It is possible to dork out on the details of any one thing. Like, someone is an expert on the perfect spacing of comb tines and someone else is an expert on pruning shear mechanics. I enjoy exploring the nuances of food and drink; I enjoy trying to be an expert on the food I make. The difference between a meh experience and a superb experience is all about the details, really — the espresso grind, the bread knead, the tomato harvest, the martini garnish, the noodle chew.
Let’s chat about oats.
We eat a lot of oatmeal in our home. It’s a hearty, easy, affordable, wholesome way to begin our days. And, being that a bowl of hot porridge lands on our table at least four days a week, we’ve learned a lot about oats.
- Begin with high quality oats. We prefer oats that maintain their shape and texture. Not all oats are created equal and if you think oats are gluey and bland, try our favorites. They will change your mind: Bob’s Red Mill Thick Rolled Oats, Wheat Montana Rolled Oats and Cream of the West Roasted Ranch Oats.
- Don’t overthink, don’t overcook. I don’t measure liquid and oats and I don’t cook as long as the package recommends. Just toss in a handful and add some liquid, cook for a few minutes. That’s all. It’s done when it tastes good, which is usually sooner than later. The later creates a gluey brick.
- Switch up the liquid. The most common way to make oatmeal is with water. But, try coconut water, coconut milk, almond milk (our favorite), rice milk or soy milk to add flavor, protein, nutrients and calories to tiny, always-hungry bodies. My kids eat two breakfasts these days so I am all about making food that will fuel their bodies for as long as possible.
- Save leftovers. Oatmeal keeps well and reheats with just a bit of water on the stovetop. Or, throw day-old oatmeal in pancake or muffin batter.
- Think outside the raisin box. Oats are pretty neutrally flavored and can be endlessly tweaked. A few of our favorites:
APPLE PIE OATMEAL > cook: oats, almond milk and one apple, chopped. Cook over low heat to allow apple to cook. Stir in cinnamon and honey.
COCONUT BLUEBERRY OATMEAL > cook: oats, coconut water, shredded coconut, a handful of frozen blueberries and flaxseed.
^ ironwood cutting board and giga scraper by Earlywood ^
MAPLE PEANUT BUTTER OATMEAL > cook: oats, water, a few spoonfuls of peanut butter. Drizzle maple syrup on top.
BANANA SPLIT OATMEAL > cook: oats, almond milk, mashed banana. Add brown sugar and half and half.
SAVORY OATMEAL > I am not a sweet morning person. I mean, I am SWEET but I like savory morning things. I love savory oatmeal!
^ one of my favorite gifts to give to cooking friends: herb scissors ^
Cook: oats and water. Add shredded cheddar, salt, cumin. Top with chives, plain yogurt and sriacha. Also great with mushrooms, sautéed onion, cilantro, spinach, bacon, a fried egg….basically anything you’d put in a breakfast burrito.
My dear friend makes wooden kitchen tools and I naturally thought of him and Earlywood when developing the Heirloom Kitchen series. Earlywood tools are as beautiful as they are functional and lasting, objects to be inherited for certain. Thank you, Earlywood for sponsoring our home kitchen and this space.
^the Short Server^
Heirloom Kitchen believes kitchen intuition is not biological; it is inherited. Cooking confidence and knowledge is gently handed from one person to another. With Heirloom Kitchen, I give you my secrets — I share tools, tips and tricks that I have developed or inherited. I hope to also share your secrets: to bring in guests who will tell how they learned to perfectly cut a grapefruit, cook beans over a campfire, clean cast iron or gracefully feed an army of after-school children. Do you have a tool, tip or trick you’d like to share here? Email [email protected] with your idea; include ‘heirloom kitchen’ as the subject.
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22 Comments
Thanks for the great ideas on oatmeal – a big favorite in our house too! I just ordered some Earlywood as a gift for a friend’s birthday!
Mmmm, oatmeal. I’m going to have to give that apple pie one a go. My usual oatmeal is with walnuts, flax meal, blueberries, strawberries and banana.
I need some herb scissors! These look like great recipes. We like oatmeal in our house, I usually try to soak it overnight, but I do forget.
My girls and I also LOVE oatmeal. One thing that has me balking though is my recent research, where I learned that it is high in phytic acid, which inhibits mineral absorption by our bodies , and can be harmful to teeth because they are being deprived of minerals. So soaking oatmeal and other grains in water and some sort of acid can pull out the phytic acid, but I find that soaked oats make really gluey oatmeal. And I love oats that are still kind of individual pieces when cooked, so I haven’t been cooking it as much. Any thoughts on this, or have you heard anything about phytic acid and how to deal with it? I want to feel good about oatmeal again because I love it so, and your recipes sound fantastic! Especially the savory one.
I have read about this but not with oats! I wonder if the overnight slow soak (mentioned below) would be a good solution? Let me know what you discover.
Soak them overnight 1 cup water 1 cup oatmeal with the addition of about 1 tbsp milk kefir or yogurt. Add 2 cups water in morning cook about 15 mins remove from heat and cool slightly before addng raw milk or cream and grass fed butter. This is the most absorbable, healthy and nutrient dense way to prepare oatmeal.
*if you cook it that is
Do you rinse the water/ yogurt mixture the next morning before you add the next 2 cups of water? Is this how the phytic acid is gotten rid of? And thank you :).
You should try overnight oats. I’ve seen many recipes out there for it. I use approx 1/2 c. plain yogurt, 1/2 c. oats and 3/4 milk (cow, almond, whatever). I add a couple tablespoons of chia seeds and mix.
But it in the refrigerator overnight. Serve with a drizzle of maple syrup and any fruit you like.
It is so dang good!
You should try overnight oats. I’ve seen many recipes out there for it. I use approx 1/2 c. plain yogurt, 1/2 c. oats and 3/4 milk (cow, almond, whatever). I add a couple tablespoons of chia seeds and mix.
Put it in the refrigerator overnight. Serve with a drizzle of maple syrup and any fruit you like.
It is so dang good!
I haven’t done this yet! And want to. Sounds perfect.
This heirloom kitchen thing is all kinds of wonderful! So excited!
We eat oatmeal often too. I’ve tried your apple pie oatmeal, but it was a no-go. Will definitely try the maple peanut butter, though! We tend to be boring with blueberries and honey. I whole-heartedly agree on undercooking oatmeal. I just barely cook it, really. Another good one here, thanks! Cheers.
Romy – try steel cut oats instead of rolled oats
ooooh I am so pinning this!
We like steel cut oats too. It’s our go to for winter and omelets or frittata or fruit and yogurt are the summertime breakfasts.
I have been known to put heavy cream on my oats when there is no milk, or just plain honey, or once in a bit of whimsy a squirt of whipped cream to mix in. I also love adding pecans.
My brother on the other hand takes regular oats and adds frozen fruit to it and eats it like cereal.
I also appreciate good wooden tools like Earlywood’s. If the spoon or spatula fits your hand, it has to go home with you. 🙂 I also like mismatched glasses, teacups and dishes. Having tea with pretty painted cups and sauces makes it that much nicer, especially if it includes Russian teacakes. Thanks for stirring my culinary imagination up and sharing your recipes.
Kicking myself for not thinking to cook oats in coconut or almond mil sooner! I made it today and it tastes like an indulgence! So good with coconut milk, mashed banana, berries, peanut butter, and chia seeds.Trying savory oatmeal soon–sounds delicious! Thanks for sharing and beautiful foodie photos!
I’m hungry… xo
My picky boy, Avi, loves steel cut oats! I always start them the night before and just leave them, covered, on the turned-off stove overnight. We love them with brown sugar, whole milk, cinammon, raisins. But I love your savory oats! Because as hearty as the steel cut oats are, even with chopped nuts, I still feel like I need an egg in the morning. Why didn’t I think to add one on top?? Thank you!
Yum. I love your ideas of ways to change up oatmeal. I like to add a spoonful of peanut or almond butter to up the protein.
one year i had way.too.many. carrots at all the same time from the garden. so we made up carrot cake oatmeal. with maple cream cheese slather. seriously. so good.
This sounds delicious too! Thanks for sharing.