How To Make The Best Oatmeal Recipes

EASY LOW CARB KETO OATMEAL RECIPE - 5 INGREDIENTS

Steps:

• Stir all ingredients, except cream or milk, together in a small saucepan. (This includes the optional sweetener and salt if using.)
• Add cream/milk and whisk until smooth.
• Stovetop instructions:Simmer for a few minutes, until thickened.Microwave instructions:Instead of a saucepan, use a microwave safe bowl. Heat for 1 to 2 minutes, until thickened.Serve immediately, or follow options below for add-ins.
• Stir in the maple extract and chopped pecans.
• Stir in peanut butter and extra milk, then simmer for another minute.
• Stir in chocolate chips.
• Stir in strawberries, coconut cream, and vanilla extract.
• Stir in cinnamon and 1/2 tsp (2.5 mL) vanilla extract.
• In a very small bowl, whisk together powdered sweetener, coconut cream, and 1/4 tsp (1.25 mL) vanilla extract. Drizzle over oatmeal in a swirl pattern.

THE BEST OATMEAL COOKIES

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.

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.

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.

15 WEIGHT LOSS OATMEAL RECIPES (#1 METABOLISM BOOSTING APPLE PIE OATMEAL)

Steps:

• In a medium sauce pan combine the almond milk, oatmeal, cinnamon and maple syrup, heat on low until most of the milk is absorbed (stir as needed).
• Once most of the milk is absorbed add in the apple sauce and stir together. If you like your apples soft add them in now too, if you like some crunch wait until you are about to serve to stir in.
• Once all the apple sauce and milk is absorbed, about 15-20 minutes total, remove from heat and serve.

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.

BAKED OATMEAL

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk and butter. Stir into oat mixture until blended., Spoon into a greased 9-in. square baking pan. Bake 40-45 minutes or until set. Serve warm with milk.

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!

OVERNIGHT OATS - DELISH EVERY TIME!

Steps:

• Throw everything in a jar, screw the lid on top, shake, and off it goes into the fridge.
• The next morning add a dash of milk, a sweetener (if you want) and enjoy :-)

HOMEMADE OATMEAL BREAD

Steps:

• Gather the ingredients.
• Mix the oats and whole wheat flour in a bowl.
• Add the boiling water and stir.
• Stir in the honey, molasses, if using, oil, and salt and let cool, about 1/2 hour.
• In a small bowl, mix the warm water with the yeast and a pinch of sugar, stirring to dissolve yeast. Place in a warm spot for about 10 minutes until foam forms on the top of the mixture.
• Add the yeast to the oat mixture and mix well.
• Start adding the all-purpose flour 1/2 cup at a time until a firm dough forms.
• Turn out on a lightly floured board and knead 4 to 5 minutes, until the dough is elastic and somewhat smooth.
• Form the dough into a ball and place in a clean, oiled bowl, turning once to coat.
• Cover the bowl with plastic wrap and place in a warm spot (70 to 85 F) until doubled in bulk, about 1 hour.
• Shape the bread into a sandwich loaf and place it in the pan.
• Spray the top of the loaf with water and sprinkle oatmeal or other desired topping on the bread.
• Cover with a towel and let rise until almost double. (If steaming your bread, skip to the steaming instructions.)
• Meanwhile, heat your oven to 450 F for 1/2 hour; if using a baking stone, heat for 1 hour.
• Slash the top of the loaf with a sharp razor blade.
• Place the loaf pan in the oven and turn down to 400 F. Bake for 30 to 40 minutes, or until the bread's internal temperature reaches 190 F.
• Let the bread cool for about 1 hour or so before serving.
• Place an old roasting pan on the rack below the baking stone (if using) or the rack below where the loaf pan will go. After you put the bread in the oven, fill the roasting pan with 2 cups of boiling water.
• Using a squirt bottle, spray water on the sides of the oven two or three times within the first 5 minutes of baking.
• Turn the oven down to 400 F and bake for 30 minutes or more, until the internal temperature of the bread reaches 190 F.
• Bread steams itself dry, so let the loaf cool for at least 2 hours before slicing or it may seem gummy inside.
• Enjoy!

THE BEST BOWL OF OATMEAL EVER

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.