Oatmeal portion size

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2/25/13 7:59 P

Kris, thanks for the suggestion, but I prefer steel cut oatmeal, which can't be made in the microwave (that I know) -- and my rolled oats always boiled over in the microwave. This is much less messy :)

current weight: 165.3

176 170.75 165.5 160.25

155

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2/25/13 7:52 P

have you thought about making it in the microwave. I put a specific weight into my plate, add the water and microwave it. Others in the family can have it this way, too. It only takes a couple minutes per serve and I KNOW that what I eat is exactly what I measured. It cuts down on dishes, too :-)

Kris

Edited by: SLIMMERKIWI at: 2/25/2013 (19:53)

current weight: 151.0

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151

SparkPoints: (21,953)
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2/25/13 7:14 P

Thank you all for the great ideas! I love the idea of weighing the entire pot and then weighing each individual portion and calculating the grams. It's hard to divide into portions since some days I'm hungrier than others, and also I'm not the only one who eats it.

current weight: 165.3

176 170.75 165.5 160.25

155

Posts: 805
2/22/13 8:29 A

This is good advice below. Whenever I create a recipe, before I save it I calculate how many calories it will be if I make 4 servings, 5 servings, or whatever division I think I might need, and keep those numbers in the notes. You have to fiddle around with the serving size a little if you change your mind after you save the recipe, but you'll know what you're eating.

Your crockpot oatmeal recipe sounds delicious; I might try it myself.

current weight: 175.5

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Posts: 10,847
2/22/13 8:20 A

if you add up all of the dry ingredients they will have the same amount of calories as the cooked. so measure your dry ingredients and write down what you are putting in. entering it as a spark recipe sparkrecipes.com [also under the articles and videos tab] is an easy way to do this. then you have several options for your output.
the easiest way is to divide your total cooked yield by 4/5/6/however many it makes and enter that number as the recipe yield. you can also portion out all of the portions at this time. so if you decide that your recipe makes five portions, divide it out into five equal portions in five containers.
the more complicated way is to let it cool and weigh the total yield. then you can enter the total weight [say 500 grams] as the yield for the recipe. entering it as making a single serving is the way for you to do the least math and the program to do all of it. because then, when you measure out your first bowl [say 67 grams] you select that recipe and enter 67 grams where you see the 500 grams for the whole recipe. granted if your recipe comes out soupy sometimes and thick others, you'll need to weigh each pot [where if you always divide it into x many equal portions you don't have to weigh each one except to make sure it's the same weight as the others].

Posts: 2,240
2/22/13 8:00 A

regardless of how much water, you need to measure the dry ingredients.

That way, if you've cooked "four" portions; divide it accordingly when it's done - and you've got the portion control you desire

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2/22/13 2:51 A

The only way you will know is to weigh the dry ingredients. Every day I weigh my Rolled Oats, and Bakers Brown - I even weigh a teaspoon of brown sugar. It is important that you do that (because they aren't light in calories so you really DO need to be on top of it) ................ but ohhhh so filling (and yummy :-)

Kris

current weight: 151.0

211 196 181 166

151

Posts: 11,796
2/22/13 2:45 A

weigh the dry ingredients
add a recipe for using the recipe maker (you dont need to share it, its just for you)
add the number of servings that amount of dry normally makes eg 5.

then you can track whats in it regardless of how much water, so if one week its whoops super thick and you only get 4 servings, makeover the recipe to say 4 instead of 5... or super runny, makeover to say 6.

You can makeover and never share stuff as much as you like, I do!

Edited by: -POOKIE- at: 2/22/2013 (02:46)

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2/22/13 2:25 A

Once a week or so, I make oatmeal in the slow cooker. I add steel cut oats, oat bran, flaxseed meal, and wheat germ to the slow cooker with some water and it cooks overnight. In the morning, I have delicious oatmeal, which I eat all week.

The problem is that I don't know how much I'm eating each morning. I don't know the dry weight of what I eat, only the cooked weight, which probably varies based on how much water I've added (sometimes the oatmeal is runny, and sometimes it's thicker). Any tips for me to track my breakfast?

current weight: 165.3

176 170.75 165.5 160.25

155