My kitchen has seen everything from Chocolate Oatmeal to Peanut Butter Oatmeal.
And a quick google search for “oatmeal recipes” will show you that I’m hardly alone in my proclivity for oatmeal experimentation. Recipes exist for carrot cake oatmeal, spinach oatmeal, Oreo oatmeal, soy sauce oatmeal…
However, sometimes the classic is best.
(I’m looking at you, soy sauce oatmeal!)
Oatmeal-raisin is always a classic; like the little black dress of breakfasts. It will never go out of style.
Oatmeal Raisin Cookie Oatmeal
(Makes 4 servings)
- 3 cups milk of choice (720g)
- 1 cup steel-cut oats (160g)
- 1/2 tsp plus 1/8 tsp salt (I think oatmeal tastes much better with a little salt, but you can use less if you normally make–and enjoy–oatmeal without salt.)
- 1 1/2 tsp cinnamon (level)
- 1/2 to 1 cup raisins (70-140g)
- 1 tsp pure vanilla extract (4g)
- sweetener and toppings of choice
If you have a slow cooker: Lightly grease the bottom of the crock pot, then add first 5 ingredients and stir. Cook on low for 3 1/2 hours. Turn off heat, then add the vanilla, sweetener of choice, and any other toppings or mix-ins you wish. (If you don’t have a crock pot, bring the milk to a boil and then add the next four ingredients. Lower to a simmer, and simmer 20-25 minutes or until thick. Then stir in the vanilla, sweetener, and other toppings of choice.) You can store leftovers in the fridge – it’s a good idea to add a little extra liquid (milk or water) when reheating.
I made sure to wear green yesterday, had my Irish oatmeal for breakfast, and also attended a St. Patrick’s Day celebration. It was a crazy party: 4 girls, drinks, and an entire key lime pie cheesecake (my recipe) all to ourselves. That’s a party, right?
If there is cheesecake, it’s always a party!
(Ugly nighttime lighting. Really good cheesecake!)
Question of the Day:
Would you be brave enough to try soy sauce oatmeal?
Or spinach oatmeal? Oatmeal with spaghetti sauce? Since oatmeal is a grain just like pasta and rice, I guess it’s not as weird as it sounds to flavor the grain with something like soy sauce. Still… I think I will stick to the raisins!
Link of the Day: 25 Healthy Oatmeal Recipes
I love this! I make something similar almost every morning using quick oats in the microwave. Tastes just like oatmeal cookie batter 🙂
you HAVE to try this:
oatmeal
soy sauce
sesame oil
green onion
amazing. tastes like porridge but healthier and quicker!
Well, actually, that is a porridge, a savory one though 😉
haha oops, i meant porridge in the chinese sense. it’s known as congee/jook in the english speaking world, but it’s just regular porridge here!
Yeah, no. No soy sauce anywhere near my breakfast foods, thank you very much.
This is going to sound weird, but try adding nutritional yeast to this… I make an Oatmeal Cookie Protein Shake and use a bit of it in there. It adds an awesome nuttiness! 🙂
Don’t knock soy sauce oatmeal until you’ve tried it! It goes really well with a bit of nooch, too. 🙂
Just because I’m kind of daring, yes. I would probably try soy sauce oatmeal.
This looks good! I love oatmeal with raisins in it!
I make savory oats all the time, I think my favorite is adding nutritional yeast and a little garlic. Top that with eggs or roasted veggies & beans and it’s perfect for any meal!
I would definitely try savory oatmeal. Not sure if I’d like the soy sauce version, but one with spinach and other veggies might be delicious.
No raisins for me though. They are fine on their own, but dreadful in baked goods or such where they absorb liquid and plump up. Truly appalling texture. :p
Oooh this sounds delicious! Tough i think I’d make it without the raisins. Lol. I know that defeats the point of oatmeal raisin cookie but I’m down with oatmeal cookie oatmeal!
Yum, classic oatmeal with raisins. I make this exact thing all the time, although I use 2 cinnamon sticks rather than ground cinnamon. Just wanted to let your other readers know that this works really well in a packed lunch for school or work — it’s delicious cold. (I know people will be skeptical, but trust me — it’s very dessert-like.)
Ive eaten this cold when I had some leftover from breakfast… you’re right, it is still delicious! And actually in a different way than hot