My oatzcaldo (last recipe here) just got updated. In the last two months, we have been consuming rolled oats instead of the usual instant or quick-cooking oats. The rolled oats are heaven-sent as they give me a fuller stomach compared to instant or quick-cooking oats. A little research tells me that rolled (or regular) oats packs in a lot of fiber, which is good for the heart and the digestive system. The rolled oats take a little more time to cook, though, compared to instant. But, the difference in taste has me saying “I won’t go back to quick-cooking” anymore.
1 cup rolled oats
2 cups water (add more along the way, if needed)
thumb-size ginger, sliced
green onions, sliced
salt and pepper, to taste
1. Add water, oats and ginger in saucepan. Bring to a boil, then lower heat. Stir occasionally to prevent oats from sticking to sauce pan.
2. Once oats have “puffed,” add the green onions, continue cooking until green onions are done. Leave some green onions for garnishing.
3. Once oats are done, serve!
This makes for a perfect breakfast meal (or merienda) especially for this cold weather.
P.S. — I found Quaker Oats Rolled Oats at Rustan’s Fresh for P88.25.