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Ah Zil, you saved the best for last, "Steel-cut oats..." I have them five or six days of the week for my morning breakfast. On weekends, I enjoy an egg breakfast, sans yolk, or use the egg-substitute variety which is the same thing but with color added and no fat.
Yes, the oats require an extended cooking and are not for those who eat and run. But there is a solution in the preparation. The steel-cut oats can be soaked in water overnight and boiled for five or more minutes in the morning. I follow a different regimen by boiling water for my instant cup of coffee in the morning and adding the excess hot water to the steel-cut oats in another pot, setting the burner on low, and going to the AARP board armed only with coffee to pick me up and enter the discussions. Returning an hour later or so, my steel-cut oat's breakfast is ready for human consumption.
Indeed the steel-cut oats are "quite chewy" and convey the impression of eating something more substantial or forbidden. Not so, they are very filling and satisfying and have aided my weight reduction avoiding carbs or fat at breakfast.
Steel-cut oats can be purchased in most local stores but in small packages with a brand name at higher cost. I make a trip to an Amish store bi-monthly to obtain a larger, generic packaging from bulk purchases at a greatly reduced cost.
dear Duane, I remember my mother cooking this variety almost every morning. My brother and I just loved it. Then she updated to old fashion. Still one of my most favorites especially on winter mornings. Seems to me you have your breakfast all organized and enjoying healthy eating. Good for you. PS: let me know when the pies are ready. Your friend, Zil