Homemade Oatmeal - with pictures!

So I'll admit upfront that oatmeal just doesn't photograph well. But is delicious and healthy (except when you choose the mix-ins that I do!) and I'm convinced that seeing pictures will make you want to try it. :)

Start with steel-cut oats - look for them in a package like this, or find them in a bulk bin.

This is what steel-cut oats look like - not exactly what you're used to!

Mix 1 1/2 oz. oats and 3 oz. water in a small saucepan and simmer for about 20 minutes with a pinch of salt.

Pick your mix-ins. I, for one, like my breakfast to taste like dessert, apparently.

Oh, my.

Finished product.

Try it - you will NEVER go back to that packaged stuff again!

Homemade Oatmeal

3 oz. (1/2 c.) steel-cut oats (NOT ROLLED!)
12 oz. (1 1/2 c.) water
1-2 Tbsp. butter or cream
Pinch salt, or to taste
Toppings/Mix-ins (brown sugar, maple syrup, raisins, chopped apples, cinnamon sugar, sliced strawberries or peaches)

Mix oats and water. Bring to a simmer and simmer, covered, for 25 minutes, stirring occasionally. Add butter and desired mix ins and enjoy!

Oatmeal Toasting Bread

Oatmeal Toasting Bread. Yeah, just the name sounds good. But the actual bread is SO incredible. I can't say enough about it. Slightly sweet, super moist, incredible texture. YUM! Try it.

There are a few ingredients I bet you don't have lying around (vital wheat gluten?!) but it's SOOO worth it. Try the bulk containers at your local health food store.  I doubled the recipe and made one 2-lb loaf and 2 1-lb loaves (9x5 and 8x4, respectively). Also, just in case you didn't know, "instant yeast" is also known as "Rapid Rise" yeast.. Finally, I'd recommend kneading by hand. It's stiff so it takes some elbow grease.  Happy Baking!

Oatmeal Bread

2 oz. (4 Tbsp.) unsalted butter
2 oz. (1/4 c.) light brown sugar
5 oz. (1 1/2 c.) leftover oatmeal (see note), room temperature
1¼ tsp. salt
1 c. old-fashioned rolled oats
1/4 c. oat bran
10 oz. (2 c.) bread flour, plus more as needed
1/4 c. nonfat dry milk
2 Tbsp. vital wheat gluten
2 tsp. instant yeast (note: this is not a full pkg.)

Melt the butter and stir in the brown sugar and salt. Stir this into the leftover porridge. Put the rolled oats, oat bran, bread flour, dry milk, vital wheat gluten, and yeast in a large bowl. Stir the leftover oatmeal. Knead in KitchenAid for about 10 minutes. This is a very sticky dough. You may need to add more flour so that you can move from sticky towards tacky, which is desirable. Place the dough in a clean oiled bowl. Cover with a cloth, and let the dough rise for 1 hour.

Flour a work surface. Gently flour the dough and fold over about four times. Dust with flour if the dough is sticking to your hands. (If making multiple loaves, divide the dough now into equal pieces.) Fold the dough in half, pinch the seam, and gently roll into a loaf shape the length of your pan. The dough will be stiff. If needed, pinch the seam with moistened fingers. Place in greased loaf pans. (Either one 2-lb. loaf or two 1-lb. loaves.) You want the ends of the loaf to touch the short ends of your pan (so it will rise evenly.) Cover with oiled plastic wrap and a towel. Let dough rise for 1 hour or until doubled in size. Dust the top with oat bran, if you like. Bake at 350°F for 40 minutes.

Note: To make fresh oatmeal, bring 1½ cups (12 oz.) water to a simmer. Add 1/2 cup (3 oz.) steel-cut oats (MUST use steel-cut oats!). Simmer on low, covered, for about 25 minutes. Stir in butter, brown sugar, and salt. Cool your oatmeal down to below 120°F (took about 45-60 minutes), before proceeding with the recipe.