Who wants oatmeal for breakfast?!
I love having oatmeal for breakfast, especially if it’s rolled oats. I like how it’s so common, relatively cheap (although rolled oats are a tad more expensive than instant oats), and versatile–you can cook it plainly, with just milk and sugar, or go overboard with the toppings by adding fruits (apples, bananas, cherries), nuts, cinnamon, chocolate, cocoa powder, and even gummy bears!
When I cook oatmeal at home, I usually just mix it with sweetened cocoa powder in the saucepan. Just before I enjoy my oatmeal, I sprinkle with a dash of cinnamon, stir in thin banana slices, and pour a few tablespoons of milk. Last Wednesday I found a very easy and cheap oatmeal recipe at Fully Booked Rockwell, a favorite store of mine. The recipe I found was written by Chef Susan Irby in her book, The Giant A$7 A Meal Cookbook. As I always do when I don’t have the exact ingredients mentioned by the chef or cook, I adapted the recipe. As usual, it turned out palatable! My tummy was pleased. 🙂
So here’s my modified Nutty Oatmeal recipe. Hope you guys like it! I also included the original recipe from Chef Susan Irby’s cookbook, in case you want to try it out. But try mine first. Hahahaha 😀
To make this totally oatsome (pun intended…even if it’s corny, haha) and delicious dish to feed 3 people, you need:
- 1 cup of rolled oats oatmeal
- 2 tablespoons crushed or chopped almonds (the actual measurement is 1/2 cup, but since I only had a handful of almonds with me, I was only able to make 2 tablespoons. You can add more nuts for a nuttier, crunchier oatmeal! You may also substitute walnuts for almonds. See the original recipe below)
- 3 1/4 cups water
- 4 tablespoons unsweetened cocoa powder dissolved in 1/3 cup of hot water (if you don’t want a chocolatey oatmeal, use 1/4 cup of milk instead)
- 1/4 cup brown sugar (I didn’t use up all of the sugar, and it still tasted delicious. You can leave out 4 teaspoons of sugar if you want to go easy on the sweetness)
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 ripe lakatan banana, thinly sliced (optional)
Now to really make the totally oatsome and delicious nutty oatmeal, follow these 3 easy steps:
- Place the oatmeal in a medium skillet or frying pan over medium-high heat. Toast the oats, stirring constantly for 5-6 minutes or until the oatmeal is fragrant and begins to brown around the edges. Just make sure they don’t burn! Remove the oatmeal and transfer to a medium saucepan.
- In the same pan, melt the butter and add the crushed almonds. Toast the almonds over medium heat, stirring constantly until the almonds are a dark brown color and toasted. Switch the positions of the skillet and saucepan in the gas stove so that the oatmeal begins to heat. Add the water, cocoa powder, salt, and cinnamon to oatmeal in saucepan.
- Bring the oatmeal mixture to a boil over high heat, then reduce heat to low and simmer for 3-5 minutes until oatmeal is tender. Add the brown sugar and nuts, stir, then cover oatmeal & let it stand for 3 minutes or 10 seconds if you can’t wait to taste your totally oatsome and delicious nutty oatmeal. Stir & serve.
- To upgrade your oatmeal’s oatsomeness, add the banana slices and stir. Eat, savor each bite, and enjoy!!! 🙂
NOTE: If you are serving for 5-6 people, just multiply the amount of the ingredients by two except for the water and sugar. If you’re using rolled oats, add another cup or 1/2 cup of water because rolled oats absorb the water faster than instant oats, and if your oatmeal lacks water, it will be too sticky and not as oatsome. Go easy on the sugar, and adjust it according to your taste. But don’t add too much, unless you plan on having diabetes.
Here is the original recipe from Chef Susan Irby’s book, The Giant $7 A Meal Cookbook
- 2 cups regular oatmeal
- 2 tablespoons butter
- 1 cup chopped walnuts
- 3 cups water
- 1/2 cup milk
- 1/2 cup brown sugar
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- Place oatmeal in a large skillet over medium-high heat. Toast, stirring constantly, for 5-6 minutes or until oatmeal is fragrant and begins to brown around the edges. Remove to large saucepan.
- In the same skillet, melt butter and add chopped walnuts. Toast over medium heat, stirring constantly until nuts are toasted. set aside. Add water, milk, salt, cinnamon, and nutmeg to oatmeal in saucepan.
- Bring to a boil over high heat, then reduce heat to low and simmer 5-6 minutes until oatmeal is tender. Add brown sugar and nuts, stir, then cover oatmeal and let stand for 3 minutes. Stir and serve.
Have a happy breakfast! 🙂