Peach Pie Oatmeal

Okay, take a second to drool over this:

Delicious? Yep, I thought so, too (and I actually ATE it, so I can guarantee it's delicious). But before I tell you how to make it, I have to share some news with you...

I generally don't share too much of my personal life on here, except for occasional "gosh, I'm so exhausted from teaching this week" or "student teaching is fun" or "I didn't have time to post any new recipes the past few days because I've been so busy grading." But this news is pretty big. Like, move-across-the-country big.

Carrot Cake Oatmeal

I finally did it! I gave carrot cake oatmeal a second chance.

I tried it once. Long, long ago. I believe it was one of the very first recipes I tried as I was learning to make my own oatmeal (as opposed to the Quaker instant packets). It didn't sit right with me. I'm not sure if I made it incorrectly, or if I was still just learning to like the texture of this new stovetop porridge.

TIP: Bananas

Bananas--despite being FAR from my favorite fruit--are one of my favorite ingredients when making oatmeal. It's a natural sweetener, and it also can turn a wimpy bowl of plain oatmeal into a creamy, filling delight!

Here are five tips for using bananas.

1. Buy them in bulk and freeze them. My local supermarket puts out large bags of overripe bananas for $.99 about twice a week. I then slice them into a gallon-size Ziplock bag. When you're ready to use it for oatmeal, place a small handful of slices in a bowl and microwave for about 30-45 seconds while you're waiting for your milk/water to boil. Then, mash it up! (Additionally, you can use these for smoothies and banana soft serve!)

2. No (almond) milk? No problem! I hate oatmeal made in water, so if I'm out of almond/soy/coconut milk, I make sure to add bananas. It's still not as good as oatmeal cooked in almond milk, but it definitely helps give the oatmeal a creamy, flavorful texture.

3. If your fresh bananas are not ripe enough yet, peel it and stick it in the microwave. This is known as CCK's melted banana trick.

4. If you want to sweeten your oatmeal but you don't want it to taste like bananas, you have to plan carefully. Notice how my banana-sweetened oatmeal recipes contain other strong flavors: Thin Mints Oatmeal uses chocolate and powerful peppermint extract, Almond Joy Oatmeal uses intense almond extract, and Lemon Poppy Seed Oatmeal uses a heavy dose of lemon juice. You can't sweeten--for example-- Coconut Cream Pie Oatmeal with banana and expect not to taste it. Using less banana (about half or just a third) will sometimes help keep the banana flavor at bay.

5. Bananas are incredibly filling. This makes it a great addition to a ordinarily measly bowl of porridge! However, I sometimes find a whole banana to be TOO much (I prefer having several small meals spaced out every few hours), so I frequently use half a banana (or even just a third!) to make it a little lighter. With the other half, I slice them into my freezer bag. :)

**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!

Apple Pie Oatmeal

As with the Banana Bread Oatmeal, it's a little shocking that it took me so long to post such a basic, fundamental recipe. I guess I was in no hurry to post these classic recipes because they're already in abundance. Search "apple pie oatmeal" on Pinterest and you'll have an overwhelming supply of options to choose from.

Despite this, it felt wrong to host a blog dedicated to oatmeal without including this simple recipe, so here's my version. It is very similar to my Apple Cinnamon Oatmeal, but uses apple pie spice instead of just cinnamon. You can buy this in a supermarket, but I made my own blend using this recipe. If you have pumpkin pie spice on hand, you could use that as well; they're very similar.

Finally, I think this oatmeal is best when you dice the apples up into tiny chunks (not the bigger chunks I usually use). I had this revelation after I took these pictures, so I can't give you a visual image. Just make them smaller than the ones in the picture! ;)

Enjoy!

Apple Pie Oatmeal

by The Oatmeal Artist

Prep Time: 2 min

Cook Time: 5 min

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Ingredients (serves 1)

• 1 cup milk of choice, or water
• 1/2 cup rolled oats (I use Country Choice Organic)
• 1 red apple
• 1/2 tsp vanilla extract
• 1/2 tsp apple pie spice, or slightly more*
• 1/8 tsp molasses (I use Blackstrap)
• pinch of salt

Instructions

1. Bring milk (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now. I recommend flax.)
2. Dice up apple and add to the saucepan.
3. Once more of the liquid has absorbed, add vanilla extract, pie spice, molasses, and salt. Stir.
4. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and a moderate dusting of cinnamon (or a cinnamon-sugar blend), or any other additional toppings you'd prefer (shredded coconut, nuts, etc.).

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*Note on spices: I tried it first with an even 1/2 tsp and found it not "spicy" enough. When I used a rounded teaspoon, it tasted more pie-like. If you are not a fan of spices, consider using an even 1/2 tsp (no less).

**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!

Banana Split Oatmeal

Yep. I'm insane. Or genius. Not sure which.

This porridge contains ALL the flavors of the classic banana split. However, unlike the typical massive dessert found in diners, THIS banana split is healthy AND vegan! Don't act like you're not impressed. ;)

TIP: Dicing Apples (Quickly!)

I have many apple recipes coming your way, so I thought I'd give you this quick tutorial and other tips for working with apples!

Many of my "standard" oatmeal recipes include apples. I always, always, always add them to the oatmeal immediately after the oats. This gives them several minutes to become soft, and the oats have a chance to soak up some of the apple's juices.

Not surprisingly, I've become a pro at dicing the nummy fruit in a way that is quick and wastes as little of it as possible. Here are the steps I follow to speed through this process as fast as possible:

1. Cut the apple in half, and then quarters.

2. Take one quarter. With a paring knife, cut a narrow "half moon" shape from the inside edge--just enough to get rid of the core. (I continued using my chef's knife because I'm lazy like that. Do as I say, not as I do. ;) I'm a professional.) I typically do this step over my sink (because I have a garbage disposal) so clean-up is easier. If you don't have a garbage disposal, you can do this over your trash can...just don't drop the apple! :)

3. Now, slice the quarter into thirds.

4. For each of the three slices, dice them quickly into the saucepan. I aim for approximately 1-inch cubes or so.

5. Repeat with the remaining quarters!*

*Note: I frequently only use 1/2 an apple to make my oatmeal. Thus, I will cut my apple in half, and then place one half in an air-tight container and place in the fridge. In my experience, you don't need to add any juices or special chemicals to prevent it from browning. I've had great success with this method; I'll use one half on one morning, and the next morning, the other half is still in great condition, waiting for me! :)

That's one "glad" apple! :)

**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!

Coconut-Lime Oatmeal with Apples

The best thing ever happened when I was at the supermarket the other day: organic Red Delicious apples were on SALE. Granted, it was still $1.99/lb, but that's still much better than 2.99/lb!

My soul always dies a little bit during the summer months when apples are out of season. Why can't all produce be in season all the time? :)

Okay, I don't really mean that. There is something exciting about fruits and veggies coming in and out of season. It also adds a sentimental value; squash and pumpkins and apples make me dream of autumn leaves and crisp, cool breezes; sweet corn and zucchini remind me of hot summer cookouts; asparagus and rhubarb and strawberries make me grin with the thought of spring and the promise of warmer days.

Still...sometimes I just want an apple. An in-season, on-sale, organic apple. Sometimes I want fresh kale. Sometimes I want big, crisp, snappy asparagus. I don't want to wait!

But alas, I must. So it makes me smile when organic apples randomly go on sale in mid-July (even if it is Red Delicious, and not Braeburn, my usual choice). No, it's not shopping in-season. No, it's not shopping local. But I only bought two of them, and I enjoyed the crap out of them.

So what did I do with these apples? Well, I've been pumping out coconut recipes lately (haven't you noticed?). I don't buy coconut milk as often as others because it's not quite as versatile, so when I do have it, I feel immense pressure to try out all the coconut-themed recipe ideas on "The List." This was one of them. Now, to be honest, I think you could use the coconut-lime base for almost any fruit; one that comes to mind for me is blackberries. Nummy! I listed several other possibilities below; feel free to try out your own!

Coconut-Lime Oatmeal with Apples

by The Oatmeal Artist

Prep Time: 2 min

Cook Time: 5 min

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Ingredients (serves 1)

• 1 cup coconut milk
• 1/2 cup rolled oats (I use Country Choice Organic)
• 1 red apple
• juice of one lime (~2 tbsp)
• pinch of salt
• shredded coconut for topping

Instructions

1. Bring coconut milk to a boil, add 1/2 cup regular rolled oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
2. Dice up apple into the oatmeal.
3. Once more of the liquid has absorbed, add lime juice and a pinch of salt.
4. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of coconut milk and shredded coconut.

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*Instead of apples, you could use: blackberries, kiwi, cherries, raspberries, strawberries, grapes, or even honeydew!

**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!

Pina Colada Oatmeal

WHY did it take me so long to try this combination? The pineapple-coconut duo is one of my favorite flavor combos. It's even better than strawberry-banana! Or--dare I say it--chocolate and peanut butter?

Nah, scratch that last one. Nothing's better than chocolate and peanut butter.

I really, really loved this oatmeal; it's so flavorful and refreshing. Pineapple, as I'm learning, works beautifully in oatmeal. Some fruits lose their flavor after undergoing the slightest bit of cooking on the stove, or the flavor mysteriously disappears when combined with the oatmeal. (If anyone can explain this phenomenon to me, that's be greatly appreciated.) On the other hand, pineapple not only retains its flavor, but seemingly gains more of it! You won't need added sugar, and you won't need special spices or extracts. A little coconut milk (or if nothing else, shredded coconut) is all it takes to elevate the pineapple.

You can use either fresh or frozen pineapple. If you have fresh pineapple, feel free to add more as a topping at the very end!

TIP: Zucchini

Why would you add zucchini to oatmeal, you ask? The same reason people add it to brownies: for an extra serving of veggies.

This trick works best for "simple" recipes that lack other fruits and veggies. For example, it would really do wonders in plain Peanut Butter Oatmeal, Jam Oatmeal, or Choconut Oatmeal. These recipes are all lacking in produce, but they don't need additional sweeteners (unlike Almond Joy or Thin Mints Oatmeal, which need a banana for sweetening). The one in the picture is an upcoming recipe that still needs tweaking, but I can tell you that the main ingredient was pumpkin butter. There was no fruit, and it didn't need to be sweetened with a banana because pumpkin butter is already sweet. Thus, it's a perfect candidate for zucchini!

I also want to point out that the zucchini will also leave streaks of green in your porridge, so it might affect the presentation of your oatmeal if you're trying to impress someone else with your oatmeal skills. However, you could probably avoid that by skinning the zucchini first.

To bulk up your oatmeal with zucchini, simply use a fine grater (I use a cheese grater) to shred it up right into the saucepan. It's best to add it immediately after adding the oats, so it has time to cook and get soft. Approximately 1/3 of a medium-sized zucchini is the perfect amount.

Alternatively, you could just make Zucchini Bread Oatmeal. :)

**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!

Coconut Cream Pie Oatmeal

I'm on a strict no-dairy diet this week. And maybe the next. And perhaps the next. I generally avoid dairy anyway, but it's a little more of a struggle when I'm at home with my parents. Mid-last week, my teenage acne returned. My face looked absolutely dreadful! I'm going to point the finger at the return of dairy into my diet over the past two weeks.

Now that I'm back "home," I'm eager to return to my dairy-free lifestyle. If I say so myself, this oatmeal is the PERFECT way to enjoy this diet. It's the ultimate celebration of everything coconut. And wow, was it delicious! As I assembled it, I worried endlessly. Would it be sweet enough? Would the "Greek yogurt" give it an unpleasant taste?

There was absolutely no reason to worry; it was heavenly. If you like coconut, you'll love this. I used coconut greek yogurt, but I'd really like to try this with coconut whipped cream sometime... 

I used So Delicious Coconut Greek Yogurt. I've only bought it once before. It's quite delicious (or shall I say so delicious?), but it's really expensive. However, for this recipe, I decided to splurge. :) I bought the "plain" flavor because it lets you taste the coconut.

Coconut Cream Pie Oatmeal

by The Oatmeal Artist

Prep Time: 5 min

Cook Time: 5 min

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Ingredients (serves 1)

• 1 cup coconut milk
• 1/2 cup rolled oats (I use Country Choice Organic)
• 1 tbsp chia seeds (optional, but recommended)
• 1/8 cup shredded coconut
• 1/4 cup So Delicious Coconut Greek-style yogurt
• pinch of salt

Instructions

1. Bring coconut milk to a boil, add rolled oats, and reduce heat to medium. (If you'd like to add chia seeds, do so now.)
2. Meanwhile, heat up a small skillet over medium heat. Once it's warm, add a handful or two of shredded coconut. Keep an eye on this; alternate between tossing/stirring the shredded coconut and stirring the oatmeal. Once the coconut turns a pretty golden color, take it off the heat. Congratulations; you just toasted coconut! ;)
3. Once more of the liquid has absorbed, add a pinch of salt and stir. Then, stir in about 1/3 of the yogurt.
4. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add another splash of coconut milk, and then top with the remaining yogurt and toasted coconut.

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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!

Nutty 'Nana Berry Oatmeal

I've been selfish with this one. Really selfish.

I've been making this for months. Really. Months. And it's not that I was "perfecting the recipe" or anything like that. No, not at all. In reality, I just never had the opportunity to photograph it! I was either too lazy, it was raining, I didn't have any good dishes to use for a picture, or I was in a hurry.

Normally, I make this strawberries, and it's delightful. It's essentially my Strawberry Banana Oatmeal, but with the addition of peanut butter (or any nut butter), which--as I'm sure you'll agree--makes everything better.

However, I had fresh blueberries from the farmers market this time, so I used that. I would imagine that fresh blackberries or raspberries would be lovely, too...or even a mixture of them! Oh man...can you imagine using a mixture of strawberries and blueberries? *sigh*

P.S. Have you ever seen oatmeal look so sexy before? Martini glasses are the hot pink stiletto of the food industry.

Nutty 'Nana Berry Oatmeal

by The Oatmeal Artist

Prep Time: 2 min

Cook Time: 5 min

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Ingredients (serves 1)

• 1 cup milk of choice, or water
• 1/2 cup rolled oats (I use Country Choice Organic)
• 1/2 a ripe banana
• 1/4 tsp vanilla extract
• 1/8 tsp cinnamon
• 1-2 tbsp nut butter
• a couple large handfuls of fresh berries
• pinch of salt

Instructions

1. Bring milk (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
2. Mash up banana and add to the oatmeal. Stir.
3. Once more of the liquid has absorbed, add vanilla, cinnamon, and salt. Stir.
4. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
5. When you're pleased with the consistency of the oatmeal, add the nut butter in small globs, dropping them various spots of the saucepan (if you add it in all at once, you'll have a difficult time "spreading out" the nut butter, and it will stubbornly stay in one clump). Swirl a spoon around the oatmeal a few times.
6. Drop in berries and stir them gently, just enough for them to get warmed up and "wet." Then transfer to a bowl. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.). You could also top with more fruit, like I did.

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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!

Dirty Chai Oatmeal

I wish coffee shops would stop bastardizing chai.

You know what I mean. You know exactly what I mean. The standard coffee shop version of chai tea comes in powdered form and is full of sugar. It gives me absolutely no control over ingredients. With other drink selections, I can request soy milk or only one pump of flavor. With chai tea, I'm stuck with the powdered sugarfest.

Thus, I rarely order it. Instead, I try to recreate it in my oatmeal. :) In case you're not familiar with a dirty chai, it's basically chai with a shot of espresso. This is how my friend Tiffany often ordered it, and I would always have a sip or two. Mmmmm.

Dirty Chai Oatmeal

by The Oatmeal Artist

Prep Time: 10 min

Cook Time: 5 min

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Ingredients (serves 1)

• 2/3 cup strong brewed coffee (I used cold press!)
• 1/3 cup milk of choice
• 1/2 cup rolled oats (I use Country Choice Organic)
• 1/2 a ripe banana
• 1/2 tsp vanilla extract
• 1/4 tsp cardamom (I didn't have this, so I made it without)
• 1/4 tsp cinnamon
• pinch of ground cloves
• pinch of nutmeg
• pinch of salt

Instructions

1. Bring coffee and milk to a boil, add oats, and reduce heat to medium.
2. Mash up banana and add to the oatmeal. Stir.
3. Once more of the liquid has absorbed, add vanilla extract, spices, and salt.
4. If you'd like to add any extra ingredients (coconut oil, nuts), do so now.
5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice (and/or more coffee) and any other additional toppings (shredded coconut, nuts, 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!

Pumpkin and Chocolate Chip Oatmeal

This wasn't the recipe I intended to post today, but I'd say it makes a pretty good back-up, don't you think?

I was poking around my sister's kitchen when I discovered the most glorious thing: a jar of pumpkin butter. Half of me was overjoyed, yet the other half of me was peeved. I knew exactly when and where she got that jar...because I bought one, too. We were at a glorious souvenir shop in Estes Park, Colorado. It was a little over a YEAR ago. I finished mine within a couple of months.

...Hers is still nearly full.

I was appalled! However, I opened it up, stirred it a little, and sniffed it. It seemed perfectly fine still, despite being over a year old. It needed some love, though (after being ignored for so long), so I made the recipe that I used to make last summer when I had my own jar...but I made it even better by adding some chocolate chips. :)

The awesome thing about pumpkin butter is that it's already seasoned and very flavorful. It tastes like pumpkin pie in a jar! That makes it a great candidate for "5 ingredients or less" recipes. However, if you can't get a hand on any pumpkin butter, you could recreate it by using pumpkin pie filling OR regular pumpkin puree with pumpkin pie spices.

Pumpkin & Chocolate Chip Oatmeal

by The Oatmeal Artist

Prep Time: 2 min

Cook Time: 5 min

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Ingredients (serves 1)

• 1 cup milk of choice, or water
• 1/2 cup rolled oats (I use Country Choice Organic)
• 2 tbsp. pumpkin butter
• pinch of salt
• handful of chocolate chips

Instructions

1. Bring milk (I use 1/2 c original almond milk and 1/2 c water water) to a boil, add oats, and reduce heat to medium. I also add a spoonful of milled flax at the same time as my oats.
2. Once more of the liquid has absorbed, add the pumpkin butter and salt. Stir.
3. If you'd like to add any extra ingredients (coconut oil, raisins, sunflower seeds), do so now.
4. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and chocolate chips. I also topped with sliced banana.

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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!

Mocha Oatmeal (with Variations)

Wednesday morning, I had great plans for a Peppermint Mocha Oatmeal. I planned it while falling asleep the night before, and I woke up eager to try it out.

My dreams came crashing down when I opened my mother's bottle of mint extract, only to get an awful whiff of spearmint. SPEARMINT!! Ugh. It was a combination of spearmint and peppermint. Unacceptable!

I was not about to have spearmint mocha--gross. Instead, I just went with a simple mocha oatmeal, along with a little bit of vanilla extract to enhance the chocolate flavor.

Like my Thin Mints or Lemon Poppy Seed Oatmeal, I used banana to sweeten it. I swear you won't taste it. I knew I wouldn't be able to taste it with peppermint or almond extract, but I was very surprised that I didn't even taste it with just vanilla extract! The coffee and chocolate flavors are very strong and mask the banana taste well.

The fun thing about this recipe is that the variations are endless! Instead of vanilla extract, you could use PEPPERMINT extract (not spearmint...) for a peppermint mocha, ALMOND extract for an almond mocha, etc. Imagine the possibilities: hazelnut, caramel, coconut, butterscotch, Irish cream, French vanilla....

Mocha Oatmeal

by The Oatmeal Artist

Prep Time: 10 min

Cook Time: 5 min

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Ingredients (serves 1)

• 2/3 cup strong brewed coffee (I used cold press!)
• 1/3 cup milk of choice, or water
• 1/2 cup rolled oats (I used Country Choice Organic)
• 1/2 a ripe banana
• 1 rounded tbsp cocoa powder
• 1/2 tsp vanilla extract
• pinch of salt

Instructions

1. Bring coffee and milk to a boil, add oats, and reduce heat to medium.
2. Mash up banana and add to the oatmeal. Stir.
3. Once more of the liquid has absorbed, add cocoa powder, vanilla extract (or whatever flavor you want to use), and salt.
4. If you'd like to add any extra ingredients (coconut oil, nuts), do so now.
5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice (and/or more coffee) and any other additional toppings (shredded coconut, nuts, chocolate chips, etc.).

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Easy variations:

White Chocolate Mocha Oatmeal

Add a handful of white chocolate chips toward the end (either let them melt and stir them in, or simply sprinkle them on top when serving).

Almond Mocha Oatmeal

Use 1/4 tsp almond extract instead of vanilla extract.

Peppermint Mocha Oatmeal

Use 1/4 tsp peppermint extract instead of vanilla extract. Top with a sprig of fresh peppermint when serving, if you have it! :)

Butterscotch Mocha Oatmeal

Add a handful of butterscotch chips toward the end (either let them melt and stir them in, or simply sprinkle them on top when serving).

Coconut Mocha Oatmeal

Use coconut milk with the coffee for your cooking liquid, and top with shredded coconut at the end. The vanilla extract is optional.

Almond Joy Mocha Oatmeal

Use 1/4 tsp almond extract instead of vanilla extract, and top with shredded coconut at the end.

Of course, you could also use flavored syrups as well. :)

**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!