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Oatmeal

Oatmeal is made of hulled oat grains – groats – that have either been milled (ground), steel-cut, or rolled. Ground oats are also called "white oats". Steel-cut oats are known as "coarse oatmeal" or "Irish oatmeal" or "pinhead oats". Rolled oats can be either thick or thin, and may be "old-fashioned" or "quick" or "instant". The term "oatmeal" is also used in the U.S., Australia, and parts of Canada as another word for an oat porridge made from either the ground, steel-cut, or rolled oats.

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This was my favorite oatmeal as a kid! (And as an adult when I can find it!). Skip to 48 seconds in to see how it works! It's kind of like the Lucky Charms version of oatmeal!

Contributed by Darby Oliver

Have an egg with your oatmeal

I recently read that it's better to have some protein with carbs. It slows down the carb to sugar conversion apparently. So as I was eating my oatmeal, I wondered if I could add an egg. I searched, and sure enough it's a thing! This is a good roundup of egg in oatmeal recipes.

Contributed by Chuck Kao

Breakfast Oatmeal Cupcakes

These are perfect on the go! Super easy. You can make a big batch and keep them handy all week. And they freeze well.

Contributed by Tori Griffin

I really want to try this oatmeal

Contributed by Violetta Gir

Guide to Oats

This explains the different kind of oats—steel cut, rolled, etc. It tells how they're different and how to use them.

Contributed by Tori Griffin

Calendar of oatmeal flavors!

Contributed by Tori Griffin

Oatmeal flavors

Contributed by Tori Griffin

Chocolate Banana Oats

When making your oats on the stovetop, toss a banana in with the water. Add a tablespoon of cocoa powder and some sweetener with the oats.

Contributed by Tori Griffin

Overnight Oats

1/2 cup rolled oats + 1/2 cup milk of choice + 1/3 cup yogurt = PERFECT BREAKFAST Mix together with toppings of choice and let sit in fridge overnight. Bonus: Make in nearly empty peanut butter jar for absolute heaven.

Contributed by Tori Griffin

Oatmeal with peanut butter and banana

Contributed by Tara Bell

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