A Better Bowl of Oatmeal, two ways to enjoy high protein oatmeal.

Is oatmeal your go-to breakfast? If not, maybe this new method of cooking your bowl of oats, will make you fall in love with oatmeal. Which just might be a the best idea for nutrition...because when we enjoy what we eat, good nutrition follows!

Oatmeal has many wonderful nutritional qualities.

Oatmeal is on the table pretty much every morning around here. But why? Primarily because it is good for us, but more importantly, it is easier to digest, for many folks. Especially for the first meal of the day. Anyone with digestive issues can still enjoy oatmeal. My prediction is that you will see more and more recipes calling for oatmeal as the main ingredient, because while it does not have the gluten strength of wheat, it still makes a delicious quick bread, or pan of muffins. Plus let's not forget the fiber offered in a bowl of oatmeal, it too, is good for us all! Especially the fiber. Which led me to mix it up a bit when it came to this recipe!

Oatmeal is my morning choice, and for good reason, it offers variety!

Currently I have no less than seven granola recipes on this blog. They are each a bit different from the other, full of good fats, fiber and nutrition. When we used to travel as NPS volunteers I would make as much granola as I had room to store. Once the premade granola was gone, I would make more in my little RV oven. But honestly, it was not how I want to spend my time with so many other chores and adventures waiting! And to this day, I really do eat oatmeal in one form or another just about every day...

How about a recipe for cooked oatmeal that you will want to eat!

Regarding cooked oatmeal, I am somewhat of a snob purist. I like, oatmeal offered as a bowl of cooked grains, not a bowl of (pardon my honesty) glue. Old fashioned oats and Irish oats are my go-to for cooked oatmeal. I prefer this easy method for Irish Oats, as shown here. All you have to remember to do is put it to soak the night before. I also like to cook up several servings, of standard rolled oats as well as Irish style because oatmeal of any kind reheats beautifully in the microwave. And makes for an especially quick breakfast, perfect for school days, summer days and everyday. 

Cooked oatmeal is delicious and convenient, the perfect make ahead breakfast. 

Having cooked oatmeal in the refrigerator is one of the easiest breakfasts to keep on hand, and kids of all ages can simply help themselves to a hot and delicious meal. Oatmeal can be dressed up with what ever suits your taste buds. Nut butters, fresh fruit or the oldest standby ever, raisins. Add a drizzle of honey, or real maple syrup and dig in. Which brings us to this method. While it is a wee bit more actual cooking, it will add additional protein to your morning bowl of oats. And something I was missing in simple cooked oatmeal over the nutrition of my homemade granola. This is a recipe method for preparation, and not a difficult one either. Let's get to it!

Note: I originally found this egg/oatmeal method years (decades actually!) ago

in a recipe booklet from Quaker Oats. The actual recipe was for a hot granola type cereal made with the coated oats, apples and a bit of brown sugar. I never forgot that recipe, and still make it from time to time. The added egg keeps the grains of the oats separated as well as adding protein. Which is a win for every oatmeal eater out there!

Some additional thoughts on this recipe:

This method is for old fashioned oats, only.

You may want/need to use more or less oats depending upon the brand you have in your cupboard. 

If you are a cooked raisins and cinnamon fan, add them to the water when bringing it to a boil.

For the high fiber version, simply follow the basic cooking instructions. 

Ingredients needed for this recipe:

• old fashioned oatmeal
• oat bran
• egg
• salt
• vanilla

You will also need the following:

• medium sized mixing bowl
• fork
• measuring cups
• measuring spoons
• medium sized sauce pan with lid
• storage container

Now we are ready to begin!

A Better Bowl of Oatmeal (regular recipe) 

Inspired by, Quaker Oats and a recipe booklet from 40 years ago.

by the seat of my pants!

UPDATED: 02.08.2025

1 egg

1 3/4 c old fashioned oatmeal

1/4 t salt or, to taste

2 t vanilla

3 c water

OR 

A Better Bowl Of Oatmeal (high fiber recipe)

1 egg

1 1/2 c old fashion oatmeal

1/4 c oat bran

1/4 t salt or, to taste

2 t vanilla

3 c water

In the medium sized saucepan, bring the water, and salt to a boil. 

Crack the egg into the medium sized mixing bowl, beat it extra well with the fork making sure the yolk and the white are one and the same.

Add the oatmeal to the beaten egg. Use the fork to fold the oats into the egg mixture making sure all of the oats are covered in the egg mixture. When mixed together the oats will be coated evenly with the egg and there will be no dry pockets of oats or wet pockets of beaten egg. 

Add the vanilla to the boiling water, then stir in the oats. Reduce the heat to medium and gently stir the oats briefly. You may need to adjust the heat to prevent a boil over and/or to keep the mixture simmering. 

Do not cover the pan. 

Let simmer about 15-20 minutes during which you do not need to stir the oatmeal. When the water has cooked into the grains and mostly evaporated, remove the pan and cover with the lid for a few minutes. Then serve. 

Refrigerate leftovers in a container with a tight fitting lid. 

Storage options for A Better Bowl of Oatmeal (regular and high fiber). Store covered in the refrigerator for up to three days. I do not freeze this recipe. 

UPDATE:  For your convenience, a "copy and paste" version of A Better Bowl of Oatmeal has been included below.

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You may also enjoy:

 Easy Overnight Baked Amish Oatmeal. 

This recipe featured at: 

Scratch Made Food! & DIY Homemade Household featured at Fiesta Friday Link-up and Blog Hop. 

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Printable "copy and paste" version:

A Better Bow of Oatmeal (regular recipe) 

by the seat of my pants!

UPDATED: 02.08.2025

1 egg

1 3/4 c old fashioned oatmeal

1/2 t salt or, to taste

2 t vanilla

3 c water

OR 

A Better Bowl Of Oatmeal (high fiber recipe)

1 egg

1 1/2 c old fashion oatmeal

1/4 c oat bran

1/4 t salt or, to taste

2 t vanilla

3 c water

In the medium sized saucepan, bring the water, and salt to a boil. 

Crack the egg into the medium sized mixing bowl, beat it extra well with the fork making sure the yolk and the white are one and the same.

Add the oatmeal to the beaten egg. Use the fork to fold the oats into the egg mixture making sure all of the oats are covered in the egg mixture. When mixed together the oats will be coated evenly with the egg and there will be no dry pockets of oats or wet pockets of beaten egg. 

Add the vanilla to the boiling water, then stir in the oats. Reduce the heat to medium and gently stir the oats briefly. You may need to adjust the heat to prevent a boil over and/or to keep the mixture simmering. 

Do not cover the pan. 

Let simmer about 15-20 minutes during which you do not need to stir the oatmeal. When the water has cooked into the grains and mostly evaporated, remove the pan and cover with the lid for a few minutes. Then serve. Refrigerate leftovers in a container with a tight fitting lid. 

A Better Bowl of Oatmeal (high fiber)

Storage options for Oatmeal, another take on your morning bowl of oats! Store covered in the refrigerator for up to three days. I do not freeze this recipe. 

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