Breakfast, Oatmeal, Recipes

Fantastical Food Fight: Everyday Stovetop Oatmeal

Everyday stovetop oatmeal… don’t settle for a bowl of cold cereal for breakfast. If you have 10 minutes, you can have a delicious, hot bowl of oatmeal. And it’s practically hands free, so you can make it while you’re getting the rest of your day in order. 

Everyday stovetop oatmeal... don't settle for a bowl of cold cereal for breakfast. If you have 10 minutes, you can have a delicious, hot bowl of oatmeal. And it's practically hands free, so you can make it while you're getting the rest of your day in order.  #FantasticalFoodFight

When I saw that the Fantastical Food Fight theme for January was oatmeal, I may have squealed. You see, I love oatmeal SO much. I agonized over what I was going to make for this fun event. A new baked oatmeal recipe? A new overnight oat recipe? Finally try my hand at savory oats (that my husband thinks sound disgusting)? But then I talked some sense into myself. Don’t make it complicated! Many days I just make a bowl of oatmeal on the stovetop. And I’ve never shared my method on the blog! Perfecttt!

Everyday stovetop oatmeal... don't settle for a bowl of cold cereal for breakfast. If you have 10 minutes, you can have a delicious, hot bowl of oatmeal. And it's practically hands free, so you can make it while you're getting the rest of your day in order.  #FantasticalFoodFight

I know you can make oatmeal in the microwave, or you can use those instant oat packets, or even use those fancy single serving tubs. There’s a time and a place for all of those (I keep instant oats at work for emergencies, for instance). But most days? I make a quick batch of my everyday stovetop oats for breakfast. My son LOVES oatmeal mornings and so do I. What I love about these oats is how easy they are–literally dump, stir, cook, forget it (set a timer)! I let these oats cook on my stove when I’m running around the house getting ready in the morning… and they are so simple and pretty much foolproof. I also love how creamy they are! Half milk, half water is my preferred liquid ratio for taste and creaminess. I also add some chia seeds and the consistency is so great! I know it’s weird to say oatmeal is luxurious, but these oats are! Lastly, I love how these oats are the perfect vehicle for your favorite toppings. You can find an ultimate list of oatmeal toppings in the recipe notes below, but for starters… here are some of my favorite combos. Fresh blueberries, sliced almonds, and a touch of brown sugar. S’mores. Peanut butter and strawberry jam. Sliced bananas, sliced almonds, toasted coconut, and maple syrup. Fresh strawberries, almond butter, and honey. The possibilities are endless! The toppings in the pictures are diced Bosc pear, sliced almonds, and dark brown sugar. SO good. Enjoy, friends! Hope you hop on my oatmeal bandwagon. 🙂

Everyday stovetop oatmeal... don't settle for a bowl of cold cereal for breakfast. If you have 10 minutes, you can have a delicious, hot bowl of oatmeal. And it's practically hands free, so you can make it while you're getting the rest of your day in order.  #FantasticalFoodFight

one year ago: Annette’s Layered Chicken Enchiladas
two years ago: Amish Cheeseburger Soup
three years ago: Healthy Tropical Banana Muffins
four years ago: Cranberry Steel Cut Oats with Caramelized Pears
five years ago: Mexican Cornbread Pot Pie
six years ago: Lasagna Soup
seven years ago: Whole-Wheat Corn Bread

Find more oatmeal recipes at the link below!

Everyday Stovetop Oatmeal

  • Servings: 1
  • Print
Ingredients:

  • 1/2 cup milk*
  • 1/2 cup water
  • 1/2 cup old fashioned oats
  • 1 teaspoon chia seeds**
  • 1/2 teaspoon cinnamon
  • any desired toppings***

Directions:

Combine milk, water, oats, chia seeds, and cinnamon in a small saucepan. Stir to combine.

Cook over medium heat, uncovered, for 7-10 minutes. Do NOT stir… resist the urge! Stir only when the oatmeal starts bubbling, usually about 6-7 minutes on my stove. Allow to cook until oatmeal reaches desired consistency.

Remove from heat and immediately transfer oatmeal to a bowl. Add desired toppings and enjoy!

Notes:

Recipe as written serves one adult. You can scale it up to serve more, or scale it down if the serving size is too big for you. When I’m making some for my toddler as well, I add an extra 2 tablespoons oats, 2 tablespoons milk, and 2 tablespoons water. It doesn’t sound like much but makes enough for him (and he probably gets a little of my portion as well).

*MILK… I usually have both dairy milk and almond milk in my fridge, so this oatmeal works with either. I usually use skim or 2% milk OR unsweetened regular or vanilla almond milk. Any kind of milk should be fine.

**CHIA…The chia seeds help thicken the oatmeal and give it a great consistency. A similar consistency can be achieved with flax or hemp seeds, but I wouldn’t substitute nuts in this step. But you can add them as a topping.

***TOPPINGS…

  • Fruit: I prefer fresh fruit instead of frozen in my oatmeal. Frozen blueberries or cranberries are the exception–just add them at the beginning of the cooking time. My favorite fruits for oatmeal include: any berries, sliced bananas, diced peaches, diced pears, and grated apples. Sauteed apples are good too, but usually too time consuming for busy mornings.
  • Dried fruit: Any kind! Soak them in the cooked oatmeal before eating. It’ll change your life!!
  • Jam: Any kind! Usually when I add jam I find I don’t need other sweetener.
  • Nuts: Any kind! Sliced almonds are my go-to.
  • Nut butter: Lots of people love nut butter in oatmeal… I personally am a little iffy on it because it feels too heavy. I can occasionally do a little peanut or almond butter with sliced bananas, or with jam for a pb&j twist.
  • Coconut: Bonus points if it’s toasted… sometimes I toast extra for a recipe so I can have some on hand for oatmeal.
  • Chocolate chips: A fun indulgence… usually means I don’t need any other sweetener, or just a tiny bit.
  • Sweetener: I like about 1 teaspoon of brown sugar, honey, or maple syrup in my oatmeal. My husband uses more like a tablespoon, and I don’t give our toddler any most days. You do you!

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Appetizers, Recipes

Sweet and Spicy Pretzel Snack Mix

Sweet and spicy snack mix--a delightful blend of pretzels, honey roasted peanuts, cheese crackers, cereal, and dried cranberries. Everyone will love this addictive snack!

Sweet and spicy snack mix–a delightful blend of pretzels, honey roasted peanuts, cheese crackers, cereal, and dried cranberries. Everyone will love this addictive snack!

Sweet and spicy snack mix--a delightful blend of pretzels, honey roasted peanuts, cheese crackers, cereal, and dried cranberries. Everyone will love this addictive snack!

As much as I would have liked to, this is just not the year to make alllll the Christmas treats. Traveling, sickness, having a toddler, working… spending hours and hours making a bunch of Christmas recipes just wasn’t going to happen this year. And while that IS a bummer, I’m trying to make the best of it and maybe even make some of my faves after Christmas or at other times of the year. One of the ways I decided to “make the best of it” was to use a couple gift-giving occasions to try new recipes! I chose super easy recipes to make this as low-stress as possible.

Sweet and spicy snack mix--a delightful blend of pretzels, honey roasted peanuts, cheese crackers, cereal, and dried cranberries. Everyone will love this addictive snack!

As some of you may know, I’m an academic librarian. We have great student workers in our library, and we like to celebrate them when we can. For their Christmas gift this year, I was tempted to buy some candy and call it a day, but instead I bought a few easy ingredients at Aldi (my new grocery love! Look for more about Aldi in a new meal planning series I’m starting on my blog in 2018!!) to whip up this easy snack mix. It’s similar to Chex Mix, but with a great sweet and spicy kick.

Sweet and spicy snack mix--a delightful blend of pretzels, honey roasted peanuts, cheese crackers, cereal, and dried cranberries. Everyone will love this addictive snack!

My son and I made this together on a rainy Sunday afternoon and it took maybe 10 minutes to mix and measure everything (and that’s with a toddler helping!!). The vast majority of the hour-long prep time is for baking. If you’re packaging this up in cute little treat bags like I did, you’ll need to allow extra time for cooling. But if not, this is a super quick snack that is fun to make and even better to eat. It’s a little weird but I love eating hot snack mix, fresh out of the oven. No idea why, because who eats hot cereal, pretzels, or crackers? Ha. Ben and I were so sad to give almost all of this away but at least it’s easy enough to make another batch. I might have to do that again soon! Enjoy! 🙂

one year ago: Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese
two years ago: Cranberry Crumb Bars
three years ago: Art Smith’s Macaroni and Cheese
four years ago: Cranberry-Pistachio Citrus Butter Cookies
five years ago: Streuseled Cran-Apple Sweet Potato Casserole
six years ago: Cranberry-Pineapple Sauce
seven years ago: Peppermint Sugar Cookies

Sweet and Spicy Pretzel Snack Mix

  • Servings: 24 (1-1.5 cup) servings
  • Print

adapted from The Lean Green Bean

Ingredients:

  • 16 ounce bag mini pretzels
  • 16 ounces honey roasted peanuts
  • 1 box cheese crackers (like Cheez-Its, approximately 13.7 ounces)
  • 6 cups rice or corn Chex cereal (about half of a 12-13 ounce box)
  • 2 cups Cheerios cereal
  • 4 tablespoons butter, melted
  • 1/2 cup canola oil (or an extra 4 tablespoons butter)
  • 2 tablespoons honey
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 1 1/2 teaspoons garlic powder
  • 2 cups dried cranberries

Directions:

Preheat oven to 250 degrees.

In a large roasting pan, combine pretzels, peanuts, cheese crackers, Chex, and Cheerios.

In a small bowl, whisk together melted butter, canola oil, and honey. Stir in brown sugar, paprika, cayenne, and garlic powder.

Pour over pretzel mixture, and stir until evenly coated.

Bake for 45 minutes, tossing every 15 minutes.

Allow to cool completely before stirring in dried cranberries.