Oatmeal Recipes for Pie Lovers!

You know what I don’t like? Cake. I blame my mother. She’s an accountant, but she decorates cakes on the side. I’ve licked one too many frosting-covered beaters and eaten about a hundred too many leftover cupcakes. Sure, I’ll make an exception for “specialty” cakes like this Black Forest Cake, but most cakes I will scoff at out of principle.

When people don’t accept that explanation, I just say, “I’d rather have a nice slice of pie.” And then everyone’s on the same page again, because who doesn’t like pie?!

Here is a round-up of my BEST pie-inspired oatmeal recipes!

Creamy like mousse, this oatmeal is layered to resemble the traditional
French Silk Pie.
This one goes beyond breakfast norms and is more like a healthified
dessert. Who needs birthday cake?

Did you know pumpkin pie is my favorite dessert? Out of ALL
the desserts? I mean, tiramisu is in a close second, but I’ll never turn down
the spiced, creamy goodness of pumpkin pie.

This recipe was created “blindly.” That is, I created
it without ever having tried sweet potato pie before. Fear not! I tried the real deal
just a couple weeks afterwards and can now vouch for its authentic (and delicious) flavor!

Who cares that I cheated and used “regular” limes instead of a key lime? This
“pie” comes together overnight and requires no baking. Hizzah!

Looking for more pies? Check out Coconut Cream Pie Oatmeal, Apple Pie Oatmeal, and the ever popular Banana Cream Pie Overnight Oatmeal!
On another note, I met up with a reader, Kelly, yesterday in NYC. She’s a dietitian studying for her master’s at Boston University. You can check out her blog here. We decided to meet at Oat Meals (where else?!). Here’s a picture of Kelly with her cold cherry and almond oatmeal!
I tried one of the savory oatmeals. I ordered Bacon Pumpkin Oatmeal, with veggie bacon. To be honest, it was more sweet than savory (due to the lackluster veggie bacon, sadly). The server tried to talk me out of it, but I didn’t listen. Regardless, I still enjoyed it! I mean, hello….pumpkin! Also, he told me that their pumpkin puree is vegan and does not contain butter. 🙂
Anyway, I challenge you to try all of my pie recipes and tell me which one’s your favorite! 😉
    **You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

    Brownie Batter Oatmeal

    Cocoa powder is just the best. It’s really one of the few ingredients that can turn anything into a decadent treat without harming its nutritional profile. I think I’ve put cocoa powder in all my breakfasts for the last week and a half. I used to save that only for weekends (so it felt special), but now I’m just throwing it in everything with reckless abandon.

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    This is a porridge that’s been ruling my mornings (and a couple dinners…) lately. It actually began when I was making my favorite Fudgy Banana and Peanut Butter Oatmeal, but I used Country Choice Organic quick-cooking steel-cut oats instead. I noticed the consistency and flavor was highly reminiscent of brownie batter. Thus, the idea was born.
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    Just Peachy Oatmeal

    Have you tried pureeing your fruits before adding them to your oatmeal yet? My recent interest in this started with the Strawberry Limeade Overnight Oatmeal and progressed from there (I think I had done it a few times before that, but just here and there).

    As you may remember, I bought a bunch of peaches a while ago and frantically raced to use them all up. I was continuously frustrated with how poorly the peach flavor distributed throughout the porridge. I mean, come on, peaches are incredibly juicy and have tons of flavor!

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    Well, I thought I would try the puree method and see how it went. That way, the wonderful peach flavor would dominate every spoonful.
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    Grape and Walnut Oatmeal [Guest Post]

    There comes a time in every food blogger’s life when they see a recipe on the internetz and think, “Damnit. Why didn’t I think of that?!” This is what happened when I stumbled upon a few recipes on a blog called Cinnamon Soliloquy. I could quickly tell from Stevie’s blog that she was an oatmeal fan and read my blog. The format of her recipes even resembled mine a little bit! Jealous that she had some cool oatmeal ideas that I hadn’t thought of yet, I decided to reach out and ask her to write a guest post for me. (This is my first guest post on the blog; there are more in the works!)

    Hey!

    My name is Stevie and I blog over at Cinnamon Soliloquy – but Lauren has very kindly given me the opportunity to include this guest post in her gorgeous blog!

    I am currently studying Classics (lots of ancient Greek and Latin) at the University of Exeter, Devon in the UK. I love exercise and try to live a balanced, healthy life – which includes what I eat!

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    My blog is mainly a way for me to share recipes – the majority of which are oatmeal (or as we call it here in England – porridge!) based. I have eaten oatmeal for as long as I can remember, however for the first 17 years of my life it was the flavoured stuff which came out of a Quaker packet.
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    Mocha Sauce

    The hardest part about moving is the whole grocery situation. Have you experienced this? You’re leaving soon, so you want to be finished with all your produce and have as little grocery items to move/toss as possible. However, you also don’t want to starve to death or survive entirely off restaurant food for the final few days.

    This issue is further complicated if you are a food blogger. I’m trying to maintain a blog while my pantry and refrigerator become more barren by the second. For this reason, today I’m sharing a recipe for a topping. I will not apologize for this (even though I know you’d much rather have a new oatmeal recipe) because this glaze is ballin’ and you should try it whether or not you’re kitchen is better stocked than mine at the moment.

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    This sauce took five ingredients and a pinch of salt. It came together in less than a minute. It can be easily adjusted for preferences in sweetness and coffee flavor.
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    Banana Bread Steel-Cut Oatmeal

    In the span of one week, I’ve come to really love the texture of steel-cut oats. I can’t quite explain it, but there is something almost luxurious in the mouthfeel of these pillowy, nutty, hearty oats. I’m definitely a fan.

    Last Saturday, I prepared steel-cut oats for the first time. I threw in a single serving on the stove with some coconut milk and then jumped in the shower. The directions said it took 30 minutes, and my showers are never even a third of that time. It seemed safe to me.


    “Lauren, do you want me to take your oatmeal off the stove?” My roommate Christin asked while I was drying off. 
    “No, it has to cook for thirty minutes.” Silly Christin, always paranoid about unattended things on the stove starting on fire… 
    “Okay…” She hesitated. “…Is it supposed to be all brown around the edges?”
    This should be a no-brainer, but guess what? A single serving of steel-cut oats can cook in much less than 30 minutes! I should have known this from my experience cooking quinoa, but I guess that was too much to ask of myself.

    My first batch of steel-cut oats…NOT BURNT!

    Anyway, they weren’t destroyed. They were just a tad dried out, so I stirred in some additional coconut milk and it was perfection. I decided to make a giant batch that I’d be able to divide into single servings and eat throughout the week.

    Best. Idea. Ever. It turns out my laziness during the work week is so extreme that I now cannot be bothered to prepare overnight oats each night. Well, problem solved! Sure, steel-cut oats take a pretty big commitment upfront, but I always have surges of cooking/baking ambition over the weekends, especially Sundays, so options like this are excellent for me.

    The good news is that a full batch (4 servings) still came together in less than 30 minutes on my stove. Clearly the cooking time can vary, so it’s important that you keep tabs on this porridge. Mine was ready in about 20 minutes. However, your work will be rewarded when you realize every night that you already have your next morning’s breakfast already prepared in the fridge!

    Banana Bread Steel-Cut Oatmeal

    by The Oatmeal Artist
    Prep Time: 2 min
    Cook Time: 20 min
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    Ingredients (serves 4)
    • 2 cups milk of choice
    • 2 cups water
    • 1 cup steel-cut oats (I use Country Choice Organic)
    • 2 bananas, mashed
    • 1 tbsp flax seed (optional)
    • 1 tbsp flax meal (optional)
    • 1 tsp vanilla extract
    • 1 tsp cinnamon
    • 1/2 tsp blackstrap molasses
    • 1/4 tsp of salt
    Instructions
    1. Bring milk and water to a boil, add oats, and reduce heat to medium.
    2. Add mashed bananas and optional flax and flax meal.
    3. Once more of the liquid has absorbed (about five minutes), add vanilla extract, cinnamon, molasses, and salt. Stir.
    4. If you’d like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
    5. When you’re pleased with the consistency of the oatmeal (should take between 15-30 minutes total), transfer to four bowls, or separate into Tupperware and refrigerator until you’re ready to serve. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).
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    **You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

    Why Organic? My story, and an announcement!

    It was spring break during my sophomore year of college in 2010. I was curled up in my bedroom at my parents’ house, watching documentaries on Netflix. The words showed up boldly on the black screen:

    These were some of the words from the final minutes of the documentary that changed my life, Food, Inc.  Although it can be melodramatic at times (like most documentaries), I highly recommend it to anyone, especially if they have little knowledge or have never questioned the American food system. This film not only exposed me to the horrific nature of a few dirty companies, but it empowered me with my right to choose–three times a day.

    Of course, it is speaking about the three meals of the day, “voting with your fork,” if you will (I personally prefer to vote with my spoon as it’s better suited for oatmeal…). After that spring day in 2010, I wandered into the teensy organic aisle in my local grocery store for the first time. I quickly found myself able to adjust to the small price increase, and I made it work by opting for sale items and avoiding the pricier options (I do not need organic prepared salads, for example. A bag of organic baby spinach will do just fine!). I was delighted to find that I could buy organic Braeburn apples at a sales price of $1.29/lb, which was perfectly within my budget and wasn’t too far from the conventional apples (in some cases, it was even less!).

    I believe not everyone has access to or can afford to eat exclusively organic. I myself admit to purchasing some conventional produce on a regular basis. However, knowing my money is going to people who respect the earth and its inhabitants motivates me to “vote” for the organic or local options as frequently as possible. John DePaolis, the General Manager of Country Choice Organic, agreed with me about this when we talked over the phone the other week. Certainly it’s not for everyone, we decided, but more people need to be aware of where their money is going and the quality of the food they’re consuming.

    On that note, I’m proud and excited to announce my new partnership with Country Choice Organic. Country Choice Organic is a company from Minnesota (oh hey!) that specializes in–gasp!–oatmeal. One of the issues John and I discussed is that oatmeal presents a phenomenal opportunity for consumers to “vote with their fork” (or spoon!). Oats are an incredibly cheap item; by choosing oats that are grown and nourished using organic practices–free of chemicals and harsh treatment of the soils–one can take a small step without breaking the bank. Think about it: a canister of oats costs less than a box of cereal, AND contains more servings. In fact, this is one of the factors that hooked me on oatmeal to begin with! If you’ve joined my oatmeal-loving club, congratulations! You’re already saving mega dollars every month.

    I cannot tell you how pleased I am about this partnership. John told me that my recipes were a hit with the CCO staff, and that they believe the mission behind my blog could inspire a new generation of oatmeal lovers. I mean, what more can an Oatmeal Artist ask for?

    Feel free to visit the CCO website (linked above and on the badge at the side of the blog) to learn more about their product line and read their story, as well as find information about whole grains, the organic industry, and even the history of oats.

    No new recipe today, but I have one coming up soon, as well as an extra special guest post that I’m practically peeing myself to publish! 🙂

      **You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

      Apple Spice Oatcakes for One

      One of my favorite parts of New York City is its glorious abundance of farmers markets. Access to local and fresh produce ranges from tiny little stands on the street to mega-markets like the Union Square Greenmarket. That’s where I found myself last weekend, just before the vendors started packing up and going home for the day.

      Obviously I was smitten by the organic leafy greens and the fresh baked bread, but this market had so much more. There was hard cider. And wine. And vegan pies.

      And my favorite: jams, jellies, and other jarred goods. I always seek these out at big farmers markets. I consider myself a collector of artisan fruit spreads. It fits nicely with my PB&J sandwich obsession (not to mention my oatmeal addiction…). Beth’s Farm Kitchen uses local ingredients to make some phenomenal jams, fruit butters, marmalades, chutneys, and pickled veggies. My purchase? No-sugar-added apple butter. And no, that does not mean they used Splenda, and no, that does not mean they sweetened it with “white grape juice concentrate.” It means they took a fruit. Added spices. Cooked it down to a butter. No sweeteners necessary.

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      . . . So I made pancakes! Now, of course, any apple butter will do. In fact, if you do not have apple butter, you can use applesauce instead, and then spice the pancakes yourself. However, the apple butter creates a convenient recipe because the spices are already included in the product!

      As you can see, I made tiny little silver dollar pancakes. How precious are they? I will stick to the silver dollar size from now on. It was much more fun to eat a tower of mini pancakes than a short stack of fat ones. 🙂
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      3 New Overnight Oat Recipes!

      Overnight oatmeal has been my “thing” for a few months now, which inevitably resulted in me creating recipes that were never shared with you. Most of them align with my stove-top recipes, so I didn’t feel too guilty about it. However, lately, I’ve been enjoying these so much that I just had to put them on your radar!

      Mocha Overnight Oatmeal (Adapted from Mocha Oatmeal)

      by The Oatmeal Artist
      Prep Time: 5 min
      Cook Time: Overnight
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      Ingredients (serves 1)
      • 1/2 cup rolled oats (I use Country Choice Organic)
      • 1/2 cup milk of choice
      • 1/2 a banana, mashed, or 2 tsp maple syrup
      • 1/8 tsp vanilla extract (optional)
      • 1/2 tsp instant coffee granules
      • 1 (rounded) tbsp cocoa powder
      • 1 tbsp semi-sweet chocolate chips (optional)
      • 1 tsp chia seeds
      • pinch of salt
      Instructions
      1. Combine all ingredients in a mason jar.
      2. Cover with lid and shake, shake, shake until combined.
      3. Store in the refrigerator overnight (or for several hours). Eat cold or warm up in the microwave!
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      Thin Mints Overnight Oatmeal

      by The Oatmeal Artist
      Prep Time: 5 min
      Cook Time: Overnight
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      Ingredients (serves 1)
      • 1/2 cup regular rolled oats (I use Country Choice Organic)
      • 1/2 cup milk of choice
      • 1/2 a banana, mashed, or 2 tsp maple syrup
      • 1/4 tsp peppermint extract
      • 1 tbsp + 1 tsp cocoa powder
      • 1 tbsp semi-sweet chocolate chips (optional)
      • 1 tsp chia seeds
      • pinch of salt
      Instructions
      1. Combine all ingredients in a mason jar.
      2. Cover with lid and shake, shake, shake until combined.
      3. Store in the refrigerator overnight (or for several hours). Eat cold or warm up in the microwave!
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      Peach Pie Overnight Oatmeal

      by The Oatmeal Artist
      Prep Time: 5 min
      Cook Time: Overnight
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      Ingredients (serves 1)
      • 1/2 cup rolled oats (I use Country Choice Organic)
      • 1/2 cup milk of choice
      • 1 yellow peach (peeled or unpeeled, doesn’t matter)
      • 1/4 tsp vanilla extract
      • 1/2 tsp apple or pumpkin pie spices (or just cinnamon and a dash of nutmeg)
      • 1 tsp chia or flax seeds (optional)
      • 1/8 tsp molasses
      • pinch of salt
      Instructions
      1. Combine all ingredients in a mason jar.
      2. Cover with lid and shake, shake, shake until combined.
      3. Store in the refrigerator overnight (or for several hours). Eat cold or warm up in the microwave!
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      **You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

      Berry Cream Cheese Baked Oatmeal

      My roommate Allison pulled a tub of strawberries out of the fridge. It was the robin’s-egg-blue-colored, recyclable cardboard crate that they give out at farmer’s markets.

      “Will you make me strawberry cheesecake oatmeal in the morning?” she asked. “My mom bought me these strawberries and I need to use them up.”

      I hesitated. My mind recalled all my failed attempts at that very recipe from earlier this year. Maybe it just needs a little lemon juice. Less lemon juice. Maybe some apple cider vinegar will help. More cream cheese. More yogurt. Less yogurt. I eventually came to the conclusion it was an impossible feat, yet she was requesting me to attempt it once more. This time, however, I wouldn’t have to jump the hurdle of making everything nondairy, and that could be cure. Sorry, but Tofutti sucks.

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      I knew from the moment I set the ramekin in the oatmeal that I had failed to replicate an actual cheesecake, but I remained hopeful that I was providing a suitable alternative. I presented the baked creation to Allison, who was sitting eagerly on the couch in her pajamas. “Berry Cream Cheese Baked Oatmeal,” I titled it.

      “Ohhhhhhhh my GOD!” Allison exclaimed after her first bite. I don’t know if I’ll ever have success at making a cheesecake oatmeal, but for the time being, I know I can make a hell of a cream cheese baked oatmeal. 🙂
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