Name: Olive Oil Date Oatmeal
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 1 cup milk of choice; ½ cup rolled oats; 1 tsp AOOC Vermont Maple Balsamic (or maple syrup); ¼ tsp cinnamon; ¼ tsp vanilla bean paste or vanilla extract (optional); ¼ tsp sea salt; 3 Medjool dates, pitted and chopped; Cold milk or cream for serving; AOOC Mild Extra Virgin Olive Oil (or AOOC Butter Olive Oil), for drizzling

Jump to Recipe

There’s something comforting about a warm bowl of oatmeal in the morning… but this version feels just a little more special.

It’s cozy, naturally sweet, and incredibly satisfying—but what really sets it apart is the addition of Abingdon Olive Oil Company’s Mild Extra Virgin Olive Oil.

A blue bowl filled with oatmeal topped with a drizzle of olive oil and sprinkled with spice, accompanied by a spoon and a bottle of olive oil in the background.

💛 Why You’ll Love This Recipe

Naturally sweetened with Medjool dates
Creamy, cozy, and filling
Made with simple pantry ingredients
A healthier twist using olive oil instead of butter or heavy cream
Comes together in under 15 minutes

🫒 Why Use AOOC Extra Virgin Olive Oil

If you’ve never added olive oil to oatmeal before, this is your sign to try it.

A high-quality EVOO—like AOOC Mild Extra Virgin Olive Oil—adds a smooth, almost buttery richness without being heavy. It enhances the texture while keeping the dish light and balanced.

It’s also packed with heart-healthy fats, which can help keep you full longer and support overall wellness—making this breakfast not just delicious, but nourishing too.

🍁 A Sweet Upgrade with AOOC Vermont Maple Balsamic

Instead of traditional maple syrup, we’re using AOOC Vermont Maple Balsamic to bring a deeper, more complex sweetness.

It pairs beautifully with the cinnamon and dates, giving this oatmeal a subtle richness that feels a little more elevated than your everyday bowl.

🥣 Simple Ingredients, Big Flavor

As the oats cook, the chopped Medjool dates soften and melt into the mixture, creating little bursts of natural caramel-like sweetness throughout.

It’s one of those simple techniques that completely transforms the dish without any extra effort.

✨ How to Serve It

Finish your bowl with:

A drizzle of AOOC Mild EVOO (don’t skip this—it makes it!)
A splash of cold milk or cream for contrast
An extra sprinkle of cinnamon

You can also add nuts, granola, or even fresh fruit if you want to switch it up.

💛 Final Thoughts

This is the kind of breakfast that feels like you took a little extra care… even on an ordinary morning.

Simple ingredients. Real flavor. And a small drizzle of something special from AOOC that makes all the difference.

Yield: 1 bowl

Olive Oil Date Oatmeal

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

1 cup milk of choice
½ cup rolled oats
1 tsp AOOC Vermont Maple Balsamic (or maple syrup)
¼ tsp cinnamon
¼ tsp vanilla bean paste or vanilla extract (optional)
¼ tsp sea salt
3 Medjool dates, pitted and chopped
Cold milk or cream for serving
AOOC Mild Extra Virgin Olive Oil (or AOOC Butter Olive Oil), for drizzling

Instructions

In a small saucepan, combine your milk, rolled oats, AOOC Vermont Maple Balsamic, cinnamon, vanilla (if using), and sea salt. Bring the mixture to a gentle simmer over medium heat.
Reduce the heat to low and let the oats cook, stirring occasionally to keep them creamy and prevent sticking.
While the oats are cooking, chop your Medjool dates into small pieces. Stir them into the oatmeal and allow them to soften and naturally sweeten the mixture as everything finishes cooking.
Once the oats are tender and creamy, remove from heat and cover with a lid. Let sit for 5–10 minutes—this step creates that perfectly thick, velvety texture.
Spoon into a bowl and finish with a drizzle of AOOC Mild Extra Virgin Olive Oil, a splash of cold milk or cream, and an extra sprinkle of cinnamon if desired.