, not one of my favorites.  It wasn’t until I was about four that my mind would be changed on this breakfast food forever.

me-and-stevie

It was a cold bitter morning in Middle Village, New York and my mom and I had just returned from walking my brother to school which was located approximately four or so blocks away. I hadn’t eaten breakfast before the trip that morning and was whining about how hungry I was the whole walk home.  Once we got home, my mom put on the tea kettle to boil some water while I struggled to get my layers of winter garb off. She called me to the kitchen and waiting for me on the table was my least favorite breakfast….a bowl of oatmeal, however, as I sat there, I instantly noticed that this did not look or smell like the same bowl of paste like breakfast I was used to eating.  I was enticed by a wonderful aroma of apples and cinnamon, and this bowl of hot oatmeal looked so creamy not lumpy and unappealing. Immediately my mouth started to water.  I picked up my spoon and dove in! Since that morning, I have been hooked on flavored oatmeal. Now that’s not to say that I have eaten oatmeal for the majority of my breakfasts since then, but it has remained in my breakfast rotation for many, many years.

What is great about oatmeal, aside from the fact that it has its health benefits, is that is one of those “stick to your ribs” meals, so you don’t need to eat a lot of it to be satiated. It is also inexpensive, easy to make, versatile and has a pretty long shelf life.  Now being a thrifty person, I have done the cost analysis and breakdown of store bought instant oatmeal vs. homemade instant oatmeal.  The truth is the cost of most store brand boxed instant oatmeal per ounce is only really a penny or so more expensive than making it homemade, but let me re-emphasize that it is only if you are buying the cheapest store brand.

oatmeal-lead-pic

Personally, I like making my own mix for instant oatmeal at home and having several mix-INS on hand to change up the flavor, so that I potentially have enough variety to have a different flavor for every morning of the week. I am fortunate enough to live within a 7 mile radius of a Whole Foods, Sprouts and Winco all of which have bulk food departments, Winco being the least expensive of the three.  When I package up my servings I measure out ½ cup of my instant oatmeal mix into snack sized bags, this is slightly more than the 1/3 cup portion that you receive from the store bought boxed packages.

Currently the items I have on hand for mix-ins are as follows:

Dried blueberries

Dried cranberries

Raisins

Peanut butter powder

Chopped pecans and chopped walnuts

Dried apricots

Dried apples

Honey and bananas

Jam or jelly

While currently I am enjoying a mix of dried blueberries and chopped pecans in my instant oatmeal, I have to admit, that to this day my all time favorite has been and will always be, apple and cinnamon, bringing me back to that flavor epiphany I had as a child.

Here is the bulk recipe I use for instant oatmeal I hope that you and your family enjoy it just as much as my family and I have.



Bulk Instant Oatmeal
Serves 13
Delicious instant oatmeal packets you can make at home
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Print
174 calories
34 g
1 g
2 g
6 g
0 g
47 g
29 g
14 g
0 g
2 g
Nutrition Facts
Serving Size
47g
Servings
13
Amount Per Serving
Calories 174
Calories from Fat 19
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 29mg
1%
Total Carbohydrates 34g
11%
Dietary Fiber 3g
12%
Sugars 14g
Protein 6g
Vitamin A
2%
Vitamin C
1%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 cups quick cooking oats
  2. 1/2 cup powdered milk
  3. 2/3 cup light brown sugar
Instructions
  1. Mix all ingredients together in a large bowl and either pour into a large container to store or package into snack size bags in 1/2 cup servings.
  2. Mix 1/2 cup oatmeal mixture with hot water.
  3. Enjoy as is or stir in any mix-INS of your choice.
Oatmeal Mix-INS suggestions
  1. Dried fruit
  2. Fresh fruit
  3. Powdered or regular peanut butter
  4. Honey
  5. Chopped nuts
  6. dried apple and cinnamon
  7. Raisins
  8. Chocolate chips
  9. Bananas
  10. Jam or jelly
beta
calories
174
fat
2g
protein
6g
carbs
34g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Sheppard’s Pie

massachusetts-01

Growing up, I was finally introduced to this New England menu staple quite some time after my family had moved from New York to Massachusetts, however, it did not take long for it to become one of my mom’s most popular dishes. I am happy to say that, this classic dish remains popular with my own crew as they ask for it often.

Ingredients:

1 ½ pounds of potatoes, boiled and drained

¾ cup of milk

¼ cup margarine

1 teaspoon of salt

½ teaspoon of pepper

½ tablespoon garlic powder

1 pound ground turkey or beef

½ cup onion, diced

1-14 ounce can of creamed corn

1-12 ounce bag of frozen corn

Directions:

sheppards-pie-02

1. In a large, non-stick skillet, add diced onion and saute on medium to high heat until translucent, about 3 minutes.

2. Add turkey or beef  to onions and cook until browned. Use a fork to mash occasionally, to help the meat crumble and incorporate the onions.

3. Turn off heat and set aside.

sheppards-pie-03

4. In a large bowl, add potatoes, and then break up potatoes with a potato masher until well smashed.

5. Add margarine, milk, salt, pepper and garlic powder to potatoes and stir until well combined and the margarine has melted.

sheppards-pie-04

6. Spray a 9 x 13 baking dish with non cooking spray and add meat mixture to baking dish.

sheppards-pie-06

7. Gently spread creamed corn on top of the meat mixture, then layer the frozen corn on top of the creamed corn.

8. Spread mashed potato mixture on top of all and spread to coat entire baking dish.

sheppards-pie-07

9. Bake, covered with foil in a 350 degree oven for 40 minutes.

10. Uncover and cook additional 20 minutes, or until edges are lightly browned.

11. Serve hot.

Once it came out of the oven, my crew had attacked it so unfortunately, there are no pictures finished product.
Enjoy the printable recipe card below.




Sheppard's Pie
Serves 8
A classic New England staple that you and your family will love.
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Print
311 calories
26 g
61 g
16 g
19 g
4 g
223 g
407 g
4 g
0 g
10 g
Nutrition Facts
Serving Size
223g
Servings
8
Amount Per Serving
Calories 311
Calories from Fat 141
% Daily Value *
Total Fat 16g
24%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 61mg
20%
Sodium 407mg
17%
Total Carbohydrates 26g
9%
Dietary Fiber 2g
9%
Sugars 4g
Protein 19g
Vitamin A
8%
Vitamin C
13%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 ½ pounds of potatoes, boiled and drained
  2. ¾ cup of milk
  3. ¼ cup margarine
  4. 1 teaspoon of salt
  5. ½ teaspoon of pepper
  6. ½ tablespoon garlic powder
  7. 1 pound ground turkey or beef
  8. ½ cup onion, diced
  9. 1-14 ounce can of creamed corn
  10. 1-12 ounce bag of frozen corn
Instructions
  1. In a large, non-stick skillet, add diced onion and sauté on medium to high heat until translucent, about 3 minutes.
  2. Add turkey or beef to onions and cook until browned. Use a fork to mash occasionally, to help the meat crumble and incorporate the onions.
  3. Turn off heat and set aside.
  4. In a large bowl, add potatoes, and then break up potatoes with a potato masher until well smashed.
  5. Add margarine, milk, salt, pepper and garlic powder to potatoes and stir until well combined and the margarine has melted.
  6. Spray a 9 x 13 baking dish with non cooking spray and add meat mixture to baking dish.
  7. Gently spread creamed corn on top of the meat mixture, then layer the frozen corn on top of the creamed corn.
  8. Spread mashed potato mixture on top of all and spread to coat entire baking dish.
  9. Bake, covered with foil in a 350 degree oven for 40 minutes.
  10. Uncover and cook additional 20 minutes, or until edges are lightly browned.
  11. Serve hot.
Notes
  1. I used ground turkey for my recipe but you can certainly use ground beef as well, however, you may need to drain the beef, before adding it to your baking pan.
beta
calories
311
fat
16g
protein
19g
carbs
26g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/