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 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 for 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 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.
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 with an Egg, 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!
UPDATED: 07.16.2024
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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Printable "copy and paste" version:
Oatmeal with an Egg, another take on your morning bowl of oats.
by the seat of my pants!
UPDATED: 07.16.2024
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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Hmmm. Interesting with the egg. It adds some protein to amp up the nutrition. Thanks for sharing at FF
ReplyDeleteIt is my go-to recipe for daily cooked oatmeal. I usually eat oatmeal in one form or another every day. Different cooking methods and seven granola recipes give me plenty of variety!
DeleteI am going to follow your recipe #seniordalonpitstop
ReplyDeleteI enjoy the added protein!
DeleteI had never heard of adding an egg. My husband and I will have to give this a try.
ReplyDeleteI like the chewy texture of the oats, and the added protein. thanks for stopping by!
DeleteNever heard of adding eggs. Although this sounds good, it takes way too long. I just couldn't be that patient waiting for it to get done. Thanks so much for linking up at the #UnlimitedLinkParty 109. Shared.
ReplyDeleteThanks Dee!
DeleteThis oatmeal looks delicious. I’ll have to make some for breakfast one morning.
ReplyDeleteIt has become my current "go-to" bowl of oats!
DeleteI'd have never thought of adding an egg. I have to try that. I currently add one tablespoon of protein powder, cinnamon, dried cranberries and water.
ReplyDeleteCarol, protein has become more of an issue with age, this is not a lot of protein (being only 1 egg) but it certainly helps, and I usually add a bit of toasted hemp hearts to the top, also. Thanks for stopping by, I appreciate it.
DeleteWhat a brilliant idea for adding extra protein to breakfast! Thanks for sharing, I'm definitely going to try this :o)
ReplyDelete#MMBC
Catherine, thank you! And thanks for stopping by, I appreciate it.
DeleteWhat a nice idea! Oatmeal with an egg is such a hearty and nutritious breakfast. Thanks for sharing and for joining Fiesta Friday Party!
ReplyDeleteJhuls, thank you, it is my favorite way for cooked oatmeal most days.
DeleteMelynda, I love the recipes you share. I haven't tried oatmeal with the egg like this. I have prepared oatmeal and after placed a fried egg on top with other toppings. I am going to give this a try! Thank you for sharing your recipe at The Crazy Little Lovebirds link party #47.
ReplyDeleteStephanie, you are welcome! I enjoy easy scratch recipes that feed the soul and nutritional needs as well. Thanks for hosting, I sure appreciate it.
Delete