Oatmeal for the Week
I make our week’s worth of oatmeal on Sunday evening, while doing dishes from dinner. My basic recipe works well for making it ahead, as there is plenty of liquid for the oatmeal to absorb and it does not get too firm in the fridge during the week. I typically quadruple this recipe to make 12 cups, plenty for four breakfasts for me and five meals for my daughter, either breakfast or lunch, since she loves to bring this cooked oatmeal to school. It is so nice to be able to just wash one pot and scraper and know that we are set for breakfast all week.
2 1/2 cups of water
3/4 cup old fashioned rolled oats
1 apple, pear, peach or banana (diced)
1/2 cup raspberries, blackberries or blueberries (fresh or frozen)
1/2 tsp cinnamon
1 tsp chia seeds (optional)
Optional toppings to add before serving: 2 tsp ground flax seed (keep refrigerated) or 1-2 tsp chopped walnuts
Bring water to a boil, add oats and reduce to a simmer for 5 minutes, then cover and turn off the heat. The mixture will have quite a bit of extra liquid, but don’t worry, simply add the fruit, cinnamon and chia (if using). Let the oatmeal sit, with the lid on. Transfer to appropriate containers and you can sprinkle with some freshly ground flaxseed or walnuts, if desired.
Read my newspaper article, published in the Lodi News Sentinel, that featured this recipe. I share lots of ideas for flavoring your oatmeal!
Timaree Hagenburger, is a registered dietitian and certified exercise physiologist with a master’s degree in public health. She is a nutrition professor at Cosumnes River College, conducts corporate wellness work, and has a regular segment on California Bountiful TV. This delicious recipe, as well as a fun Oatmeal Foodie Bar, is part of her innovative cookbook – The Foodie Bar™ Way: One meal. Lots of options. Everyone’s happy. available at www.FoodieBars.com