Who doesn’t love the morning meals served at a quaint bed & breakfast? I discovered these two oatmeal recipes during my travels to two of my favorite California Wine regions over the years, Napa and Paso Robles. I also had the opportunity to make them for some clients who were visiting Pebble Beach from out-of-state and hired me to cook for their vacation.
Oatmeal Recipe 1: Homemade Granola
One of the mornings I was in Pebble Beach with my clients, I served a breakfast of homemade granola with fresh berries and homemade yogurt. Although ‘granola’ might not normally make you think of ‘oatmeal recipes,’ this dish’s base is rolled oats and oat bran. Here’s the original recipe from the Tasting Along the Wine Road Cookbook v.10.
Ingredients (full recipe – may be cut in half)
- 6 cups rolled oats
- 2 cups oat bran
- 1/2 cup sesame seeds
- 2/3 cup vegetable oil
- 1/2 cup honey
- 1 Tablespoon vanilla extract
- 1 cup sliced almonds
- 1 cup raisins (or dried cranberries)
Preheat oven to 250 degrees.
In a large bowl, combine the rolled oats, oat bran, coconut and sesame seeds. In a small bowl, combine the vegetable oil, honey and vanilla extract, and add to the dry mixture. Stir well. Pour the combined mixture onto a baking sheet (with sides) and spread out the granola in an even layer.
Bake the granola for 1 hour, stirring every 20 minutes to avoid burning. The granola is done when the coconut and oats are a light golden color. Cool the granola, then add the almonds and raisins or dried cranberries. Store the granola tightly covered; it can also be frozen in resealable freezer bags. Serve the granola the traditional way, in a bowl with milk, or layer it in a wine glass with plain yogurt and fresh berries, parfait-style. Pair with milk!
- Be prepared! The full recipe will make more than you may need, as you will use two full sheet trays when baking. I suggest cutting the recipe in half for a more manageable amount. You can also freeze what you will not use right away.
- As with most of my recipes, I used this one as my starting point. Feel free to customize it to fit your needs or food preferences. For example:
- I substituted coconut oil for the vegetable oil to really enhance the overall coconut flavor, although another time I replaced the vegetable oil with walnut oil to give the recipe more richness.
- Another variation I’ve made is to substitute chia seeds for the sesame seeds.
- Because I needed to bake the granola in two separate pans, I added toasted pecans to one batch and sliced almonds to the second.
- I prefer dried cranberries, so I replaced the raisins for the cranberries. I have also used dried blueberries in this recipe.
Dinner Diva Tip: Don’t have oat bran in your pantry? I used four packets (two cups) of instant oatmeal that I already had on hand and ground the oatmeal into a fine powder using my food processor. I found this makes a fine substitute for the oat bran. If you prefer, wheat bran could also be used in this recipe.
Download and print this oatmeal recipe here.
Oatmeal Recipe 2: Oatmeal Soufflé
This is another one of my favorite oatmeal recipes; I also served it for breakfast in Pebble Beach. It serves eight and is also originally from the Tasting Along the Wine Road Cookbook v.10.
- Granulated sugar, for sprinkling
- 1 cup milk
- 2 Tablespoons butter
- 3/4 cup quick-cooking oats
- 1/3 cup cream cheese
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 4 eggs, yolks separated
- 1/2 cup raisins or dried blueberries
- 1/2 cup walnuts, chopped
Preheat oven to 325 degrees.
Butter a 1-1/2 quart soufflé or casserole dish and sprinkle the dish with sugar. In a small saucepan, add the milk and butter; heat until barely boiling. Slowly add the oats, stirring constantly. Cook the oat mixture until it’s thick, stirring often.
Remove the oats from the heat and add the cream cheese, salt, brown sugar, nutmeg and cinnamon. Stir briskly to blend. In a separate bowl, beat the egg yolks slightly and slowly add them to the oatmeal, stirring constantly. Stir in the raisins (or dried blueberries) and walnuts.
Beat the egg whites until they are stiff yet still moist. Using a rubber spatula, gently stir and fold the egg whites into the oatmeal mixture. Fold only until no large lumps of whites remain, and no more. Spoon the mixture into the soufflé dish and bake for 35 to 40 minutes, or until the center still trembles a trifle, yet most of the soufflé is set. Serve immediately, with cream or warm milk, although this soufflé is still tasty when cold and fallen.
Special equipment: You will need a large soufflé dish for this oatmeal recipe. If you have them, individual ramekins might be a fun alternative.
- You can certainly beat the egg whites by hand, but using an electric mixer (such as a Kitchen Aid stand mixer) is so much faster. A hand-held mixer will also work. Beating the egg whites until light and airy is what makes the soufflé have that ‘lightness.’
- Usually this soufflé would be served with milk, as with everyday oatmeal. If you are on a special diet or can’t have regular cow’s milk, try using almond milk, hazelnut milk, oat milk, rice milk or soy milk. I recently saw coconut milk made for drinking (rather than baking) in my local market.
Download and print this oatmeal recipe here.
Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.