While many packaged versions of oatmeal are available at the supermarket, they often come highly processed and with lots of added sugar. Making oatmeal from scratch takes only a few minutes more than those sugary “instant” options and allows you to customize it however you want. Oatmeal can be served sweet or savory, hot or cold, baked or rolled into a snack ball. You can also alternate between steel-cut oats, which tend to be chewier, and rolled oats for variety. Leftover cooked oats can be stored in the fridge in an air-tight container for up to four days, according to the U.S. Department of Agriculture (USDA). Then you can reheat them in the microwave. (Tip: Add a splash of milk or your favorite nondairy alternative before reheating to keep your oatmeal creamy.) The following recipe adds some filling protein to this high-carb food.
