Simple Oatmeal with Raisins and Cinnamon

Every morning is a good morning for oatmeal. Rolled oats are a great budget food option to keep in your pantry. You can make so much with them from cookies, to milk, sweet or savory oatmeal, and more! This recipe is the bare bones basic oatmeal recipe so feel free to add additional toppings like raisins, dates, or fresh fruits.


Yield: 1 serving


3/4 cup rolled oats
1 1/2 cups water
1 tsp. cinnamon
pinch of salt (optional)
1 tbsp. raisins


Bring a small pot with the water up to a boil, stir in the oats and turn down the heat to medium. Stir and cook for 5-7 minutes until thickened and oats are cooked through.

Take off heat and stir in cinnamon and salt if using, cover and let sit a few minutes to cool and thicken up more.

If the mixture is too thick just add a little more water and stir.

Add any toppings you like and enjoy.

Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie 

2 Ingredient Homemade Oat Milk

I love making my own non-dairy milks. Making your own milk at home is so much cheaper than buying at the store. You can make this recipe for literally pennies versus the $3+ to buy a quart at the supermarket. Grab your oats and let’s get started!

Note: I found its best to use cold filtered water and only blend for 1-2 minutes. If you use water that is too warm or blend too long it can warm up the oats and in a couple of days you’ll have slimy milk.

Yield: 4 cups of oat milk


1 cup of whole rolled oats (not the instant quick oats)

4 cups cold filtered water




Place 1 cup of whole rolled oats and 4 cups of water into your blender.

Blend on high speed for 1-2 minutes. If you have a french press this is perfect for straining out the oats, or use a fine mesh strainer and pour milk into a glass jar or pitcher and enjoy.

The small bits of oat can settle so shake before each use. This will last in the fridge for 3-5 days.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Almond and Apricot Granola

I absolutely love making granola and making it yourself is so simple and more cost-effective than buying it in the store.  I love to make it on cool mornings, it warms up the house and makes my home smell wonderful.  Granola is great for breakfast with milk, on top of yogurt, over poached fruit, and even with ice cream.

Note: If you use shredded coconut in your recipe, look for unsweetened. The sweetened coconut cooks much faster because of the sugars. If you can’t find unsweetened, bake the coconut separately on a lined baking pan for 5 minutes, or until lightly toasted, and mix into the granola at the end.


6 cups rolled oats

1 cup millet

1 cup raw almond slices

1 tbsp. flax-seed

1/4 cup maple syrup

1/4 cup coconut oil, sunflower oil, or canola oil

1/4 cup brown sugar

1 tbsp. vanilla extract

1 cup dried fruit; chopped (any fruit you like, apricots, cherries, mango, or raisins)

1 cup unsweetened shredded coconut

1/2 tbsp. ground cinnamon

1/4 tsp. nutmeg



Preheat the oven to 325*F

In a small bowl combine all wet ingredients and whisk until well combined.

In a large bowl mix all dry ingredients together. Fold in the wet ingredients and mix until well coated.

Lay parchment paper over 1-2 baking sheets. Spread a thin layer onto the lined baking sheets, and bake for 10 minutes. Stir mixture and bake an additional 5-10 minutes until granola is a nice golden color. Let cool and enjoy! 

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!