Symptom Tolerance Scores
Instructions
- 1
In a small saucepan, combine the rolled oats, low fat lactose-free milk, and water, and stir well to prevent clumping.
- 2
Place the pan over low to medium-low heat and cook for 5–7 minutes, stirring often, until the oats are very soft and the mixture is creamy and gently simmering, not vigorously boiling.
- 3
Reduce the heat to low, then slowly drizzle in the lightly beaten egg while stirring constantly for 1–2 minutes, until the egg is fully set and the oatmeal looks slightly thicker and glossy; avoid boiling to keep the texture very soft and easy to digest.
- 4
Stir in the finely grated fresh ginger and lemon juice, and cook for another 30–60 seconds on low just to warm the flavors without intensifying the smell.
- 5
Remove from heat and let the oatmeal sit for 2–3 minutes to cool slightly, which also thickens it and makes it gentler on a sensitive stomach.
- 6
Divide the warm oatmeal into two small bowls, then top each serving with a spoonful of cold low fat Greek yogurt and, if tolerated, a drizzle of honey for mild sweetness.
GLP-1 Tips
- If your nausea is strong, eat this bowl lukewarm rather than hot, and start with a few small spoonfuls, pausing between bites to see how your stomach responds.
- You can reduce the ginger slightly if you are very sensitive to flavors, or increase it a little if you find ginger particularly soothing for your nausea.
- For days of very low appetite on GLP-1 medication, you can blend the finished oatmeal with a splash of extra milk into a smooth drinkable texture that may be easier to tolerate.
Storage
Cool the oatmeal quickly, then store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of milk or water over low heat, stirring often, and add the yogurt and lemon juice fresh just before serving for best texture and flavor.
Nutrition Information
Per serving (1 of 2 servings)