The A-OK Breakfast – Turning Eggs Into Oatmeal!

Turning Eggs into Oatmeal? Yes—Check it Out!

Well, I did say low carbs, last week, didn’t I? Yet sometimes I get a hungering for the tastes of days gone by. I remember an egg and oatmeal dish from my youth called Golden Oats. When I looked it up, I found far more oat than egg, a sort of crumbly mix to which you add juice. Too many carbs! What do I do?

I eat oatmeal.

Of course, if I overdid it, I would ruin the diet, so I allow myself about one tablespoon of it. Are you confused, yet? Let’s just have the recipe and get on with it!

A-OK Oatmeal

1 T. uncooked oatmeal
1 T. butter
1 serving stevia powder
1 t. cinnamon
2 eggs
a dash of cream

Brown the oatmeal in the butter lightly, over medium heat.

frying oatmeal

Frying Oatmeal

Whip eggs, cream, cinnamon, and stevia together thoroughly.

eggs in cream

Eggs in Cream

Pour over oatmeal in pan, stirring and chopping until eggs are set. Serve hot with additional cream, and a small serving of pomegranate juice, and/or coffee or tea.

a-ok oatmeal

A-Ok Oatmeal

Tastes a LOT like a bowl of oatmeal. No need to add sweetener. Of course, in this land of free speech, it is illegal to say the stevia adds sweetness, so I won’t say that!

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6 thoughts on “The A-OK Breakfast – Turning Eggs Into Oatmeal!

    • katharinetrauger says:

      I am so sorry.

      For years, it was illegal to say that stevia is sweet, in the U.S. Now days, we are allowed to add it to food if we just call it a dietary supplement. It actually may rev the metabolism a bit, and we can say that if we add the usual USDA disclaimer to it. So that’s what we do. When we buy it, here, the containers usually say nothing about its sweetening abilities, although the truth is so obvious, It is just ridiculous. It is simply the dried juice of a plant that grows natually in places like Peru and Bolivia, but grows just fine in my zone 7 garden, on the south side of the house.

      How odd that the sugar lobby fights so diligently against this additive, but hardly blinks at saccharin, which is a coal by-product, or aspartame, which is the cause of Gulf War Syndrome, or the various maltose-types and ascesulfameK, which cause severe diarrhea for many people! These new-fangled chemicals are detrimental to our health, yet allowed in our foods. Sugar, used only for the last 200 years or so, especially high-fructose corn syrup, is one big cause of type-2 diabetes. Yet stevia, in common use by humble people for thousands of years, with no bad effects, is verboten.

      In Japan, drinks with stevia in them for the sweetener, are quite common. In the US, mostly we find that in health food stores. But the So-Be vitamin drink includes it, in a sort of cryptic form, and is quite tasty and quite popular here. They call it So-Be because it is a product of the developers of the South Beach Diet. This is intended only for informational purposes. I use them myself, so how could I act or write otherwise!

      The main reason we don’t push it more, here, is the money. Anyone can grow it here, indoors, if they need. So why buy anything else? Why spend money promoting something that will then become universally available and inexpensive. Right now, it costs less per serving than sugar, but it is not always a good substitute, like when we need the browning or the lovely sparkly or sticky effects of sugar. I do like sugar. It just does not like me, much. I am glad to have stevia as a substitute for my dietary needs.

      Hope this helps!

  1. sanstorm says:

    Thanks for such a detailed reply. I like learning new things – especially food related!
    I wonder if the European Union will ever approve it. Maybe they will, if we promise not to acknowledge it exists… or something…. 😉

    • Katharine Trauger says:

      Ha! You are a funny one!

      Actually, I was quite surprised the E.U. did not know how good it is–Germany’s Commission E usually is right on top of the latest, and this is old news…

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