Recreating the Jamba Juice Oatmeal

I’ve been eating oatmeal for a long time and I’m pretty particular about it.   Upon my arrival at the airport early one morning, I departed the gate area and walked by the Jamba Juice in the vicinity.  I was hungry and I always wanted to try Jamba’s slow cooked oatmeal.  I chose the  one with the apple cinnamon topping.  After the first few bites, I was rather impressed.  It was much better than Starbucks’ oatmeal offering and it had a light sweetness to it.  I’ve had it a few more times since, but without any toppings, just plain.

I do have two gripes about it.  First of all, it was expensive.  For $4.00, I can buy my own can of steel cut oats and make enough for at least a week.  Secondly, it wasn’t filled up to the top as advertised in the pictures.

Not quite like the advertised picture, where’s the rest of it?!?

None the less, I wanted to recreate it back home, and I knew I needed two central ingredients, steel cut oats, and soy milk.  Cooking steel cut oats takes time, something that I don’t have.  Instead of using regular steel cut oats, I used McCann’s Quick and Easy Steel Cut Irish Oatmeal.  Next I used West Soy Unsweetened Vanilla Soy milk.

After some experimentation, my version of Jamba’s oatmeal comes pretty close in the flavor and texture department.  It’s not exact, but it’s close enough and just as delicious.

1.5 cups of unsweetened, vanilla soy milk
half a cup of water
half a cup of quick cooking steel cut oats

Combine the water and soy milk in a small pot and bring to a boil.  The liquid to oats ratio might seem high, but it’s fine as the oats will soak it up as it cooks.  Set the heat to low and add the oats.  Simmer for 20 minutes.  Turn off the heat and stir.  Cover the pot with a lid for 20 minutes.  Stir once more.  Serve and add toppings as desired.

My version of Jamba Juice’s Oatmeal

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