Baked Oatmeal Is Way Better Than Mush

Baked oatmeal recipe

Really, I have nothing against oatmeal. I’ve been known to cook up a batch several times a week. Heck, I even regularly incorporate it into my homemade dog food.

But let’s be honest: Oatmeal can be boring. It can be mushy. It can be bland. Nutritious, yes. But something you look forward to come breakfast time? Probably not.

Baked oatmeal, however, changes the game. Baked oatmeal uses the same main ingredient as oatmeal — oats, of course — but has a totally different texture. Instead of being mushy like porridge, baked oatmeal has a delightful firmness to it.

The oats on top get golden and delicious, while the interior remains soft. And it can be tailored to your specific tastes with the addition of nuts, fruits, and spices. Here is my baked oatmeal recipe that will make breakfast anything but boring.

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Yes, You Can Make Oatmeal In A Rice Cooker (And Why You Should)

First things first. It’s not hard to make oatmeal. I know this. You know this. Anyone who can boil water knows this.

But amid a busy morning, it’s one. more. thing.

For all its ease, homemade old-fashioned oatmeal (also called “rolled”) does require regular stirring and roughly 15 minutes to make. Steel cut oatmeal takes about double that time. In other words, it demands your attention.

Enter the rice cooker. Big news: It can cook more than rice. In a prior video, I showed how to make quinoa in a rice cooker. Now its oats’ turn in this simple yet unsung kitchen hero.

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