Best 15 Creamy Oatmeal Recipes

CREAMY APPLE CINNAMON RAISIN OATMEAL

Steps:

• In a medium saucepan, combine water, brown sugar, cinnamon, and syrup. Heat mixture to a boil.
• When water is at a boil, reduce heat and add in oats. Cook for about 5 minutes, or until all water is soaked by the oats. Remove from heat, stir in apples and raisins and serve.

CREAMY OATMEAL

Steps:

• In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight. Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice.
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CREAMY BREAKFAST OATMEAL (RICE COOKER)

Steps:

• Place all ingredients, except dates, in cooker; stir gently to combine; sprinkle dates on top.
• Close the cover, set on Porridge cycle.
• NOTE1: This recipe is designed for a rice cooker with fuzzy logic - use the porridge setting. If you have a regular rice cooker, you will need to watch it to determine when the oatmeal is done, probably 25 to 30 minutes, depending on your cooker.
• NOTE2: Steel cut oats vary slightly. With some brands I find I need to reduce the milk to 1 1/2 cup to get the right consistency.
• NOTE3: You can substitute vanilla flavored soy milk for the milk plus vanilla extract.

CREAMY OATMEAL WITH RAINBOW TOPPINGS

Steps:

• Instant Oats: Stir together 1 cup any variety Almond Breeze almondmilk and instant oats in a microwave-safe bowl or mug. Microwave on high for 1 to 2 minutes. Stir again.
• Quick-Cooking Oats on the Stovetop: Stir together 1 cup any variety Almond Breeze almondmilk and 1/2 cup quick-cooking oats in a small saucepan. Cook over low heat for 1 minute, stirring frequently.
• Quick-Cooking Oats in the Microwave: Stir together 1 cup any variety Almond Breeze almondmilk and 1/2 cup quick-cooking oats in a microwave-safe bowl or mug. Microwave on high for 1 1/2 to 2 minutes. Stir oats.
• Rolled Oats on the Stovetop: Stir together 1 cup any variety Almond Breeze almondmilk and 1/2 cup rolled oats in a small saucepan. Cook over low heat for 5 minutes, stirring occasionally.
• Rolled Oats in the Microwave: Stir together 1 cup any variety Almond Breeze almondmilk and 1/2 cup rolled oats in a microwave-safe bowl or mug. Microwave on high for 2 1/2 to 3 minutes. Stir oats.
• Rolled Oats in the Instant Pot®: Stir together 5 cups any variety of Almond Breeze almondmilk and 2 cups rolled oats in an Instant Pot® that is lightly coated with nonstick cooking spray or butter. Lock lid and close vent. Cook on high pressure for 3 minutes. Let stand for 5 minutes to allow pressure to release naturally. Carefully open vent, remove lid, and stir oats. Add additional Breeze if you prefer thinner oats.
• Rolled Oats in the Slow Cooker: Stir together 4 1/2 cups any variety of Almond Breeze almondmilk and 2 cups rolled oats in a slow cooker that is lightly coated with nonstick cooking spray or butter. Cover and cook on high for 3 to 1/2 hours or on low for 7 hours. Remove lid and stir oats. Add additional Breeze if you prefer thinner oats.
• Steel-Cut Oats on the Stovetop: Bring 3 cups any variety of Almond Breeze almondmilk and 1 cup steel-cut oats to a simmer in a medium saucepan. Cook over low heat for 10 to 20 minutes, stirring occasionally. Add additional Breeze if you prefer thinner oats.
• Steel-Cut Oats in the Instant Pot®: Stir together 3 cups any variety of Almond Breeze almondmilk and 1 cup steel-cut oats in an Instant Pot® that is lightly coated with nonstick cooking spray or butter. Lock lid and close venting. Cook on high pressure set to 3 minutes. Let stand for 5 minutes to allow pressure to release naturally. Carefully open vent, remove lid, and stir oats. Add additional Breeze if you prefer thinner oats.
• Steel-Cut Oats in the Slow Cooker: Stir together 4 cups any variety of Almond Breeze almondmilk and 1 cup steel-cut oats in a slow cooker that is lightly coated with nonstick cooking spray or butter. Cover and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours. Remove lid and stir oats. Add additional Breeze if you prefer thinner oats.

CREAMY SWEET POTATO OATMEAL

Steps:

• Combine almond milk and salt in a saucepan and bring to a boil over medium-high heat. Add oats, sweet potatoes, flax seeds, cinnamon, ginger, and cloves. Reduce heat to medium and cook, stirring often, for 5 minutes.
• Remove from heat and stir in honey, butter, and vanilla extract.

CREAMY SCOTTISH OATMEAL (WITH CROCK-POT INSTRUCTIONS)

Steps:

• If you are making this in a crockpot, the first and only step is to throw everything together in a 2-quart crockpot [increase the water to 3-1/2 cups to allow for evaporation]. Okay, now nighty-nite! We'll see you in the morning!
• Otherwise, bring 1 cup milk and 3 cups water to a boil in a 2-quart saucepan.
• Stir in oats, spices, and raisins.
• Reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
• When cooking is complete, stir in brown sugar, maple syrup, vanilla, pecans, and salt (don't add the salt with the boil; the oats won't cook right).
• If you are using a crockpot, you may notice that a crust has formed on the bottom of the crock after cooking. This is perfectly normal. You can eat it if you want to, or you can just leave it. Just make sure to transfer the recipe into a resealable bowl and soak your crockpot right away. This stuff will stick like glue if it dries.
• Serve! You can add more fresh or dried fruit, butter, more milk, whathaveyou, but it's awesome all on its own.

CREAMY OATMEAL

Steps:

• Place 1/2 cup of heavy cream and 1/4 cup of half & half in sauce pan.
• Add three tablespoons of splenda brown sugar, almond extract, raisins and bacardi rum.
• Heat through until hot. Stir to prevent filming.
• Once hot, add 1 cup of oatmeal.
• Cook for three minutes.
• Pour into two soup bowls.
• Drizzle low carb maple syrup.
• Add chopped pecans.

CREAMY OATMEAL SOUP

Steps:

• In a heavy, dry saucepan, toast the oats over medium heat until they are medium brown. Watch carefully and stir often! Remove from heat and set aside.
• In a saucepan, heat the oil and saute the onion and garlic until soft. Add the stock , oatmeal and tomatoes. Bring to a boil over medium heat. Cover reduce heat to simmer for 5 minutes or so.
• Add the milk, soy sauce and salt. Taste and add a bit of pepper if you like.

CREAMY LEMON OATMEAL BARS

Steps:

• 1. Preheat oven to 375*.
• 2. Spray or grease 9" baking dish.
• 3. In a medium bowl mix together filling ingredients, stirring until thickened and no lumps.
• 4. In a separate bowl mix together crust ingredients until crumbly. Press half of the mixture into baking dish.
• 5. Spread filling mixture evenly over crust. Sprinkle the remaining crust mixture on the top.
• 6. Bake for 20 minutes, or until edges are golden brown. Cool and cut into bars. Refrigerate or freeze any leftovers.

CREAMY MICROWAVE OATMEAL

Steps:

• 1. Combine the water, milk, salt, fruit and bran in a large microwave bowl. Microwave for 2 minutes.
• 2. Stir in oatmeal and cinnamon. Microwave on high 3 to 4 minutes. Stir at 1 minute intervals. Cover and let sit for 1 minute.
• 3. You can add brown sugar, coconut sugar or pure maple syrup and milk, if desired.
• 4. This recipe can be multiplied to increase servings. Increase the cooking time as necessary.

CREAMY CROCKPOT OATMEAL

Steps:

• Combine all ingredients in a crockpot the night before. Cover and cook on low overnight. Serve in the morning with milk, brown sugar, and any other condiments that sound good. My favorites are sliced bananas, pecans, coconut and raspberries.

CREAMY APPLE RAISIN OATMEAL

Steps:

• In a microwaveable cereal bowl, mix oats, raisins and apple juice until well blended.
• Microwave on full power 1 1/2 to 2 minutes, stirring every 30 seconds until oatmeal is thickened. Top with yogurt and brown sugar, if desired.

CREAMY PEANUT BUTTER AND BANANA OATMEAL

Steps:

• Combine oats, almond milk, water, and salt in a small saucepan over high heat until starting to boil, 1 to 2 minutes. Stir peanut butter into oatmeal until dissolved, 1 to 2 minutes. Continue cooking and stirring for 2 minutes more. Lower heat and stir in cinnamon; cook for 1 to 2 minutes.
• Remove oatmeal from heat and stir in banana and vanilla extract.

MAGICAL CREAMY CHOCOLATE BANANA OATMEAL

Steps:

• Bring 2 1/4 cups chocolate ilk and the salt to a gentle boil in a medium saucepan.
• Stir in dried oats and cinnamon. Reduce heat.
• Gently boil, uncovered, over medium heat for 5 minutes, stirring occasionally.
• Remove from heat; let stand for 2 to 3 minutes to slightly absorb excess milk in mixture.
• To serve, stir vanilla into oatmeal, then gently stir in banana.
• Spoon oatmeal into bowls and pour 2 T chocolate milk over each serving.

CREAMY APPLE-RAISIN OATMEAL

Steps:

• In 2-cup microwavable cereal bowl, stir oats, raisins and apple juice until well blended.
• Microwave uncovered on High 1 1/2 to 2 minutes, stirring every 30 seconds, until thickened. Top with yogurt; sprinkle with brown sugar.