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Oatmeal Raisin Cookie Oatmeal

Oatmeal Raisin Cookie Oatmeal - it tastes like eating a giant oatmeal cookie for breakfast.

My kitchen has seen everything from Chocolate Oatmeal to Peanut Butter Oatmeal.

And a quick google search for “oatmeal recipes” will show you that I’m hardly alone in my proclivity for oatmeal experimentation. Recipes exist for carrot cake oatmeal, spinach oatmeal, Oreo oatmeal, soy sauce oatmeal…


However, sometimes the classic is best.

(I’m looking at you, soy sauce oatmeal!)

oatmeal raisin

Oatmeal-raisin is always a classic; like the little black dress of breakfasts. It will never go out of style.


Oatmeal Raisin Cookie Oatmeal

(Makes 4 servings)

  • 3 cups milk of choice (720g)
  • 1 cup steel-cut oats (160g)
  • 1/2 tsp plus 1/8 tsp salt (I think oatmeal tastes much better with a little salt, but you can use less if you normally make–and enjoy–oatmeal without salt.)
  • 1 1/2 tsp cinnamon (level)
  • 1/2 to 1 cup raisins (70-140g)
  • 1 tsp pure vanilla extract (4g)
  • sweetener and toppings of choice

If you have a slow cooker: Lightly grease the bottom of the crock pot, then add first 5 ingredients and stir. Cook on low for 3 1/2 hours. Turn off heat, then add the vanilla, sweetener of choice, and any other toppings or mix-ins you wish. (If you don’t have a crock pot, bring the milk to a boil and then add the next four ingredients. Lower to a simmer, and simmer 20-25 minutes or until thick. Then stir in the vanilla, sweetener, and other toppings of choice.) You can store leftovers in the fridge – it’s a good idea to add a little extra liquid (milk or water) when reheating.

View Nutrition Facts



I made sure to wear green yesterday, had my Irish oatmeal for breakfast, and also attended a St. Patrick’s Day celebration. It was a crazy party: 4 girls, drinks, and an entire key lime pie cheesecake (my recipe) all to ourselves. That’s a party, right?

If there is cheesecake, it’s always a party!


(Ugly nighttime lighting. Really good cheesecake!)

Question of the Day:

Would you be brave enough to try soy sauce oatmeal?

Or spinach oatmeal? Oatmeal with spaghetti sauce? Since oatmeal is a grain just like pasta and rice, I guess it’s not as weird as it sounds to flavor the grain with something like soy sauce. Still… I think I will stick to the raisins!

Link of the Day: 25 Healthy Oatmeal Recipes

Published on March 18, 2013

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  1. claire says

    you HAVE to try this:

    soy sauce
    sesame oil
    green onion

    amazing. tastes like porridge but healthier and quicker!

  2. Anonymous says

    I make savory oats all the time, I think my favorite is adding nutritional yeast and a little garlic. Top that with eggs or roasted veggies & beans and it’s perfect for any meal!

  3. Teresa says

    I would definitely try savory oatmeal. Not sure if I’d like the soy sauce version, but one with spinach and other veggies might be delicious.

    No raisins for me though. They are fine on their own, but dreadful in baked goods or such where they absorb liquid and plump up. Truly appalling texture. :p

  4. Ashleysh22 says

    Oooh this sounds delicious! Tough i think I’d make it without the raisins. Lol. I know that defeats the point of oatmeal raisin cookie but I’m down with oatmeal cookie oatmeal!

  5. Sharky says

    Yum, classic oatmeal with raisins. I make this exact thing all the time, although I use 2 cinnamon sticks rather than ground cinnamon. Just wanted to let your other readers know that this works really well in a packed lunch for school or work — it’s delicious cold. (I know people will be skeptical, but trust me — it’s very dessert-like.)

    • Annie says

      Ive eaten this cold when I had some leftover from breakfast… you’re right, it is still delicious! And actually in a different way than hot

  6. Allergicat says

    Have you ever made no-oat meal using coconut flour? I’ve been thinking about trying some of your fabulous recipes with coconut flour in place of the oats. It is low carb, high fiber, and high protien!

  7. Emily says

    I actually LOVE “savory” oatmeal (HUGE fan of salt over here). Since being Gluten and Dairy free at some breakfast diners or spots can be tricky, sometimes I order plain oatmeal and an over-easy egg and season with salt and hot sauce. A savory, mexican flavored breakfast can be made with oatmeal/millet/quinioa/brown rice and some beans, protein of choice and green chili (YUUUUMMM). Once or twice when out of rice and/or time I’ve made my dinner stir fry and put it on oatmeal (or my gf hot cereal). If you use just water, rather than milk, the flavor and consistency is just “carby” like rice or another grain. Once you can break free of the expectation that oatmeal must be “sweet,” there are LOADS of options with it!

  8. Carolynn says

    Spinach, spaghetti, pizza, and taco oatmeal sound great! Not so sure about soy sauce though, but I’d be willing to try it.

    What about a BBQ chicken oatmeal?
    Or sweet potato oatmeal?
    I just ate but now I’m getting hungry again!

  9. Dylan says

    I bet the soy sauce with oatmeal would be great. I love to put tamari almonds and maple syrup in my yogurt, so I bet something like that with oatmeal would be delicious. There’s this restaurant in LA that serves sweet coconut toast with a fried egg and sesame-soy sauce on top, and it is terrifically delicious. I love sweet and salty 🙂

  10. Jen E says

    Soy sauce oatmeal is disgusting lol. I tried it a few weeks ago and I could not eat it all it was so nasty but hubby liked it ick.

  11. Dare says

    Yum! Looks like how my grandma used to make it <3

    I've heard some good things about savoury oatmeal but I don't know if I'd be brave enough to try it. I prefer sweet over savoury, which is one of the reasons I love your blog so much!!

    -Dare 🙂

  12. Gina says

    I love mixing it up sometimes and having a savory oatmeal! With soy sauce you can add a soft boiled egg and some green onions & sriracha. It’s reminiscent of vietnamese Chao/Chinese Congee/Korean Jook; I guess if you’re asian it doesn’t sound weird, you’re just replacing the traditional rice with oats.

  13. Eva says

    It sounds weird, but I love savory oatmeal. I love my oatmeal with soy sauce sometimes with a fried egg on the side. It’s like an Asian-style porridge (which they make with rice) but healthier.

  14. Christine Moore says

    I think of oatmeal as just another grain similar to rice or pasta. I have tried marinara sauce and nutritional yeast with mine, as well as mushrooms and vegetables in a stir-fry. They both tasted great! My favorite oatmeal dish remains nut butter + oatmeal.

  15. Sunnie says

    Oh Katie, I must ask: will you be posting the recipe for the key lime pie cheesecake any time soon? Honest to goodness, I LOVE key lime pie, and I like (vegan, of course) cheesecake – actually for my birthday last year, I made my own recipe for key lime pie cheesecake with tofu and a TON TON TON of lime juice and some coconut butter – it was SO GOOD! I bet your recipe is even better! 😀

    Ooh, and perfect – I *just* bought a whole bag of Bob’s red old fashioned oats (LOVE <3), so I'm pretty sure that I have at least one use for them . . . 😉 Oatmeal cookie, here I come!

    P.S. When I had 2 big boxes of bran flake cereal left over from a volunteer snack thing that I did at a YMCA, I used your banana & pumpkin bread in a bowl recipes . . . and added chocolate to the banana one . . . and DIED (and went to heaven!). So . . . a HUGE "THANK YOU" to you!!!

  16. Jess says

    Would definitely have soy sauce oatmeal. Congee is just porrige with rice, and rice goes with soy sauce, so why not sub in oats?

    I remember in university going as far as porridge with egg and possibly tuna – can’t remember, it’s been a while – but you get the idea.

  17. Lisa says

    I’m not a huge raisin fan, but I bet this would be good with chocolate chips instead;)
    Have you ever tried putting a tad of coconut oil on top of oats. SO good once it has cooled down slightly. It’s like a little shell of coconut.
    Ick, don’t think I could do soy sauce oats!

  18. jessica says

    I made a pizza boatmeal the other day! The oats were seasoned with garlic salt, basil, and Italian seasoning. I filled my ramekin part way, poured in sauce and vegan mozzarella, and covered it with the remaining oat mixture. I baked it and then broiled it, to give it the “crust” texture, then topped it with more sauce and cheese, finally baking it a few more minutes until the cheese melted. it turned out amazingly!

  19. Katy @ KatysKitchen says

    Umm…soy sauce oatmeal? Definitely not brave enough for that one. Have you tried it? I’ve considered trying savory oatmeal (avocado, egg, etc) but always end up sticking to fruit.

  20. Vivi says

    When I first saw “soy sauce oatmeal” I was like ickkkk
    Then i remembered my mom used to make oatmeal sometimes with egg, frozen veggies, minced beef and I would top that off with some soy sauce and it would taste pretty good; oatmeal is pretty versatile!

  21. April says

    I hadn’t thought about it until now, but I’ve always done oatmeal sweet (chocolate chips, maple syrup, etc.) and have always done grits savory (“cheese”, Earth Balance, vegan bacon bits,etc). I realize they’re different grains, but they’re both breakfast foods. I’m going to have to try a savory oatmeal and sweet grits and see what happens!

    • Donna says

      Thanks for your “raw riff” with a gazillion ideas for “customizing” your oats…I’m going to try your warming method….

      This offering, along with Catie’s …will make for many a happy morning at the breakfast table!

        • Miliany Bonet says

          i think a good choice of milk would be the brand Silk. their almond milk is my favorite one & i used it in my oatmeal. Silk is better than the almond breeze brand.
          I’m so glad you found my blog joyful! =) please feel free to post any questions on my blog as it would be much easier for me to respond:) i would love to answer any of your questions you may have. 😀

    • Donna says

      Thanks for your “raw riff” with a gazillion ideas for “customizing” your oats…I’m going to try your warming method….

      This offering, along with Catie’s …will make for many a happy morning at the breakfast table!

      Absolutely!…Will do!..You have a fantastic blog by the way…just discovered it much to my joy. For this gem…any particular brand/variety of “milk”…I tried unsweetened Almond Breeze whilst in the U.S. last summer (I live on the French/Swiss border) and truly loved it. I am going to try to find it via the Internet if you think it is a good choice. Thank you for responding and I am looking forward to taking much inspiration from your marvelous ideas..all very well explained and with humor!

  22. Sarah the official CCK drooler says

    Umm, so when’s the recipe for the cheesecake coming? Or is that for your cookbook? I doubt it, since I think you’re nicer than that 😀
    I LOVE cinnamon raisin everything….especially been loving the combo in the Fitnessista’s breakfast cookie lately. I have it every. single. day.

    • cck says

      It is for the cookbook, I think… but it needs work. The taste is incredible, but I haven’t had success with getting it to not crack after it cools :-?.

  23. Anna @ Your Healthy Place says

    I LOVE oatmeal cookies so this sounds heavenly – and I agree with you on the soy sauce oatmeal. Whyyyy??

  24. Emily says

    While I love sweet oatmeal just like the next person, I highly encourage giving the following a try: saute some onion and garlic in non-stick spray, pour in enough water for you desired oat serving, bring to a boil, add oats, add 4-6 tsp parmesan, wilt in 1-2 cups fresh chopped spinach, add more liquid as milk or water as necessary, and add pepper and salt to taste. Serve topped with a sunny-side up, runny-yolk egg. SAVORY OATMEAL ROCKS!

  25. Jodye @ Chocolate and Chou Fleur says

    Any way to make my breakfast taste like cookies is alright in my book! Oatmeal raisin is a great choice. I’d definitely have to add some chocolate to the mix, too. Your party sounds great to me – an entire key lime pie cheesecake between 4 girls!

  26. Annie says

    Wow! Those photos instantly had me craving oatmeal … Imagine that flavor in oatmeal bars? The real kind that is, soft-baked and full of cinnamony-raisin flavor; and not at all too sweet or dry. With a Katie-trademark. Presumably, yummy. Lol

    I actually made something similar to this post a couple weeks ago; out of
    instant regular flavor oatmeal ( a sacrilege! – I know; but I was away from home! Surely I can be excused…). It already had the salt and vanilla so I just mixed in raisins and cinnamon-almond butter for one version; raisins, cinnamon, and honey for the second. Not as good as homemade, but delicious nonetheless. (The almond butter one was better.)
    I will have to try this recipe ASAP! ; )

  27. Hannah Medrow says

    I would try soy sauce oatmeal. I like savory grains, and it could be good. I don’t know that I would make the effort to prepare it, but if it were offered to me, I would try it.

  28. kimmythevegan says

    Mmmm – how have I never thought of making this? So simple, yet delicious – sounding!
    I absolutely adore oatmeal – my favourite being chocolate mint =)
    I am nowhere near adventurous enough to try soy sauce oatmeal (ew!) or anything that is a weird variation on this breakfast food.

  29. BroccoliHut says

    I make savory oats all the time! I love adding some salsa and avocado. Soy sauce might be too extreme, even for me, however!

  30. Nancy says

    OOPS… I made this, but I scaled it into a quarter of the recipe… but forgot to quarter the salt! I’d strongly disadvise doing this, lol. I re-made it with the correct amount of salt and it was delicious!!

  31. Laura says

    I make a cherry pie oatmeal where I add vanilla stevia, cocoa powder and frozen chopped cherries, its really good!

  32. Steph says

    Looks so good! I already made this variation back when you posted your first slow cooker oatmeal recipe! In fact, I have tried all the variations 🙂 My favorite is the pb&j!

  33. cathy taylor says

    Considering that I do not like raisins, soy sauce oatmeal sounds better to me than the traditional raisin oatmeal. 🙂

  34. Olivia says

    Yum, I eat oatmeal practically every morning and recently reverted to classic cinnamon raisin a couple of weeks ago as the current farmer’s market fruits aren’t ideal for oatmeal (Grapefruit oatmeal?). My roommate, who isn’t veg, cooks hers with cheese and adds a scrambled egg but I would rather use polenta or grits for a savory dish.

    I also made your baked pumpkin pie oatmeal last night (subbed butternut squash because its cheap and from the market) so good!!

  35. Amy says

    You have the cutest blog. I love trying your recipes, and have never once made one I didn’t like. I love your writing style and photography. I recently started my own blog and would be stoked if you would check it out and leave a comment! Thanks for inspiring me:) Keep up the good work

  36. sara @ fitcupcaker says

    I dont know if I could do soy sauce oatmeal? Just doesnt sound right…soy sauce is for stir fry 🙂 I cant wait to make oatmeal tomorrow though!

  37. jane says

    This was really delicious! I even added some quick cook brown rice to the mix because my husband doesn’t like the mushiness of oatmeal, and he actually liked it! I ate it for dinner after eating it for breakfast it was so good.

  38. Emily J says

    Soy sauce oatmeal sounds gross! I do add spinach from time to time to my oatmeal. I’m sure to add plenty of spices and/or pumpkin to mask the flavor (which is mild if you don’t use a ton). Gets the greens into breakfast!

  39. Nicole Marie Story says

    “Oatmeal-raisin is always a classic; like the little black dress of breakfasts.”

    “You had me at hello!”
    The little black dress! The healthy food! Oh, love the comparison.
    Ha! Seriously. I love your writing! I love that you use “exist” as a verb like I do (chastised at my blog for doing so)! And I love that I found your site by way of my gorgeous friend Jessica of AlmostOverNow.
    So would I try soy sauce oatmeal? Absolutely! If you were concocting it for me. Would I have the patience to make this myself? Heck no. But it’s gorgeous, and I’ll be reading you regularly!

  40. Nicole @ FruitNFitness says

    I love oatmeal! I like the idea of making it in a crock pot, I normally make mine on the stove with chia seeds and egg whites.

  41. Claire B says

    Talking about savoury oatmeal it’s got me wondering how else you could mix it up a bit. I love chilli with sweet things. I am wondering how coconut, chilli and agave might go. Chocolate chilli would be good, and I think so would caramel chilli.

    What size slow cooker do you use for this? Would it be possible to add more milk, or maybe some water, and cook it overnight? I love the idea of being able to put it on the night before and having it good to eat in the morning.

  42. Bek @ Crave says

    Why soy sauce oatmeal? Wouldn’t that be horrible? Ha. This looks tasty as! What toppings are on there?

  43. Jade C says

    OK I have tried soy sauce oatmeal, mixed in peas and had it like a rice dish 😛 it’s actually really good!! I have also done sweet potato maple oats, which I’ve blogged about, and it’s so good!! As is chocolate, of course. Now I must try that spinach oatmeal…. Thanks!!

  44. Christy says

    I LOVE savory oatmeal! I like to cook it up similar to risotto. I leave it “al dente” so that it still has some bite to it, and I saute up some spinach, mushrooms, onions, and other veggies and add them to the mix. It all comes together with a splash of non-dairy milk and nutritional yeast. It’s probably an acquired taste, but I certainly think it’s fantastic. 🙂

  45. Court Star @ StarSystemz says

    I just read a recipe that used kale with oatmeal and it made my stomach turn. I guess I have made oats into a dessert breakfast so anything veggie or salty involved just does not work for me! Your oats look great, thank you for sharing Love + Shine CourtStar

  46. Amanda says

    Yum! I made this receipe the other day and it was delicious! Perfect breakfast for an especially cold “spring” morning in Wisconsin. Thanks Katie!

  47. Lizzy says

    I made this almost as soon as I saw that you posted it and I’ve had it for breakfast every day since! I leave out the vanilla, use unsweetened organic soy milk and don’t add any sweeteners. It’s amazing! I’d been having baked oatmeal w/walnuts and raisins for weeks, but this is so good that I’ve converted to stovetop oatmeal. Sometimes I use 1/2 cup of old fashioned oats instead of 1/3 cup of steel cut oats and it turns out just as well, just takes less time to cook. Your recipes always turn out great! Thanks Katie 🙂

    Also….I would try soy sauce oatmeal. Why not? haha

    • Lizzy says

      **Note – I make 1/3 of the recipe for just me, so 1/2 cup of old fashioned oats instead of 1/3 of a cup of steel cut is really more like using 1 1/2 cups of old fashioned oats. oops!

  48. Maria says

    I made this with vanilla almond milk. I added a dash of the vanilla extract to be safe, but I don’t think it needed it. Came out great- I didn’t need any sweeteners!

  49. Connie says

    I made “Pumpkin Chocola-Chip Muffin with half whole wheat and half buckwheat. They(I doubled recipe) taste ok but are very, very dense. I added milk to thin but still didn’t “pour”. Any suggestions?

  50. Cassandra says

    Thank you for the recipe! I made mine on the stove top with 1/2 cup raisins and almond milk. It came out VERY salty. We’re going to make it again because I can tell it’s really good underneath all of that salt! Is it possible that making it on the stove top instead of a slow cooker means it doesn’t require as much salt? Maybe I’m just not used to adding salt to my oatmeal… I can’t wait to try it again!

      • Cassandra says

        I don’t usually put any salt in my oatmeal so maybe it is just different than what I’m used to. I followed the recipe as written, including milk amount, because my husband keeps telling me that I need to follow the recipe exactly the first time instead of tweaking things. 😉 We’ll make it again and cut the salt. I LOVED how the raisins turned out. I usually add them after cooking and I loved how they plumped up in the oatmeal this time.

  51. Kaylee says

    My sister loves oatmeal so I want to surprise her for breakfast on her birthday. It mentions sweetener but doesn’t give amounts, do you have a recommendation for how much to start with?

  52. Susan Lanz-Tops says

    thanks for all the oatmeal recipes!! Breakfast is my favorite meal of the day and I LOVE oatmeal….but usually don’t have time to experiment! Thanks for experimenting for me and sharing the recipes!!
    We live in Belgium and can’t always get the ingredients that American recipes call for, but sure can with the oatmeal recipes!! (but it is very expensive!!!)

  53. Jennifer says

    Hi! I’m a novice to cooking, so I have a silly question. Does it have to be steel cut oats? I have old fashioned oats in my pantry, will they work?

  54. Antoinette says

    Katie this was absolutely delicious ! I keep thinking about making more !! thanks for all you do with these great recipes

  55. Jennifer says

    I made this recipe this morning on the stove with skim plus milk, Golden Raisins, and I added 1 tbsp brown sugar for the sweetener. The flavor is absolutely delicious but I really don’t care for the texture and flavor of steel-cut oats. Next time I will use old-fashioned oats and more liquid. I found it to be very thick even after I reheated it with an additional 2 tbsp milk. Thanks for the great recipe!!

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