Ingredients

For the Classic Oatmeal with a Twist:
• 2 cups water
• 1 cup Organic Gluten-Free Rolled Oats
• ¼ cup Chopped Walnuts
• ¼ cup Jumbo Golden Raisins
• ¼ cup pomegranate arils
• 1 tablespoon Coconut Sugar

For the Savory Oatmeal:
• ½ cup Dried Shiitake Mushrooms
• 1 tablespoon olive oil or vegetable oil
• 2 tablespoons Soy Sauce , divided use
• 2 cups water, plus more for reconstituting mushrooms
• 1 cup Organic Gluten-Free Rolled Oats
• 1/8 teaspoon Dried Thyme
• 1 tablespoon Sesame Seeds
• 1 tablespoon toasted Sesame Oil
• 2 fried eggs, optional

For the Dessert Oatmeal:
• 2 cups water
• 1 cup Organic Gluten-Free Rolled Oats
• 3 tablespoons Coconut Sugar
• ¼ teaspoon vanilla extract
• ¼ cup Pecans
• ¼ cup Organic Dark Chocolate Covered Chia Seeds
• ¼ cup Rainier Cherries

Instructions

For the Classic Oatmeal with a Twist:
1. In a medium pot, bring water to a boil. Stir in rolled oats and reduce heat to medium. Cook, stirring occasionally, until the oats are tender and creamy, about five minutes.
2. Divide the oatmeal between two bowls and top with an equal amount of chopped walnuts, jumbo golden raisins, and pomegranate arils. Sprinkle with the coconut sugar and serve immediately.

For the Savory Oatmeal:
1. Rinse the dried shiitake mushrooms with cold water. Place in a medium bowl, cover with boiling water, and soak 15 minutes before draining.
2. Place medium skillet over medium-high heat and add the olive or vegetable oil. Once the oil is hot, add the mushrooms and sauté until beginning to deeply brown at the edges, about five minutes. Remove from heat and stir in 1 tablespoon soy sauce.
3. Meanwhile, in a medium pot, bring 2 cups water to a boil. Stir in rolled oats and thyme and reduce heat to medium. Cook, stirring occasionally, until the oats are tender and creamy, about five minutes. Stir in the remaining tablespoon soy sauce.
4. Divide the oatmeal between two bowls and top with an equal amount of sautéed shiitake mushrooms and a fried egg, if desired. Garnish with sesame seeds and a drizzle of sesame oil and serve immediately.

For the Dessert Oatmeal:
1. In a medium pot, bring water to a boil. Stir in rolled oats, coconut sugar, and vanilla and reduce heat to medium. Cook, stirring occasionally, until the oats are tender and creamy, about five minutes.
2. Divide the oatmeal between two bowls and top with an equal amount of pecans, dark chocolate covered chia seeds, and rainier cherries. Serve immediately.