I make this oatmeal most days of the week. Not for myself but for my husband. He absolutely loves it!
The chewy texture might not be everyone’s preference but he swears by it.
I first started using whole oats when we couldn’t buy steel cut oats where we were living. My husband never liked the “gooey mess” you get when using rolled oats (his words, not mine). In the beginning I zapped them in my blender for a few seconds before cooking, just to break them up a bit, but eventually I started skipping that step when hubby said there really wasn’t any difference in the texture. So why bother?
It takes longer to cook than oatmeal made with rolled oats so it’s not one of those quick grab-and-go breakfasts. But it does have a lovely chewy texture.
Oatmeal with Whole Oats
- 1 cup almond milk unsweetened
- 1/4 cup whole oats
- 1 scant teaspoon ground cinnamon
- 1 tablespoon ground flax seeds (see note below)
- Fresh fruit
- A few almonds chopped
- A few walnuts chopped
- Some pumpkin seeds and sunflower seeds
- In a small saucepan add the milk, oats, and cinnamon. Bring to a boil and simmer, stirring frequently, until the liquid has been absorbed, about 20 minutes.
- Sprinkle with ground flax seeds, nuts, pumpkin- and sunflower seeds and add whatever fruit you like. Serve immediately.