Poster image for Mourning Week: March 14th - 21st, an organized art event featuring multiple Halifax artists considering the theme of public / private mourning. I’m doing a comic zine!
I used to literally despise eating oatmeal until I learned this trick, and now I love the stuff.
Soaking overnight makes the oats super soft and silky (like an oatmeal bath!!) instead of heavy and stodgy. Rolled oats (look in your grocery store’s bulk section, or buy a package if you have to) are way cheaper than individual instant packs and bypass all the added sugar, corn syrup, colors or preservatives… and they still cook pretty darn fast!
As with other grains, soaking makes the oats even easier to digest, so when you dash off to work/school/life, you don’t feel like you have a brick in your stomach. And for sensitive stomachs like mine, it’s a godsend!
How to Do It:
Buy whole rolled oats (not instant) in bulk and soak them the night before.
Just put the oats in a bowl and fill with tepid water until they’re covered and you have just a bit of extra water on top. Then cover with a towel or lid and set the bowl out on the counter for several hours/overnight.
***Remember that oats expand when they soak, so only pour about half to 2/3s of the final amount you want to end up with— and make sure your bowl is big enough!***
When you’re ready to cook, just slide the oats into a somewhat non-stick pot and cook on medium, adding any sweeteners, spices, frozen/fresh fruit, nuts, etc.
You’ll need to stir semi-frequently and add some water/milk to keep it from burning, adjusting the amount of liquid until the oatmeal is your desired texture. It typically cooks in a matter of 5 minutes— adding frozen fruit will obviously lengthen the cooking time, but not dramatically.
Then eat out of the pot or the bowl you soaked ‘em in and bask in the silky deliciousness.
For a million ideas of fun ways to jazz up your oatmeal, check out this awesome blog: The Oatmeal Artist
Bonus Fun Fermentation Times!
If you get busy and forget to make your oats the next morning, don’t worry!
If you leave them out for more than a day or two and it’s somewhat warm in your kitchen, they will actually start to ferment and possibly get an awesome tangy smell/flavor. I was persuaded by a friend to try this and it’s kind of amazing. I’ve left oats out for 2-4 days in semi-warm weather and actually prefer the taste!
Just use a clean bowl, a clean cloth/lid and you shouldn’t have to worry about any contamination. (Obviously if you leave it out for days and days on end, it’ll straight up get moldy and look/smell gross rather than appetizing.)
If you wanna be adventurous, try it out! And if that sounds unappealing to you, just pop the oats in the fridge when you get home and make them within the next few days. They won’t ferment in refrigeration.
March issue of Apex Magazine is live! With Sunny Moraine, Claire Humphrey, Mari Ness, Cat Hellisen, K. Tempest Bradford, J.J. Hunter, and Ada Hoffmann. Exclusive eBook/subscriber content from Jacqueline Carey and JM McDermott.
Behold our gorgeous cover art by Julie Dillon.
$2.99 Apex Magazine is a monthly science fiction, fantasy, and horror magazine featuring original, mind-bending short fiction from many of the top pros of the field. New issues are released the first Tuesday of every month.
[YOU HAVE BEEN GRACED WITH POWER OF CREATION IN THIS WORLD OF FANTASY AND MAGIC, BEYOND YOUR WILDEST DREAMS. WHAT WILL YOUR CHARACTER BE?]
Human Male, Warrior
[ARE YOU SERIOUS?]
[YOU BORING PIECE OF SHIT]
"But he has a dark and troubled past!"
OH DOES HE NOW? LIKE THE LAST 500 OF YOU?
i feel like this could be a quote from the new south park game. why was that not a thing?