Cream Of Oatmeal Food

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CREAM OF OATMEAL



Cream of Oatmeal image

I often make this for my husband, who loves his hot cereal in the morning! One morning I was out of cream of wheat cereal, so came up with this! I hope you enjoy it! This is also good added to cream of wheat. You may also add chopped or sliced fruit(banana, peaches, apples, etc.), dried fruit(raisins, craisins, figs, dates, etc.) or other spices(nutmeg, cardamom, mace, etc.). I add a teaspoonful of ground flaxseed to mine sometimes.

Provided by Sharon123

Categories     Breakfast

Time 10m

Yield 1-2

Number Of Ingredients 11

1 cup old-fashioned oatmeal (quick will work, but is not as flavorful) or 1 cup quick oatmeal (quick will work, but is not as flavorful)
2 cups water (may need a little more)
1/4-1/2 cup milk
1/8 cup wheat germ
1/8 cup wheat bran
1 pinch salt
butter (optional)
brown sugar or white sugar
cinnamon (optional)
milk (optional)
1 teaspoon ground flax seed (optional)

Steps:

  • Place oatmeal in the food processor.
  • Process until finely shredded.
  • Place in a small saucepan along with the wheat germ, wheat bran, salt, water and milk.
  • Bring to a boil, then reduce heat and simmer till liquid is almost all absorbed, about 3-5 minutes.
  • Stir often so it won't stick to the bottom.
  • Pour into a bowl and place a little pat of butter on top, if desired.
  • Pour a little milk on(depending how moist you like it), then brown sugar to taste.
  • Sprinkle with cinnamon, stir it all up and serve!
  • Add whatever optional ingredients you like. :).

CREAM OF BROWNED POTATO AND OATMEAL SOUP



Cream of Browned Potato and Oatmeal Soup image

This recipe came about this morning when I messed up in making the morning oatmeal and it was not good enough to eat, and was too much to waste. (The oatmeal was gloppy, and we like it flaky). We always mix a couple of tablespoons of flax seed in with our oatmeal. If it had been bread-baking day, I would have hidden it in the bread. This recipe is mine: I made it up.

Provided by Kimberlys Surprise

Categories     Potato

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

2 tablespoons cooking oil (olive oil is what I used)
5 cups chopped potatoes, red and yellow
1 small onion, diced (optional)
2 cups cooked oatmeal
water, to cover
salt and pepper, season to taste
2 tablespoons butter
2 tablespoons flour
1 cup milk
salt and pepper

Steps:

  • Remember, oatmeal is a grain, and like barley, makes a good soup ingredient.
  • I am a "dump cook" (I seldom measure, especially for soups) so these are approximates. Soups are not an exact science necessarily, so just use good sense (i.e. if you need more water, add it, if you like more potatoes, add them).
  • Brown the potatoes and onion together in the oil, like you are making hash browns (I use a cast iron skillet).
  • Place the browned potatoes and onions in a large soup pot, cover with ample water (about two inches above the potato mixture. Set to boil. While the soup is heating up, mix in the cooked oatmeal (about 2 cups). Make sure to break up any of the globs of oatmeal to make the mixture creamy.
  • Over medium heat: Melt the butter in a sauce pan. Using a wire whisk, mix in the flour, then add one cup of milk. Cook and mix until thickened, then add to the soup.
  • Let the soup cook on medium-low heat until done, about 15 to 20 minutes.
  • You can leave this soup on simmer all day if you like, just add water or milk as it cooks down, to make sure it doesn't scorch.
  • Vegan or Lactose-free Variation: Omit the white sauce (the soup is creamy enough without it).
  • Variations: If you would like more vegetables, add chopped celery and grated carrots to the mixture when browning the potatoes.
  • Garnish each bowl of soup with grated cheese, bacon bits, or chives (optional).
  • _______.
  • All of my grandchildren, 12, 8, and 6 liked this soup, as did my 31-year old vegan son and his friend, and my 82-year-old father.

Nutrition Facts : Calories 156.7, Fat 6.7, SaturatedFat 2.5, Cholesterol 9.5, Sodium 70, Carbohydrate 21.1, Fiber 2.5, Sugar 0.7, Protein 3.7

EASY LOW CARB KETO OATMEAL RECIPE - 5 INGREDIENTS



Easy Low Carb Keto Oatmeal Recipe - 5 Ingredients image

Learn how to make keto oatmeal 4 ways - maple pecan, strawberries & cream, chocolate peanut butter, or cinnamon roll - all based on an easy low carb oatmeal recipe with 5 ingredients!

Provided by Maya Krampf

Categories     Breakfast

Time 8m

Number Of Ingredients 19

1/4 cup Hemp seeds ((hulled hemp seeds))
1 tbsp Golden flax seed meal
1 tbsp Vital Proteins Collagen Peptides
1/2 tbsp Chia seeds
1/2 cup Coconut milk ((from a can; 1/2 liquid and 1/2 thick cream; or just heavy cream if not dairy-free))
1 tbsp Besti Erythritol ((to taste))
1 pinch Sea salt ((to taste))
1/2 tsp Maple extract
2 tbsp Pecans ((chopped))
1 tbsp Peanut butter
1 tbsp Coconut milk ((or almond milk))
1 tbsp Sugar-free dark chocolate chips
2 tbsp Strawberries ((finely chopped))
1/2 tsp Vanilla extract
2 tbsp Coconut cream ((or just the cream part from canned coconut milk, or heavy cream if not dairy-free))
3/4 tsp Cinnamon
3/4 tsp Vanilla extract ((divided into 1/2 tsp and 1/4 tsp))
1 tbsp Besti Powdered Erythritol
1/2 tbsp Coconut cream ((or just the cream part from canned coconut milk, or heavy cream if not dairy-free))

Steps:

  • Stir all ingredients, except cream or milk, together in a small saucepan. (This includes the optional sweetener and salt if using.)
  • Add cream/milk and whisk until smooth.
  • Stovetop instructions:Simmer for a few minutes, until thickened.Microwave instructions:Instead of a saucepan, use a microwave safe bowl. Heat for 1 to 2 minutes, until thickened.Serve immediately, or follow options below for add-ins.
  • Stir in the maple extract and chopped pecans.
  • Stir in peanut butter and extra milk, then simmer for another minute.
  • Stir in chocolate chips.
  • Stir in strawberries, coconut cream, and vanilla extract.
  • Stir in cinnamon and 1/2 tsp (2.5 mL) vanilla extract.
  • In a very small bowl, whisk together powdered sweetener, coconut cream, and 1/4 tsp (1.25 mL) vanilla extract. Drizzle over oatmeal in a swirl pattern.

Nutrition Facts : Calories 592 kcal, Carbohydrate 9 g, Protein 31 g, Fat 47 g, SaturatedFat 1 g, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

OATMEAL CREAM PIES



Oatmeal Cream Pies image

Provided by Molly Yeh

Categories     dessert

Time 1h40m

Yield 8 sandwiches

Number Of Ingredients 16

1 3/4 cups (160 grams) old fashioned oats
1 cup (135 grams) all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/4 cups (250 grams) light brown sugar
1 large egg
1 tablespoon molasses
3/4 teaspoon vanilla extract
1 1/2 cups (300 grams) rainbow chocolate chips or mini candy-coated chocolates
6 ounces (150 grams) cream cheese, at room temperature
1/4 cup (56 grams) unsalted butter, at room temperature
1/4 cup (60 grams) unrefined coconut oil, at room temperature
1 1/2 cups (180 grams) powdered sugar
Couple pinches kosher salt
1/2 teaspoon vanilla extract

Steps:

  • For the oatmeal pies: Preheat the oven to 325 degrees F and line 2 sheet pans with silicone mats or parchment paper.
  • Combine the oats, flour, salt and baking soda in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle, cream together the butter and brown sugar until creamy and light, 2 to 3 minutes. Add the egg, molasses and vanilla extract and whip together until fully combined, about 30 seconds. Add the dry ingredients and mix until just incorporated. Mix in the chocolate chips. Portion the dough into 16 balls that are about 3 heaping tablespoons each and space an inch apart on the sheet pans. Bake until the edges are golden but the centers are still soft and slightly underset, begin checking at 12 minutes. Allow to cool on the pans, about 15 minutes, then cool completely on a rack.
  • For the filling: Cream together the cream cheese, butter and coconut oil in a stand mixer fitted with the paddle attachment until smooth and light, 30 seconds to 1 minute. Add the powdered sugar, salt and vanilla extract and whip until light and fluffy, 2 to 3 minutes.
  • Place a heaping tablespoon-size blob of filling on the underside of a cookie, then sandwich with another. Eat immediately or refrigerate for 20 to 30 minutes for the filling to firm up. Keep in an airtight container in the fridge.

CREAMY OATMEAL



Creamy Oatmeal image

Provided by Food Network Kitchen

Time 12h20m

Yield 4 servings

Number Of Ingredients 13

1 cup steel-cut oats
4 cups milk
Pinch kosher salt
Two 3-inch-long cinnamon sticks
1 teaspoon vanilla extract
1/3 cup dried currants
3 tablespoons packed dark brown sugar
Honey
sugar
maple syrup
milk
buttermilk
yogurt or cream

Steps:

  • In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight. Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice.
  • Copyright 2001 Television Food Network, GP. All rights reserved

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