oatmeal

cinnamon peach oatmeal with califia farms coconut almond milk

I first started making oatmeal every day for breakfast when I was straight out of college and (f)unemployed. It was cheap and easy to make, but I grew to like it because it was also filling and paired well with a cup of black coffee.

I usually had all of the ingredients to make it, too – you’ll find some variations that I enjoy making below. As for milk or water, I always prefer milk because it results in a creamier oatmeal.

You’ll need:

  • Quick oats (I use 1/3 cup for one serving)
  • Milk, twice as much as the oats you used
  • A stovetop or microwave
  • Optional: fresh or dried fruit, and spices, nuts, or other toppings

Directions:

  1. Pour the quick oats and milk or water in a bowl and microwave for 2-3 minutes. Make sure your bowl is twice as big as the oatmeal and liquid, because it will expand and overflow if you’re not watching (I’ve done this too many times).
  2. Add fresh or dried fruit and any spices, then return to the microwave. Skip this step if you hate mushy fruit.
  3. Stir, add nuts and anything else, and let cool slightly before serving.

Variations:

Cinnamon-Peach Oatmeal (pictured above)

  • Califia Farms Coconut Almond Milk*
  • Half of a fresh peach, cut into chunks
  • Cinnamon

Banana-Walnut Oatmeal

  • Soy milk**
  • Half a banana, sliced
  • Handful of walnuts
  • Cinnamon

Currant-Walnut Oatmeal

  • Soy milk
  • Dried currants
  • Walnuts
  • Cinnamon

* Califia Farms’ almond milk is amazing, the subject of a separate post.

**My favorite brand and type of soy milk is Organic Valley’s soy original because it’s thick, creamy, and has a slightly nutty flavor.

This entry was posted in easy recipes, staples.

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