Personally I am limited to 1 tablespoon of cooked oatmeal as a meal replacement. It's just not worth it for me.

I use 1/3 c uncooked oatmeal to 2/3 c water when preparing. I also add 1 T ground flax. My bg remains at a reasonable level 2 hours after eating. For me, sometimes adjusting the quantity allows me to continue eating foods I enjoy. Best of luck with this Larry.

This is how we build up our personal food profile through blood glucose tests and also work out the times we are most sensitive to carbs.

The brutal reality is that we may have to give up or severely restrict some of our most favourite foods.

There are no compromises in the diabetes game and just one either/or which is ditch/severely restrict problem foods or face the probability of an early death or at the best complications that destroy the quality of our lives.

@A DiabetesTeam Member in your case, as long as you are back in range 2 hours after eating, I would be good with that

Now if you are still in the 180's at 2 hours post then I would cut back a bit on the portion size to get down a bit, but I wouldn't give it up if I was you - not enough benefit to give up something you enjoy

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@A DiabetesTeam Member great trick with the Flax (chia would have the same effect)

Adding the high fiber will "slow down" the uptake of the carbs in the oatmeal

Still get all the sugar in your system just spread over a longer period of time so you don't spike as high - the slowed digestion gives (our) compromised systems more time to deal with the sugar

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