Oatmeal is the new breakfast darling. Becky Low with Dairy Farmers of
Utah, shares three gourmet oatmeal options.
Lavish Chocolate Morsel Oats
Prepare oatmeal according to package directions using milk in place of water for a creamier
texture. Once cooked, stir in additional milk, as needed, to create desired consistency. For
each serving stir in 1-3 teaspoons dark chocolate syrup. Spoon oats into serving bowls and
top each serving with a little shaved chocolate, chocolate chips, chopped nuts or a drizzle
of additional chocolate syrup. Serve with milk or cream.
Crème Brulee Oatmeal
Crusty sweet top with a creamy center.
Prepare oatmeal according to package directions using milk in place of water for a creamier
texture; add 1/4-teaspoon vanilla per serving. Once cooked, stir in additional milk, as
needed to create desired consistency. Place oatmeal in individual ramekins; sprinkle each
serving with approximately 1-3 teaspoons brown sugar. Place ramekins under broiler, near
the heat source; broil 2-3 minutes or until sugar caramelizes and forms a crust on top (may
also ‘touch’ to caramelize sugar). Allow oatmeal to set for 5 minute. Top with 1/2-cup
fresh berries, garnish with a mint leaf and serve with milk or cream. Delightful and
beautiful!
Savory Oats
Adventuresome, surprisingly delicious!
Prepare oatmeal according to package directions using milk in place of water. For each
serving of oats stir in approximately 1-ounce cheese of your choice (shredded, cubed,
diced), sprinkle with salt and fresh cracked pepper to taste; top with crumbled cooked
bacon, ham or even a fried egg. Drizzle with a little balsamic vinegar (NOTE: experiment
with different cheese – I like Asiago, Gruyere, Swiss, sharp Cheddar.)
Rich Irish Oats
Steeped overnight for rich flavor
4 cups milk*
1-2 sticks cinnamon, broken into 2-3 pieces
1/8 teaspoon fresh grated nutmeg
1/8 teaspoon salt, to taste
1 cup steel cut oats
1 tablespoon butter
2 tablespoons brown sugar
2 tablespoons real maple syrup or honey, more or less to taste
Apple Nut topping (see below)
Bring to a boil milk, cinnamon stick, nutmeg, salt and oatmeal; remove from heat, cover
and cool. Refrigerate overnight.
Remove cinnamon stick. Over medium heat, stirring frequently to prevent scorching, bring
oatmeal to a boil. Cook oatmeal 8-10 minutes, stirring frequently; test for desired
consistency – should be creamy and toothsome. Stir in butter, brown sugar and maple
syrup. Place in serving bowls, serve with additional milk to taste and top with Apple Nut
Topping.
Apple Nut Topping
2 tablespoons coarsely chopped pecans
1/3 cup raisins, prunes, dates or other dried fruit
1 medium apple, peeled, cored, chopped
1 tablespoons real maple syrup
Dash ground cinnamon and nutmeg, to taste
Place chopped nuts in non-stick hot skillet and lightly toast; add raisins, apple and
syrup; cook over medium heat until apples are desired tenderness (approximately 2-3
minutes).
Notes:
* Nutrition analysis for all recipes is below, or may be found at www.dairycouncilutnv.com Serving
oatmeal with additional milk or cream has not be figured into the analysis.
**Whole milk will make oatmeal richer, but skim milk tastes just as great. I use 1% milk
in my oatmeal. Nutrition analysis for all recipes was calculated using 1% milk.
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