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Quite the shelf life on this stuff.
Couple of days ago, decided to have a bowl.
Pack was open, been in the cupboard a while and it was as good as ever.
This eve, decided to have another bowl, and from glancing at the sell by, discovered it was a tad past its sell by date.
Expired 25/01/2016 😳 So only 9 years and 9 months beyond that. But absolutely fine, though I decided against that 2nd bowl.
They say that cocroaches could survive a nuclear blast. Pretty sure ready brek could too.
it's basically dust already so not surprising.
it was as good as ever
It was NEVER good! I'm mildly surprised that 'people' still eat this rubbish 😆
isn't ready brek just porridge for kids?
Oooh! Never had that for years, was always partial to it.
it was as good as ever.
Out of interest, if it was as good as ever why did it remain your cupboard for almost 10 years uneaten? It sounds remarkably easy to resist! Although tbh I don't blame you.
Ready Brek is great if you want a higher glycemic index than jumbo oats so that later you have a sugar crash which you have satisfy with something sugary and rewarding like chocolate.
@ernielynch please give @drac his fun sponge back.
Ready Brek is great if you want a higher glycemic index than jumbo oats so that later you have a sugar crash which you have satisfy with something sugary and rewarding like chocolate.
Is that a rolled oats vs jumbo oats thing, or am I missing something?
They say that cocroaches could survive a nuclear blast. Pretty sure ready brek could too.
...how do you think they make it make people glow!!
isn't ready brek just porridge for kids?
Porridge is porridge for kids
Porridge is porridge for kids
How day you, porridge is the breakfast of champions 🤣
@ernielynch please give @drac his fun sponge back.
Oh Ernie has always been miserable.
That did make me laugh.
isn't ready brek just porridge for kids?
This is my understanding, yes. Mind you I had Oat So Simple for breakfast this morning which is probably the same stuff in a different packet so I can hardly talk.
Oh Ernie has always been miserable.
Because I suggest that Ready Brek makes chocolate more rewarding? 😂
Anyway I agree with the OP, Ready Brek is best left in a cupboard and forgotten for almost 10 years. Then try it to remind yourself why you didn't touch it for all that time 🤣
They could be lying but the ingredient list doesn't look all that awful to me -
Wholegrain Rolled Oats (60%), Wholegrain Oat Flour (38%), Calcium, Niacin, Iron, Rivoflavin (B2), Vitamin B6, Thiamin (B1), Folic Acid, Vitamin D, Vitamin B12.
I tried Ready Brek a few years ago for the first time in 40 or so years. Seemed more like normal porridge compared to the sweet, smooth sludge of the past? A bit like how Sugar Puffs aren't Sugar Puffs these days.
It's finely milled oats plus vitamins I think. I use it on backpacking trips, you can weigh out a portion, add a spoon of milk powder and a pinch of sugar and then stick in a reusable bag. Just add to hot water.
As has been pointed out, it's highly processed which is not great of course.
Someone on here was making their own by blitzing regular oats, which sounded a good idea
I'd be interested in a do-it-in-the-microwave porridge recipe involving loose oats but suspect this might not work too well?
As has been pointed out, it's highly processed which is not great of course
List of ingredients doesn't look too bad?
Normal or jumbo oats with milk in the microwave for 2-3 mins with a stir half way is just fine, if slightly less delicious than doing it in a pan.
Normal or jumbo oats with milk in the microwave for 2-3 mins with a stir half way is just fine, if slightly less delicious than doing it in a pan.
this, use blue milk for a creamy taste
Someone on here was making their own by blitzing regular oats, which sounded a good idea
My breakfast every day is 100g oats, walnuts, raisins, sunflower, pumpkin, sesame, chia, linseed and hemp seeds, instant coffee, cocoa powder, spinach, kale and Greek yoghurt all blitzed up with water and left in the fridge overnight.
I love it, haven't yet convinced anyone else to try it though 😂
it's highly processed
How so?
It's porridge oats milled extra-fine, isn't it?
Yup, and thus the problem
http://forum.diabetes.org.uk/boards/threads/ready-brek.20957/
"Ready Brek is a highly processed form of oats which you'll find can cause blood glucose spikes after eating. The steaming and milling process that it goes through to reach that size means that some nutrients are lost which begs the question why eat it in the first place?"
Ordinary porridge will leave you feeling fuller for longer
Ah right, so really it's the speed your body processes it which is the issue as much as anything.
Has anyone got Emma Pooley's "Oat to Joy" book? Most of the recipes in that, for oat muffins etc, use fine ground oats. Maybe they aren't as healthy as you might hope, which is a bit of a surprise coming from her?
Yes. The milling process basically makes it very quick to digest once in your stomach. Normal oats haven't been milled to death so digestion is slower as you break it down in your tum instead.
The same issue with oat milk too. It's highly processed oats so you are basically main lining them when you drink it. Hence small blood sugar spike after a cup of tea with oat milk but no sugar
As you can tell I'm a highly qualified dietician
Has anyone got Emma Pooley's "Oat to Joy" book? Most of the recipes in that, for oat muffins etc, use fine ground oats. Maybe they aren't as healthy as you might hope, which is a bit of a surprise coming from her?
The fact that there are possibly healthier choices available doesn't necessarily suggest that Ready Brek isn't a healthy choice.
Oat muffins are always going to be a healthier snack than a bacon roll.
In case it's not obvious I'm a qualified carpenter ⚒️
Out of interest, if it was as good as ever why did it remain your cupboard for almost 10 years uneaten? It sounds remarkably easy to resist! Although tbh I don't blame you.
A fair question ...
The reason is is because i buy the box with the individual sachets, so the big box kind of got forgotten about.
Plus It's not like I live on the stuff, but I like to have such things about as a standby.
And like all foods, you can go off things for a while, which is how I suppose that box remained there untouched, as I also had a box with a few sachets still in it.
Not sure I understand this RB hate. Stuff is magical, its like having a big woolly jumper in food form. As a camping food ii is ideal. packs small, easy to make and really raises the core temperature if you camp in winter, which we used to do a lot.
Ready Brek is great if you want a higher glycemic index than jumbo oats so that later you have a sugar crash which you have satisfy with something sugary and rewarding like chocolate.
Or this perhaps......
[Imagine a picture of a chocolate ready brek box]
image add not working on my computer for some reason
Have to say that i like the whole oat organic ones that have some substance to them and give porridge some body. If the oats are rolled to oblivion it's like eating textureless gloop
Has anyone got Emma Pooley's "Oat to Joy" book? Most of the recipes in that, for oat muffins etc, use fine ground oats. Maybe they aren't as healthy as you might hope, which is a bit of a surprise coming from her?
I have! The recipes mix them with other stuff, most seem to have plain yoghurt, which will lower the overall glycaemic load of the cooked poffin.
I've only tried one recipe, the bakewell tart ones with marzipan. They were OK, might try something else. I mainly bought the book for the stories in the second half.
Anyway, does anyone else find the word "porridge" really odd? Like pigeon.
I have! The recipes mix them with other stuff, most seem to have plain yoghurt, which will lower the overall glycaemic load of the cooked poffin.
I've only tried one recipe,
What oats did you use btw ? My local shops don't sell anything other than jumbo.
Anyway, does anyone else find the word "porridge" really odd? Like pigeon.
Pigeon is a Norman-French word and porridge is Scottish.
Dove is the Anglo-Saxon word for pigeon.
I don't know what pidgeon is.
Pigeon is a Norman-French word and porridge is Scottish.
Dove is the Anglo-Saxon word for pigeon.
I don't know what pidgeon is
I ran this through AI and it said Pigeon was a Farrow and Ball colour, Dove was a soap, and that Pidgeon was a dialect spoken by foreigners.
Actually after I posted I checked the origins of the word porridge and it turns out that it is also a French word.
Ironically really as I don't think I have ever seen a French person eat porridge.
Yum scrum, let’s mainline some serious carb intake and get a massive insulin spike. Guaranteed to be hungry by 10am.
I have! The recipes mix them with other stuff, most seem to have plain yoghurt, which will lower the overall glycaemic load of the cooked poffin.
I've only tried one recipe,
What oats did you use btw ? My local shops don't sell anything other than jumbo.
Cheapest we could find in Sainsburys - Stanford Street own brand ones I think. Probably not as fine as needed but seemed pretty fine.
I’ve got a box of RB in the cupboard for winter, that’s been there for a year - reading this has reminded me it’s there, and also that I could mix some hot chocolate powder in, add cold milk, stir and nuke it in the microwave.
Might try that tomorrow morning…