Morning Glory Oatmeal

This 1st place 2014 Spar for the Spurtle winning recipe by Helen Williams was our entry in the World Porridge Making Contest in Scotland!  Says Helen “brace yourself for a breakfast that will be seriously hard to beat!”  We couldn’t agree more!

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Rating: 4
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Servings 6servings
Prep Time 20minutes
Cook Time 20 - 30minutes
Submitted By Helen Williams
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4
You:
Rate this recipe!
Servings 6servings
Prep Time 20minutes
Cook Time 20 - 30minutes
Submitted By Helen Williams
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Oatmeal
  1. Whisk together almond milk and coconut milk in a pot and bring to a boil. Add Bob’s Red Mill Steel Cut Oats, reduce heat and simmer until creamy, about 20 – 30 minutes.
  2. Remove cooked oats from heat, mix well and stir in remaining oatmeal ingredients.
  3. Serve garnished with cream cheese frosting and salted nuts (recipes below).
Cream Cheese Frosting
  1. Combine all until smooth in a mixer fitted with a paddle attachment.
Salted Mixed Nuts
  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Whisk egg white by hand in a medium bowl until frothy. Add nuts and toss to coat, then add kosher salt and mix thoroughly.
  3. Spread nut mixture in an even layer on prepared baking sheet. Bake in hot oven until evenly toasted, about 10 minutes, stirring frequently.
Recipe Notes

This recipe can be made using our Gluten Free or Organic Steel Cut Oats.

Products Used in this Recipe
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