Popular Porridges
Category Archives: Stove Top
Brownie Batter Oatmeal
Cocoa powder is just the best. It’s really one of the few ingredients that can turn anything into a decadent treat without harming its nutritional profile. I think I’ve put cocoa powder in all my breakfasts for the last week and a half. I used to save that only for weekends (so it felt special), but now I’m just throwing it in everything with reckless abandon.
This is a porridge that’s been ruling my mornings (and a couple dinners…) lately. It actually began when I was making my favorite Fudgy Banana and Peanut Butter Oatmeal, but I used Country Choice Organic quick-cooking steel-cut oats instead. I noticed the consistency and flavor was highly reminiscent of brownie batter. Thus, the idea was born.
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POSTED IN: 5 ingredients or less, chocolate, dessert lovers, steel cut, sweetened by dates
POSTED IN: 5 ingredients or less, chocolate, dessert lovers, steel cut, sweetened by dates
Just Peachy Oatmeal
Have you tried pureeing your fruits before adding them to your oatmeal yet? My recent interest in this started with the Strawberry Limeade Overnight Oatmeal and progressed from there (I think I had done it a few times before that, but just here and there).
As you may remember, I bought a bunch of peaches a while ago and frantically raced to use them all up. I was continuously frustrated with how poorly the peach flavor distributed throughout the porridge. I mean, come on, peaches are incredibly juicy and have tons of flavor!
Well, I thought I would try the puree method and see how it went. That way, the wonderful peach flavor would dominate every spoonful.
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Grape and Walnut Oatmeal [Guest Post]
There comes a time in every food blogger’s life when they see a recipe on the internetz and think, “Damnit. Why didn’t I think of that?!” This is what happened when I stumbled upon a few recipes on a blog called Cinnamon Soliloquy. I could quickly tell from Stevie’s blog that she was an oatmeal fan and read my blog. The format of her recipes even resembled mine a little bit! Jealous that she had some cool oatmeal ideas that I hadn’t thought of yet, I decided to reach out and ask her to write a guest post for me. (This is my first guest post on the blog; there are more in the works!)
Hey!
My name is Stevie and I blog over at Cinnamon Soliloquy – but Lauren has very kindly given me the opportunity to include this guest post in her gorgeous blog!
I am currently studying Classics (lots of ancient Greek and Latin) at the University of Exeter, Devon in the UK. I love exercise and try to live a balanced, healthy life – which includes what I eat!
My blog is mainly a way for me to share recipes – the majority of which are oatmeal (or as we call it here in England – porridge!) based. I have eaten oatmeal for as long as I can remember, however for the first 17 years of my life it was the flavoured stuff which came out of a Quaker packet.
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Banana Bread Steel-Cut Oatmeal
In the span of one week, I’ve come to really love the texture of steel-cut oats. I can’t quite explain it, but there is something almost luxurious in the mouthfeel of these pillowy, nutty, hearty oats. I’m definitely a fan.
Last Saturday, I prepared steel-cut oats for the first time. I threw in a single serving on the stove with some coconut milk and then jumped in the shower. The directions said it took 30 minutes, and my showers are never even a third of that time. It seemed safe to me.
“Lauren, do you want me to take your oatmeal off the stove?” My roommate Christin asked while I was drying off.
“No, it has to cook for thirty minutes.” Silly Christin, always paranoid about unattended things on the stove starting on fire…
“Okay…” She hesitated. “…Is it supposed to be all brown around the edges?”
This should be a no-brainer, but guess what? A single serving of steel-cut oats can cook in much less than 30 minutes! I should have known this from my experience cooking quinoa, but I guess that was too much to ask of myself.
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| My first batch of steel-cut oats…NOT BURNT! |
Anyway, they weren’t destroyed. They were just a tad dried out, so I stirred in some additional coconut milk and it was perfection. I decided to make a giant batch that I’d be able to divide into single servings and eat throughout the week.
Best. Idea. Ever. It turns out my laziness during the work week is so extreme that I now cannot be bothered to prepare overnight oats each night. Well, problem solved! Sure, steel-cut oats take a pretty big commitment upfront, but I always have surges of cooking/baking ambition over the weekends, especially Sundays, so options like this are excellent for me.
The good news is that a full batch (4 servings) still came together in less than 30 minutes on my stove. Clearly the cooking time can vary, so it’s important that you keep tabs on this porridge. Mine was ready in about 20 minutes. However, your work will be rewarded when you realize every night that you already have your next morning’s breakfast already prepared in the fridge!
Banana Bread Steel-Cut Oatmeal
by The Oatmeal Artist
Prep Time: 2 min
Cook Time: 20 min
Ingredients (serves 4)
- 2 cups milk of choice
- 2 cups water
- 1 cup steel-cut oats (I use Country Choice Organic)
- 2 bananas, mashed
- 1 tbsp flax seed (optional)
- 1 tbsp flax meal (optional)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp blackstrap molasses
- 1/4 tsp of salt
Instructions
- Bring milk and water to a boil, add oats, and reduce heat to medium.
- Add mashed bananas and optional flax and flax meal.
- Once more of the liquid has absorbed (about five minutes), add vanilla extract, cinnamon, molasses, and salt. Stir.
- If you’d like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
- When you’re pleased with the consistency of the oatmeal (should take between 15-30 minutes total), transfer to four bowls, or separate into Tupperware and refrigerator until you’re ready to serve. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).
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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account! You can also like The Oatmeal Artist on Facebook. Thanks!
Peach Melba Oatmeal
It’s June 9th. That means we have 2.5 weeks of school left. In 2.5 weeks, I’ll be bidding farewell to students who I likely will never see again. I’ll be embracing the three kids I’ve tutored daily for over nine months. Let’s be honest: I’ll probably cry.
But on the other hand, I’m very eager for summer vacation. Like most inhabitants of this world, I look forward to the summer season and all it represents. Certainly, summer is not my favorite season (I prefer autumn, especially here on the east coast!), but how can one not love summer? Vacations, sundresses, lazy Saturdays in Central Park, cookouts, afternoons at the pool or the beach….and summer produce.
Oh mercy, I do love summer produce…the watermelon, berries, and peaches. It’s a little early for true peach season right now, but they’ve started popping up at Trader Joe’s. When I saw they were selling small crates of them for $3.49, I couldn’t resist.
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Savory Pizza Porridge
This post was updated on December 14, 2014.
I always thought this recipe was “pretty good,” but I became quite fond of it over the summer of 2014 when I moved into my new apartment and did not have a working stove (ugh). I was also only there for a few days before flying to Minnesota, so I didn’t want to invest in many groceries. Thus, my go-to meal twice a day was a very plain pizza porridge made in the microwave.
It was pretty much just oatmeal, marinara, two florets of broccoli (I was trying to make the crown last for the entire week), and some Daiya. You would think a week of that would be sickening, but instead, it strengthened my love for it. I now make this fairly regularly!
Lemon and Kiwi Oatmeal
I hope nobody is bored of my lemon recipes! This will be the last one for a while, I promise. And trust me, this one is a fabulous one to finish with. It’s bright, fruity, and energizing! I made this for dinner on a beautifully sunny day (didn’t need a jacket!), and I savored every golden spoonful while lounging on my wood floor next to an open window. Oh, spring! I love thee.
I resent the idea that oatmeal is only a “winter food.” Boo on that! If you haven’t noticed, I enjoy oatmeal year-round. The heat doesn’t bother me because I’m usually cold in the mornings, regardless of the season. Of course, I could always prepare refrigerator oats instead…but I rarely eat cold oatmeal anyway. As I’ve mentioned before, I always heat up my overnight oats before eating them. There is just something so comforting about warm porridge!
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Orange, Cherry, and Chocolate Oatmeal
Success! I finally got three posts in a week again. I’ve been in a two-post slump for a while. It’s probably because I’ve been going through a major Lemon Coconut phase, and that’s all I’ve been making! Today, I finally pulled myself together and made a new recipe.
I know I’ve told you this before already, but these dried cherries my mom sent me were a game-changer. I find them so much more flavorful and appealing than frozen cherries…or even fresh ones. I love using them in my oatmeal because they actually provide a cherry taste! The frozen cherries I bought from Whole Foods are just not cutting it for me.
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Savory Greek Oatmeal
[This post was updated on Jan. 3, 2016.]
I’ve said it once (or twice) and I’ll say it again: I’ll take my oats sweet, thank you. Still, I’m eager to keep experimenting with savory oatmeal, and I’m especially eager to bring you new, exciting recipes!
As much as I would love to say Greek food is my favorite, I have to admit that my definition of Greek food is embarrassingly shallow. I love Greek salad, and basically any menu item that claims to be “Greek” due to the inclusion of black olives and feta. I even used to think falafel was Greek, but I’ve since learned better (ahem, it’s Middle Eastern. whatever . . .). (more…)
Stewed Apple Oatmeal…and my blog’s 1st birthday!
Good morning, everybody! One year ago today, I announced on my other blog, Books and Broccoli that I had officially created a blog to host all my oatmeal recipes!
If you look at my recipe archive on this site, they actually go back to December of 2011. These are posts I created on “Books and Broccoli” and transferred over when I created the new site. However, the true birthday of “The Oatmeal Artist” happened on April 15th, 2012. My first post was my beloved Almond Joy Oatmeal, which didn’t get posted until the 21st because it was delayed due to my first kidney stone.
For months, I was thrilled by mild success on Pinterest and Finding Vegan. Getting a comment a few times a month was so exciting! Today, a year later, I’m stunned by my blog’s audience. Each day, I average between 1,500 – 2,500 page views…even when there’s no new post that day! I have 1,700 followers on Pinterest who enthusiastically repin my recipes dozens of times every day. I get at least ten comments a week.
Of course, this is considered pathetic by some blog’s standards (I’m no Smitten Kitchen or Chocolate-Covered Katie), but it still saturates me with pride. It would not be a stretch to say this blog is one of my biggest accomplishments and favorite projects. What you guys need to understand is that I am a “starter.” I “start” projects, and then abandon them two weeks later. This blog continuously rewards me with satisfaction. Three things motivate me: my desire to eat oatmeal 24/7, my competitive nature (I will be the greatest oatmeal blogger OF ALL TIME!), and your wonderful comments! Compared to the aforementioned bloggers, 10 comments a week may be a small amount, but I treasure each of them as if they were each a $50 bill. The comments are easily my favorite part. Please, my lovely readers, keep commenting!
Well, readers, what’s next? I’m happy to let you know that I’m not running out of ideas yet. I still have “The List” on my iPod, and it gets longer every week. I have dozens of ideas for regular stove-top oatmeal, baked oatmeal, toppings for oatmeal, baked goods, overnight oatmeal, and savory oatmeal, and I even have a restaurant review coming your way soon! One year old, still going strong.
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