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 made a pizza boatmeal the other day! The oats were seasoned with garlic salt, basil, and Italian seasoning. I filled my ramekin part way, poured in sauce and vegan mozzarella, and covered it with the remaining oat mixture. I baked it and then broiled it, to give it the “crust” texture, then topped it with more sauce and cheese, finally baking it a few more minutes until the cheese melted. it turned out amazingly!
Umm…soy sauce oatmeal? Definitely not brave enough for that one. Have you tried it? I’ve considered trying savory oatmeal (avocado, egg, etc) but always end up sticking to fruit.
I will pretty much try anything! I’ve gotten more brave as I get older 🙂
This oatmeal sounds wonderful!
I need to investigate oatmeal. I just never thought it was for me, but this looks divine!
When I first saw “soy sauce oatmeal” I was like ickkkk
Then i remembered my mom used to make oatmeal sometimes with egg, frozen veggies, minced beef and I would top that off with some soy sauce and it would taste pretty good; oatmeal is pretty versatile!
SOOOO funny you mentioned savory oatmeal – I’ve always wanted to try Cameron Diaz’ savory oatmeal with ponzu (LOOOVE ponzu – LOL!)
http://smartfoodandfit.com/cameron-diazs-savory-oatmeal-with-ponzu-sauce/
BTW, YOURS, my dear, is a can’t miss…and how yummy did your house smell? 🙂
I hadn’t thought about it until now, but I’ve always done oatmeal sweet (chocolate chips, maple syrup, etc.) and have always done grits savory (“cheese”, Earth Balance, vegan bacon bits,etc). I realize they’re different grains, but they’re both breakfast foods. I’m going to have to try a savory oatmeal and sweet grits and see what happens!
I would LOVE to see that key line pie cheesecake recipe!! YUM!
mmm, this looks delicious katie! this reminds me of my raw oatmeal that i made. i added raisins, cinnamon & other goodies. check it out here: http://rawveganliving.blogspot.com/2013/02/raw-warm-oatmeal.html
this recipe would be epic as oatmeal cookies too! yum! =)
Thanks for your “raw riff” with a gazillion ideas for “customizing” your oats…I’m going to try your warming method….
This offering, along with Catie’s …will make for many a happy morning at the breakfast table!
lol, please let me know when you try it. hope you like it =)
i think a good choice of milk would be the brand Silk. their almond milk is my favorite one & i used it in my oatmeal. Silk is better than the almond breeze brand.
I’m so glad you found my blog joyful! =) please feel free to post any questions on my blog as it would be much easier for me to respond:) i would love to answer any of your questions you may have. 😀
Thanks for your “raw riff” with a gazillion ideas for “customizing” your oats…I’m going to try your warming method….
This offering, along with Catie’s …will make for many a happy morning at the breakfast table!
Absolutely!…Will do!..You have a fantastic blog by the way…just discovered it much to my joy. For this gem…any particular brand/variety of “milk”…I tried unsweetened Almond Breeze whilst in the U.S. last summer (I live on the French/Swiss border) and truly loved it. I am going to try to find it via the Internet if you think it is a good choice. Thank you for responding and I am looking forward to taking much inspiration from your marvelous ideas..all very well explained and with humor!
Umm, so when’s the recipe for the cheesecake coming? Or is that for your cookbook? I doubt it, since I think you’re nicer than that 😀
I LOVE cinnamon raisin everything….especially been loving the combo in the Fitnessista’s breakfast cookie lately. I have it every. single. day.
It is for the cookbook, I think… but it needs work. The taste is incredible, but I haven’t had success with getting it to not crack after it cools :-?.