Popular Porridges
Category Archives: Stove Top
Banana Bread Oatmeal
I realized the strangest thing this morning: I have never posted a recipe for banana bread oatmeal.
Which is absolutely bizarre if you consider a) how easy it is, b) how it was one of the first oatmeals I ever created, and c) that Quaker Instant Banana Bread Oatmeal packets were my very first experiences with porridge.
Orange Blackberry Oatmeal
Sometimes I am overwhelmed by the possibilities. I have so many ideas to share with the world, and it feels like there simply isn’t enough time to do it all.
This morning in particular was tormenting! I spent nearly ten minutes trying to decide what to make. Ultimately, I decided on this orange-blackberry combo–and I’m glad I did! It was the perfect way to wake up my sleepy Sunday self.
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Triple Berry and Banana Oatmeal
It occurred to me last night after I posted my Fuzzy Navel Oatmeal recipe that I never actually told you guys about my summer job. Hmm…
I’m teaching at a college preparatory program for low-income and/or racial minority students. Many of them are ESL (English as a Second Language) students who have come to America from Africa (particularly Ethiopia and Eritrea). (more…)
Fuzzy Navel Oatmeal
Ahem. I better be careful posting all these cocktail oatmeal recipes, or people will get the wrong idea about me!
But to be honest, the orange-peach combo is truly divine. Truly. And the oatmeal version is even better–no hangover included!
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Strawberry Mojito Oatmeal
Who thought of combining lime with mint?
They deserve an award.
Also, who discovered oatmeal? They deserve a BILLION awards.
Mango Raspberry Oatmeal
Dude. Teaching is hard.
I’m sure all jobs are difficult. That’s why they’re called jobs, and they’re for adults, and we spend our first twenty years of life preparing for them. But the learning curve for teaching is just intense. You’d think after observing teachers for my entire life up to this point, I’d be a master at it, but it seems the opposite is true. After being a student my whole life, teaching just seems foreign and terrifying.
But I’m taking it one day at a time. Yesterday morning, I was stressing out about…everything, and I came upon this tweet:
Coconut Mango Oatmeal
I used to call myself a locavore, which is the new trendy term that means one sources all of his or her food from local farmers and all that jazz. I still strongly believe in the moment. However…
Being a locavore in South Dakota is nearly impossible. It would mean eating virtually nothing nine months out of the year. It would mean having very little variety in my diet. It would mean never having a mango, pineapple, banana, peach, orange, grapefruit, kiwi, avocado, grapes, or any other fruit that only grows in the tropics/subtropics.
Sorry, but that’s not the life I want to live. Seriously: if I let myself survive solely off local agriculture right now, I’d only be able to eat asparagus and rhubarb. We don’t even have strawberries yet.
And this is prime growing season. Imagine my options in the winter. . .
Zucchini-Nut Bread Oatmeal
I do actually make up the majority of my recipes. I slide out of bed, zombie-walk to the kitchen, and experiment. Trust me: when you make something every day, it’s hard not to become somewhat of a master at it.
But sometimes I just like to try other bloggers’ ideas. Why not, right? Like I said about my Gingerbread Oatmeal: there’s no point in reinventing the wheel!
Pumpkin Spice Latte Oatmeal
As I’ve said before, coffee was never a big part of my life. It wasn’t until I started ignorantly dieting several years ago that my interest in the drink really blossomed (What? No calories??). I would drink the stuff black during my brief stint as an office assistant the summer after my freshmen year of college. Brewing and drinking coffee (and cleaning up the machine afterward) gave me a break from my eight hours of scanning and shredding.
As a result, when I returned to school in the fall for my sophomore year, I was completely clueless about the nutrition of specialty coffee drinks. I had a few extra minutes before my Western Civilization class, so I stopped at Java City, the Starbucks-like company on our campus. I was in the mood for something sweeter (so not black coffee), but I had no idea what anything on the menu went (mocha? latte?? americano??!?). I did, however, see a large poster promoting the in-season Pumpkin Spice Javalanche (the equivalent of a frappuccino). Feeling adventurous, I ordered one of those.
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Blood Orange, Cranberry, and Pistachio Oatmeal
Have you ever been in a moment so perfect–when everything you appreciate most in life is happening all at once–that you are rendered speechless and can only look around in awe?
These moments seem to pop up when I least expect them. For example, last night I barely knew the people I was hanging out with (the exception being the girl that invited me). However, halfway through the night as we were sitting around laughing and having stimulating, intellectual conversation (a rare find at my age), I could do nothing but smile and take a mental photograph of that moment.
Yes, intellectual conversation is all it takes to make me happy. 🙂 I am an English major, after all.
Anyway, I almost made Strawberry Banana Oatmeal this morning, but then I decided I wanted to give you a new recipe. This one, in all its “bloody” glory (not funny?), is one I’ve been tweaking for a while. I bought a bag of these oranges (which are rarely, if ever, available in South Dakota) from a farmer’s market in San Diego, and I knew right away they’d end up in a bowl of oatmeal. Surprisingly, as strong of a taste as blood oranges have, the flavor gets diluted or something in oatmeal, so I had to find a way to enhance it and give it the spotlight. It was being a little shy. 🙂
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| Have you ever noticed how unattractive pistachios are? 🙂 |
But alas, this one is finally ready to make its debut. Oh, and I’ll let you in a little secret: this one is also good with chocolate chips on top. 😉
Blood Orange, Cranberry, and Pistachio Oatmeal
by The Oatmeal Artist
Prep Time: 5 min
Cook Time: 5 min
Ingredients (serves 1)
- 2 small blood oranges, or 1 bigger one
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/8 tsp ground ginger
- 1/8 tsp cinnamon
- pinch of salt
- handful of dried cranberries
- small handful of pistachios
Instructions
- Begin by prepping your blood oranges. Cut one in half across its mid-section, like you would for a grapefruit. Then, I take a paring knife and slide it down each side of every segment. That will make them easier to spoon out. Once your have one prepped, repeat with the other orange.
- Bring milk (do NOT use all water for this recipe; I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium.
- Spoon out the segments from your blood orange halves and add to the oatmeal. Stir.
- Once more of the liquid has absorbed, add ginger, cinnamon, and a pinch of salt.
- Add cranberries. If you’d like to add any extra ingredients (coconut oil, raisins, sunflower seeds), do so now.
- When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice pistachios, and any other toppings you’d like (shredded coconut, chocolate chips, 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!
