Oatmeal 3 Ways

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Step aside, snoozy oatmeal! We’re transforming the Ol’ Faithful of breakfast grains into freshly exciting bowls of goodness. Prepared either sweet or savory, these quick and hearty recipes just might have you daring to eat oatmeal after noon!

Classic Oatmeal with a Twist

 
Our version of a hearty breakfast classic that gets a surprising zing from pomegranate seeds and our mellow Coconut Sugar.

Savory Oatmeal

 
Try your oats savory (trust us)! Our umami-packed version makes a decadent dinner option.

Dessert Oatmeal

 
Don’t deprive a sweet tooth! Finish any meal with a delightful, heart-healthy bowl of our dessert oats.

 

Oatmeal 3 Ways

Ingredients

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.
  3. For the Savory Oatmeal:
  4. Rinse the dried shiitake mushrooms with cold water. Place in a medium bowl, cover with boiling water, and soak 15 minutes before draining.
  5. 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.
  6. 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.
  7. 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.
  8. For the Dessert Oatmeal:
  9. 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.
  10. Divide the oatmeal between two bowls and top with an equal amount of pecans, dark chocolate covered chia seeds, and rainier cherries. Serve immediately.
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