Category Archives: Float My Oats

White Chocolate Oatmeal Recipe

About This Recipe

Happy Friday! or more accurately HAPPY FLOAT MY OATS FRIDAY! Im so excited to share with you this White Chocolate Oatmeal Recipe. I haven’t posted an oatmeal recipe for a couple of weeks because I have been complete obsessed with my Hot Cocoa Oatmeal. So obsessed, that I couldn’t bare to make any other kind of oatmeal for weeks. You can find my hot cocoa oatmeal recipe here.  You are welcome in advance.  In a couple of weeks, when you too are finally over your inevitable hot cocoa oatmeal love affair, come back here.  Because creamy, light, white chocolate oatmeal is the perfect rebound.

Oatmeal for Dessert

Yesterday I started telling my friend about this little gem of a recipe. She said “sounds like a dessert.”  For the record, a lot of my recipes do border on dessert.  I mean hot fudge Sunday oatmeal isn’t even border line, its a full on dessert.   Since I love dessert, oatmeal is a better way to satisfy my sweet tooth than with say a cookie or brownie.  Steal cut oats are a good source of protein, soluble and unsoluble fiber, and vitamins and minerals.   One cup of cooked oatmeal has about 170 calories.  The white chocolate cocoa mix adds about 90 calories.  Then add in the toppings and you still have a meal under 500 calories. A meal that stays with you longer and satisfies that sweet tooth.

White Chocolate Oatmeal Recipe

This Instant Pot white chocolate oatmeal recipe is super easy and has the perfect hint of sweet, creamy white chocolate.


  • 1 c steel cut oats
  • 3 c almond milk
  • 1/2 c Stephens Gourmet White Chocolate Hot Cocoa Mix
  • 1/4 c whipped cream
  • 1/4 c berries
  • 2 tbsp. white chocolate chips
  • 1 tbsp. buttermilk syrup to drizzle
  • 1 tbsp. granola


  1. In an Instant Pot / pressure cooker add oatmeal and almond milk. Lock lid in place. Turn vent to "sealing." Press the STEAM button and set timer to 10 minutes. Once finished, allow to vent naturally for about 10 minutes. Then turn vent to "venting."
  2. Stir cooked oatmeal, then add in white chocolate hot cocoa mix and stir.
  3. top with whipped cream, fruit, drizzle with butter milk syrup, and sprinkle with white chocolate chips and granola.

Let me know what you think in the comments below.

Rosewater Coconut & Pistachio Oatmeal



It is no secret to my nearest and dearest that I LOVE LOVE LOVE Valentines Day. Its a holiday that so many people love to hate, but I for one am totally drinking the Valentines Day punch.    Give me red, pink, and anything heart shaped.

I do get why so many hate the holiday, the romantic pressure is high and in my single years it really highlighted my loneliness. Plus Valentines Day can be expensive.

I hate to say it, but If these are the reasons you hate Valentines Day, then you are doing it wrong!

This is a day that you should focus on showing love and there are way better ways to show someone love than with $$$$. Write a love letter, give the gift of your time and service, or wake up a little early and make them a warm bowl of delicious oatmeal.

With this in mind I decided to make an Oatmeal perfect for Lovers. Its beautiful, sophisticated, and easy, everything you want in a Lover…I mean oatmeal.

For the rosewater whipped cream I added a little rosewater extract and a drop of neon pink coloring, which makes this dish almost too pretty to eat. The pistachios are a great contrast to fresh raspberries. This oatmeal recipe has a great balance of salty and sweet, perfect for all the lovers and haters out there. I hope you enjoy.











Rosewater Coconut & Pistachio Oatmeal Recipe

  • Prep Time: 10m
  • Cook Time: 20m



  • 1 c Steel Cut Oats (or Gluten Free Steel Cut Oats)
  • 1 c Coconut Milk
  • 1 c Water
  • 1/3 c shredded Coconut (Reserve a couple pinches for garnish)
  • 2 tbsp. Honey
  • 1 tbsp. Butter


  • 2 c TruWhip or whipped cream
  • 2 drops neon pink food coloring
  • 1/2 tsp. Rosewater
  • 1/2 c Fresh Raspberries
  • 1/4 c Shelled Pistachios
  • 1/2 tsp. ground Cardamom



  1. Add steel cut oats, water, and coconut milk to rice cooker, set to “brown rice” and let it do its magic.  Be sure to check your rice cooker for specific directions on cooking oatmeal.  My cooker takes about 20 minutes.  
  2. Once the rice cooker is finished, stir in butter, honey, and shredded coconut until mixed well.


  1. In a small bowl, combine Truwhip, rosewater, and coloring.  
  2. Spoon a large dollop onto a bowl of prepared oats.  
  3. Sprinkle with a pinch of cardamom, Raspberries, pistachios, and reserved shredded coconut.



Float My Oats #2 Bacon and Gouda



I recently had group of darling friends over for brunch and mimosas.   I decided to experiment on them with savory oatmeal.  Unanimously they were skeptical. But luckily I have awesome friends and they gave it a try. The smell of bacon wafting through the house definitely didn’t hurt.

I am thrilled to report that it was a huge hit.  There is something so satisfying about this recipe. I chose two kinds of cheese, a really creamy Gouda and a Sharp Gouda,  mostly because both tasted so good at the store, I couldn’t pick between the two.  Definitely hit the cheese counter for this recipe.







Bacon Mushroom and Gouda Savory Oatmeal in Rice Cooker

  • Prep Time: 15m
  • Cook Time: 40m
  • Total Time: 55m


  • 2 c Steel Cut Oats
  • 2 tsp. Chicken Better Than Bouillon ( low sodium)
  • 4 c Water
  • 1/2 lb Thick Cut Bacon, chopped
  • 1/4 c Salted Butter
  • 8 oz Sliced Mushrooms
  • 2 Cloves of Garlic, finely diced
  • 2 Sprigs Rosemary, finely diced
  • 2 Sprigs Thyme, finely diced
  • 1/3 lb Gouda Cheese, grated
  • Olive Oil for drizzling


  1. Add bouillon paste to warm water and stir until dissolved. Add steel cut oats and water to rice cooker, set to \"brown rice\" and let it do its magic.  For this large of batch it took approximatley  40 minutes.  Be sure to check your rice cooker for specific directions on cooking oatmeal.
  2. Chop bacon into small pieces and cook until crisp.
  3. Place on paper towel and set aside.  
  4. Remove grease from pan.  Then add 1 Tablespoon of the butter and garlic to pan cook on medium high heat for 1 minute then add mushrooms, rosemary, and thyme.  Sauté mushrooms for 4-5 minutes or until tender remove from heat and set aside. Grate cheese.
  5. Once rice cooker is finished, add remaining butter,  grated cheese, and the mushrooms  stir until combined.
  6. Place a heaping mound of Oatmeal in dish, top Oatmeal with a drizzle of olive oil, a crack of salt and pepper to taste, and sprinkle bacon crumbles on top.

I really hope you enjoys this recipe and that it changes the way you view oatmeal.


Float My Oats


My love of Oatmeal began back in 2008 when I watched Alton Browns episode on Oatmeal.  I immediately started making oatmeal in the crock-pot. I loved how easy it was to wake up to those warm, cozy oats. I noticed that very few people shared my wild enthusiasm for oatmeal but after many sleepless nights contemplating this tragedy,  I concluded that its boring image needed to change.  The days of Ooey-gooey oatmeal drowned in milk, with predictable toppings, is over starting now.

Maybe itst the wanna-be-foodie in me, but oatmeal is meant to be bathed in Olive oil, a crack of pepper, shreds of sharp cheese and perfectly steamed vegetables. Its meant to swim in luscious coconut milk, with fresh  pineapple chunks, and shaved coconut. I could go on and on..and I promise I will.

I have tried numerous cooking methods but a couple years ago my friend Heidi introduced me to my favorite method, the rice cooker.


It is really fast and I love the texture, Its more like rice than a porridge.

I usually turn the rice cooker on when I first wake up and then come back to it when I’m finished getting ready for the day.

I use a 2 to 1 ratio of  water and steel cut oats. You can sub the water for just about any liquid. My favorite substitutions are chicken stock and coconut milk.

Here are my go-to recipes

Savory Oatmeal in Rice Cooker

  • Prep Time: 5m
  • Cook Time: 20m
  • Total Time: 25m


  • 2 c Warm Water
  • 1 c Steel Cut Oats
  • 1 tsp. Chicken Better Than Bouillon ( low sodium)


  1. Add bouillon paste to warm water and stir until dissolved.
  2. Add steel cut oats and water to rice cooker, set to "brown rice" and let it do its magic.  
  3. (Be sure to check your rice cooker for specific directions on cooking oatmeal.)
  4. My cooker takes about 20 minutes for a small batch and 40 for a large batch.  
  5. Add toppings.

Sweet Oatmeal in Rice Cooker

How to make Sweet Oatmeal in a Rice Cooker.

  • Prep Time: 5m
  • Cook Time: 20m


  • 1 c  Water
  • 1 c Coconut Milk
  • 1 c Steel Cut Oats
  • 1 tbsp. Butter
  • 1 tbsp. Honey


  1. Add steel cut oats, water, and coconut milk to rice cooker.
  2. Set to \"brown rice\" and let it do its magic.  
  3. (Be sure to check your rice cooker for specific directions on cooking oatmeal.)  
  4. My cooker takes about 20 minutes for a small batch and 40 for a large batch.  
  5. Once the rice cooker is done, stir in butter and honey until mixed well. Add toppings.

The possibilities are endless when it comes to oatmeal.  You may be skeptical but that is OK.  I look forward to converting you.

What to Expect from Living Darling

I love to cook, bake, plan parties, decorate, and craft. I love being a mom. I want to improve my health in lasting, lifelong ways…Travel the world and create treasured memories with the ones I love.  I want to treasure the little moments.

So here is what you can expect from Living Darling:


Delicious recipes, my ideas on health and fitness, craft projects, decorating ideas, a million posts about my obsession with oatmeal and breakfast salads, parenting tips, party planning, my Husband Juices’ list of Honey-do’s, and pretty much anything that tickles my fancy.

All of these things are in pursuit of a darling life.

I hope you enjoy the journey with me.