Kitchen Travels: Introducing 4 International Oatmeal Recipes

Oatmeal is full of essential soluble fibers, antioxidants, protein, and so much more. But this is old news— just like the overnight oats recipe you have on rotation. Tell your old breakfasts to hit the road, because we’re going on an adventure with oatmeal recipes inspired by four canonized porridges from the Philippines, Mexico, the Southern U.S., and India. Is this the greatest instance of remixing since Pitbull’s sampling of “Take On Me” in his 2013 single “Feel This Moment?” We’ll let you decide.

1. Champurradoats 

Typically made with masa (corn dough) or dry corn flour, Mexican champurrado is a sweet breakfast drink often enjoyed with churros or pan dulce on the side. 

Champurradoats

Difficulty:BeginnerCook time: 10 minutesTotal time: 10 minutesServings:1 servings

Ingredients

• 1 cup nut milk
• 1/2 cup water
• 2 tbsp Abuelita hot chocolate mix
• 2 tsp cinnamon plus more to taste
• 1/2 cup oat flour

Instructions

1. 
   

   Heat milk and water in a pot over low heat, and bring to a simmer.

2. Add Abuelita hot chocolate mix and cinnamon, stir to combine.

3. 
   

   Once the hot chocolate is thoroughly mixed, add oat flour. Stir to combine, and add water until it reaches a thin, pancake-batter-like consistency.

4. Top with cinnamon and serve hot for breakfast or dessert.

2. Groats

Cheesy, buttery grits need no introduction. This oatmeal recipe is so easy that you can daydream of visiting the South while you prepare it! Feel free to dress it up how you’d like: pictured with sautéed rosemary mushrooms in olive oil.

Groats

Difficulty:BeginnerPrep time: 5 minutesCook time: 15 minutesTotal time: 20 minutesServings:1 servings

Ingredients

• 2 cups water or chicken/vegetable stock
• 1/2 cup oat flour
• 1/4 tsp salt plus more to taste
• 1/2 tbsp unsalted butter
• 2 tbsp grated sharp cheddar
• 2 tbsp grated parmesan
• black pepper

Instructions

1. Bring the water/stock to a boil, then add oat flour and 1/4 tsp salt. Cook for 10 minutes.

2. 
   

   Stir in butter, cheddar and parmesan. Serve with a sprinkle of grated parmesan and freshly ground pepper.

Cheesy, buttery grits need no introduction. This recipe is so easy that you can daydream of visiting the South while you prepare it! Feel free to dress it up how you’d like: pictured with sautéed rosemary mushrooms in olive oil.

3. Overnight Kheer-oats

This delectable Indian dessert pudding takes on the form of breakfast with the substitution of rice for oats without losing its traditional floral and subtly fruity notes. 

Overnight Kheer-oats

Difficulty:BeginnerPrep time: 1 minuteCook time:3 hours Total time:3 hours 1 minuteServings:1 servings

Ingredients

• 1 cup nut milk
• 1 cup oats
• pinch salt
• 1 tsp ground cardamom
• 1/2 cup Greek yogurt
• 1 u0026 1/2 tbsp honey
• 1 tsp orange zest
• 1 tsp vanilla

Instructions

1. Mix milk, oats, salt and cardamom in a glass jar or any container with a lid.

2. 
   

   In a separate small bowl, microwave honey for 10 seconds. Stir in yogurt, vanilla, and orange zest.

3. Add yogurt mixture to the oats and stir until combined. Leave in fridge for at least 3 hours, preferably overnight.

4. Garnish with toasted nuts and fruit of choice. Enjoy as breakfast or dessert.

4. Arroats Caldo

Packed with warming aromatics, this oatmeal riff on the beloved Filipino porridge is your new favorite sick-day (or morning, you know what I mean) meal.

Arroats Caldo

Difficulty:BeginnerPrep time: 5 minutesTotal time: 5 minutesServings:1 servings

Ingredients

• 3/4 tbsp olive oil
• 1 large clove garlic finely minced
• 1/4 yellow onion finely chopped
• 1 tsp ginger finely minced
• 2 cups chicken stock
• 1 cup rolled oats
• 1 cup water divided into 1/2 cups
• 1 tbsp fish sauce
• 1tbsp soy sauce
• 1 tbsp green onion cut into thin diagonal slices
• 1/2 tsp chili oil
• 1 hard boiled egg

Instructions

1. Heat olive oil in over medium-low heat. Fry garlic, onion and ginger until fragrant (be careful not to burn them!)

2. Add chicken stock, 1/2 cup water, oats, soy sauce and fish sauce. Stir frequently, then add remaining 1/2 cup water in increments until desired consistency.

3. Top with green onion, chili oil, and a hardboiled egg.

• Breakfast
• Dessert
• Lunch