Today we’re out of milk. The skim milk is gone, the unsweetened almond milk is gone, the evaporated milk is gone … we’ve even used the shelf-stable cartons of milk we typically stock for hurricane preparedness. No cold cereal todayfor breakfast.
Oatmeal to the rescue! Grocery stores frequently have oatmeal on sale as a BOGO (buy-one-get-one free), so we had two boxes of Quaker Old Fashion Oatmeal in the pantry. With a pressure cooker, perfect oatmeal is easy. Here’s how I cook it.
Oatmeal for two
Ingredients: 2/3 cups oats, 2 cups water, 1/4 tsp. Salt (or to taste), 1 1/2 tsp butter, and 1 cup water for the pressure cooker.
Directions: Pour 1 cup water into the pressure cooker pot. Add trivet. In a separate bowl or pot (any vessel that fits inside the cooker for pot-in-pot cooking), combine all other ingredients. Seal pressure cooker, set for 10 minutes, cook, and allow pressure to drop on its own. Do not vent manually. Carefully open the pressure cooker, remove the inner pot or bowl using potholders or mittens, and stir oatmeal vigorously. Serve immediately.
My husband eats his oatmeal with a Tablespoon of honey stirred in. I like to add cinnamon and stevia. There are endless possibilities to flavor oatmeal.
If you want larger servings (Ours are approximately 100 calories per serving , not including toppings), simply increase the amounts of oatmeal and water while maintaining the 1/3 cup oats/1 cup liquid ratio.
We will enjoy oatmeal again soon. It’s a hearty and satisfying breakfast.
It’s summer. As much as I love oatmeal, I save warm cereal for cold mornings. I don’t want hot oatmeal for breakfast when it’s 80°. Recently I read a blog post (the Yummy Life) aboutrefrigerated oatmeal. I liked the idea, experimented with my own recipes, and came up with a couple of favorites. I’m not sure how it works, but it does. Perhaps the acidophilus in the yogurt “cooks” the oatmeal. Anyway, it’s a nutritious, easy breakfast, especially for those on the go.
Ingredients for making an oatmeal chiller.
¼ cup oatmeal (not instant or quick cooking)
¼ cup milk
¼ cup Greek style yogurt
1 tsp. ground flax seeds, ground nuts, or wheat germ
1 Tbsp. sweetener (your choice)
¼ cup chopped fruit, berries, or applesauce
Add all ingredients except the fruit to a 1 cup glass jar.
Shake jar to combine.
Stir in fruit, seal, and refrigerate overnight.
Variations of fruit, sweeteners, or seasonings:
Cherry Vanilla Oatmeal Chiller
Cherry Vanilla Oatmeal Chiller
Use 1 Tbsp. honey for the sweetener, add ½ tsp. vanilla extract, and combine with milk, yogurt, oats, etc. Take 8 frozen cherries, half, and stir in the mixture. Refrigerate overnight. Stir again before eating.
Maple Walnut Applesauce Oatmeal Chiller
Use 1 Tbsp. real maple syrup for sweetner, add a pinch of apple pie spice (or ¼ tsp. cinnamon), and chopped walnuts. Combine then stir in ¼ cup unsweetened apple sauce.
Chocolate Hazelnut Oatmeal Chiller
Reduce sweetener to 1 tsp. sugar or omit. Stir in 2 Tbsp. Nutella® hazelnut spread. The Nutella® will be stiff and require a lot of stirring.
Peanutty Oatmeal Chiller
Same as the Hazelnut except use all-natural peanut butter instead of the Nutella®. Add a sprinkle of peanuts.
Strawberry Preserves Oatmeal Chiller
Reduce sweetener to 1 tsp. or eliminate (taste test and add before serving). Stir in 3 Tbsp. strawberry (or your choice) preserves.
I found ½ pint Mason jars work well. If you get the wide mouth jars, you can buy the plastic screw-on lids. (Save the two-piece rings and seals for canning.)
Experiment with other fruits and flavor combinations. I’m hooked, and soon you will be, too.
The secret to this healthy, nutritious apple crisp is the high fiber flavored instant oatmeal. The tiny bit of butter goes a long way on flavor. I made it the first time without walnuts (see slideshow), but the walnuts add flavor, fiber, and nutrition. Next time I’ll use the walnuts.
HASTY TASTY APPLE CRISP
Ingredients: 1 Tbsp. real butter 1 20 oz. can apple pie filling, no sugar added 1 Tbsp. ground cinnamon ¼ cup chopped walnuts (optional) 1 packet high fiber instant oatmeal, maple and brown sugar flavor 1 pint vanilla ice cream (optional)
Directions: Preheat oven to 350°. Generously coat the inside of a square or round baking dish (approximately 8” diameter) with the butter. Pour contents of the canned apple pie filling into the buttered baking dish. Stir in the cinnamon. Spread the instant oatmeal evenly over the top of apple mixture. Top with walnuts. Bake uncovered for 30-35 minutes or until bubbly. Carefully remove dish from oven and serve with a scoop of vanilla ice cream, if desired.