Best Oatmeal Ever Recipes

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HOW TO MAKE THE BEST OATMEAL



How to Make the Best Oatmeal image

The trick to making the best oatmeal? Toast it in the pot first. This oatmeal is flavorful, fluffy and truly delicious! Recipe yields 4 bowls of oatmeal and leftovers keep well for about 4 days.

Provided by Cookie and Kate

Categories     Breakfast

Time 18m

Number Of Ingredients 6

2 tablespoons unsalted butter or coconut oil
2 cups old-fashioned rolled oats
1 ½ cups water
½ cup milk of choice or additional water
Generous pinch of fine salt
Pinch of ground cinnamon (optional)

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.

Nutrition Facts : ServingSize One bowl (made with butter and almond milk), Calories 206 calories, Sugar 0 g, Sodium 132.2 mg, Fat 6.1 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 27.3 g, Fiber 4 g, Protein 5.3 g, Cholesterol 15.3 mg

BEST OATMEAL RECIPES



Best Oatmeal Recipes image

Here's the best oatmeal recipe! This master recipe makes rolled oats with the best chewy texture, or perfectly creamy steel cut oatmeal.

Provided by Sonja Overhiser

Categories     Breakfast

Time 7m

Yield 3

Number Of Ingredients 11

1 tablespoon salted butter (coconut oil for vegan)
2 cups Old Fashioned rolled oats (do not use instant oats or steel cut oats)
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon
1 cup water
1 cup milk, plus more for serving (non-dairy milk for vegan)
4 cups water
2 cups milk
1 1/2 cups steel cut oats
Scant 1/2 teaspoon kosher salt
1/2 teaspoon cinnamon

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.

THE BEST BOWL OF OATMEAL EVER



The Best Bowl of Oatmeal Ever image

Provided by Food Network

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 9

2 cups water
2 cups milk
1 cup Irish steel-cut oats
1 pinch salt
1/2 cup apple juice
1/2 cup golden raisins or dried cherries
1/2 cup heavy cream
1 teaspoon brown sugar
1/8 teaspoon cinnamon

Steps:

  • In a medium saucepan, bring the water and milk to a boil. Stir in the steel-cut oats and salt and cook a few minutes to thicken. Reduce the heat and simmer uncovered for 30 minutes stirring occasionally.
  • Meanwhile, in a small saucepan bring the apple juice to a boil, add the raisins, and cook a few minutes to help them plump. In a mixing bowl, with a whip attachment combine the heavy cream, brown sugar, and cinnamon and whip until stiff. Keep chilled.
  • Remove the cooked oatmeal from the heat and serve piping hot in bowls. Sprinkle the plumped raisins on top of the oatmeal and spoon a dollop of the brown sugar cinnamon whipped cream in the center and serve.
  • Notes about the recipe: To cut some of the cooking time, soak the oats in water overnight by bringing the water to a boil, turn off the heat, and add the oats. Cover the pot and let sit over night. The next morning cook on low heat 9 to 12 minutes stirring occasionally.

CREAMY OATMEAL



Creamy Oatmeal image

Provided by Food Network Kitchen

Time 12h20m

Yield 4 servings

Number Of Ingredients 13

1 cup steel-cut oats
4 cups milk
Pinch kosher salt
Two 3-inch-long cinnamon sticks
1 teaspoon vanilla extract
1/3 cup dried currants
3 tablespoons packed dark brown sugar
Honey
sugar
maple syrup
milk
buttermilk
yogurt or cream

Steps:

  • In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight. Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice.
  • Copyright 2001 Television Food Network, GP. All rights reserved

THE BEST OATMEAL COOKIES



The Best Oatmeal Cookies image

Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor.

Provided by Melanie

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 12

3 eggs, beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
¾ cup chopped pecans

Steps:

  • In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 24.8 g, Cholesterol 29.1 mg, Fat 7.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 3.6 g, Sodium 179.3 mg, Sugar 14.1 g

OH-SO-GOOD OATMEAL



Oh-So-Good Oatmeal image

Add extra nutrition to fiber-rich oatmeal by adding chopped apple and almonds. My two boys demand seconds! At 1-1/2 cups per serving, it's hearty and filling; and at zero cholesterol, what's not to love? -Danielle Pepa, Elgin, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

3 cups water
2 medium tart apples, chopped
1-1/2 cups old-fashioned oats
Dash salt
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup chopped almonds
Optional: Maple syrup and fat-free milk

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.

Nutrition Facts : Calories 253 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 6g fiber), Protein 6g protein.

BEST OATMEAL EVER



Best Oatmeal Ever image

Categories     Fall     Boil     Oatmeal

Yield serves 2

Number Of Ingredients 12

1 cup rolled or steel-cut oats
1 1/2 tablespoons freshly squeezed lemon juice
2 cups water
1/4 teaspoon sea salt
1/4 cup dried cranberries, cherries, raisins, currants, blueberries, or a mixture
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger, or 1 teaspoon grated fresh ginger
1/8 teaspoon ground cardamom
1 teaspoon maple syrup
1/4 cup organic milk or soy milk (optional)
Chopped toasted almonds or walnuts (see page 97), for garnish (optional)
Dried Fruit Compote (page 183), Blueberry Compote (page 185), or Seasonal Stewed Fruit (page 184), for garnish (optional)

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

ABSOLUTE BEST OVENIGHT BAKED OATMEAL



Absolute Best Ovenight Baked Oatmeal image

Soaking overnight makes this the best oatmeal you've ever had! Created for the Ready Set Cook! Contest #10, the ingredients have been updated based on the reviewers' suggestions that it was too sweet, but feel free to increase the sugar and syrup to 1/2 cup each if you prefer a cake-like sweetness. This saves wonderfully in the refrigerator and can be cut in "oatmeal-to-go" pieces after chilling.

Provided by FLKeysJen

Categories     Breakfast

Time 12h40m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups oatmeal (quick cooking or regular or steel cut)
1 cup skim milk or 1 cup milk
1/4 cup brown sugar
1/4 cup maple syrup
1/2 cup pecans, finely chopped (pecan chips)
1/4 cup golden raisin
2 eggs, beaten
1 1/2 teaspoons baking powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 cup butterscotch chips (optional)

Steps:

  • Dump all ingredients in an 8 x 8 casserole dish or pie pan; stir well; cover and put in the refrigerator overnight.
  • In the morning, preheat the oven to 425 degrees and bake for 25-30 minutes or until the top starts to brown; serve hot, with milk over it if desired.

Nutrition Facts : Calories 445.4, Fat 15.1, SaturatedFat 2.2, Cholesterol 107, Sodium 217.4, Carbohydrate 67.3, Fiber 5.8, Sugar 31.9, Protein 13.6

THE VERY BEST OATMEAL RAISIN COOKIES EVER!



The Very Best Oatmeal Raisin Cookies Ever! image

We love this recipe because it will stay chewy in the cookie jar for 7 days..if they last that long...everyone who tries them raves. If you like a big fat chewy oatmeal raisin cookie, you have to try these.

Provided by grandma2969

Categories     Dessert

Time 1h25m

Yield 2 Dozen, 12 serving(s)

Number Of Ingredients 13

3 large eggs, lightly beaten
1/4 cup water
1 cup raisins
1 teaspoon vanilla extract
1 cup Crisco shortening
1 teaspoon ground cinnamon
2 1/2 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 cups quick-cooking oatmeal (not instant)
1/2 cup chopped walnuts
1 cup firmly packed brown sugar
1 cup granulated sugar

Steps:

  • Preheat oven to 350°.
  • Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour.
  • In another bowl, combine crisco, and sugars, mix well.
  • Gradually add dry ingredients.
  • Blend in raisin mixture -- mix well.
  • I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
  • Bake at 350° for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much.
  • Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
  • I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out.
  • I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.

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