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<div>Originally Posted by <strong>Feb2003</strong> <a href="/community/forum/post/7944956"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">you could make blender pancakes (sue gregg's website has instructions) and use the yogurt to soak the grains<br><br>
you could make muffins (hibou's blog: <a href="http://theadventurelearningcompany.blogspot.com/" target="_blank">http://theadventurelearningcompany.blogspot.com/</a> has a delicious recipe for cinnamon apple muffins...look at the old posts)<br><br>
you could make baked oatmeal (search here for a recipe) [I think it's easier to "hide" a sour taste with all the additions to baked oatmeal versus just oatmeal]<br><br>
I'd guess that if the taste is really strong, you could dilute/use less when soaking<br><br>
I don't eat many starches so I'm hard pressed to come up with more ideas...I hope something here helps!</div>
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All the above! You can use it in cornbread, muffins, pancakes, waffles, baked oatmeal, sweet breads (if you like those), anything that calls for milk. I agree that it's a bit easier to mask the sour flavor in baked goods than in things such as smoothies.<br><br>
My family doesn't like (NOT AT ALL!) soaked oatmeal, so I wouldn't use it in that. Or rice dishes, either. Those are just our preferences, I'm sure it's fine for that use, though.
