Summer Oatmeal Recipes

COOL SUMMERTIME OATMEAL

Steps:

• In a small bowl, combine oats, milk, yogurt and honey. Refrigerate, covered, overnight., Top each serving with cherries, blueberries and walnuts.

HOW TO MAKE THE BEST BAKED OATMEAL

Steps:

• Preheat oven to 350°F. Grease a 10-inch pan with butter or coat with cooking spray. Combine the oats, brown sugar, baking powder, salt, and cinnamon in a large mixing bowl. Stir to combine. Add the oil, eggs, and milk and stir to combine. Add the craisins and stir once more.
• Scoop the oat mixture into the greased pan and bake for 30 minutes. The oatmeal should be lightly browned, slightly crisp on top and around the edges. A knife inserted will come out mostly clean with wet crumbs. Remove from the oven and let cool for 10 minutes before serving. Slice into servings or scoop servings with a spoon. Enjoy!

HOW TO MAKE THE BEST OATMEAL

Steps:

• Melt the butter in a medium-to-large saucepan over medium heat. Once melted, add the oats and stir to coat. Cook, stirring occasionally, until the oats smell toasty and some are starting to turn lightly golden, about 4 to 6 minutes.
• Pour the water and milk into the pot, being careful to avoid splatters. Add the salt and cinnamon, if desired. Stir to evenly incorporate the oats, then watch the pot until the mixture is bubbling rapidly around the edges. Continue cooking until the bubbles expand a couple of inches toward the center of the pot, about 3 minutes in total.
• Cover the pot and turn off the heat. If using an electric cooktop, move the pot to a cool burner. If using a gas cooktop, leave it be. Either way, let the covered pot rest for 7 minutes.
• When the timer's up, remove the lid to check on the oats. The oats are done when they appear slightly dry and separated on top, with very little moisture remaining at the bottom of the pot. If it's still too wet, recover the pot and let it rest for 1 to 2 minutes more. Serve as desired.
• Leftover oatmeal will keep for about 4 days. Let the oats cool to room temperature, then cover and refrigerate.

SUMMER OATMEAL

Steps:

• mix all ingredients, cover and refrigerate 8 hours or overnight.
• Serve cold, with milk if desired.

SUMMER OATMEAL

Steps:

• In a saucepan, mix the fruit with the sugar and simmer gently.
• Simmer only until the fruit is soft and the sugar is dissolved. Remove from the burner and cool until the fruit is body temperature or less.
• In a bowl that you can store in the refrigerator, mix yogurt and uncooked oatmeal.
• After the fruit has cooled sufficiently, stir it gently into the oatmeal-yogurt mixture.
• Refrigerate this for at least 7 hours.
• For fruit, we use frozen blueberries, blackberries, and peaches. I do not recommend pineapple or other highly acidic fruit. We also are not fond of strawberries in this.
• We use homemade yogurt cultured from a very old Caspian sea culture (it's a bit runnier than standard yogurts).
• For sweetener, I use either brown sugar, maple syrup, honey, or cactus honey powder.
• Add spices and dried fruit or nuts as desired.
• I also will use a roasted whole seven-grain cereal in this recipe, but it requires closer to 12 hours to soften the grains.