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Volume III
August, 2012

Newsletter Home / Table Talk

Not Your Grandma's Oatmeal

By Calli Rhoades

Oatmeal is a wonderful, warm, delicious way to start your day, but the same old flavors can get a little boring and lead to the "mush" type nickname my grandpa gave it. My grandparents were married for 65 years and, at least in those years I can remember, Grandma made oatmeal nearly every day. I would have called it mush too! These recipes are sure to end any oatmeal blues you may have been feeling. Let's just say, this isn't your Grandma's oatmeal!

Baked Oatmeal

You may think you're biting into a warm-from-the-oven oatmeal cookie with how good this breakfast treat tastes. It's wonderful served with milk. -Arlene Riehl, Dundee, New York

3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup milk
1/2 cup butter, melted
Additional milk

In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk and butter. Stir into oat mixture until blended.

Spoon into a greased 9-in. square baking pan. Bake at 350 degrees for 40-45 minutes or until set. Serve warm with milk. Yield: 9 servings. (Recipe and photo from

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PB&J Oatmeal

1/2 cup old-fashioned oats
1 cup milk (for extra calcium and creaminess)
1 tablespoon peanut butter
1 tablespoon jelly or jam
Pinch of salt (optional)
Drizzle of honey (optional)

Combine oats and liquid in microwaveable bowl. Microwave for 2-3 minutes, stir and add more liquid if necessary. Then, while oats are still hot, stir in peanut butter and jelly. Add a drizzle of honey on top for extra sweetness. Serves 1. (Recipe courtesy of

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Healthy Coconut Oatmeal

3 1/2 cups plain or vanilla soy milk
1/4 teaspoon salt
2 cups rolled oats
1/4 cup pure maple syrup
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup sweetened flaked coconut
1/3 cup chopped walnuts
1 (8 ounce) container plain yogurt (optional)
3 tablespoons honey (optional)

Pour the milk and salt into a saucepan, and bring to a boil. Stir in the oats, maple syrup, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes.

Stir in walnuts and coconut, and let stand until it reaches your desired thickness. Spoon into serving bowls, and top with yogurt and honey, if desired. Serves 6.

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