Reviewed: Mar. 6, 2012

A great idea for a filling and healthy breakfast. The recipe could use a bit of a flavor boost so I used a few sprinkles of nutmeg, ginger, and cloves along w/the cinnamon. I think toasting the walnuts would also help. Didn't have avocado honey so I used regular clover honey and didn't really notice it. This is a great base recipe to tweak to individual tastes

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Feb. 17, 2012

My new favorite oatmeal recipe!! It is so warm, delicious, and filling. I can eat oatmeal only on weekends, and this is the one I've made for the past couple of weekends. I used 1/2 the milk called for because I normally soak my oats overnight so they are already have some liquid in them. Other than that the changes I made were to use coconut milk in place of soy, and clover honey in place of avocado. Thanks for sharing!!

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Reviewer:

grainfreegirl96

Reviewed: Jan. 24, 2012

LOVE this oatmeal! My husband doesn't like oatmeal, but he really loved this. I followed the recipe to the letter, but I used goat milk instead of soy milk. I also added a touch more honey, I think only because most soy milk is sweetened, so I didn't have the added sweetness from the soy milk. So delicious and healthy, it tastes indulgent but it's not!

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Reviewer:

Diana Moutsopoulos

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

Reviewed: Dec. 9, 2011

This was a nice change to regular oatmeal. I had to change some things based on what I had. I used 2% milk, and regular honey. I also used extra cinnamon and stirred in a little vanilla at the end of cooking. Topped with chopped walnuts, diced dried cranberries and a little bit of brown sugar. Thanks for the recipe!

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Reviewer:

rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Nov. 4, 2011

This was ok, it was a little bland though, and I didn't care for the crunch of the nuts. Next time I will use Splenda, pumpkin pie spice, and leave the nuts out.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Oct. 6, 2011

Wow this was great! I was looking to use up an open can of pumpkin. I used vanilla almond milk so I left out the honey because the milk has cane sugar. I added raisins which I think is what made this recipe 5 stars. I used pumpkin spice too. What a great breakfast! Very filling too!

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Reviewer:

LED87

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Sep. 23, 2011

I thought this tasted good. The texture wasn't exactly what I prefer. It seemed like more liquid than I normally use. However, the ingredients are very healthy. I did use low-fat milk instead of soy milk. I made it because I accidentally bought pumpkin pie filling, instead of pureed pumpkin, and was looking for recipes to use it in. So, I left out the cinnamon and honey as the pumpkin filling already has sweeteners and seasonings.

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jul. 17, 2011

Pretty good! I wasn't a fan of the honey in it so I used agave. Another day I wanted the sweetness of sugar, lol.. so I used a packet of Truvia. I can eat this everyday for breakfast!

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