Recipe: Oatmeal

I actually don’t even like oatmeal, but it’s a very easy “real food” meal that both of my daughters happen to LOVE. They love it so much that my 1st grader takes oatmeal to school as her snack every single day and my preschooler sometimes takes it as part of her lunch (in a Thermos to keep it warm). Apparently a lot of people use water to make their oatmeal, but our secret is milk. I feel the same way about hot chocolate, too. Forget the water…use milk! At the start of our budget pledge last year I tried making oatmeal with water as a cost saving measure and my 6-year-old would have nothing to do with it. I didn’t even tell her anything was different I just served it like I normally do, and she knew immediately that something was wrong. And she wouldn’t eat it either. So after more than a year of playing around and tweaking our oatmeal recipe just the way my kids like it I thought I would share.

4.9 from 7 reviews
Oatmeal
Serves: 1
 
Ingredients
  • ⅔ cup milk (any variety will do but we use whole milk at our house)
  • ½ cup plain rolled oats (I get ours out of the bulk bins at Earth Fare)
  • Big dash of cinnamon (We prefer fresh.)
  • Drizzle of honey
  • Small splash of pure vanilla extract
  • As many raisins as your heart desires :) …also, good with nuts on top
Instructions
  1. In a small pot over high heat warm up the milk.
  2. As soon as the milk starts to bubble drop in the oats, stir once, and turn the heat down to low.
  3. Let the oats simmer for 2 – 3 minutes. You can stir it a couple times if you’d like.
  4. Once the oats have soaked up most of the milk add the vanilla, honey, cinnamon, raisins, and mix everything together. Take off the heat and serve or store for later in a Thermos.
    Tip: My daughters like their oatmeal a little “soupy” so I usually try to catch it before all of the milk has been absorbed by the oats. You could also add a little extra cold milk at the end, which will help cool it down for little ones as well.

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  • Comments

    1. Fran |

      I love cooked oats but not in summer!
      I make overnight oats. Oats, rice milk, cinnamon, Chia seeds and goji berries etc. Soak overnight (in the fridge). In the morning, I add a small dollop of yoghurt and Voila!

    2. Kate |

      My favorite oatmeal right now is using whole milk, cinnamon, a sprinkle of ground flax seed and Chia, and a spoonful of either coconut milk or coconut butter. Then any fruit my daughter wants on top! It’s delish.

    3. S.P. |

      Greetings,

      I was just wondering if Steel-cut oatmeal has less of a chance of being contaminated with gluten than rolled-oats?

      Thank you so much!

      • Amy Taylor (comment moderator) |

        Hi there. The issue with oats is that they are often processed on the same equipment as wheat and other gluten containing grains. With either variety, you would need to find a gluten free label.

    4. Jennifer |

      This is my first attempt at oatmeal, I found it bland and had to add raisins to make it palatable. Perhaps I’m doing it wrong? Even added more honey.

      • Amy Taylor (comment moderator) |

        Hi Jennifer. If you are used to sweet packaged oatmeal, it just takes a little time for your taste buds to adjust to less sweetness. I love nuts and a bit of maple in mine and sometimes add a sprinkle of granola for varied texture.

    5. Leah |

      I just bought your cookbook and this is the second recipe I’ve made. Absolutely the best oatmeal we’ve ever made. I can’t believe the difference in cooking it in milk. My kids also loved it. A flavor idea (what I had this morning) diced candied ginger, fresh peaches, and a few chopped pecans. The best! Thanks for a great recipe!

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