How To Cook Rolled Oats: Tasty Recipe Ideas

5-Minute Oatmeal Recipe

• 1 cup of rolled oats
• 2 cups of unsweetened milk. Any milk works, so you’re okay to use a nut milk like almond milk if you’re vegan
• 1 mashed banana
• ½ a teaspoon each of ground cinnamon and vanilla extract
• 1 banana sliced and a handful of blueberries (optional)
• Salt to taste

• In a saucepan, add the rolled oats and mashed banana. Pour in the milk, and mix.
• Mix in the cinnamon, vanilla, and salt.
• Bring the mixture to a boil.
• Once the mixture has been brought to a boil, turn down the heat to medium and stir.
• Continue to stir for 3-4 minutes. You should visibly see the oatmeal cooking and thickening.
• Once the oatmeal is at your preferred consistency, take it off the heat and allow it to cool a little.
• Transfer to a bowl. Garnish with the sliced banana and blueberries, and serve.

Lemon Ginger and Coconut Granola

• 2 cups rolled oats
• ¼ cup pre-cut ginger chips. If you cannot find any, you can cut crystallized ginger and use that instead.
• Lemon zest of 2 lemons
• ¼ cup unsweetened coconut chips
• ½ cup unsweetened butter. You can use any butter for this, including vegan nut butter like almond butter.
• ¼ cup maple syrup or honey
• 1 cup unsalted walnuts, pecans, or another nut of your choice
• 3 tablespoon melted coconut oil
• 1 tablespoon vanilla extract
• Salt to taste

• Preheat your oven to 350 degrees.
• Mix all the dry ingredients (rolled oats, nuts, ginger chips, lemon zest, and salt) in a bowl. If you’re looking for very lemony granola, add in the zest of a third lemon.
• In a different bowl, mix all the wet ingredients (butter, maple syrup/honey, melted coconut oil, and vanilla extract) together. You can further boost the lemony flavor of the granola by squeezing in and mixing the juice of one lemon with the wet ingredients.
• Add the dry ingredients to the bowl with the mixed wet ingredients. Mix together until they are properly combined.
• Line a baking sheet with parchment paper and pour the ingredients onto the paper.
• Use a spatula to ensure you have a thin, even layer of granola mixture on the parchment paper.
• Press down on the mixture firmly so that it sticks to the parchment paper.
• Bake for 10 minutes and pull it out of the oven. Rotate the baking sheet and bake for another 20 minutes.
• Pull the baking sheet out of the oven and allow it to cool for 20 minutes (or until the granola is cool).
• Once the granola is cool and safe to touch, break it into chunks with your hands or with a spoon/spatula. Add in the coconut chips to the broken granola chips.
• Your lemon ginger and coconut granola is ready. You can now enjoy it any time (until it’s over). You can store the granola for up to 2 weeks. However, the recipe will produce only 4 cups of granola, so you’ll likely finish it before there’s any worry about shelf life.

Oats Upma

• 1 cup rolled oats
• 1 cup water
• 1 finely chopped onion
• Salt to taste
• 1-2 tablespoons of lemon juice
• 5 tablespoons of oil
• 1-2 green chilis (optional, depending on your spice tolerance)
• 5-0.75 cups of mixed vegetables (optional, the vegetables can be of your choice as long as they aren’t too watery. Some popular options include beans, carrots, and peas. Tomatoes should be avoided.)
• 2 tablespoons grated coconut (optional)
• A sprig of chopped coriander leaves
• 1 sprig of curry leaves
• ½ teaspoon each of grated ginger and turmeric
• ¼ teaspoon mustard seeds
• ½ teaspoon of cumin
• 2 tablespoons peanuts

• Dry roast the oats for about 5 minutes. Make sure to use a wide pan or saucepan, and ensure the oats don’t crisp up too much.
• In another pan, pour the oil and bring it to low heat. Add in the cumin, mustard seeds, and peanuts. Stir until the peanuts turn golden brown.
• Add the ginger, slit green chilis, and curry leaves to the pan. Stir over the heat until the leaves crisp up.
• Add the onion to the pan and sauté until it turns golden brown. Add the mixed vegetables and stir for about 2 minutes.
• Add in a few drops of water, and cover the pan. Cook until the vegetables have turned soft (but not mushy).
• Add in the salt, turmeric, and water.
• Mix well and taste the water until it tastes slightly salty. Once it tastes salty, bring it to a boil.
• Add in the roasted oats and gently mix until the water is incorporated into the oats. Cover and cook on a low heat for about 2 minutes.
• Take it off the flame. Add in the coriander leaves and mix well.
• Allow the upma to cool. Once cool, add in the lemon juice and mix. Garnish with the grated coconut.
• Serve as is, or with yogurt.