I’ve lately had to eliminate all diary from my diet due to the outcome of an intolerance test.
One thing I noticed is that, without milk, I just can’t get the consistency of my oatmeal/porridge right. With milk I’d do 50 g of oats, cover them up completely in milk, microwave for around 2 minutes, and I’d get a nice consistency that I loved.
With water though, no matter how much I adjust the doses, every time it just comes out too mushy. You can’t like feel the texture of the oats, it all becomes a uniform concoction that’s a little hard to down. I don’t know if I can find the right words to describe the texture I’m talking about. It’s supposed to not just be a smooth uniform mass, but rather with each spoonful you should see “bumps” from the different “grains.” I kinda miss this consistency and texture I got from milk.
Any tips and tricks I could use to make this better? I am thinking giving almond milk a try maybe. I’m still puzzled by this big difference in texture when using water vs milk anyway. Have you noticed such a big difference as well, based on different liquids you used with your oats?