If you have trouble with oatmeal you might want to try cooking them in soups/thin veggie mixes and letting the soups cool or cooking the flakes, letting them cool and mixing them into something else. They make soups and veggies more substantial and give a protein kick. They are so much thinner and less gloppy than oatmeal. You just need a cup of water/liquid for every third cup flakes, but you can make it as thin as you want. And they go well with any flavor. They are also good for crisp toppings and adding some crunch to a baked apple.
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Re: uwponine / quinoa flakes
They are also good for crisp toppings and adding some crunch to a baked apple.
