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 this almost as soon as I saw that you posted it and I’ve had it for breakfast every day since! I leave out the vanilla, use unsweetened organic soy milk and don’t add any sweeteners. It’s amazing! I’d been having baked oatmeal w/walnuts and raisins for weeks, but this is so good that I’ve converted to stovetop oatmeal. Sometimes I use 1/2 cup of old fashioned oats instead of 1/3 cup of steel cut oats and it turns out just as well, just takes less time to cook. Your recipes always turn out great! Thanks Katie 🙂
Also….I would try soy sauce oatmeal. Why not? haha
**Note – I make 1/3 of the recipe for just me, so 1/2 cup of old fashioned oats instead of 1/3 of a cup of steel cut is really more like using 1 1/2 cups of old fashioned oats. oops!
I made this with vanilla almond milk. I added a dash of the vanilla extract to be safe, but I don’t think it needed it. Came out great- I didn’t need any sweeteners!
I made “Pumpkin Chocola-Chip Muffin with half whole wheat and half buckwheat. They(I doubled recipe) taste ok but are very, very dense. I added milk to thin but still didn’t “pour”. Any suggestions?
Thank you for the recipe! I made mine on the stove top with 1/2 cup raisins and almond milk. It came out VERY salty. We’re going to make it again because I can tell it’s really good underneath all of that salt! Is it possible that making it on the stove top instead of a slow cooker means it doesn’t require as much salt? Maybe I’m just not used to adding salt to my oatmeal… I can’t wait to try it again!
Hmmm… do you usually not put ANY salt in your oatmeal? If that’s the case, it might just be a taste preference thing. Or did you change around the liquid amount?
I don’t usually put any salt in my oatmeal so maybe it is just different than what I’m used to. I followed the recipe as written, including milk amount, because my husband keeps telling me that I need to follow the recipe exactly the first time instead of tweaking things. 😉 We’ll make it again and cut the salt. I LOVED how the raisins turned out. I usually add them after cooking and I loved how they plumped up in the oatmeal this time.
That could definitely be it! I can’t stand oatmeal without any salt, so I guess it is a taste thing. I will edit my post :).
My sister loves oatmeal so I want to surprise her for breakfast on her birthday. It mentions sweetener but doesn’t give amounts, do you have a recommendation for how much to start with?
Is it 230 for the whole recipe or each individual serving? Just wondering, this looks delicious!! (:
thanks for all the oatmeal recipes!! Breakfast is my favorite meal of the day and I LOVE oatmeal….but usually don’t have time to experiment! Thanks for experimenting for me and sharing the recipes!!
We live in Belgium and can’t always get the ingredients that American recipes call for, but sure can with the oatmeal recipes!! (but it is very expensive!!!)
do you have that cheesecake recipe on your blog as well? Looks yuumy!
Hi! I’m a novice to cooking, so I have a silly question. Does it have to be steel cut oats? I have old fashioned oats in my pantry, will they work?
You can always experiment!
Katie this was absolutely delicious ! I keep thinking about making more !! thanks for all you do with these great recipes