by Jan 17, 2017


Say goodbye to mid-morning munchies!  When you start your day with oatmeal—the kind you make for yourself, with toppings like walnuts, dried blueberries, and almond milk—you’re satisfied until lunch, even if it’s a late one.


Oatmeal, even the thick-cut kind, takes less time to cook than you think.  And adding coriander gives it a subtle flavor you can’t get from pre-packaged.  For toppings, treat yourself to some “special sugar”:  India Tree’s dark muscovado —a tiny bit delivers big flavor.  Honey and maple syrup are also a great choices.  Leftovers?  Spoon them into serving bowls, cover, and refrigerate.  To revive, steam or microwave a bit.  Enjoy!


Amy’s Product Recommendations:

  • Oatmeal:  Bob’s Red Mill Old Fashioned Rolled Oats OR Extra Thick Rolled Oats (available organic and gluten-free; don’t bother with “instant” or “quick cooking” as they can have a mushy texture)
  • Sugar:  India Tree’s dark muscovado
  • Steel Cut:  If you want to make steel cut, you’re going to need more time.  Here’s my recipe for overnight steel cut oats



Servings 4 small


  • 3 cups water Use 3 1/2 if you like your oatmeal more porridgey
  • 2 cups rolled oats regular or thick, not instant or "quick"
  • 1/2 tsp salt


  • 1/2 tsp ground coriander


  • nuts, dried fruit
  • dark muscovado sugar, honey or maple syrup
  • steamed milk, almond milk, whatever you like


  1. Bring water to boil in a medium-sized saucepan. Add salt, coriander, and oats, give it a stir then lower heat to maintain a slow simmer for a couple minutes. 

  2. Turn off the heat, give oats a stir, and cover the pan. Let sit for 5 - 15 minutes, depending on how much time you have and how firm or soft you like your oatmeal.  Sweeten as you like and add toppings:  toasted walnuts + dried blueberries or dried banana cut into rounds + cocoa nibs—play around and make your own breakfast dessert!


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