A Tale of Two Oatmeals — Maple-Vanilla and Gingersnap

I love oatmeal. During the week, and most of the time on the weekend, I exclusively feast on green smoothies for breakfast. But man-oh-man, I love oatmeal. I used to carry overnight oats (mix the stuff and let it sit in the fridge overnight and eat it cold or nuke it) to work every day, but my smoothies have more staying power. But, on the weekend when I can lunch as I please, or as a sweet treat to help me stay away from sugary baked goods, oatmeal is warm and therapeutic. It also gives me nostalgia. Grandma Edna used to serve me oatmeal cooked with whole milk and sugar with a side of bacon. Bad for me? Yes. Effing delicious? Definitely! I’ve reined in the sugar-and -full-fat-dairy business, and I come up with new combos all the time, but the two easiest are Maple-Vanilla and Gingersnap. Each recipe serves one hungry KitschenBitsch.

Maple-Vanilla Oatmeal


1/2 c. old-fashioned oats

3/4 c. water

1/2 unsweetened vanilla almond milk (or milk/milk-sub of your choice)

pinch salt

few raisins (optional)

splash of vanilla extract

1 tsp (I drizzle and eyeball it) pure maple syrup (grade B is richer, but use what you’ve got — no pancake syrup!)


Combine water and oats in saucepan and simmer over medium-low heat until water is absorbed. Add in almond milk, raisins and salt and simmer until oatmeal is the consistency you like it (adding the raisins at this stage lets them absorb water and plump up a bit). Turn off heat, add vanilla, and pour into a bowl. Drizzle maple syrup over top and serve.

Gingersnap Oatmeal

Kris of CheapHealthyGood brought this recipe to the masses for me and she’s hella fond of it. If you don’t trust me, you should definitely trust her.This recipe is filling and very satisfying. The measurements here are very much taste — add, subtract, and otherwise jack with it as you see fit.


1/2 c. quick cooking oats (I have a personal vendetta against instant,
plus, quick cooking oats give you more volume, and I need to feel like
I’m doing some serious eating)
1/2 c. water
1/2 c. unsweetened vanilla almond milk (or your milk/milk -sub of choice)
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
a pinch of salt
2 tsp. molasses (I drizzle and eyball it)
splash of vanilla extract

Simmer the oats and water until water is absorbed. Add the rest of the ingredients through the salt and simmer until oatmeal reaches your desired consistency. Remove from heat and stir in molasses and vanilla extract. Serve warm with an extra drizzle of milk.

2 Responses

  1. David says:

    I wandered over from the blog cheaphealthygood, by the way.

    “Old Fashioned” rolled oats cannot hold a candle to steel cut oats–the difference in texture alone is incredible. You can get steel cut oats at a reasonable price from stores selling food in bulk bins. The only drawback is that they take about 25 or 30 minutes to cook. Once you try them, though, you are unlikely to go back.

  2. TheBitsch says:

    David, you are very right. They have a nice, chewy texture, and I’ve found that if I soak them in the pot overnight I only have to cook them for about ten minutes in the morning. I do keep the rolled oats around for quick cooking — usually I cook oatmeal spur of the moment and am in a hurry. I really do enjoy steel cut and Scottish oats when I have time to plan in advance. Thanks for swinging by!

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