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  2. Porridge - Wikipedia

    en.wikipedia.org/wiki/Porridge

    Porridge by William Hemsley (1893) Oats for porridge may be whole , cut into two or three pieces (called "pinhead", "steel-cut" or "coarse" oatmeal), ground into medium or fine oatmeal or steamed and rolled into flakes of varying sizes and thicknesses (called "rolled oats", the largest size being "jumbo"). The larger the pieces of oat used, the ...

  3. Oatmeal - Wikipedia

    en.wikipedia.org/wiki/Oatmeal

    Both types of rolled oats may be eaten uncooked, as in muesli, or cooked with water or milk to make porridge. In some countries, rolled oats are eaten raw or toasted with milk and sugar, sometimes with raisins added, as in muesli. The term oatmeal sometimes refers to a porridge made from the bran or fibrous husk as well as from the kernel or ...

  4. List of porridges - Wikipedia

    en.wikipedia.org/wiki/List_of_porridges

    Oatmeal can also be ground oats, steel-cut oats, crushed oats, or rolled oats. Obusuma – the Luhya word for Ugali , a Kenyan dish also known as sima, sembe, ngima or posho. It is made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency.

  5. 20 Fall Breakfasts for Weight Loss in 20 Minutes - AOL

    www.aol.com/20-fall-breakfasts-weight-loss...

    Oatmeal-Rhubarb Porridge. Perk up your morning oatmeal with the addition of tangy rhubarb. Using milk for this oatmeal gives it a calcium boost, but the recipe also works well with water--and you ...

  6. 16 High-Fiber Breakfasts For Better Blood Pressure - AOL

    www.aol.com/lifestyle/16-high-fiber-breakfasts...

    Oatmeal-Rhubarb Porridge. Perk up your morning oatmeal with the addition of tangy rhubarb. Using milk for this oatmeal gives it a calcium boost, but the recipe also works well with water--and you ...

  7. Rolled oats - Wikipedia

    en.wikipedia.org/wiki/Rolled_oats

    Rolled whole oats, without further processing, can be cooked into a porridge and eaten as oatmeal; when the oats are rolled thinner and steam-cooked more in the factory, these thin-rolled oats often become fragmented but they will later absorb water much more easily and cook faster into a porridge; when processed this way are sometimes marketed ...

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