Here is another oatmeal variation that is perfect for Summer season. Oatmeal meets fresh Strawberry Crisp in this one hearty delicious bowl. Thick and creamy oatmeal topped with Freshly baked Strawberry Crisp with crunchy sweet walnut oat crumbs. This Strawberry Crisp Oatmeal makes breakfast worth waiting for.
Fruit crisp is so easy to make that I made it just for use in my oatmeal, the extra step of baking it and making the crumble topping is totally worth it. Fruit crisp are basically naked fruit (fresh or frozen) and topped with crumble toppings. Strawberry, Blueberry, Blackberry, Peach, Pear, Apple are great fruits for making crisp. If you with the route of using berries, the fruit crisp are more on the juicy side. While stone fruit like peach and pear are less juicy, they are harder so they can withstand longer baking know without being too mushy. But regardless of what you choose, berries or stone fruits, they’re both perfect for use in fruit crisp and as toppings for oatmeal. I made a Pear Almond Crumble Oatmeal before and it turned out amazing.
Types of Oatmeal
Steel Cut Oats (Irish Oats) – This type of oats has a finer texture but is chewier than traditional oats, they are digested more slowly and it makes you feel full easily. This type is perfect for breakfast cereals as they make you feel full longer.
Rolled Oats (Old Fashioned) – This type of oats are flat, thin and have bigger pieces than Steel Cut Oats. It cooks faster, about 10 minutes for 1/3 cup (depending on how chewy you like it). Although filling, it is not as filling as using Steel Cut Oats, but if your recipe requires minimal cooking time or you do not have much time on hand, this is the perfect type of oats to use. I find that this type is also the one perfect for baking cookies, bars, bread or pancakes.
Quick Oats – This type of oats have flat, light and even thinner pieces as compared to Rolled Oats. This cooks in about 1-2 minutes and are perfect for recipes that calls for a very minimal cooking time. Although it is also a good option for breakfast, it is not as filling as using Steel Cut Oats and Rolled Oats.
Instant Oats – This type of oatmeal has been pre-cooked and dried, because of this, it require no cooking time at all. You just need to add boiling water and let sit for few minutes to soften. This type of oatmeal doesn’t have chewiness and texture and can get mushy at times. This if perfect option when you are traveling and you need something on the go. Simply add hot water and you have an instant breakfast with you.
Flavor of the Month: Strawberry Crisp Oatmeal
This oatmeal flavor of the month is all about using maximizing the use of Strawberry. You can use frozen but if you could get hold of fresh Strawberry that would be even better. I used fresh Strawberry to make the Strawberry Crisp, which I used for this oatmeal and half of the portion I ate with vanilla ice cream on it. It’s not going to be a problem finishing the Strawberry Crisp as there are quite a few ways you can use it. You can serve It with ice cream which is the common way of serving fruit crisp, you can use it as toppings for oatmeal (like this recipe), you can serve it with vanilla cake or cupcake, or even topping for chia pudding. You can also mix some fresh Strawberry when you use it as topping for the oatmeal. I like the combination of a soft baked Strawberry and the texture that a fresh Strawberry give. This Strawberry Oatmeal was bursting with real Strawberry flavor and a nice crunch from crumble topping. A perfect Summer oatmeal and a good reason to look forward to breakfast.
- 1/4 cup Rolled Oats
- 1 3/4 cup Milk (Can be substituted with a mix of water and milk in any proportion)
- 1 tbsp Brown Sugar (can be substituted with other sweetener of your choice)
- 3 tbsp Raisins
- 1 tsp Chia Seed – optional
- 1/4- 1/3 cup Strawberry Crisp
- Make the Strawberry Crisp: Get the FULL RECIPE HERE
- Make the Base Oatmeal: Pour milk in a pan. Add rolled oats and simmer in medium heat for about 10 minutes. Make sure to stir from time to time to avoid sticking at the bottom and from forming a “film” or “skin” on top. Add brown sugar, raisins and chia seed. Stir and cook for another 5 minutes. You can serve it at this stage but if you want a smoother creamier consistency, cover and cook in low heat for another 10 minutes. Taste and adjust sweetness as desired. The consistency of the oats will thicken as it cools, if you are serving it immediately, you can cook it a little bit longer to get a thick consistency. Cooking time is flexible, cook less or more time to adjust to the texture and consistency that you prefer.
- Serve: Transfer oatmeal in a bowl and top with Strawberry Crisp .
One tip when reheating it, add few spoonful of water or milk to thin out the consistency. The oatmeal with or without chia seed will thicken as it cools, even more when refrigerated. So to bring it back to nice consistency, you need to add a little bit of liquid. For single serving, add 1-2 tbsp of liquid and stir then simply pop it in the microwave for 1 minute. take it out and stir again, adding more liquid as necessary to achieve the consistency that you like. Easy breezy! Enjoy
I am using quite a lot of liquid here because I like my Oatmeal consistency to be not too thick and also because I like to cook it longer than 15 minutes for a smoother creamier texture. Also, chia seed absorbs liquid and makes a jelly like consistency. If you like a thick oatmeal, use 1 1/4 cup of liquid but bear in mind that the oatmeal thickens as it cools. If you are making it ahead of time (overnight), I suggest use 1 3/4 cups of liquid so that it wouldn’t be too thick the following day.
- Single Serve Coconut Mango Oatmeal
- Single Serving Hot Chocolate Oatmeal
- Single Serving Banana & Chia Seed Oatmeal
- Single Serving Caramelized Banana Oatmeal
- Pear Almond Crumble For Two
- Strawberry Crisp for Two
- Single Serving Blueberry Banana Oatmeal
My Latest Video
This time around I am sharing with you the recent recipe that I updated, Strawberry Shortbread Cheese Tart. This is one of the first few recipes that I posted when I was just starting on my blog. Of course that time, I thought the photos were amazing, but as I look back at it now, I have to say not really. I photo certainly do not gives justice to this recipe. So I thought a make over was needed, and what better timing than during the Summer season when fresh Strawberry are its best. This base of this tart used my Shortbread tart dough and the filling uses my homemade Strawberry Jam. It is super delicious, the sweet and tangy taste of cream cheese, plus the butter crust and homemade Strawberry jam is such a wonderful combination. Check it out. GET THE FULL RECIPE.
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