20 Ways to Take Your Porridge to the Next Level

Oatmeal has a tendency to seem pretty humble. It's traditionally a peasant food, after all. If you really want to impress your breakfast guests, here are some tricks you can stun them with!

1. Use vanilla bean paste (or even a fresh vanilla bean) instead of vanilla extract. 

[Strawberry Vanilla Bean Oatmeal]

2. Toast your coconut just before topping your oatmeal.

[Tropical Oatmeal]

How to Make 4 Different Oatmeal Recipes with One Pot

Every weekend, I prepare several servings of oatmeal to heat up throughout the week for breakfast. This either requires me to make a big batch and eat the same oatmeal every day of the week, OR spend half an hour making multiple different recipes and cleaning an annoying amount of pans.

As it turns out, you can make FOUR kinds of oatmeal from one batch, and you'll only have ONE pan to clean afterwards! This is valuable if you prepare your oatmeal for the week like I do, or if you are preparing for a group of people who all want different kinds of oatmeal.

Fruits 101

In the past two years, I've learned quite a bit about working with different fruits. For example, putting diced strawberries in overnight oatmeal? Not a great idea (it tastes sour in the morning). Mashed banana in baked oatmeal = good. Sliced banana in baked oatmeal = only good if you're eating it immediately. And so on.

Because many of my readers are new to the idea of adding fresh fruit to their oatmeal, I thought it might be helpful to share some of my experiences as a reference guide. Since I'm type-A, I put the fruits in alphabetical order and gave hints about stove-top, baked, and overnight oatmeal. You're welcome.

If you disagree with any of my recommendations, please comment below!

Apples
On the stove: I've already written extensively on this, but basically, cut it up as small as possible and let it cook for ten minutes or longer. If that means stewing the apples before adding to the oatmeal, do it. It's worth it. [See: Apple & Veggie Sausage Oatmeal]
Baked: Cut into small chunks...seriously, as small as your patience allows you. [See: Apple Nut Butter Baked Oatmeal]
Overnight: Use stewed apples or applesauce only. Raw diced apples will brown and lose their freshness. [See: Applesauce Overnight Oatmeal]

Bananas
On the stove: You can pretty much do whatever you want here. I will always prefer mashed bananas, which is why you rarely see me slice it. [See: Banana Bread Oatmeal]
Baked: Only use sliced bananas if you are serving it immediately. They will look kind of ugly when it comes out of the oven, and even uglier as it sits in the fridge and is reheated later. Once again, I prefer it mashed. It improves texture and endurance. [See: Strawberry Banana Baked Oatmeal]
Overnight: Mashed, all the way. If you want slices, add them in in the morning, just before serving. [See: Chocolate Banana Overnight Oatmeal]

Berries (Raspberry, strawberries, blueberries, blackberries)
On the stove: If you're using fresh berries, wait until the end to add them, otherwise they turn to a sad mush. :( For a change of pace, I like to puree strawberries sometimes; they take on a different flavor. [See: Triple Berry & Banana Oatmeal]
Baked: Mix up all the batter first, and then gently stir in the berries at the end. Once again, pureeing them adds a nice touch sometimes. [See: Neapolitan Baked Oatmeal]
Overnight: Blueberries and raspberries work pretty well here. Don't dice up strawberries and let them sit overnight; they become sour. Instead, puree them into the liquid first, or add them in the morning. [See: Strawberry Limeade Oatmeal]


Cherries & Grapes
On the stove: Cut in half and add at the end (stir them in just before serving or use them as a topping). [See: Peach Cherry Almond Oatmeal]
Baked: Mix up all the batter first, and then gently stir in the cherries or grapes at the end. Because of their large size, cutting them in half is preferred. [See: Peanut Butter & Grape Baked Oatmeal]
Overnight: Pureed cherries work best in overnight oatmeal, but I believe you could use fresh and it would be fine. Grapes work fine, halved or whole. [See: Black Forest Cake Overnight Oatmeal]

Cranberries
On the stove: Add them early in the cooking process so they can soften (in regards to both texture and flavor). Use a lid. They pop and oatmeal splatters everywhere--trust me. [See: Carrot Cranberry Oatmeal]
Baked: Mix up all the batter first, and then gently stir in the cranberries at the end. [See: Cranberry Brownie Baked Oatmeal]
Overnight: I would advise against using fresh cranberries because most people find them unappetizing raw. I would use dried cranberries or a cranberry sauce. [I've never tried this.]

Figs
On the stove: Cut in quarters (or smaller) and add at the end (stir them in just before serving or use them as a topping). [See: Coconut, Honey, & Fig Oatmeal]
Baked: [I've never tried this.]
Overnight: [I've never tried this.]

Grapefruit
On the stove: Cut in half. Use a paring knife to loosen up each segment and then prop out with a spoon. Stir in half of the segments during the cooking process. Add the rest at the end (stir them in just before serving or use them as a topping). [See: Grapefruit Blueberry Oatmeal]
Baked: [I've never tried this.]
Overnight: Same as stove-top. [See: Grapefruit Overnight Oatmeal]

Kiwifruit
On the stove: I like to use this best as a topping. When I want it to be the star, I will use two, and I'll mash up one into the oatmeal and dice the other as a topping. [See: Strawberry Kiwi Oatmeal]
Baked: I've never used this, but if I did, I would mash/puree it.
Overnight: Same as baked.


Lemon & Lime
For all types: Extract juices and add to the oatmeal at any point in the cooking process.

Mango
On the stove: Either dice into small pieces or puree. Add at any point in the cooking process. [Mango Raspberry Oatmeal]
Baked: Reduce the amount of liquid you would usually use because mangoes are quite wet. Dice or puree. [See: Strawberry Mango Baked Oatmeal]
Overnight: Dice or puree. [I've never done this.]

Melon
On the stove: Melon is best used as a topping for oatmeal. Cooking melon gives it a rather strange flavor and texture. [See: Fruit Salad Oatmeal]
Baked: [I've never done this.]
Overnight: I recommend pureeing the melon first, but I haven't tried it another way. [See: Honeydew Overnight Oatmeal]

Oranges
On the stove: Cut in half. Use a paring knife to loosen up each segment and then prop out with a spoon. Stir in half of the segments during the cooking process. Add the rest at the end (stir them in just before serving or use them as a topping). [See: Orange Sweet Potato Oatmeal]
Baked: [I've never tried this.]
Overnight: Same as stovetop. [See: Orange Dreamsicle Overnight Oatmeal]


Peaches
On the stove: Peaches work well sliced, diced, or pureed. Add them at any point in the cooking process. You do not need to peel. [See: Peach & Almond Butter Oatmeal]
Baked: Same as stovetop. [See: Peach Cobbler Baked Oatmeal]
Overnight: Same as stovetop. [See: Peach & Blueberry Overnight Oatmeal]

Pears & Plums
On the stove: Similar to apples, give them as long of a cooking time as possible. If necessary, stew them (diced) before adding to oatmeal. [See: Pear Sauce Oatmeal]
Baked: Puree or dice. You could also go half and half: mash or puree half the fruit for complete distribution of flavor and dice the rest for variation in texture. [See: Pear & Almond Baked Oatmeal]
Overnight: Dice into as small of cubes as possible. [See: Spiced Plum Overnight Oatmeal]

Pineapple
On the stove: I add my pineapple right after I add my oats. This is mainly because I always use frozen pineapple, but I do the same with fresh pineapple. If using fresh pineapple, save some for a topping! [See: Pineapple Sunbutter Oatmeal]
Baked: I would use small pineapple cubes/tidbits. You could also try using crushed pineapple, but then you would want to reduce the amount of liquid. [I've never done this.]
Overnight: You can use fresh or frozen pineapple in small cubes/tidbits. No special instructions. [I've done this, but I've never posted about it.]

Pomegranate
On the stove: Save as a topping or stir in right at the end. You want to minimize the cooking time as much as possible because they are best when fresh and cold. I usually stir in half and put the rest as a topping. [See: Apple Pomegranate Oatmeal]
Baked: [I've never done this and am not sure if it's possible!]
Overnight: Save as a topping. Pomegranates take on a weird flavor when they're mixed with other ingredients and sitting in the fridge. [I've never posted on this.]

Rhubarb
On the stove: Dice into small half-inch chunks. Cook down the rhubarb (I just simmer mine in water and a drop of maple syrup) before adding to oatmeal. If you don't like tart flavors, add a touch of sweetener (either sugar or a liquid sweetener) when you simmer the rhubarb. [See: Strawberry Rhubarb Oatmeal]
Baked: I would follow the same procedure as the stovetop instructions. Then I would make the batter for the baked oatmeal and stir in the rhubarb last before putting it in the oven. [I've never done this.]
Overnight: [I've never done this.]

**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!

Oatmeal Woes: Scorching Milk

I've received three comments in the past month about milk scorching while cooking oatmeal--oh no! Although this is not something I experience regularly, it has happened to me a handful of times in the past few years. Many different factors cause scorching, and often, it's a combination of two or more of these factors; however, I'm going to treat each factor as if it's acting on its own and how to fix it.

Factor #1 - Using Cow's Milk

The only times I've truly scorched my milk was back when I used cow's milk. Cow's milk scorches unannoyingly fast, especially when you're used to using almond or soy milk.

Solutions:

1. Turn the heat down (never more than a simmer) and stir frequently.
2. Switch to a nondairy milk.
3. Cook the oats in water and stir in the milk at the end (when serving).

Factor #2 - Using Low-Quality Cookware

No judgment, I promise! When I moved into my first apartment during college, my mom bought us a "good enough for now" set of pots and pans from Walmart. To put this into perspective, it was about 6 pots and pans...for $20. They were incredibly thin and would burn the bottom of everything. Similarly, when I moved to Newark, my roommate used stainless steel cookware, and they were so hot that they would boil on low. Oatmeal in that environment doesn't stand a chance.

Solutions:

1. Turn the heat down (never more than a simmer) and stir frequently
2. Invest in one sturdy, nonstick saucepan if your budget allows it. :)

Factor #3 - Using a Gas Stove

I learned how to make oatmeal on an electric stove, which had much more controlled heat. When I moved to Newark and switched to a gas stove, I was shocked by how different it was. At medium heat, my almond milk would be at a roaring boil in just a minute or two. On the other hand, when I returned to my parents' house (who have a glass-top stove), it would take almost five minutes for the almond milk to even simmer. In other words, the stove you're using makes a massive difference.

Solutions:

1. Turn the heat down (never more than a simmer) and stir frequently.
2. Avoid low-quality and stainless steel pots and pans.

Factor #4 - Overcooking

We've all done it. You walked away from the stove, spent too much time picking today's outfit or doing your hair, and came back to a dried up oatmeal that's burnt at the bottom.

Solutions:

1. Turn the heat down (never more than a simmer) and stir frequently.
2. Don't leave your oatmeal for more than a minute. :)

**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!

How to Make Creamier Oatmeal with Diced Fruit

If you've been following the blog from the beginning, you will have witnessed the progression of my apple recipes. If not, let me catch you up.

First, there was Apple Cinnamon Oatmeal--simple, easy, and reliable. The only problem? Look how separated it is. The rolled oats appear to segregate themselves from the apple chunks. The oats do not join together like pudding.

For comparison's sake, look at this Banana Bread Oatmeal picture--SO CREAMY!

And then there was Apple Pie Oatmeal. UGH! LOOK AT IT! How unappetizing.

I learned two lessons from the Apple Pie Oatmeal photos: 1) cut the apples into smaller pieces, and 2) douse the oatmeal in milk before photographing.

The result was a slew of milk-doused apple oatmeals.

Then, something wonderful happened: I met quick cook steel-cut oats. This drastically changed my porridges, and this is Secret #1.

1. Use quick cook steel-cut oats whenever you're working with diced fruit.

I could not believe this recipe when I made it. Look at how pudding-like it is! Instead of segregating into unhappy flakes, it creams together like custard...no banana necessary! I didn't even need to splash milk on afterwards. (Pictured above: Salted Maple, Apple, & Pecan Oatmeal)

Around the same time as this recipe, I also created Applesauce Oatmeal using homemade applesauce. This gave me another revelation.

2. When possible, precook apples before adding them to the oatmeal.

Despite the fact that I left my applesauce rather chunky, it stirred into this oatmeal seamlessly. Now I was really pleased with myself! However, I quickly discovered yet another way to achieve soft apples without having to make applesauce.

3. Use steel-cut oats to give the apples more time to cook.

The success of this method is demonstrated in my Apple Pie Steel-Cut Oatmeal. After all, if you add the apples right away, they cook with the oats for an entire twenty minutes! The results? Integrated, cohesive, happy creaminess (and soft apples!):

However, when making "regular," ready-in-five-minutes oatmeal, it's still possible to achieve soft apples and creamy porridge. My latest secret? A quick stewing.

4. For instant "softer" apples, stew the apples for a couple minutes before adding the oats.

You've seen the results of this method previously this week in my Apple & Veggie Sausage Oatmeal. Before I bring the milk/water to a boil, I dice the apple into a saucepan and add about 1/2 a cup of water. I bring it to a boil and let it "stew" for approximately two minutes. Then, I add a 1/2 cup of milk, return it to a boil, and add the oats. All of that gives the apples an extra 3-4 minutes in the simmering liquid, which takes away its crunch and lets it melt in your mouth.

The above tricks work with all stone fruits, berries, and anything that requires dicing. However, it's most relevant to apples since they are stubbornly firm.

Still, none of this success would have been possible without my quick-cook steel cut oats. If you haven't tried this variety yet, WHAT ARE YOU WAITING FOR?!

**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!

10 Tips for Eating Oatmeal when Traveling!

For some of you, this post may seem ridiculous. You might say, "Go to IHOP!" or "Eat continental breakfast!" or "Get a bagel from Dunkin'!"

Grande Soy Mocha, no whip. To go, please.

But I know there are a few of you like me. A few of you who insist on eating oatmeal almost every morning. A few of you who hate the thought of starting your day without some comforting porridge, even on the road. A few of you who don't want to spend a vacation day with a stomach ache because you didn't get your daily dose of soluble fiber.

Or maybe some of you just want to save some money while traveling. Every dollar adds up, especially when you're eating out for every single meal.

This post is for all of you. You can have your morning oatmeal. In fact, many of the tips below have been personally used by me within the last month (and I provided photos for evidence!). Here's how I make it happen:

Tip: Segmenting Citrus

I haven't done a how-to post in a while, and it occurred to me this morning that I could show you how I segment oranges. It's something I've given instructions on, but never elaborated or shown pictures of, so VOILA, here it is! It's so easy that I narrowed it down to five steps. 

And coming later (next week), I'll provide you another (really delicious!!!) recipe to use these orange segments. :)

1. Cut the orange in half (through its waist, if you will).

Tip: Going Dairy-Free

I started making oatmeal about the same time that I started using almond milk. Even when I was still drinking cow's milk, I was making my oatmeal with just water. Because of this, I never really developed a need to use  dairy in my oatmeal (as you can see from my recipes). 

However, I can understand why some people might have an acquired taste for oatmeal made with dairy. Of course, I highly recommend using nondairy milks, as a personal preference, but here are some tips for mimicking the taste of dairy products in your nondairy porridge!

1. Add extra salt.

Because it happens so rarely, when I do have oatmeal made with cow's milk, the first thing I notice is how salty it is. Adding a little extra salt to your nondairy oatmeal can give it a milky, buttery taste. Don't go overboard, obviously; I wouldn't go over 1/8 of a teaspoon per serving!

2. Use coconut oil.

Coconut oil adds a certain richness to your porridge. It's not as flavorful as butter, for example, but it definitely adds a butter-like quality!

3. Stir in nondairy yogurt. 

If you add a few spoonfuls of nondairy yogurt (I like almond or coconut-based yogurts), it will make your oatmeal extra creamy, but without the tang of actual yogurt, so it tastes as if you just stirred in heavy cream! I like the plain or vanilla varieties. Also, this is how I flavored my Coconut Cream Pie Oatmeal (below).

4. Earth Balance

Okay, this one is kind of cheating. It tastes exactly like butter. :) But if you're hooked on the taste of butter in your porridge, this might be your key to transitioning! I personally never got in the habit of "buttered oatmeal," but I understand the appeal; I personally grew up on Cream of Wheat with butter, sugar, and cinnamon! Mmmm...nostalgia.

5. Opt for flavorful oatmeal recipes.

Your best bet might be to steer clear of the simpler recipes. For example, if you were comparing a basic bowl of oatmeal made with cow's milk to a basic bowl with almond milk, you would absolutely notice the difference. On the other hand, if you were comparing two bowls of Almond Joy Oatmeal or Chocolate Strawberry Oatmeal (shown below), would wouldn't notice (or at least mind) the difference. The more seasoned or flavored the recipe is, the less of a role the dairy will play!

**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!

Tip: Responding to Oatmeal Emergencies!

I'll be the first to describe oatmeal as foolproof. That doesn't mean that you can't make mistakes; instead, it means that it's exceptionally easy to fix the mistakes! Overcooked? Easy fix. Soupy oatmeal (like the picture below)? Easy fix. Poor flavor? Easy fix.

Here are some common problems I've encountered, and the easy ways to respond to them:

1. You overcooked the oatmeal, and now it's all dry and clumpy. This is absolutely my most common error, and it's easy to make! Luckily, it's also easy to fix. Remove from heat, add more liquid (OR yogurt), and stir. The oatmeal will probably not reach the perfect consistency you were originally going for, but it should regain most of its creamy charm!

2. For some reason unknown to man, your oatmeal looks more like soupy oats. You've let it simmer for way over five minutes, but the liquid just isn't going anywhere, and the oats are starting to look overcooked. No worries; I've been there. Dozens of times. There are a few options. First of all, if there's a LOT of liquid left, consider carefully removing some of the extra liquid using a spoon. Second, you could add a spoonful or two of oat flour or oat bran, which you can either buy in a store or make yourself by grinding up your regular oats. This will thicken up your oatmeal without having to be cooked for a long time. The other option, and my personal favorite, is to simply remove the oatmeal from heat and let it sit for a few minutes. Amazingly, it just thickens up on its own.

If, however, you have made refrigerator oatmeal, and the porridge that greets you in the morning is essentially a lake of liquid, this is also an easy fix. Pour the oatmeal into a bowl and microwave for 1-2 minutes. It will have to suck up the extra liquid as it cooks!

3. You poured your heart into making a baked oatmeal recipe, waited twenty minutes, and taken your first bite, only to discover that it has the flavor profile of a rice cake. The easy thing about stove-top oatmeal is that you can taste-and-go, constantly adjusting the flavors until it's perfect. With baked oatmeal, you have to put faith into your judgment and hope it turns out alright. Most of the time, it does. Unfortunately, sometimes it doesn't. If you find yourself with a bland baked oatmeal, don't despair; just dress it up with toppings. If you didn't season the batter enough, sprinkle on some cinnamon or nutmeg as a topping! If it didn't turn out as sweet as you would have liked, drizzle on some maple syrup or honey. If it's just plain dull, smear on some peanut butter or throw some chocolate chips on top. Another great option is to add fruit, which packs a huge flavor punch, particularly strawberries and bananas.

4. You accidentally dumped half a container of cinnamon into the saucepan instead of the suggested 1/4 teaspoon. Ah yes, you had great intentions. You've become a confident master of the oats, and you freely toss in the ingredients without measuring them. But then, with your preferred curse words, you mistakenly dump an entire mountain of cinnamon into your cooking oats. Rest easy, fellow porridge lovers, you're not alone! I've been there. There are two options. First of all, you can immediately spoon out the load of undesired spices. You probably won't be able to salvage it, unfortunately, but at least you can save your oatmeal from being tragically overspiced! Second (and this may just create a bigger mess), you could attempt to double (or triple) the rest of the recipe by adding more liquid and oats so that the heavy dose of cinnamon is proportionate to the rest of the recipe. You could then either share your oatmeal or store the leftovers in the fridge for another day.

5. You started boiling the liquid, and you measure out the oats, only to discover that you don't have enough to create a full serving. Oops! Before you panic, check your pantry. You may have other grains--like rice, quinoa, buckwheat, or millet--that you could use. The cooking times will probably be different, but it won't be too hard to adjust. As you can see from my Oat-Quinoa Porridge, mixing grains can create a very desirable breakfast! If you don't have any of those on hand, try removing a bit of the liquid (set it aside for later so you don't have to waste it; you could use it as a topping if you like adding milk at the end). Then, compensate for the smaller serving by adding lots of mix-ins, like bananas, yogurt, peanut butter, granola, dried fruit, etc. For more ideas, check out my Loaded Banana Oatmeal post.

There's one flub that I cannot fix, unfortunately. If you dump cumin into your Apple Pie Oatmeal instead of nutmeg...well...just throw it away. It's a lost cause. Ahem, not that that's ever happened to me or anything...

**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!

How to Make Any Stove-Top Recipe in the Refrigerator

Remember eight months ago when I got a kidney stone? Yeah, well, it happened again. I won't bore you with the details, but the pain was awful enough that I couldn't bother to work on a new post yesterday/today.

I did, however, manage to come up with something. If you haven't noticed, the baked oatmeal recipes have been much rarer lately. That is because I've been making refrigerator oatmeal instead, which essentially allows me to enjoy stove-top oatmeal without waiting for the oatmeal to cook on the stove!

It also occurred to me that I've been taking all my favorite recipes and just making them in the fridge. I figured instead of posting each of them as overnight recipes, I would just post a how-to for how to take ANY of my stove-top recipes and convert them to an overnight masterpiece.

1. Stick to half a cup of rolled oats. Another excellent option is quick-cooking steel-cut oats. I've had great success with the Country Choice Organic brand. If using this option, use only 1/4 cup oats.

2. Use only 1/2 cup of liquid. Almond milk is perfect. Do NOT use all water.

3. Chia seeds make the final product creamier and pudding-like, but it's not necessary, especially if you're using banana (which also yields creamy oatmeal). A small spoonful is all that's needed. Alternatively, you can use flax.

4. Combine all listed ingredients at once and shake, shake, shake. Exception: if you're working with fresh berries or chocolate chips, I sometimes hold off adding them until the morning.

5. Chopped dates work beautifully as a sweetener in refrigerator oatmeal because it has all night to absorb the sweetness. Consider replacing any honey, maple syrup, or agave with a chopped date! Any dried fruit will also help.

6. Frozen fruits work great in overnight oatmeal (better than in stove-top, in my opinion).

7. You can eat these cold, but I rarely do. Typically, I transfer the oatmeal to a real bowl, add a tiny bit of water if the mixture is too solid, and microwave for a minute and a half. Perfection. :)

And yes, I know this recipe has "LAZY" written all over it. Cut me some slack; I'm a little preoccupied trying to get a spiky little rock out of my body!

**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!

Baked Banana Oatmeal & Variations

If I wanted to, I could create ten billion recipes of just baked oatmeal based on bananas. So many possibilities!

I liked that idea at first:  more posts, right? However, I didn't want to look like a cheater. Is it fair to share a recipe for baked banana oatmeal, and two days later, post a recipe for baked chai-spiced banana oatmeal?? Nope. So to be fair, I'm going to consolidate it all into one fantastic post packed with fun ideas!

TIP: Flooded Baked Oatmeal

I've mentioned my favorite coffee shop before... It helped inspire my Loaded PB&J Oatmeal! Well, they've inspired me again.

Their menu offers a delicious baked oatmeal. In fact, the first time I experienced baked oatmeal was at their restaurant. And because they're a coffee shop, they serve it in a bowl of steamed milk. Oh LAWD.

Suddenly, I realized the other day that this is brilliant. One of the reasons I prefer stove-top oatmeal over baked oatmeal is that the latter is typically dryer, sometimes resembling an oatmeal cookie more than hot cereal. Maybe the fact that I grew up with Cream of Wheat made me partial to hot, creamy, pudding-like breakfasts.

But to flood your baked oatmeal with steamed milk? Decadent! Unfortunately, I can't make steamed (soy) milk at home because I have neither an espresso machine nor a steaming wand. However, I came up with some better ideas...

Heat about 1/2 cup (or more) of your milk of choice either on the stove or in the microwave. To make it frothy, you can give it a whirl in a blender or using an immersion blender. When your baked oatmeal is ready, transfer it to a bigger bowl, and then add the warm milk to "flood" it.

Zucchini Bread Baked Oatmeal with a Honey-Nut flood.

You can do this with any baked oatmeal. Be creative and flavor your "flood" to best complement your oats! Here are some possibilities:

• Vanilla Bean: Add fresh vanilla bean seeds...or vanilla extract. :)
• Chocolate: Use chocolate milk (I recommend Silk Dark Chocolate Almond Milk) or melt chocolate chips into regular milk
• Strawberry: Blend a few fresh strawberries into your milk
• Chai-spiced: Add cardamom, cloves, cinnamon, and nutmeg, or use a brewed chai tea
• Pie-spiced: Add cinnamon, nutmeg, and all-spice, or use apple pie or pumpkin pie spice
• Latte: Add a little brewed coffee (or instant coffee granules) 
• Cafe au Lait: Use mostly brewed coffee with a little bit of milk (reversed proportions of latte)
• Mocha: Use chocolate milk (or melted chocolate chips) and add instant coffee granules (or brewed coffee)
• Peppermint: Add peppermint extract
• Eggnog: Use eggnog, vegan or not! :)
• Honey-Nut: Mix PB2 (or regular peanut butter) into milk, along with some honey and a bit of vanilla extract
• Coconut: Use coconut milk
• Banana: Blend a few chunks of banana into your milk
• Spiced Banana: Blend a few chunks of banana into your milk, and add vanilla extract and cinnamon. You could also try other spices, like nutmeg, allspice, etc.
• Gingerbread: Add molasses, ginger, and cinnamon

**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!

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!

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!