No matter what time of year, there’s nothing more satisfying than a bowl of oatmeal in the morning for breakfast. Whether we have 10 minutes to spend on a week day throwing breakfast together, or longer on a lazy Sunday morning we love to jazz up plain oats with jams, peanut butter, syrups – whatever we might have on hand! If your breakfasts have become stale and you need a couple new recipes to add to the lineup, here are some combinations we enjoy.
But first, some oatmeal basics. These measurements are based on four servings, so scale back or double as necessary.
For Traditional Rolled Oats (Old Fashioned):
- Using a medium saucepan, bring 3 ¼ cups water (or milk) and ¼ teaspoon salt to a boil. Stir in 2 cups rolled oats. Reduce heat and simmer, uncovered, for 5 minutes while stirring occasionally. Remove the pan from heat, cover and let stand for 2 minutes before serving. This allows the oats to soak up any remaining liquid.
- For a creamier oatmeal, you can add the oats to the pan with your liquid and salt before bringing to a boil.
For Quick-Cooking Oats:
- Using a medium saucepan, bring 3 ½ cups water (or milk) and ¼ teaspoon salt to boil. Stir in two cups quick-cooking oats. Reduce heat and simmer, uncovered, for 1 minute while stirring occasionally. Remove the pan from heat, cover and let stand for 30 seconds before serving to soak up remaining liquid.
- Again, for a creamier oatmeal, you can add the oats to the pan with your liquid and salt.
For Steel-Cut Oats: (This recipe makes 6 servings – it will keep for up to 3 days)
- Using a large saucepan, bring 4 cups water and ½ teaspoon salt to a boil. Stir in 1 1/3 cups steel-cut oats. Cover and simmer for 25 minutes or until the oats are tender and the liquid is nearly absorbed.
- To store, place cooked oatmeal in an airtight container and store in the refrigerator for up to 3 days. To reheat, place 2/3 cups chilled, cooked oatmeal in a microwave-safe bowl and cover with waxed paper. Microwave on high for 50-60 seconds, or until heated, stirring once.
Here are some of our favorite combinations! (Measurements are based on four servings – for two, use ¼ cup of jam and for one, use 2 Tablespoons.)
Cinnamon Apple Oatmeal
- Stir in ½ cup Stonewall Kitchen Cinnamon Apple Jelly. Top with dried cranberries, toasted pecans and chopped apples.
Tropical Fusion Oatmeal
- Stir in ½ cup Stonewall Kitchen Tropical Fruit Jam. Top with diced pineapple chunks, dried mango, coconut flakes and chopped macadamia nuts.
Carrot Cake Oatmeal
- Stir in ½ cup Stonewall Kitchen Orange Carrot Marmalade. Top with chopped walnuts and raisins. For an extra decadent breakfast, try a sprinkle of Stonewall Kitchen Maple Sugar and mix together 2 Tablespoons softened cream cheese with an extra Tablespoon of Orange Carrot Marmalade as a “frosting” topping.
Wild Maine Blueberry Oatmeal
- Stir in fresh or dried Wild Maine Blueberries. Top with a sprinkle of Maple Sugar and a drizzle of Wild Maine Blueberry Syrup.
Peanut Butter and Jelly Oatmeal
- Stir in 2 teaspoons of Pure Vanilla Extract. Top with 1 Tablespoon Stonewall Kitchen Chunky or Creamy Peanut Butter and 1 Tablespoon of your favorite jam – we love Red Raspberry!
Do you already use our products in your morning oatmeal? Let us know your favorite combinations!