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
Cookie+Oatmeal= awesome! Love jazzing up my morning routine! : )
Yum! Looks like how my grandma used to make it <3
I've heard some good things about savoury oatmeal but I don't know if I'd be brave enough to try it. I prefer sweet over savoury, which is one of the reasons I love your blog so much!!
-Dare 🙂
I love mixing it up sometimes and having a savory oatmeal! With soy sauce you can add a soft boiled egg and some green onions & sriracha. It’s reminiscent of vietnamese Chao/Chinese Congee/Korean Jook; I guess if you’re asian it doesn’t sound weird, you’re just replacing the traditional rice with oats.
It sounds weird, but I love savory oatmeal. I love my oatmeal with soy sauce sometimes with a fried egg on the side. It’s like an Asian-style porridge (which they make with rice) but healthier.
I really need to try this, thank you!
But I’m not sure about soya sauce oatmeal. Maybe if I had a drink or two before.
I think of oatmeal as just another grain similar to rice or pasta. I have tried marinara sauce and nutritional yeast with mine, as well as mushrooms and vegetables in a stir-fry. They both tasted great! My favorite oatmeal dish remains nut butter + oatmeal.
Mmm.. You can never go wrong with oatmeal. I’m sure it’ll taste as delicious in savory 🙂
Oh Katie, I must ask: will you be posting the recipe for the key lime pie cheesecake any time soon? Honest to goodness, I LOVE key lime pie, and I like (vegan, of course) cheesecake – actually for my birthday last year, I made my own recipe for key lime pie cheesecake with tofu and a TON TON TON of lime juice and some coconut butter – it was SO GOOD! I bet your recipe is even better! 😀
Ooh, and perfect – I *just* bought a whole bag of Bob’s red old fashioned oats (LOVE <3), so I'm pretty sure that I have at least one use for them . . . 😉 Oatmeal cookie, here I come!
P.S. When I had 2 big boxes of bran flake cereal left over from a volunteer snack thing that I did at a YMCA, I used your banana & pumpkin bread in a bowl recipes . . . and added chocolate to the banana one . . . and DIED (and went to heaven!). So . . . a HUGE "THANK YOU" to you!!!
Oh, by the way, in case I didn’t clarify, your recipes forced me to completely use up the boxes. 😉 (It took a couple weeks, but breakfasts were quite yummy!!!)
I need to work on the recipe… it tastes really awesome, but I can’t get it to not crack. 😕
Would definitely have soy sauce oatmeal. Congee is just porrige with rice, and rice goes with soy sauce, so why not sub in oats?
I remember in university going as far as porridge with egg and possibly tuna – can’t remember, it’s been a while – but you get the idea.
I’m not a huge raisin fan, but I bet this would be good with chocolate chips instead;)
Have you ever tried putting a tad of coconut oil on top of oats. SO good once it has cooled down slightly. It’s like a little shell of coconut.
Ick, don’t think I could do soy sauce oats!