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Main Part of Breakfast – Old-fashioned Oatmeal w/Raisins, Dates & Honey

Updated on June 12, 2015

After cooking and sitting

Oatmeal, raisins, dates are invisible.
Oatmeal, raisins, dates are invisible. | Source

What would you think of this for your breakfast?

4.5 stars from 4 ratings of Oatmeal with fruit

Saucepan - 1-1/2 quart size (approx.)

This looks similar to the saucepan which I use with a plastic handle etc. Mine has a copper bottom
This looks similar to the saucepan which I use with a plastic handle etc. Mine has a copper bottom | Source

Almost ready-made oatmeal

Since I prepare this a whole day ahead of time, covered and all, the next day my breakfast is almost all prepared. I only have to heat this up as I prepare my peanut butter and jelly sandwich (I give that a slight warm) and also my green tea. It sure saves me time.

What I do is after breakfast I take the 1-1/2 qt. pot and enter all the dry ingredients (oatmeal, etc.), plus the fruit, into pot. I add the water last, cover the pot, and set it on the stove to cook the following morning.

Instead of using quick-time, I use old-fashioned oatmeal which is cooked for the regular time instead of being processed to cook faster. Quick cook oatmeal also has more sodium, fat and other ingredients which I chose to avoid.

I combine a few fruit with it – which I chose for myself, you may choose other fruits instead. It is cooked on a gas stove – not an electric, microwave or slow cooker/crock pot.

When it is finished soaking nearly for 24 hours, plus cooking and sitting the next morning it comes out creamy. Then I also add my natural milk, vanilla and almond flavored, just a touch of it. (It is also lactose free.) I stir it in and it is all ready to eat.

These sit in in pot overnight to soak up water

  • 2 - 4 drops (by choice) molasses - makes it brown, (replaces sugar)
  • 1 tsp. wheat germ, health
  • Dash sea salt, (I use instead of table salt for health)
  • 1 cup Old-fashioned oatmeal
  • small handful raisins
  • 1 + 1/3 cups water

1. Preparation; 2. Cooking

  1. Before I cook I remove the lid the following morning to begin to cook it and the oatmeal has basically soaked up the water and is ready. I turn on the gas to medium (no. 4 on my stove). When it has begun to boil (see Cooking),
  2. I cover and turn down low (no. 2) [be sure to lower heat to avoid sticking]. I set my timer for 5 minutes and in 2 minutes I remove lid, stir [be sure to always stir to avoid sticking] and recover pot. When timer finishes I stir again, recover, shut off and leave sit for 8 more minutes.
Prep time: 5 min
Cook time: 5 min
Ready in: 10 min
Yields: Let sit for another 8 with burner turned off.

My wheat germ:

I love wheat germ because it tastes sweet but mainly because it is healthy for you. It is an excellent source of vitamins, three of which are A, E and Folic Acid. It is good for athletes, children, dieters, pregnant woman, practically everyone! You can usually find it on your cereal aisle.

Sea Salt

Source

Sodium

The only ingredient which had sodium was the sea salt. I use sea salt because it is natural, the ingredients on my salt only mentioned sodium - nothing else.

I also compared it to regular salt and I saw ingredients that said 470mg sodium; 250 calories; 12g fat; 30g cholesterol; 5g sugars. That is why I switched to sea salt.

Items not containing gluten

(click column header to sort results)
   
   
   
Bob's Red Mill
www.bobsredmill.com
Rolled oats and other types.
Cream Hill Estates
www.pureoats.com
Rolled oats.
Gifts of Nature
www.giftsofnature.com
 
Gluten Free Oats
www.glutenfreeoats.com
Rolled oats and other.
Only Oats
www.onlyoats.com
Seems to be in GA.
Raisins
Sun Maid, Publix brand,
 
The only ingredients which I found in this recipe that were non-gluten free were wheat germ

Regular vs. quick cooking:



I decided to test/try the quick cooking type to compare it against the regular. It seemed as if it was "lumpier". So I wondered whether or not I could cook it longer so I tried it for the time which I cook the Regular Oatmeal. It made it smoother and not so lumpy.

So the only difference is that if you you are in a big hurry and do not mind your blood sugar being higher, your oatmeal being lumpier, then use the Quick Cooking type. Otherwise the Regular is better for you - lower blood sugar, it comes out smoother, the time is only 4 minutes longer.

If you have any questions then go to my profile page on HubPages. The icon which says Website is actually my blog. Click on that and it will lead you to the blog where you can leave the questions. I will answer ASAP.

© 2014 The Examiner-1

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    • The Examiner-1 profile image
      Author

      The Examiner-1 2 years ago

      I am not a doctor but I just read up and a doctors site said that for diabetics dried raisins are better than regular ones; molasses can be substituted for honey - but I only use it for color; you can leave out the dates, substistute cranberries instead. Oatmeal is a low-carb food that which is recommended for practically everyone. The wheat germ is just my choice.

    • Don Bobbitt profile image

      Don Bobbitt 2 years ago from Ruskin Florida

      Love It!

      Can't eat it!

      I am a Diabetic and to control it, I am eating a Low-Carb Diet. The Pics make me salivate. LOL!

      DON

    • The Examiner-1 profile image
      Author

      The Examiner-1 2 years ago

      I take it you that you like oats Peachy. At the moment I do not but I will think about it. It does sound interesting though - I never considered it Thank you for giving me the idea.

      Have a nice day.

      Kevin

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      do you have other recipes related to oats?

    • The Examiner-1 profile image
      Author

      The Examiner-1 2 years ago

      I prepare after breakfast - about 10 to 15 minutes. Sitting in the water (all day & night) the raisins get plump and the other fruit is soft to chew, while the flakes get bigger. It is about 5 minutes to cook. It does not take long. It sits while I prepare my other breakfast items (setting the table, toast w/PB & jam,etc).

      It is a good breakfast and I use that since it is healthier than the quick oats. It is up to you.

      Merry Christmas!

      Kevin

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      you prepared the whole day? I use quick oats from quaker, less time consuming

    • The Examiner-1 profile image
      Author

      The Examiner-1 2 years ago

      You are welcome Jackie. I use molasses and honey instead of sugar and artificial sweeteners. The molasses also adds color to the oatmeal, I like that. You can add any fruit that you like with the raisins, if you want anymore. The fruit also adds flavor to it.

      Thank you for reading this. :-)

      Have a nice weekend.

      Kevin

    • Jackie Lynnley profile image

      Jackie Lynnley 2 years ago from The Beautiful South

      I will try this Kevin; thanks. I almost bought molasses the last time I was shopping but didn't; now wish I had. Been years since I have eaten any but I keep raw honey and raisins.

    • The Examiner-1 profile image
      Author

      The Examiner-1 2 years ago

      It is delicious, and filling, unless you have a big stomach. I use the one serving size. :-)

      I am glad to share this, I hope that you like it. Thank you for stopping by!

      Kevin

    • VioletteRose profile image

      VioletteRose 2 years ago from Chicago

      That sounds really delicious and definitely healthy! I love trying different combinations on oatmeal, thanks for sharing.

    • The Examiner-1 profile image
      Author

      The Examiner-1 2 years ago

      I eat it daily because it is better than most of the cereals on the market these days. For one thing, I do not eat sugar anymore - but that is me. My grandmother probably ate oatmeal, but I use to eat it everyday with my mother. I know that it is filling and breakfast is the largest meal of the day. I avoid the instant since that is not healthy.

      Thank you for reading the recipe and I hope that you have a nice weekend.

      Kevin

      P.S. - I assisted someone from Squidoo who was having a problem posting a photo, and I also posted a link to my capsule Hub.

    • Pawpawwrites profile image

      Jim 2 years ago from Kansas

      Your recipe looks healthy, and tasty. I have oatmeal often. My grandfather made my mother and her siblings eat it daily. While I don't eat it daily, I'm sure my grandfather would approve of the fact that I do eat it.

    • The Examiner-1 profile image
      Author

      The Examiner-1 3 years ago

      Shyron,

      I removed the cinnamon from my oatmeal recipe and replaced it with honey.

      Kevin

    • The Examiner-1 profile image
      Author

      The Examiner-1 3 years ago

      I read about the cinnamon, I see what you mean. I was using it to replace sugar.

      Kevin

    • The Examiner-1 profile image
      Author

      The Examiner-1 3 years ago

      Thank you for your votes and share. I eat nuts (pecans and walnuts) during the day. I will have to read the Hub about cinnamon, I did not know that anything was wrong with it. Thank you Shyron.

      Kevin

    • Shyron E Shenko profile image

      Shyron E Shenko 3 years ago from Texas

      I love oatmeal, but don't do the cinnamon anymore after I read Au fait's hub about cinnamon.

      I put nuts in my oatmeal. I have pecan trees so they are a real treat.

      This is a very interesting hub, voted that way plus useful and shared.

      Shyron

    • The Examiner-1 profile image
      Author

      The Examiner-1 3 years ago

      I am glad that you like oatmeal, with raisins Victoria, it is good for you. Especially the rolled oats. I am glad that you like my recipe and I thank for pinning it and trying it!

      Kevin

    • Victoria Lynn profile image

      Victoria Lynn 3 years ago from Arkansas, USA

      I like oatmeal (with raisins!) now and then. Your recipe and method make the dish even more appealing! I'm pinning this one. Must try!

    • The Examiner-1 profile image
      Author

      The Examiner-1 3 years ago

      Thank you Suzette. At least you eat oatmeal. I use the cinnamon instead of the sugar because I was trying to remove sugar from my diet. Yes, the rolled oats are healthier but I am so busy preparing the rest of my breakfast that I do not notice the time for the oatmeal. I was glad to share it. :-)

      Kevin

    • suzettenaples profile image

      Suzette Walker 3 years ago from Taos, NM

      Great recipe. This is my breakfast in the morning, but I do use the quick oats/steel cut. With some water, they heat up in the microwave in two minutes. I put cinnamon and sugar in it and eat. I suppose yours is healthier because you cook your oatmeal and it is not quick oats. Thanks for sharing your recipe.

    • The Examiner-1 profile image
      Author

      The Examiner-1 3 years ago

      Let me know whether you like it, I have it every day. Glad you stopped by. :-)

      Kevin

    • Eiddwen profile image

      Eiddwen 3 years ago from Wales

      A great recipe which I will have to try out.

      Eddy.

    • The Examiner-1 profile image
      Author

      The Examiner-1 3 years ago

      Well thank you very much Denise for the compliments. My mom started me on oatmeal - I admit there was a short time that I had to try boxed cereal - but I soon switched back. I read about sugar and switched to brown sugar, then cinnamon (honey and molasses in hot drinks). I hope that you like it. :-)

      Kevin

    • Denise Handlon profile image

      Denise Handlon 3 years ago from North Carolina

      Excellent hub and inclusion of nutrients and preparation. I was just watching the Today show this morning and they recommended this type of Oatmeal, (long cooking), with cinnamon not brown sugar. Nice job. UP/U

    • The Examiner-1 profile image
      Author

      The Examiner-1 3 years ago

      I had it when I was young too then I ate box cereal for a while and went back to it years ago. Glad you stopped by Frank. Good luck.

      Kevin.

    • Frank Atanacio profile image

      Frank Atanacio 3 years ago from Shelton

      it was a mainstay in our kitchen growing up.. yeah ill revisit it thanks you

    • The Examiner-1 profile image
      Author

      The Examiner-1 3 years ago

      Thank you a lot Deb, it is my first try at a recipe. Someone else loved it but who also needed the ingredients to be free of glutents. I added the table after that to make it easier for others.

      The milk which I use is also free of glutents and a few other items.

      Kevin

    • aviannovice profile image

      Deb Hirt 3 years ago from Stillwater, OK

      Sounds like a fabulous breakfast. Gluten free for me all the way, as I am intolerant to it.

    • The Examiner-1 profile image
      Author

      The Examiner-1 3 years ago

      I never looked, but I am sure that old fashioned oats are, or come in, gluten-free type. I will check on mine and let you know. Right now here are a few brands which I do not know if you have near you: Bob's Red Mill (www.bobsredmill.com), Cream Hill Estates (www.pureoats.com), Gifts of Nature (www.giftsofnature.com), Gluten-free Oats (www.glutenfreeoats.com), Only Oats ((www.onlyoats.com). They are all gluten free brands.

    • always exploring profile image

      Ruby Jean Fuller 3 years ago from Southern Illinois

      This sounds really good to me. I must use gluten free oatmeal which takes longer to cook, so the overnight soaking would be beneficial. Thank's for sharing.

    • The Examiner-1 profile image
      Author

      The Examiner-1 3 years ago

      Actually, most of the 'cooking' seems to happen overnight when the gas is not on while it is soaking in the water. The next morning is only about 10-15 min. As I said, I love the brown color that the cinnamon gives to the oatmeal - plus the other herbs and vitamins that it has.

      I thought that I would try writing a recipe, so I chose that one.

      Thank you for your votes and shares.

      Kevin

    • The Examiner-1 profile image
      Author

      The Examiner-1 3 years ago

      You can try it Jan with alternate fruit - or without the fruit altogether if that is what you want. I cannot say that it will not, but I do not know if this will work with the instant since I have only used the old fashioned. I do not know how soon instant cooks but this is done in roughly 10-15 minutes. Give it a shot once when you have time. Thank you for reading it.

      Kevin

    • Faith Reaper profile image

      Faith Reaper 3 years ago from southern USA

      I love your breakfast, Kevin ... awesome. Of course, I love oatmeal, but your slow-cooked method is best of course with the added dates, raisins and especially cinnamon! Thank you for sharing your breakfast with us and the recipe.

      Up and more, pinning and tweeting

      Blessings always

    • janshares profile image

      Janis Leslie Evans 3 years ago from Washington, DC

      I am an oatmeal feind, The Examiner 1. I love the care with which you prepare your oatmeal. I'm happy opening a pack of instant, no added fruit, just oatmeal. Your recipe looks good enough to give it a try. I like that overnight method. I bet the flavor is awesome. Yum!