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Oatmeal--What do you put on yours (besides brown sugar)?

In the winter I eat oatmeal almost every morning and usually mix in either brown sugar or some delicious ginger spread. What do other people mix into their oatmeal?

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  1. Yum...I love oatmeal and other porridges for breakfast, particularly this time of year. Working off of Pei's idea to put pumpkin puree in earlier this week I'll be putting butternut squash puree in mine tomorrow morning (I've been putting it in my corn mush).

    I also frequently put in honey, toasted walnuts, dried cranberries, apples. And, because i can't seem to help myself, just a small amount of butter.

    1. Peanut butter and raisins (apparently, I am seven years old).

      2 Replies
      1. re: desantmj

        Oh my. Peanut butter in oatmeal. That sounds so good. I might have to add bananas or apples instead of raisins.

        1. re: desantmj

          You're not at all. I put peanut butter and honey in mine!

        2. I like 1/2 irish oatmeal and 1/2 wheatberries, cooked in soy milk, topped with a banana.

          1. cinnamon, bananas and coconut milk and/or chocolate chips

            1. Toasted hazelnuts (filberts) are really good with oats, and I sometimes add finely chopped apple while it's cooking. Try toasting the oats win a teaspoon of butter just until they're fragrant, then add the water or milk. It only takes a couple minutes if you have a reliable burner, sooo worthwhile.

              When I make scots' oats, I add a tablespoon of buttermilk in the last five minutes.

              2 Replies
              1. re: amyzan

                Your toasted hazelnuts idea makes me wonder if Nutella might be a good addition to oatmeal.

                1. re: yayadave

                  Just this morning I added a spoonful of trader joe's hazelnut cocoa (tj's version of transfat free nutella) to my oatmeal and added the bananas. Very yummy!

              2. Salt. Does anyone else do this? I've never run into anyone else that ate it that way. Even my parents. Haven't a clue as to why I even started doing it like that. I've tried to eat it with sugar, honey, cinn. etc. I just can't do it.

                6 Replies
                1. re: michele cindy

                  I grew up eating salt with oatmeal but switched to sweeter toppings as an adult.

                  1. re: michele cindy

                    I like strong flavored, salty stuff on my oatmeal; for example, chili salsa, Tuong Cu Da, anchovies or furakake. (Not all at the same time). There's always Kikkoman soy sauce, in a pinch.

                    1. re: michele cindy

                      Yeah ... you might considered flavored salts. I had some lavandar salt that I despaired of ever using up ... it was great but a little went a long way. So I put it on anything that didn't move ... it was very nice on the oatmeal. So I imagine herbed salts would work well too.

                      1. re: michele cindy

                        I add salt: it cuts the sweetness of the brown sugar while enhancing it (that sweet and salty thing which is so good)

                        In the winter, when I eat a lot of pears, I like to throw a few chunks in a bowl of oatmeal, along with either blueberries or blackberries, milk, brown sugar and salt. It tastes like cobbler.

                        1. re: michele cindy

                          I've always added a pin ch of salt to the oatmeal cooking water - it brings out the flavor.

                          1. re: cayjohan

                            I'm a salt person too. Salt and butter, sometimes buttermilk (apparently, that's traditional Irish or something?) I have never liked sweet oatmeal. Tried to eat some cinnamon and brown sugar mixed in the other day and threw it out. Just don't like it sweet, for some reason.

                        2. sauteed/cooked pears or apples & currants- really good in steel cut oats.

                          someone on here recommended I mix pumpkin butter in oatmeal- it was really good, so could do any variation of the "butters"

                          1. 1/4c. quick oats
                            pumpkin pie spice
                            cook it up and add the following:
                            1t.cocnut oil
                            1T.chopped pecans
                            little sugar or sweetner


                            1. A scoop of ice cream

                              1. Lyle's Golden Syrup. Sometimes with good buttermilk.

                                1. strawberries and banana, cranberries, bluberries, or whatever I have on hand.

                                  1. a pinch of salt is definitely necessary. brown sugar and cream.

                                    1. try agave to sweetne it, it's yummy and low glycemic.

                                      1. Raisins, brown sugar & cream.

                                        1. My grandmother taught me when I was a child to swirl a small amount of butter into the bowl of hot oatmeal....delicious!

                                          1. applesauce and cinnamon

                                            The +1 and chowpup both like strawberry bonne maman jelly

                                              1. re: HaagenDazs

                                                Post-Thanksgiving, leftover cranberry sauce/relish is great. And: somewhere in the fridge is some deflating whipped cream, leftover from the pie, that just screams to be plopped on oatmeal.

                                              2. shards of dark chocolate! it melts from the heat of the oatmeal. I love starting my day with an indulgence...

                                                1 Reply
                                                1. re: bijoux16

                                                  Me too! I try to allow myself a bit of sixty percent cacao chocolate every day anyway, so now I add it with a handful of walnuts, into my oatmeal. I don't crave sweets the rest of the day when I do this, either.

                                                2. Brown sugar or maple syrup, dried cranberries and a drizzle of cream.

                                                  1. Try this topping:
                                                    combine in a food processor:
                                                    brown sugar
                                                    dash of salt
                                                    sprinkle on top of cooked oatmeal; brown under the broiler-- amazing!

                                                    1. I love savory oatmeal (particularly when it's made with McCann's steal cut oats). Cook it according to instructions on the can, and finish with a little butter and salt. I often sprinkle a little parmesan on top.

                                                      Beyond Salmon >> http://www.beyondsalmon.com

                                                      1. Pure maple syrup. Another friend likes to put chinese dried shredded pork (rou song).

                                                        1. i always do pure maple syrup but i'm intrigued by some of the suggestions here....partic parmesan cheese. that's wild.

                                                          1. If I'm feeling really decadent (and have the time) I basically make bananas foster (butter, dark brown sugar, bananas, dash of cinnamon) and then mix in the cooked oats.

                                                            The other day I was out of fruit so mixed in some canned whole-berry cranberry sauce. That was really good!

                                                            1. I make mine with vanilla, 2% milk and a little Penzey's baking spice. I garnish it with a little honey, a few grinds of nutmeg and a pat of butter when finished.

                                                              I I am feeling creative, I will add some dried apple or diced dates.

                                                              1. Crumbled crispy bacon w/ or w/o a chopped apple
                                                                maple syrup, cinnamon and pinch of salt w/ or w/o chopped apple again

                                                                1. butter. splash of half and half or light cream. if i crave sweetness, a thinly sliced banana. very simple.

                                                                  1. I've tried:
                                                                    butter, light cream, maple syrup
                                                                    eggnog and cinnamon
                                                                    dried cranberries
                                                                    almond extract & chopped almonds
                                                                    sliced pears and flavored creamer

                                                                    but my fav oatmeal topper is dried banana chips & dark choc shavings

                                                                    1. We go the savory route. Mushrooms, green onions, greens, leftover pork or? diced from the night before. Ir has added a whole new dimention to oatmeal. Got the idea from a hotel in Viet Nam. I think it is a part of Asian cuisine. Congee, maybe? Not sure.

                                                                      1. I go back and forth between sweet and savory. Some days I grind a little pepper into it and swrl in some butter (it's already salty enough, usually). Other days I stir some raisins into the cold oatmeal before I zap it (I make it ahead in eight-cup batches and refrigerate it in portions) and then sprinkle on some brown sugar. I've also stirred in various fruit preserves, some more successful than others (apricot - YUM). And I always pour on some milk, just because it seems to be required...

                                                                        1. lots of mine have been mentioned already, but I like throwing in some cream cheese in place of cream or milk. nutmeg as well.

                                                                          1. I also enjoy both sweet and savoury variations, always use steel-cut and always add sea salt to balance/enhance the flavours. This morning's sweet concoction has peanut butter, sliced bananas caramelized in brown sugar and butter and - because it's going to be one of those days - a dollop of creme fraiche. For savoury, I like butter, chopped scallions, sea salt and freshly ground pepper, toasted sesame seeds and grated gruyere or parmesan. Sometimes I top it with a fried/poached egg. Either way, I'm happy!

                                                                            1. My girlfriend is Taiwanese and so she is used to eating savory rice porridges for breakfast. When I make Irish oatmeal she sprinkles dried seaweed and fish flakes on hers.

                                                                              I don't suggest you do this yourself unless you're an adventurous eater with a wide open mind.

                                                                              Mr Taster

                                                                              1. I love the savory ideas on this thread. I don't like sugar in oatmeal but I often add dried cherries and toasted hazelnuts or walnuts.

                                                                                1. I roast figs until the juice carmelizes , cut them up and add them to cooked oatmeal (with salt) and a bit of maple syrup and some low fat milk. I am eager to try some of the ideas mentioned above.

                                                                                  1. Birch syrup or marmalade and/or chopped crystallized ginger. My significant sometimes adds some granola or all-bran cereal to the oats before cooking. He also likes yogurt or buttermilk with oatmeal.

                                                                                    1. I forgot about this until this morning. I don't think I've seen it mentioned yet: fluffy oatmeal. Parboil 2 min. then steam 5 min. It works best with thick rolled oats, and you may like yours steamed a little longer, if you don't like a little chew in the texture. Great flavor and worth the extra steps and equipment when you have time, maybe on the weekends. I found it in Cook's Illustrated letters to the editor, gosh, maybe in 2004?

                                                                                      1. I just tried diced fresh persimmons and toasted almond slices - pretty tasty! Of course a with generous plop of milk.

                                                                                        1. I put sweetened condensed milk (like eagle brand). or if i am in a savory mood I put pickeled veggies. Chinese people have something like a dried meat product, the english label say "meat floss" I guess that's as good a name as any. I put that in rice porrige and oatmeal.

                                                                                          1. I put frozen blueberries into the oatmeal and water while it's cooking. The oatmeal turns a wonderful shade of purple! And the berries get hot and bursting with flavor. I then top the steaming oatmeal with cold yogurt, a few chopped almonds or walnuts, and a sliced banana. In summer, I'll top it with fresh blueberries. The hot oatmeal with its texture against the cold, creamy yogurt is really great. (And if you use 2% fat Fage Greek yogurt, it really tastes like a decadent treat.)