I make oatmeal a lot during the weekdays for breakfast. During workdays, I like to make oatmeal the night before and let the oatmeal sit in the refrigerator overnight. While overnight oats are delicious and very easy to make, I prefer oatmeal cooked over a stovetop when I have more time to spare in the morning. My mom made oatmeal a lot for breakfast growing up. She likes to make oatmeal with water or milk, and a little bit of sugar. I wasn’t a huge fan of oatmeal as a child, but when I grew older, I gained a deeper appreciation for oatmeal. It is quick to whip up and is a very filling breakfast. It is also very versatile and customizable. This morning, I wanted to make something quick and warming, so I whipped up some maple cinnamon oatmeal cooked low and slow over the stovetop. With oatmeal, even with cooking it over the stovetop, it only takes a couple of minutes to cook and serve. I absolutely love the flavors of French toast, so I incorporated those flavors into my oatmeal. My maple cinnamon oatmeal uses rolled oats, is a cinch to make, and tastes like French toast minus the bread.
Maple Cinnamon Oatmeal:
· 1 cup rolled oats
· 1 cup soy milk
· 1 teaspoon ground cinnamon
· 1 teaspoon vanilla extract
· 2 tablespoons light brown sugar
· ¼ teaspoon kosher salt
· 1 teaspoon maple syrup
Directions:
1) Heat a pot on medium low heat. Add one cup rolled oats and one cup soy milk. Add in the ground cinnamon, vanilla extract, light brown sugar, salt, and maple syrup. Let the oatmeal cook over the stove for about 5 minutes, until cooked through.
2) Top your oatmeal with fresh fruit of your choice.
Takeaways: Using equal amounts of rolled oats and liquid yields a thicker oatmeal, which I like. The oatmeal can be thinned out by adding additional soy milk or liquid. Test the oats to liquid proportions until you yield your desired consistency.