Undoubtedly the first thing I would try is making it into porridge (oatmeal) since I have it for breakfast twice a week.
If the milk straining caused it to be particularly bland I'd probably try to blend it with fresh oats (rolled or steel cut) or another grain: I often do a 50-50 oat-pearl barley blend for my porridge.
Cooked porridge freezes well so I wouldn't be forced to consume all of it at once.
I recall watching an episode of "New Scandinavian Cooking" where the host Andreas Vierstad incorporated leftover oatmeal into pancake batter. Looked pretty good and was a practical use for leftovers.
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If the milk straining caused it to be particularly bland I'd probably try to blend it with fresh oats (rolled or steel cut) or another grain: I often do a 50-50 oat-pearl barley blend for my porridge.
Cooked porridge freezes well so I wouldn't be forced to consume all of it at once.
I recall watching an episode of "New Scandinavian Cooking" where the host Andreas Vierstad incorporated leftover oatmeal into pancake batter. Looked pretty good and was a practical use for leftovers.