Oatmeal is healthy and loaded with fiber and good things for your body. It is warm and comforting on a chilly fall morning. Oatmeal can also be bland, gray, lumpy, tasteless, and unattractive. These recipes give you a reason to bring it back to the table with a few additional ingredients.
Just about any fruit pairs with oatmeal and gives it the eye-catching attention it deserves. Sweetness and salt are necessary to bring out the nutty flavors in oatmeal, and a spoonful of Nutella spread or a crumbling of cookies makes the whole bowl taste like dessert. Oatmeal takes only a few minutes to prepare and will keep you full all morning or get you through the afternoon slump. All of these recipes can be doubled or tripled and easily reheated with a bit of milk.
Give your family something healthy and delicious on their way back to school or work with a brand new look and flavor, with no more uneaten bowls staring back at you!
CARAMEL OATMEAL COOKIES
1 cup butter
1 cup packed dark brown sugar
1 cup turbinado cane sugar
2 teaspoons pure vanilla extract
2 eggs
1½ cups flour
1 teaspoon salt
½ teaspoon baking soda
3 cups old-fashioned oats
6 caramel squares, cut into fourths
Sparkling sugar crystals
In bowl of an electric mixer, cream butter and sugars until fluffy. Add vanilla and eggs, one at a time, scraping bowl after each one. Mix flour, salt, baking soda, and oats in a medium- size bowl. Add it into creamed mixture in 2 to 3 batches, mixing until just combined. Divide mixture into 2 pieces and wrap each in plastic wrap. Chill for 30 minutes until semifirm. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using a cookie scoop or spoon, make a ball of dough and wrap it around each caramel piece, completely encasing caramel. Place on cookie sheet and proceed with remainder of dough. Sprinkle each cookie with sparkling sugar. Bake cookies for 12 to 14 minutes until cookies are nice and golden. Transfer to a wire rack and let cool.
Yield: 24 cookies
BLACKBERRY AND BLUEBERRY BAKED OATMEAL
I baked these in a small, 1-serving iron skillet, but a 9-inch square baking dish works fine.
2 cups old-fashioned oats
½ cup chopped and toasted pecans or almonds
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups milk
½ cup maple syrup
2 eggs
4 tablespoons melted butter, divided
2 teaspoons vanilla
1 pint fresh blueberries, reserve 2 tablespoons for topping
1 pint fresh blackberries, reserve 2 tablespoons for topping
2 teaspoons raw sugar (optional for topping)
Preheat oven to 375 degrees. Grease iron skillets or baking pan and set aside. In a medium mixing bowl, combine oats, toasted nuts, cinnamon, baking powder, and salt. Whisk to combine. In a separate bowl, combine milk, maple syrup, eggs, 2 tablespoons butter, and vanilla. Whisk to combine. Arrange berries evenly on bottom of pan. Cover fruit with dry oatmeal mixture, then pour wet ingredients over pan. Shake pan to evenly distribute wet mixture to bottom of pan. Scatter remaining berries over top, and sprinkle with sugar for extra crunch and sweetness.
Bake for 30 minutes or until oatmeal is set.. Remove from oven and drizzle with remaining 2 tablespoons butter, berries, and sugar if desired.
Yield: 1-2 servings
CINNAMON ROLL OATMEAL
1 cup old-fashioned oats
1 cup milk
1 cup water
2 tablespoons pure maple syrup
1 teaspoon vanilla
2 teaspoons cinnamon, divided
1 teaspoon kosher salt
1 tablespoon butter
½ cup plain Greek yogurt
1 cup or more confectioners’ sugar
1 to 2 tablespoons raw sugar
In a medium saucepan, combine oats, milk, water, maple syrup, vanilla, cinnamon, salt, and butter. Mix well over low heat, stirring for 6 to 8 minutes until oatmeal is thick and creamy. Check seasonings and remove from heat. Meanwhile, whisk yogurt and confectioners’ sugar together in a small bowl, adding enough sugar to make a thick icing. Spoon oatmeal into serving bowls and drizzle with melted butter and icing. Sprinkle with raw sugar and cinnamon.
Serve immediately.
Yield: 2 servings
BANANA OATMEAL WITH NUTELLA
1 cup old-fashioned oats
1 cup milk
1 cup water
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cinnamon
1 tablespoon butter
½ banana, smashed
½ banana, sliced
2 tablespoons or more, Nutella
2 tablespoons whipped cream
In a medium-size saucepan over low heat, whisk together oats, milk, water, vanilla, salt, cinnamon, butter, and mashed banana. Bring oatmeal to a boil, stirring frequently, for 6 to 8 minutes, until mixture is thick and creamy. Pour oatmeal into serving bowls and top with sliced bananas, Nutella, and whipped cream. Sprinkle with extra cinnamon if desired.
Yield: 2 servings
OVERNIGHT APPLE PIE STEEL CUT OATS
Steel-cut oats have a chewier texture and a nuttier flavor than rolled oats.
Non-stick cooking spray
1 cup steel-cut oats
2 cups milk
2 cups water
1 medium apple, cored and chopped
½ cup applesauce
¼ cup pure maple syrup
1 tablespoon apple pie spice
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
1 medium apple, sliced for topping
Sparkling sugar (optional for topping) Spray bottom and sides of a slow cooker with non-stick spray. Combine all ingredients in cooker except for sliced apple and sparkling sugar (apple should be sliced just before serving to keep from browning). Stir well and cook on high for 4 hours or on low to cook overnight. When ready to serve, spoon into a bowl and top with sliced apples and sugar.
Yield: 4-6 servings
COOKIE OATMEAL WITH COOKIE BUTTER
I used Lotus Biscoff wafers that are very crispy with a unique coffee-caramel flavor.
1 cup rolled oats
1 cup milk
1 cup water
1 teaspoon vanilla
1 teaspoon salt
1 tablespoon butter
4 Lotus Biscoff cookies, crushed and divided
2 tablespoons Lotus Biscoff cookie butter
1 tablespoon raw sugar
In a medium-size saucepan, combine oats, milk, water, vanilla, salt, butter, and 2 crushed cookies. Stir together over low heat, stirring until oatmeal is thick and creamy, about 6 to 8 minutes. Pour oatmeal into serving bowls and top with remaining crushed cookies, cookie butter, and raw sugar. Serve with extra cookies if desired.
Yield: 2 servings
CHOCOLATE OATMEAL WITH TOASTED COCONUT
1 cup milk
1 cup water
½ teaspoon salt
1 cup rolled oats
2 teaspoons cocoa powder
½ teaspoon cinnamon
½ teaspoon pure vanilla extract
¼ cup real chocolate chips
1 tablespoon butter
½ cup shredded coconut, toasted
Bring milk, water, and salt to a boil over medium heat. Add rolled oats, cocoa powder, cinnamon, and vanilla. Reduce heat and continue to cook, occasionally stirring, for 6 to 8 minutes until oatmeal is thick and creamy. Stir in chocolate chips and butter and remove from
heat. Divide between bowls and top each with toasted coconut. Serve immediately.
Yield: 2-3 servings