10 Grain Oatmeal Recipe

Prepare grains

Combine the 10-grain oatmeal blend and rolled oats in a fine-mesh sieve and quickly rinse under cold water to remove any dust. Drain well.

Boil liquid

In a medium saucepan, bring 2.5 cups water, 1 cup milk, and 1 teaspoon salt to a gentle boil over medium-high heat.

Cook oatmeal

Stir in the rinsed grain/oat mixture. Reduce heat to low so the pot simmers gently. Cook, stirring occasionally to prevent sticking, until the grains are tender and the porridge thickens — about 12–18 minutes for a mixed rolled/steel-cut blend. If it becomes too thick, add up to 1/4 cup water or milk and stir to loosen.

Finish

Once cooked to your desired texture, remove from heat. Stir in 1/2 teaspoon vanilla extract (if using) and 1 teaspoon butter (if using) until melted and incorporated.

Warm raisins (optional)

While the oatmeal cooks, place 1/2 cup California raisins in a small microwave-safe bowl with 1–2 tablespoons warm water. Microwave for 20–30 seconds or simmer briefly in a small saucepan until plump. Drain any excess liquid.

Sweeten and spice

Stir 2 tablespoons brown sugar and 1/4 teaspoon ground cinnamon into the cooked oatmeal. Taste and adjust sweetness as desired, reserving extra brown sugar for serving if preferred.

Ladle the hot oatmeal into bowls. Top each serving with the warm California raisins. Pour warm milk (about 1/4 to 1/2 cup per bowl) over the oatmeal to reach desired creaminess. Add an extra sprinkle of brown sugar if desired.

Serve immediately while warm. Leftover oatmeal can be cooled, refrigerated in an airtight container for up to 4 days, and reheated with a splash of milk.