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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Desserts, Pies, Recipes

Fantastical Food Fight: Baked PB + J Pie

Your favorite childhood sandwich… in PIE form! Enjoy PB&J in a whole new way. It’s not Pi Day anymore but that doesn’t mean we still can’t enjoy some pie. 🙂

Your favorite childhood sandwich... in PIE form! Enjoy PB&J in a whole new way. :)

Hey hey! It’s PB&J… not on bread… but in a PIE. Yes, you read that right. Peanut butter and jelly… in pie. Whaaaaat? I made this delicious pie for the PB&J themed Fantastical Food Fight this month. (New to Fantastical Food Fight? Check out all the details here–this is my first time joining in and I’m sure it won’t be my last.) This pie combines the best of the sweet childhood sandwich with a little bit of adult sophistication.

Your favorite childhood sandwich... in PIE form! Enjoy PB&J in a whole new way. :)

When tasked with making a peanut butter and jelly themed recipe for Fantastical Food Fight this month, I had so many ideas… cookies, cake, muffins, candy… the sweet treats go on and on! I even considered some kind of savory peanut butter pasta that incorporated berries somehow… or even a peanut butter-dressed kale salad with fruit. But then… somehow, someway… peanut butter and jelly PIE started sounding awfully appealing. I think it was the leftover cubed butter I had in the freezer from Thanksgiving that started it. See, my go-to pie crust requires cubing butter and chilling it in the freezer, so there you have it. To make the crust a little more interesting, I substituted some of the flour for crushed graham crackers to mimic some of the super-sweetness of the childhood version of the PB&J.

Your favorite childhood sandwich... in PIE form! Enjoy PB&J in a whole new way. :)

Most Peanut Butter Pies are no-bake concoctions, featuring lots of whipped cream, powdered sugar, and fluffy sweetness. But for some reason, I wasn’t feeling that lightness–I wanted something creamy and thick, more like the peanut butter and jelly sandwich that I still have for lunch on occasion. So I consulted my friend Google and found a few baked peanut butter pies and decided to give it a whirl! Turns out baked peanut butter pie is AWESOME, my friends! The texture is similar to pumpkin pie or even a homemade pudding/custard pie… it is rich and delicious. When you add a layer of jam between the graham cracker-laced crust and the creamy peanut butter pie filling, you’ll be in heaven. Each bite is better than the last. I used cherry preserves in this layer and the tartness pairs so well with the sweet peanut butter filling… but any kind of jam/jelly/preserves would go well I do believe. 🙂

Your favorite childhood sandwich... in PIE form! Enjoy PB&J in a whole new way. :)

I would say one slice is enough… but it really isn’t! Haha. We couldn’t get enough of this pie and hope you feel the same way. 🙂

one year ago: Coffee Chocolate Chip Streusel Muffins
two years ago: Mujaddara: Mediterranean Lentils and Rice with Carrot Slaw
three years ago: Apple Rubies in Coconut Milk
four years ago: Double Blueberry Walnut Muffins
five years ago: Quinoa Pancakes
six years ago: Lemon Blueberry Bread

P.S. Are you loving my custom stamped fork? Check out my college friend Nicole’s awesome Etsy shop, Tattooed Silver. #GiftIdea

Find more PB&J deliciousness at the link below!

Baked PB + J Pie

crust adapted from Simply Recipes, pie from Magnola Days

Ingredients:

for crust:

  • 3/4 cup all-purpose flour
  • 1/2 cup graham cracker crumbs
  • pinch of salt
  • pinch of sugar
  • 8 tablespoons chilled unsalted butter, cut into 1/2 inch cubes (I like storing mine in the freezer for at least 1 hour)
  • 3-4 tablespoons ice water, very cold

for pie:

  • 2 eggs, at room temperature and separated
  • 1/2 cup light brown sugar, packed
  • 3/4 cup creamy peanut butter
  • 1/4 cup corn syrup
  • 5 ounces evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 cup jam or preserves of choice (I used cherry preserves)

Directions:

Begin by making your pie crust. If desired you can just use storebought or use your favorite recipe.

Pulse flour, graham cracker crumbs, salt, and sugar in a food processor. Add about half of the butter cubes and pulse 6-8 times, then add the rest and do the same. The butter should be pea-sized at this point. Add water (minus the ice cubes) one tablespoon at a time, pulsing between additions, until the mixture starts to clump together. The dough is ready when you pinch it and it holds together. I usually use about 4 tablespoons water–don’t add too much or crust will be tough.

Turn dough out onto a clean countertop and shape into a disk. Dust with flour on all sides, then cover with plastic wrap and refrigerate for at least an hour or up to a couple days. When ready to use, bring to room temperature for about 10-15 minutes, then unwrap. Sprinkle some flour on the dough and countertop so the dough doesn’t stick. Use a rolling pin to roll out dough to a 12 inch circle. Gently fold in half before transferring to a pie pan, then press dough into pan. Alternatively, you can skip the rolling out process and just press this dough into the pan–sometimes that is easier, though it won’t be as pretty. Keep handling to a minimum for ultimate dough flakiness.

Preheat oven to 350 degrees F.

Then, make your pie filling. Beat egg whites in a large bowl until stiff peaks form–I used my stand mixer for this, but a hand mixer would be fine too. In another large bowl, whisk egg yolks and brown sugar together. Mixture should be thick and light brown in color. Add peanut butter and corn syrup, then stir to combine. Mix in milk and vanilla, then gently fold in egg whites.

Spread jam or preserves directly on pie crust, then pour peanut butter mixture on top.

Bake for 30-35 minutes until filling is set. Allow to cool for at least 30 minutes before cutting. Store leftovers in the refrigerator.