The Great Oatmeal Challenge – Complete!

Well, I did it. Yesterday, I completed my Great Oatmeal Challenge. It took me over 6 weeks and approximately 32 oatmeal breakfasts to finish. Talk about a feat!

Thanks to all of you who sent recipes and ideas to keep me from getting bored! Since I make my breakfast at work, it was a little hard to try all of them. I did manage to try a few, but mainly I stuck to oatmeal, flax-seed, cinnamon, and either berries or half a banana. You should see the cabinet where I keep all this stuff in my office. It looks like I knocked over the Harris Teeter.

The fruit was a great addition, and it helped the oatmeal be a more filling. I really need a stick to your ribs breakfast. Otherwise, I become ravenous in the afternoon, and I’m entirely inconsolable until I eat a bag of swedish fish. It’s a bad, bad situation.

My challenge did help me stay off the fish (mostly), and it also allowed me to save a BUNCH of money. By my calculations, each bowl of oatmeal cost a whopping $0.08. Not too shabby! The fruit cost extra, but even adding in the cost of fruit, the meal is still well under $1. Compare that to a $3 oatmeal from Starbucks, and I think you’ll see who the clear winner is…

ME.

Checking In On the Great Oatmeal Challenge

I’m about halfway through my tub of Oatmeal, which means I’m about a month in to my challenge. I’m not bored with my combos yet, but it’s dangerously close. I’ve mainly been doing one of two things to take my breakfast up a notch  – adding berries OR adding half a banana and a dash of nutmeg. The latter version tastes a bit like banana bread. Delish!

I did give the pumpkin “pie” oatmeal that my friend Kate recommended in my last post, but I have to say that it wasn’t my favorite. I could never get the sweetness to vegetable ratio right, so it just tasted starchy. Plus, it made my breakfast an unsettling neon orange color.

Any other thoughts for me as I start month 2?  I’m desperate for a new option!

The Great Oatmeal Challenge

Today is the start of the great oatmeal challenge. The Safeway currently has a special on Quaker Quick Oats for Just 4 U members–a whopping 42 oz. for $2.50. That’s a lot of oatmeal for not a lot of money, no? My goal is to see exactly how many breakfasts I can get out of that $2.50 canister.

Note: This is the part where my mom, who I might add fed us oatmeal for breakfast for YEARS on end, turns up her nose and starts talking about how gross it is. She’s lucky we didn’t feel the same way.

So,  starting today, I will eat oatmeal every morning (work week morning, that is, since I keep the canister at work) until my supply runs out.  Straight oatmeal for days on end might be a tall order, so I am planning on supplementing it with something to spice it up. Typically, I do a teaspoon of flax-seed (which gives it a nutty flavor) or some cinnamon with a splash of agave to sweeten it up. Today, I’m trying flax, strawberries, and agave. There is a whole list of ideas on the Quaker website. The PB&J recipe is a bit much (see below), but I’m sure there are others that I can tap into. Got any recipe ideas for me?

PBJOats

Wish me luck! I wonder how long this is going to take. Anyone care to wager a bet?

 

 

Breakfast of Champions

I hibernated at my mom’s house all weekend to help out with some things (very good for the old bank account). We found ourselves in need of breakfast on Sunday morning and without anything to cook. And then, I rediscovered Swedish Pancake, a family staple recipe clipped from Parade Magazine early in my childhood.  Not only is this dish easy to make (and I mean EASY), it is super Discountess-friendly. It uses ingredients that are regularly in anyone’s fridge and pantry, and it comes out looking like you are the chef at the Four Seasons (which, for the non-Discountess types, has a totally decadent brunch).

breakfast

Swedish Pancake

1 stick of butter

1/2 c. milk

1/2 c. flour

2 eggs

Preheat the oven to 475 degrees. Put the stick of butter in a cast iron skillet and place in the oven while it’s preheating. (Two notes: You can use a 9×13 pan too if you want it will just make a thinner pancake; Also, watch the butter to be sure it doesn’t burn). Whisk the eggs, flour, and milk together in a bowl until just blended. When the butter is melted and the oven is fully heated, add the mixture to the skillet. Cook for 12 minutes, until the pancake is puffed up and golden on top.

Serve hot with whatever you have. I used powdered sugar and berries. It’s also delicious with maple syrup or jam.

Perfect for a lazy Sunday or an impromptu brunch. Trust me, your guests will thank you.