Whats in your McDondalds Healthy Oatmeal breakfast?

by Adrian 6th April 2011, 11:26 am

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by mark barker 6th April 2011, 12:42 pm

I can't believe I'm going to do this, but I'm going to defend McDs!

The figures quoted are probably correct, but who eats porridge without adding anything to it? I have porridge most mornings, and wouldn't consider eating it without piling on the sugar (and sometimes adding bananas, sultanas etc), so I'd guess the end result would probably be figures around the McDs.

by Jaded Green 6th April 2011, 3:55 pm

I was horrified when I looked at this and then remembered the sugar I put on unless I'm feeling really good (or fat) and the cream that I have poured over the last two morings, which is an indulgence. But I suspect prboably not as much as McPorridge

But when I'm eating sensibly, I do try to eat my porridge as it comes.

by Adrian 6th April 2011, 3:59 pm

I had no idea that people put so much in - I have porridge every morning, usually just made with water and if I am feeling like a treat half skimmed milk/half water. I throw in some sultanas for sweet.

At school, porridge was steel cut oats with water and salt, so I guess I got used to simple breakfast.

by Jaded Green 6th April 2011, 4:21 pm

We make our porridge with one cup oats, one cup milk and two cups water, usually soaked overnight, which makes it creamy. When I was just having porridge myself, I ate it as it came. Since Mr JG and I have both been having porridge and he started putting honey on I have been sweetening is more often, but try not to. My excuse for the cream is that I am using it up! And I do love porridge with cream and sugar. When I was a child, we usedto put brown sugar and milk on it. I don't like it with milk at all and gave that up when I started serving my own.

I do love porridge Very Happy

by Chilli-head 6th April 2011, 5:06 pm

Whole milk and Golden Syrup for me please. Slurp.

by mr_sfstk8d 6th April 2011, 6:46 pm

I take mine with honey, usually. Sometimes milk. Oh, and raisins and cinamon is nice too.

But, why would I pay $2.00 for a cup from Mc D's when I can get the 500g tin of oats for $3.50?

by Dandelion 6th April 2011, 7:08 pm

I can't imagine eating porridge which someone else had made - it's a very personal thing! When I was in hospital having just had baby number 1 they served porridge in big thick brown plastic insulated bowls, and it looked disgusting. Writing this has made me realise (again) how fussy I can be! oh, and I eat my porridge with a tiny bit of soft brown sugar.

by Compostwoman 6th April 2011, 9:13 pm

Tiny bit of honey, here.

Similar recipe to JG, done in the bottom oven of the Aga.

Mmmmm

by Wilhelm Von Rhomboid 6th April 2011, 11:42 pm

I make it with water but add a little milk when serving and chopped banana and a handful o f dried fruit usually - in the depths of winter some dried strawberries in your porrage of a morning are a real summery boost. The children generally have a spoonful of honey as well. Teaspoon if it is me serving, tablespoon if GvR.
I got hooked om the porrage/banana combo while backpacking in Asia. At first I though porrage was utterly incongruous in atropical setting but it made total sense and became my staple diet .

by Compostwoman 6th April 2011, 11:48 pm

I wonder if, where rice is the staple rather than oats, do people make "porrage" out of rice, instead?

Not having travelled in those parts, I do not know the answer, so can anyone help?

by Adrian 6th April 2011, 11:57 pm

Rice pudding?

by Wilhelm Von Rhomboid 7th April 2011, 7:16 am

They have rice porrage in Japan. it is challenging stuff - has a strigy texture - like swigging the contents of a cuspidor.

by Lottie 7th April 2011, 12:03 pm

Badger wrote:I had no idea that people put so much in - I have porridge every morning, usually just made with water and if I am feeling like a treat half skimmed milk/half water. I throw in some sultanas for sweet.

At school, porridge was steel cut oats with water and salt, so I guess I got used to simple breakfast.

I'm the same, Badger, when i have porridge, I just make it with water, then bung on half a jar of treacle... Embarassed

I have to confess, I have given the treacle up, Ol's locked it away, tis my downfall... Wink

by Chilli-head 7th April 2011, 12:12 pm

Lottie wrote: I just make it with water, then bung on half a jar of treacle...

You mean ... like black treacle ... molasses ? Or golden syrup ? I once ran out of golden syrup (Elixir of life !) and used black treacle instead - I thought the resulting porridge was pretty grim. Great for parkin, but not for breakfast ?

by mr_sfstk8d 7th April 2011, 5:54 pm

Oh, goodness, I LOVE black strap molasses. In moderation mind you. It's stretches out quite far in oatmeal, I find. I like mine rather heavy, almost to 'knife and fork' weight, but DW likes hers more soupy. To just what consistency to you take your porrige?

by Dandelion 7th April 2011, 7:12 pm

Soft enough to drop off the spoon. The chickens prefer it more solid.

by Compostwoman 7th April 2011, 8:42 pm

Thick enough to cut. I like chewy porrage!

hens don't care, as long as it is someone elses!

by Lottie 7th April 2011, 10:45 pm

Chilli-head wrote:
Lottie wrote: I just make it with water, then bung on half a jar of treacle...

You mean ... like black treacle ... molasses ? Or golden syrup ? I once ran out of golden syrup (Elixir of life !) and used black treacle instead - I thought the resulting porridge was pretty grim. Great for parkin, but not for breakfast ?

Treacle.. golden, gloopy and luscious, *sigh* Laughing

by AngelinaJellyBeana 8th April 2011, 7:15 am

Lotttieeee
it's
Treacle - black licky sticky treacle
Syrup - golden and gloopy

I usually make mine with just water and eat it as it is, nice and thick like cement.
However, sometimes I like to add tahini, honey, seeds, dried fruit, banana or, best of all, just lots of brown sugar

by Lakshmi 11th April 2011, 1:22 pm

I cook it with a pinch of salt and water, and sometimes add a drop of worcestershire sauce.

by Wilhelm Von Rhomboid 11th April 2011, 1:25 pm

Lakshmi wrote:I cook it with a pinch of salt and water, and sometimes add a drop of worcestershire sauce.

that is just weird, AC. Worcestershire sauce?

by Wilhelm Von Rhomboid 11th April 2011, 1:27 pm

AngelinaJellyBeana wrote:Lotttieeee
it's
Treacle - black licky sticky treacle
Syrup - golden and gloopy

Whilst I agree with the definitions here, why is it then that treacle tart is made with golden syrup?

by Jaded Green 11th April 2011, 6:37 pm

Wilhelm Von Rhomboid wrote:
AngelinaJellyBeana wrote:Lotttieeee
it's
Treacle - black licky sticky treacle
Syrup - golden and gloopy

Whilst I agree with the definitions here, why is it then that treacle tart is made with golden syrup?

I've always wanted to know that!

by Lakshmi 21st April 2011, 9:46 am

Wilhelm Von Rhomboid wrote:
Lakshmi wrote:I cook it with a pinch of salt and water, and sometimes add a drop of worcestershire sauce.

that is just weird, AC. Worcestershire sauce?

yes, worcestershire sauce. My mom taught me to do that. She learned the trick when she lived in the States. Maybe weird, but that's how I like it. Razz

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