The Best Bowl Of Oatmeal Ever Recipes

BEST OATMEAL RECIPES

Steps:

• Melt the butter in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant. Add the salt and cinnamon. Turn the heat to low and carefully pour in the water or milk, stirring. Cover and cook for 5 minutes until tender, then remove from the heat. Serve immediately for a chunky texture, or stir in another 1/2 cup milk for a creamier body. The texture is intentionally chewy (not gloppy or soggy!). Top with desired toppings and serve. Store refrigerated for up to 2 week.
• Bring water and milk to a boil. Watch to make sure that it does not boil over. Once just boiling, add the steel cut oats, salt and cinnamon and stir. Bring to a simmer. Simmer 20 to 25 minutes until the oats are creamy and tender. Serve immediately with desired toppings. Stores refrigerated up to 1 week: it will become very thick, so stir in some milk or water when reheating.

GROWING OATMEAL BOWL

Steps:

• Combine the oats, apple, sweetener, cinnamon, salt, almond milk, and vanilla extract in a nonstick pot on the stove. Add 1 cup water and mix well. Bring to a boil, and then reduce to a simmer.
• Stirring often, cook until very thick and creamy, 12 to 15 minutes. Top with blueberries and additional chopped apple, if using. Eat!

BEST OATMEAL EVER

Steps:

• Place the oats in a pan or bowl with the lemon juice and water to cover and soak overnight.
• Drain the oats in a fine-mesh sieve and rinse well under cold running water. Combine the oats, water, and salt in a saucepan and bring to a boil over medium-high heat. Cover, lower the heat, and stir in the dried fruit, cinnamon, ginger, and cardamom. Continue cooking, stirring occasionally, for 10 minutes. The oatmeal will become very creamy as the water evaporates. For less-moist oatmeal, leave the lid off for the last 3 to 4 minutes of cooking. Stir in the maple syrup and milk (if using) and serve garnished with toasted nuts or a dollop of compote if you like.
• variation
• Try substituting quinoa for the rolled oats for a nutrition-packed alternative.
• rebecca's notes
• Our ancestors had it right. Before they cooked their oatmeal, they soaked it overnight in a bowl of water and lemon juice. Why lemon juice? Because its acids help break down the outer shell of the oats. This makes their nutrients more avialable and also gives them a creamier texture. For the best taste and nutrition, go with organic rolled oats or organic steel-cut oats, which are popular in Ireland and Scotland.
• storage
• Store in an airtight container in the refrigerator for 3 days.
• nutrition information
• (per serving)
• Calories: 220
• Total Fat: 2.7g (0g saturated, 0g monounsaturated)
• Carbohydrates: 42g
• Protein: 7g
• Fiber: 5g
• Sodium: 295mg

OH-SO-GOOD OATMEAL

Steps:

• In a large saucepan over medium heat, bring water to a boil. Add apples, oats and salt; cook and stir for 5 minutes. , Remove from the heat; stir in brown sugar, cinnamon and vanilla. Cover and let stand for 2 minutes. Sprinkle each serving with almonds. If desired, serve with syrup and milk.