Andrea’s Basic Oats

I love oats in a pretty serious way.  I eat oats almost every single morning in some shape, either a bowl of oats or in the form of granola.

When I first started eating oats, I made all kinds of crazy combinations but now I’m an oatmeal purist. I just like straight up oats please.  Occasionally I’ll play around with oats and do something fancy, which we can talk about later.  But for the most part, my oats are pretty straight forward.

I have two kinds of oats on hand, Quaker because that’s the easiest for me to get as most grocery stores have that brand, and also some bulk oats I get from Kroger.  Quaker for breakfast and baking, the bulk oats for granola.  Quaker oats don’t really make the best granola but the bulk oats making amazing granola.  The opposite is also true, Quaker makes a great bowl of breakfast oats, while the bulk granola does not.

It pays to shop around and try different brands!

My pantry is packed full of oats at all times.  I use Quaker old fashioned oats because quick oats and instant are a little ridiculous.  Much like “minute rice” it’s unnecessary and not good for you (stop buying that stuff!).

I tend to get a little cranky if I go without oats for a while.  My body loves the fiber and protein that they provide.

I get asked a lot about my oats and how I make them which caused me to realize that I never posted the recipe!  At least I don’t think that I have so today I’m fixing that and bringing you my basic oats mix.

Andrea’s Basic Oats

  • 1C Old Fashioned Oats
  • 1.5C Plain Soymilk
  • 1 Large banana
  • 1TBSP Ground Flax
  • 1TBSP Wheat Germ
  • Cinnamon, to taste

In a sauce pan add in the soymilk and banana.  Mash and whip the banana until it is incorporated into the soymilk.  I use a potato masher to do this.  Place pan on stove and heat over medium-high heat until the soymilk starts to come to a boil.  Don’t let it boil though!  Add in the oats, cinnamon, flax, and wheat germ.  Stir and reduce heat to medium bringing the oats down to a simmer.  Cook for about 5-7 minutes until the oats are soft and the consistency is light and fluffy.

Makes enough for two servings.

Pretty easy, right? Of course you are free to use whatever liquid strikes your fancy.  If you like milk, go for it.  If you want to use almond milk, do it! I’ve tried SO Delicious Coconut milk but that didn’t work too well.  I don’t know why but it didn’t give me the same texture or effect I was looking for.  The taste was also a tad bitter.  Soymilk works well for us and doesn’t scorch or taste odd.

The banana sweetens the oats so that there is no need for additional sugar or sweeteners.  The cinnamon gives it just enough of a background taste to keep the oats from being plain.

Flax and wheat germ for the omega fatty acids and minerals they provide.  Along with additional fiber!  I told you, my body loooovveessss fiber!

In the comments, Brandi asked a great question that I should have addressed! This recipe makes enough oats for two people.  Either it can be split right down the middle or divided up however you like, but this recipe does in fact make a bunch of oats.

What about you? Do you eat oatmeal? What’s your favorite way to prepare it?

Have fun guys, and remember, always play with your food! Enjoy!

14 thoughts on “Andrea’s Basic Oats

    • Good question Brandi! It makes enough oats for two people. :)
      Nicole, oats in a jar seems to be a popular thing for sure.
      Monica, do it! It took me a while to get a handle on rice but now I’ve got it down pat!
      Eric, indeed they do!
      Heather, aren’t you up at like 5am? ;)
      Heidi, overnight oats rock!
      Lauren, I knew you’d understand.
      Heather, brown sugar sounds very decedent!

  1. Oatmeal is awesome!

    I’ve been using old-fashioned rolled oats with banana and vanilla almond milk. Sometimes I’ll sprinkle a bit of vanilla salt on top, chop up a dark chocolate Adora disk (calcium and vitamin D), sprinkle coconut, sliced almonds, or granola for some crunch. I also love a dollop of Maranatha dark chocolate almond butter. Mmm. Oh, and chia seeds to thicken and add extra nutrients.

    If I have an empty PB/AB jar, I’ll make overnight oats with the vanilla almond milk, chia seeds, and half a banana. The next morning I top it with the rest of the banana, and whatever sort of topping I feel like. Cacao nibs are also fun on top. I love scraping the last bit of PB/AB from the jar with each spoonful!

  2. I have oats for breakfast just about every weekday morning (the old fashion of course). I actually make it in the microwave at work, and it only takes a 2-3 minutes. I’ve also switched a few of my co-workers over to using it, instead of the ridiculous quick oats, or even worse, the packaged, flavored, individual serving sized oats (how silly and overpriced!).

    Oats make the world go round!

  3. Heather says:

    ha! I eat the instant ones every morning. ;) The plain kind – not the sweetened kind. The sweetened kind is vile. I just don’t have time for cooking them in the morning.

  4. Heidi says:

    I eats just about every day. I always use old-fashioned rolled oats. During the week, I often make overnight oats so they are ready when I wake up and I can take them to work and eat them there. On weekends, I make hot oats. I mix up what I put in them — for awhile I was on a pumpkin kick. I also like adding PB, coconut and fruit. Or I make granola and eat that with plain Greek yogurt.

  5. I love oatmeal in so many different aspects but the basic (exactly what you posted above) is my favorite. Such a classic and then I love to dress it up with lots of fun toppings.

  6. We use the same oats – and my son has just gotten into them now, too! I add a banana to the oats while they’re cooking and then sprinkle a little brown sugar and raisins on top. Perfection!

  7. I do oats + vanilla soy milk + water + cinnamon + pinch of salt + whatever fruit’s in season (or frozen berries in the dead of winter) for breakfast most days.

  8. Big oat fan here. I prefer steel cut, but often go with the old fashioned when I’m short on time. I like a bit of coconut oil, toasted coconut, mascavo sugar and almonds on mine!

  9. Im a fan of steel cut oats as well. I use 1/4 of Alton Brown’s Good Eats Overnight Oatmeal recipe and one of those little bitty slow cookers so they’re ready by the time I get up. I cut out the cream and top it with a bit of wheat germ Turns out great every time, but I’m tempted to experiment with savory versions… maybe a mole type or curried. Here’s the link to AB’s Slow cooker recipe: http://www.foodnetwork.com/recipes/alton-brown/overnight-oatmeal-recipe/index.html

  10. I would also like to to find a savory oatmeal recipe. I once saw a recipe that ended with the oats being topped with an fried egg but I can’t remember where I saw this. Has anyone done anything like this?

  11. I haven’t Brian, but it sounds great. I imagine an easy over egg would be great to top oatmeal. You could use the oatmeal to soak up the yolky goodness like you normally would do with toast.

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