PHOENIX, Ariz. – Most people in the U.S. make their oatmeal with water. But everywhere else in the world, people make their oatmeal with milk.

It’s an anomaly not lost on the Quaker Oats people who would like to see more people in the U.S. use milk.

“We’re really trying to change consumer habits,” says Christian Bryzinski, strategy senior manager at Quaker.

“Two of the biggest breakfast foods are oatmeal and milk, and the combination of those two together is a nutrient powerhouse,” Bryzinski says. “You get protein from the dairy side (along with essential vitamins and minerals) and then you get the whole grains and the fiber that people really need from the oatmeal, so it’s really kind of an all-in-one breakfast solution,” he adds.

Recently, Quaker has introduced two innovative products that incorporate this thinking:

  • A breakfast shake that is 50 percent dairy, has 10 grams of protein, 8 grams of whole grains, and 6 grams of fiber. “It’s a combination of milk and oats, but you can’t taste the oats,” Bryzinski says. It comes in a single-serve plastic container that people can drink on-the-go.
  • Warm & Crunchy, which combines the creaminess of oatmeal with the crunchiness of granola. And it can only be made with milk.

These products were on display in Phoenix, Ariz., this week at the joint annual meeting of the National Milk Producers Council and Dairy Management Inc. (DMI), which manages the national dairy checkoff program.

Products such as these are facilitated by a partnership between Quaker and DMI.