Kiwi Coconut Fudge Oatmeal

Banana and chocolate. Banana and chocolate. Banana and chocolate. This seems to be my daily addiction, and I sometimes have trouble coming up with recipes that go beyond that–not because I lack the imagination, but because banana and chocolate is what I crave, deep down in my heart. Exhibit A:

And soooooo many more!

Kiwi Coconut Fudge Oatmeal by The Oatmeal Artist

So this time, I pushed myself (it took a big push) to step outside my banana obsession. It just so happened that I had walked past my neighborhood produce corner store and lusted over their ripe kiwifruit, so that’s what I went with. Continue reading


Caramel Pecan Roll Overnight Oatmeal

Mmkay. This recipe is not the healthiest. It’s not sugar free, and it’s not sweetened by fruit. That being said, it’s still healthier than a buttery, sugary caramel roll. Right? Right.

Caramel-Pecan Roll Overnight Oatmeal #vegan

This recipe has a cinnamon-zucchini base with a sweet caramel topping, similar to what you would find at the top of a caramel pecan roll. It’s sweet and satisfying without being overly indulgent, so you can enjoy it in the morning without upsetting your stomach for the rest of the day (even if you have a sensitive gut like mine).
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Lentil PB Fudge Overnight Oats [Guest Post]

[The following post and recipe was submitted by reader Helen.]

Oatmeal is the only thing which gets me out of bed in the morning. In the cold winter months, (we have 12 here in Scotland), a big bowl of porridge is the perfect antidote to the dreary weather outside. My only issue with oatmeal is that despite keeping me feeling full for much longer than cereal, I normally still get hungry around 11am unless I bulk it up with something. Normally I use sweet potato, as it thickens up overnight oats and for chocolatey porridges makes them taste rich and fudgy. However, recently I have including a new addition… Lentils!

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Like sweet potatoes, the lentils make your overnight oats thick and fudgy. They are also massively sustaining, containing three times the fibre and six times the protein of sweet potatoes! The best thing about the lentils is that they completely blend in with the other ingredients in the oatmeal in same way that the sweet potatoes do. You’d never know they were there!

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10 Herb-tastic Oatmeals for Spring Produce!

When I started The Oatmeal Artist at the beginning of 2012, cooking was still pretty new to me. I had been cooking “clean” recipes from scratch for about a year, but my palette was still a baby. You can see that by the tame recipes I created: Chocolate Banana, Thin Mints, Blueberry Muffin, etc.

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One of my favorite parts of learning to cook was my introduction to herbs. I thought I didn’t like them, but that’s because I had only had dried herbs in a jar. Once you experience the earthy, flavorful hit of a fresh herb, there’s no going back. Continue reading


Sweet Potato, Almond Butter, and Raisin Oatmeal

When I first started publishing oatmeal recipes, I used raisins in almost everything. They were cheap and predictable, making them an easy addition to nearly everything I tried: Apple Cinnamon Oatmeal, Banana Bread Oatmeal, Pumpkin Pie Oatmeal, Zucchini Bread Oatmeal, Pumpkin Banana Oatmeal, etc. Raisins all around!

Sweet Potato, Raisin, and Almond Butter Oatmeal (2)

I realized recently that I had kind of forgotten about them. My carton of them had been pushed to the back of my cupboard, and I rarely dragged them out. Something about today’s recipe made me recall these good ol’ raisin days, and I decided to bring them back into my life. :)
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DIY Oat Milk

Many of you may be stunned right now: not only is oat milk a thing that exists, but you can make it yourself!

DIY Oat Milk 2

I bought oat milk one time from my grocery store of choice (Mr. Kiwi’s!) during my former Bed-Stuy life. It has a distinctly thicker texture than most nondairy milks, almost like a creamer.

DIY Oat Milk

I’ve wanted to make my own nut/grain/seed milk for a long time, but I kept procrastinating buying a cheesecloth. I finally bought one, and it just made sense to start with oat milk. ;)

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What can you do with oat milk? I must say that it is not quite as versatile as soy, almond, or rice milk (there’s a reason those three are so popular!). Here are some tips for how to use it!

  1. Do NOT use it to make oatmeal. Trust me. It will turn into a gummy, slimey clump. Not pleasant.
  2. DO use it in smoothies. I like adding oats to smoothies anyway because it cuts the sweetness a bit, and I found the same was true for adding some oat milk. OH! And you can also use the leftover pulp from the oat milk process in your smoothies!
  3. With the vanilla extract and touch of maple syrup, this oat milk is actually pretty pleasant straight from the glass. Because it’s fresh and homemade, it has a much more pleasant flavor than the milks you would buy from the store.
  4. Add it to your coffee! I packed some in a mason jar (with a little extra maple syrup and vanilla extract) and brought it to work. After labeling it with my name, I stored it in the workroom fridge for the week and used it to mix in my coffee.
  5. As an experiment, I left some of my oat milk unsweetened and unflavored. I used it in some savory dishes, like my beloved Happy Herbivore mac and cheese. It worked well in this particular recipe because it naturally thickened when heated, so I didn’t even need the cornstarch!

>>To learn how to make your own oat milk, head on over to SheKnows.com and follow the instructions.<<

Notes: I used cheesecloth instead of a fine mesh sieve.

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I divided my milk in half and left one half unflavored/unsweetened for savory dishes. I then labeled each and stored them separately. I saved the pulp for overnight oatmeal and smoothies.


Rhubarb Mango Oatmeal

What? Rhubarb with mango? It’s not as crazy as it sounds. I was inspired by this compote featured in the New York Times. Rhubarb pairs well with any sweet fruit, and there’s no doubt that mango is one of the sweetest.

Rhubarb Mango Oatmeal #vegan

It feels like every year I let rhubarb season slip past me. Although I’ve had a huge collection of rhubarb ideas for the past three years, I often only post one or two recipes each spring. Something about that sour, stringy stalk intimidates me, but this year, I’m tackling my fear. See also: Cinnamon Zucchini Oatmeal with Cherry-Rhubarb Compote. Continue reading


Oatmeal Enthusiasts: Meet Christina!

Hello everyone! My name is Christina, and I am honored to be named as Oatmeal Enthusiast for the month of May. It is my birthday month, after all! I was born and raised in Maryland, where I still live today.

As a child, I ate oatmeal from the Quaker packets on an occasional basis, but my go-to breakfast was cold cereal. I LOVED cereal! Not only would I eat several bowls for breakfast, but I would have cereal as an afternoon snack, and again after dinner. There was a segment on Sesame Street called “Cereal Girl,” as opposed to Madonna’s “Material Girl.” My mom called my sister and me “cereal girls.”

My cold cereal addiction continued through my first two years of college. I was a regular poster on a website for cereal connoisseurs called the “Empty Bowl.” (The Empty Bowl went defunct around 2006). I borrowed a book called Cerealizing America: The Unsweetened Story of American Breakfast Cereal by Scott Bruce and Bill Crawford from the university library, and read it in the study lounge instead of studying for my exams. A couple semesters later, in an English class, we were given an assignment to write a personal essay with a research component. I wrote about my love of cereal, and used Cerealizing America and the Empty Bowl (among other sources) for my research.

By the spring of 2004, my cereal addition began to wane. I do not know what triggered it. Maybe my body had had enough of the processed food and begun to crave healthier alternatives. There were several convenience stores on campus. One day, I bought a couple boxes of oatmeal packets – one box of regular and one box of Apples & Cinnamon. My issue with the oatmeal packets was that one did not make for a very filling breakfast. I had previously tried making two together, which provided a more generous serving of oatmeal. However, I wanted to do something to cut back on sugar and calories. I mixed one packet of regular and one packet of Apples & Cinnamon. The flavor was surprisingly good! The Apples & Cinnamon packet provided sufficient flavor and sweetness; I didn’t even miss having two of those packets together. My first oatmeal experiment was born.

We had a large canister of Quaker quick oats at home. That summer, I began to experiment with the quick oats. One of the first flavors I tried – and still haven’t been able to get right to this day – was applesauce. I added ½ cup applesauce to plain oatmeal. The applesauce added texture, but not flavor. I tried it again with cinnamon applesauce, but was still disappointed. I realize that applesauce is a popular oatmeal add-in, but I’ve never been able to come up with a recipe that satisfies me. Another early oatmeal experiment was adding hot chocolate mix to oatmeal. The smell was right, but the oatmeal did not taste chocolately enough. I gave up on chocolate oatmeal until 2013, when I came up with a version that worked, based on the hot chocolate recipe on the Hershey’s cocoa can.

One glorious success came from a user on the Empty Bowl site. Make plain oatmeal and add a dash of salt, a couple teaspoons of sugar, and a tablespoon or more of peanut butter. I tried it and was dazzled! I got so hooked on that recipe that I did not do much experimentation after that, save for adding a banana to plain oatmeal.

Another early favorite was inspired by a friend who made delicious oatmeal using whole milk, cinnamon, and sugar. I normally made my oatmeal with water, so the milk was a novelty to me. Her oatmeal was the basis for one of my own creations. I used ½ cup quick oats, a dash of salt, ½ cup milk, ½ cup water, two packets of Splenda, and a generous amount of cinnamon. I have mixed feelings about artificial sweeteners. Much has been written about their safety, or lack thereof. There used to be a warning on the Sweet ‘n Low packets that saccharine could cause cancer. I do not care for Equal because it has a strong aftertaste. I am partial to Splenda, and believe – like other food additives – it is okay to use sparingly. I tried making the cinnamon oatmeal with regular sugar, but had to use way too much to get the same sweetness I did with the Splenda. I credit the Oatmeal Artist blog with helping steer me away from refined sugar and artificial sweeteners. A ripe banana, maple syrup, or honey provide sweetness, and I don’t even miss the sugar/Splenda. It’s still fun to put candy or cookies in oatmeal, though. I also am a big fan of flavored yogurt (even lite versions). My oatmeal creations use all of those ingredients, although I do keep additives in mind. Everything in moderation.

My oatmeal recipes tend to have a few things in common:

  • I use the microwave, not the stove. The microwave is faster.
  • I use quick oats. I’ve tried old fashioned oats, but they took too long to cook, and I did not like the texture as much. The same was true for steel-cut oats. Even the “quick” variety took entirely too long to thicken.
  • No weird, expensive, specialty ingredients. I like to make oatmeal using pantry staples – cinnamon, honey, vanilla extract, etc. – that can be found at any grocery store. I don’t want to pay for a fancy ingredient from Whole Foods, and then end up not liking the one recipe that uses it.

I’ve adapted many of the recipes from the Oatmeal Artist blog, and have also found (and posted) recipes on the website Mr. Breakfast. Other recipes are inspired by desserts or snack foods, combine elements from existing recipes, or completely made up on my own. I have so many favorite oatmeal creations that it’s hard to pick which seven to share. Nevertheless, I tried to include a variety in my selections below, and use whatever ingredients I had on hand.

Sunday: Strawberry Shortcake Oatmeal

Strawberry Shortcake Oatmeal 3

This recipe was inspired by the Strawberry Shortcake oatmeal recipe on the Oatmeal Artist blog. For the base, I used ½ cup quick oats, a dash of salt, ¼ teaspoon vanilla extract, ½ teaspoon honey, and a dash of cinnamon. On top of the oatmeal, I added six strawberries, cut in to small pieces. The white fluff on top is Yoplait Greek 100 whipped yogurt in vanilla cupcake flavor. I’m conscious of additives, but the oatmeal tasted so good! It was like eating strawberry shortcake with whipped cream.

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Sweet Potato Curry Oatmeal

As with many non-city folk, my experience with foreign cuisines was limited to Italian and Mexican food. Give me lasagna or a taco (Americanized, of course), but sushi? No. Tapas? What’s that? French? Yuck. Russian? Nah. And there were definitely no curries.

Sweet Potato Curry Oatmeal by the Oatmeal Artist

My first time eating beyond the Italian/Mexican standards was during my trip to San Diego after college graduation, which was the first time I had sushi. Surprisingly, it was love at first sight. Shortly after, I experienced Thai. Once I was living on the East Coast, sushi and Thai became frequent eats, and pretty soon I was trying French, Indian, Greek, Ethiopian, Ukranian, Spanish tapas, and more.  Continue reading


Black-Bottom Banana Cream Pie Overnight Oatmeal

Is it just me, or does nobody else appreciate pie like I do? Everybody is all about cake, and I’m just like, no, gimme dat pie.

Can any cake actually beat the perfection of a flaky pie crust? Is that sickeningly rich frosting actually better than a cinnamon-sugar crumb topping? Give me peach blueberry pie over red velvet ANY DAY.

Black-Bottom Banana Cream Pie Overnight Oatmeal

For most people I know, if they do like pie, they prefer the cream ones. I find these inferior because they often use cookie-based crusts instead of a flaky, buttery one, but alas, my favorite pie during my childhood was banana cream, admittedly. Since going plant-based, I’ve yet to experience a good one. Sigh. Continue reading