The Ultimate Bowl Of Oatmeal has a very complete nutritional rap sheet! The flavors are powerful, energy giving, and don’t make you feel bad for eating them!
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A great topping for oatmeal is my Homemade Blackberry Jelly!
I’m sure I am not so different from you when I say, oatmeal has been and still is a huge part of my life. When I was a young child, my grandmother made us oatmeal nearly every day and especially before church.
As a total health nut of a teenager, I worked out up to 7 hours a day and oatmeal is what kept me going. Especially when I was cutting weight for wrestling because it satisfied my sweet tooth, carbohydrate needs, and energy load.
Included in this post, is the way that my grandmother made oatmeal for us. As well as how I make oatmeal these days. Which uses a variety of highly nutritious ingredients that we all have access to.
INGREDIENTS TO MAKE ULTIMATE OATMEAL
- Oatmeal
- Water
- Salt
- Brown sugar
- Butter
- Honey
- Real Bacon pieces
- Browned spam chunks
- Homemade Blackberry Jelly
- Homemade Plum Jelly
- Peanut butter
- Heavy whipping cream or milk
- Flax seeds
- Seasonal fruit
- Canned fruit
- Coconut flakes
- Chia seeds
- Dried cranberries or raisins
- Goji berry powder or other superfood powder
If there are any of these ingredients that you don’t like or don’t have access to. Simply leave them out. Your oatmeal will still be the bomb diggity.
HOW TO COOK OATMEAL
- Bring water to a boil.
- Add a bit of salt to the water for flavor.
- According to the instructions on your oatmeal container the salt is optional but I don’t ever spare myself the extra amenities.
- Add oatmeal to the water. Cook for recommended time on the package instructions.
- If you got the oatmeal in bulk, here are some simple times to follow.
- Instant Oats – Boil 1 minute
- Old Fashioned Oats – Boil 5 minutes
- Steel Cut Oats – Simmer 20 minutes
- Instant Oats – Boil 1 minute
- Remove from heat and the oats are finished cooking.
HOW TO PREPARE OATS LIKE MY GRANDMOTHER
My grandmother grew up as a migrant with 11 brothers and sisters. They spent their days traveling north and south through the western united states. Harvesting crops and working on farms. My great grandfather was a farmer and handyman.
It appears to me that my grandmother had derived this method of preparing oatmeal due to the vast number of mouths to feed. They travelled with other members of our family and they often had upwards of 20-30 or more children to feed.
- This method is simple, yet, interesting. This is the way I was served when I was a child.
- Butter and brown sugar goes into the bowl and then one by one we would go into the kitchen and grandma would scoop us some oatmeal into our bowl. Or, she would bring a large pot to the table and we would serve up at the table.
- Then we would mix it all ourselves and add milk if we wanted it or if we had it. For the record, we always wanted it except for one of my sisters, who to this day just can’t even stand to look at milk. Oh well, more for us.
- The real homerun in my GG’s oatmeal is browned bacon pieces or browned spam chunks! My grandfather fought in Vietnam and was an absolute nut about spam. So spam was a big part of our upbringing and to this day, oatmeal with spam is weakness of mine.
- Here is my grandmothers oats in their full glory. Boy were we thankful to get this meal on Sunday morning before church!
HOW TO MAKE DIGGERS ULTIMATE OATMEAL
- Add butter to the pot. We are going to skip the step of putting it into the bowls.
- Add brown sugar or honey to the pot.
- It is tough to give a solid measurement for these steps. Mostly because oatmeal is one of those things like pizza. You go around a room and ask everyone what kind of pizza is their favorite and you will get many different answers.
- In the same way. It is hard to get a consensus from a crowd as to how much butter and brown sugar they like in their oats.
- Now for the fun part. The toppings!
- This is what separates my GG’s oatmeal from my own. The amount of different ingredients we have available to us that they did not always have available to them in the open expanse of the west.
WHATS GOIN’ ON HERE?
- Dried cranberries
- dollop of peanut butter
- Drizzle of honey
- Sprinkle of chia seeds
WHAT ELSE IS GOIN’ ON HERE?
The addition of:
- Splash of heavy whipping cream
- Fresh plums from the neighbors fruit tree
We got a whole bunch of fresh plums from the neighbors tree. If you love plums you will love my Homemade Plum Jelly Recipe!
OTHER RECIPES TO TRY
- Blueberry Creamed Honey
- Creamed Honey
- Dill Cream Cheese
- Easy Mayonnaise Recipe – When I say easy, I mean it!
ULTIMATE BOWL OF OATMEAL
The Ultimate Bowl Of Oatmeal has a very complete nutritional rap sheet! The flavors are powerful, energy giving, and don't make you feel bad for eating them!
Ingredients
- 1 cup of Old Fashioned Oatmeal
- 1 3/4 cups of Water
- 1/8 tsp of Salt
- 1 tbsp of Butter
- 1/4 cup of Brown sugar OR honey
- 1/4 cup real bacon chunks
- 1/2 cup browned spam chunks
- 2 tbsp Homemade Blackberry Jelly
- 2 tbsp Homemade Plum Jelly
- 2 tbsp Peanut butter
- 2 tbsp Heavy whipping cream or milk
- 1 tbsp Flax seeds
- 1/4 cup Seasonal fruit
- 1/4 cup Canned fruit
- 1 tbsp Coconut flakes
- 1 tbsp Chia seeds
- 2 tbsp Dried cranberries or raisins
- 1 tbsp Goji berry powder or other superfood powder
Instructions
- Cook the oatmeal by boiling water, adding salt, and then adding oats. If using old fashioned oats, boil for 5 minutes. If using instant oats, boil for 1 minute. If using steel cut oats, Simmer for 20 minutes. Remove from heat.
- Add butter. Add brown sugar OR honey.
- Add desired toppings and enjoy!
Notes
- Any of these ingredients that you don't have, simply leave them out!
- Give your oatmeal a taste! There are different strokes for different folks. If you like more of something or less of something, treat yourself accordingly.
- The proportions of oatmeal and water given are for old fashioned oatmeal. If you are using steel cut or instant oats, follow instructions on the package.
- The nutrition facts given are for plain oatmeal.
Nutrition Information:
Yield:
2Serving Size:
1/2 cup dryAmount Per Serving: Calories: 150Total Fat: 3gSaturated Fat: .5gUnsaturated Fat: 2gCarbohydrates: 27gFiber: 4gSugar: 1gProtein: 5g
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I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
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