Oatmeal, another take on your morning bowl of oats!

Is oatmeal your go-to breakfast? If not, maybe this new method of cooking up your bowl of oats will make you fall in love with oatmeal. Which just might be a the best idea for nutrition...

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. 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 you us all!

Oatmeal is my morning choice!

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 started out on winter travel last September I had premade four full recipes of granola to bring along because while I can make granola in my little RV oven, it is not how I want to spend my time with so many other chores and adventures waiting! That granola was gone over a month ago! Truth is, I really do eat oatmeal in one form or another almost every day...

Cook oatmeal that you will want to enjoy.

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, 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. 

A delicious and convenient 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 breakfast. 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. This method shared today is a wee bit more actual cooking but will add additional protein to your morning bowl, something I was missing in simple cooked oatmeal over the nutrition of my homemade granola. This is not a recipe for flavor, this is a 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.

Ingredients needed for this recipe:

• old fashioned oatmeal
• 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!

Oatmeal, another take on your morning bowl of oats. 

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

by the seat of my pants!

1 egg

1 3/4 c old fashioned oatmeal

3/4 t salt

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 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. 

UPDATE:  For your convenience, a "copy and paste" version of Oatmeal, another take on your morning bowl of oats! has been included below.

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You may also enjoy:

 Easy Overnight Baked Amish Oatmeal. 

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Printable "copy and paste" version:

Oatmeal, another take on your morning bowl of oats. 

by the seat of my pants!

1 egg

1 3/4 c old fashioned oatmeal

3/4 t salt

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 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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