Build-Your-Own Oatmeal Bowls
I did not grow up eating oatmeal. This probably seems odd given that I grew up on a farm. After all, it’s hearty, healthy, cheap and comforting. We didn’t eat oatmeal. We used it … in cookies and meatloaf. Only a few years ago did I discover what I was missing. If you aren’t a fan or if you currently tear open a paper packet and add water and microwave it for a couple minutes, I have three words for you:
Steel. Cut. Oats.
It is trendy to use the word “bowls” as not just a vehicle for holding ingredients but as a descriptor of a meal that is beautiful and composed and satisfying. In this case, oatmeal may be the main ingredient of this breakfast but it’s the flavor profile you build by choosing toppings and mix-ins that keeps your spoon returning to the bowl.
How to choose?
Think of your favorite quick breads, muffins or doughnuts …
Banana Nut Bowl
Bananas — Walnuts — Cinnamon — Brown Sugar
Berry pecan Bowl
Strawberries — Blueberries — Candied Pecans — Honey — Nutmeg
Apple crisp bowl
Apple Sauce — Apple Slices — Walnuts — Cinnamon
Or go eccentric with a peanut butter-banana-bacon or chocolate-hazelnut-coconut (Nutella, hazelnuts and toasted unsweetened coconut flakes) bowl.
The combinations are endless and personal. Kids love to make choices. Let them create their own masterpiece … just help them decide appropriate amounts. You never know. You’re little chef might come up with the most unexpected concoction and they might make a pretty delicious discovery!
what makes your stomach growl?
Mix-Ins: peanut/almond/cashew butter, hazelnut spread, jams or jellies, apple sauce, brown sugar
Drizzles: flavored vinegars, honey, maple syrup
Nuts: pecans, hazelnuts, almonds, pepitas, walnuts
Fruit: raisins, dried cranberries, bananas, apples, berries, peaches, pears
Toppings: chocolate, granola, bacon, coconut
Spices: cinnamon, nutmeg, cardamom, ginger, turmeric
CAUTION: It is very easy for this nutritious breakfast to become a sugar-bomb. Find your balance and maintain control of your proportions. Oatmeal is the main ingredient. Choose your healthiest toppings first. Go light on the sweeteners.
overnight oatmeal recipe
- 4 cups water
- 1 cup steel-cut oats
- 1/2 teaspoon Salt
- Bring 4 cups of water to a boil in a medium saucepan.
- Rinse oats with water in a fine-mesh sieve until water runs clear.
- Add oats and salt to boiling water. Stir. Remove from heat and cover.
- Allow to "soak" overnight.
- In the morning, stir and slowly reheat over low to medium-low heat, stirring frequently to avoid scorching.
- Gently simmer for 10 minutes or until oatmeal is thick and creamy. Remove from heat. Serve immediately or allow to cool and refrigerate.
- To Reheat: Place desired amount in a microwave-safe bowl with 1/4 cup of liquid (milk, water, coffee, etc) and stir to combine. Microwave on high for 30 seconds at a time until hot.