What is the best oatmeal recipe? This toasted oatmeal packs a punch: it’s got an irresistible nutty flavor and chewy texture.
Do you like oatmeal? We do it. In fact, we eat it every day! Now: Are you ready to see your oatmeal game change forever? go in toasted oatmeal! The other day we received a cookbook in the mail called full grain In the morning. It was written by English teacher and entrepreneur/baker Megan Gordon, who started a cereal business (Marge Granola) in Seattle that became nationally known. I immediately started skimming the recipes. A prescription caught my eye and called the best oatmeal.
Want our best fan-favorite oatmeal? Go to the best oatmeal recipe (vegan and gluten free).
About the book: Whole Grain Morning
I wasn’t sure what to expect from the book. full grain In the morning because we’re not big breakfast eaters (English peanut butter muffin and I’m good to go). But as I flipped through the recipes, I was starting to get excited. The book is full of innovative yet accessible paths to take full grain: from California Barley Bowl to yogurt cups with roasted cherries and grilled millet. Yummy!
I’ve compiled a comprehensive list of recipes to give you mealtime inspiration throughout the day (not just in the morning!). When I handed the book to Alex to read, he only read a few pages before deciding to get his hands dirty. The recipe I missed because it was called that the best oatmeal.
Related: Gluten free breakfast ideas for everyone
How to make toasted oatmeal
I’m usually wary of recipes with superlatives like “the best oatmeal,” but Alex was already toasting the oats. After a few minutes, an odor filled our kitchen that was so sweet and nutty I forgot my hesitations. The result was, in fact, “the best” oatmeal I’ve ever eaten: the oatmeal was chewy (instead of the creamy texture of the stirred method) and deliciously nutty thanks to the toasting, topped with a little sweet maple syrup. We were both down. The best oatmeal? I guess she was right!
The rest of the book is incredibly charming; beautifully written with lots of personal touches and wonderful photographs by the talented Clare Barboza. I think what we love most is that this is such an accessible resource: not only does it feature our favorite oatmeal recipe, but I can see us drawing inspiration from it for months. Come. The book is available here. The best oatmeal? Under.
Related: Easy Breakfast Ideas | Vegan breakfast ideas
Do you have an instant pot?
Alex and I are Instant Pot fans, so we made a pressure cooker version too! And it’s just as delicious. Go to Easy Instant Pot Oatmeal.
Looking for more vegan breakfast ideas?
Apart from this best oatmeal recipe, we have dozens of vegan breakfast ideas and quick healthy breakfast recipes on our website. Here are some of our favourites:
This toasted oatmeal recipe is…
Vegetarian, gluten free, plant based, vegan, dairy free and refined sugar free.
The description
What is the best oatmeal recipe? This toasted oatmeal packs a punch: it’s got an irresistible nutty flavor and chewy texture.
- 1 tbsp unsalted butter or coconut oil
- 1 cup oatmeal
- ¼ cup milk or almond milk, plus extra for serving
- 1 pinch of kosher salt
- 1 Pinch of ground cinnamon
- ¾ cup plus 1 tablespoon of water
- maple syrup for serving
- Toasted almonds or pecans for serving (optional)
- In a large skillet melt the butter over medium heat. Add the oatmeal and toast for 5-7 minutes, stirring occasionally, until oatmeal is fragrant and smells nutty.
- In a large, heavy-bottomed saucepan, combine the milk, kosher salt, cinnamon, and water. Bring to a boil over medium heat. Add the toasted rolled oats and stir gently, then cover the pan, turn off the heat and let sit for 7 minutes.
- After 7 minutes, the oatmeal is ready to serve. The texture will be a fluffy texture, not creamy like the stir-fry method. Garnish with real maple syrup to serve. Add toasted almonds or walnuts and/or additional milk if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Remarks
Note that this method results in a chewy oatmeal texture rather than the typical creamy texture. The recipe makes enough for two, so double or triple for enough leftovers. A large pot works best because it allows the oats to cook evenly. Adapted from Whole-Grain Mornings by Megan Gordon
- Category: Breakfast
- Method: Cook
- Kitchen: American
Keywords: Best oatmeal, roasted oatmeal, breakfast ideas, healthy breakfast, vegan breakfast ideas, veggie, vegan
