Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Trying a case the second time is like eating yesterday morning's oatmeal."
-Lloyd Paul Stryker, Attorney

The refrigerator light goes on...

This oatmeal recipe was submitted by Tim Harlan. (Wait a minute; I'm Tim Harlan.)

This Tim Harlan is a well known attorney and state representative in Missouri. He's actually a distant cousin (see the Harlan Family in America web site). He and I correspond via email and he is a really cool guy (although it's a little strange getting an email from Tim Harlan when you're Tim Harlan).

He wrote the other day with this recipe, saying that his sister Linnet Harlan (also an attorney) picked it up while living in Chicago. The minute I saw the recipe I was taken in. I love toasting my nuts before I use them because it really brings out their flavor. I thought that oatmeal would be the same and it is. This is really fantastic. It takes all of ten minutes to make. Come on, you've got ten minutes. You'll stand in line that long at whatever fast food place you might go to (see Rules for Eating Out).

If you're diabetic, use Splenda or another artificial sweetener and add it at the last minute with the light spread. That saves about 15 calories of sugar. You can add raisins to this recipe as well and a tablespoon adds about 30 calories or so.


Healthy Toasted Oatmeal

Servings: 1 | Serving size: about 1 cup

Cooking Time: 15 Minutes

This recipe can easily be multiplied but does not make very good leftovers.

Toasted Oatmeal recipe from Dr. Gourmet


  • 1/2 cup quick oats
  • 1/2 cup water
  • 1/2 cup 2% milk
  • 1/16 tsp salt
  • 1 1/2 tsp light brown sugar
  • 1 tsp unsalted butter

Place a medium sized stainless steel skillet over medium-high heat. Add the oatmeal and cook the about 5 minutes, stirring very frequently.

The little bits of oatmeal can burn if you're not careful, so it's important to stir frequently. Reduce the heat to medium if it looks like it's cooking too fast. When it smells a little like cooked popcorn it is ready. The oatmeal will be a golden brown about the color of toast.

Remove the pan from the heat and add the water. The water will boil up, and as it settles down to a simmer, put the pan over low-medium heat. Add the milk, salt and sugar.

Cook for about five more minutes and swirl the pan frequently. The oatmeal is done when nearly all of the liquid has cooked away. At that point add the teaspoon of light spread and stir until it melts. Serve.

Nutrition Facts

Serving size: 1 cup

Servings: 1

Amount Per Serving

Calories 280 Calories from Fat 81
% Daily Value
Total Fat 9g 12%
  Saturated Fat 4.5g 22%
  Monounsaturated Fat 2.5g
  Trans Fat 0g
Cholesterol 20mg 7%
Sodium 220mg 10%
Total Carbohydrates 41g 15%
    Dietary Fiber 4g 13%
    Sugars 14g
Protein 10g
Vitamin A 4% Vitamin C 0%
Calcium 16% Iron 11%
Vitamin K 1mcg