Begin. Believe. Achieve.

20 Oatmeal Recipes to Keep Breakfast Healthy and Tasty

0
SHARE
, / 8694 0
20 Oatmeal Recipes to Keep Breakfast Healthy and Tasty

Oatmeal is a morning meal that’s either really loved or extremely hated. The reason some people don’t like it is because they feel that it can really only be prepared one way. This is so far from the truth! There are various ways that oatmeal can be prepared, and that gives you various ways to enjoy it! Below are 20 unique recipes where oatmeal shows itself as a versatile food that can be prepared for a variety of breakfasts to help you start your days off right!

1. Chocolate Latte Oatmeal

Ingredients:

  • One packet instant oatmeal
  • 1 tablespoon chocolate granola
  • 1 teaspoon peanut butter
  • 1 tablespoon toasted almonds
  • 1 teaspoon coconut flakes
  • 2 tablespoons brewed coffee

Instructions:

  1. Prepare oatmeal as directed.
  2. Stir in granola, peanut butter, almonds and coconut flakes. Enjoy!

Link: http://www.fitnessmagazine.com/recipes/breakfast/easy-oatmeal-recipes/?page=5

2. Carrot Cake Oatmeal

Ingredients:

  • 1 cup almond milk (or soy or rice milk)
  • 1/2 teaspoon fresh lemon juice
  • 2 tablespoons coconut milk cream 
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch of kosher salt
  • 1 large carrot, finely grated
  • 1/2 cup regular oats
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons crushed walnuts
  • 2 tablespoons pure maple syrup
  • 1 tablespoon coconut milk cream mixed with 1/2 teaspoon pure maple syrup
  • Shredded coconut, for garnish
  • Cinnamon, for garnish
  • Raisins, for garnish

Instructions:

  1. In a medium-size pot over medium heat, add almond milk, lemon juice, and coconut milk cream. Stir well. Add in your spices and salt. Stir again until mixed.
  2. Stir in grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8 minutes, stirring frequently. When the mixture has thickened, stir in the vanilla extract, 1 tablespoon crushed walnuts, and maple syrup. Remove from heat and pour into a bowl.
  3. Top with remaining crushed walnuts and 1 teaspoon of shredded coconut. Prepare a coconut milk cream and maple syrup mixture and drizzle it over top. Sprinkle with cinnamon and raisins for garnish.

Link: http://ohsheglows.com/2010/12/21/holiday-breakfast-in-a-jiffy-carrot-cake-oatmeal/

3. Tropical Pineapple Boozy Baked Oatmeal

Dry Ingredients:

  • 1.5 cups rolled oats
  • 1/2 cup oat flour
  • 1/2 cup shredded unsweetened coconut
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp fine grain sea salt

Wet Ingredients:

  • 2 1/2 cups almond milk (or coconut milk)
  • 3-4 tbsp pure maple syrup, to taste
  • 2 tbsp coconut rum (optional – or try 1/2 to 1 tsp rum extract or coconut extract)
  • 2 tsp pure vanilla extract
  • 1 large banana (or two small), peeled and chopped
  • 1/2 cup chopped fresh pineapple
  • 6 fresh pineapple rings (about 1/2-inch thick)

Instructions:

  1. Preheat oven to 350F and lightly grease a 2 or 2.5 quart baking dish.
  2. Stir all dry ingredients together in a large mixing bowl.
  3. Add the wet ingredients (milk, maple syrup, optional coconut rum or extract, and vanilla) into the dry ingredients and stir well to combine. Fold in the chopped banana and chopped pineapple.
  4. Pour oatmeal mixture into the baking dish and spread it out evenly. Place the 6 pineapple rings on top of the oatmeal and sprinkle with cinnamon and coconut sugar (or other granulated sugar).
  5. Bake at 350F, uncovered, for 55 to 65 minutes or until the oatmeal is golden and firm in some spots, but still soft in others. Allow the oatmeal to cool in the dish for 10 to 15 minutes before digging in. Serve with whipped coconut cream to take this dish to the next level!

Link: http://ohsheglows.com/2013/05/10/tropical-pineapple-boozy-baked-oatmeal/

4. Baked Apples Stuffed with Cinnamon Date Pecan Oatmeal

Ingredients:

  • 2 large firm baking apples (Honeycrisp work great!), cored
  • 1 cup rolled oats
  • 1 tsp cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 4 Medjool dates (or raisins), pitted and chopped
  • 1 tbsp chia seeds (or try ground flax)
  • 1/4 cup pecans (or walnuts), chopped
  • 1.5 cups almond milk
  • 1 tsp vanilla
  • 1.5 tbsp pure maple syrup, plus more for garnish

Instructions:

  1. Preheat oven to 350F. Wash and core apples. Make the hole about an inch in diameter, so there’s enough room for stuffing. Place cored apples in a lightly oiled rimmed baking dish that can hold about 4 cups.
  2. In a mixing bowl, whisk together the rest of the ingredients.
  3. Fill apples with the oatmeal mixture (pack it down slightly) and then spoon the leftover oatmeal and all liquid into the dish, surrounding the apples.
  4. Bake, uncovered, for approximately 35 to 50 minutes (this time will vary depending on your apples, so keep an eye on it). To test for doneness, pierce an apple with a knife. If it slides through fairly easily, it’s done. The almond milk should also be absorbed and the oatmeal should be fairly firm. Serve with a drizzle of pure maple syrup, apple butter or pumpkin butter, whipped coconut cream, non-dairy ice cream, or yogurt.

Link: http://ohsheglows.com/2012/10/23/baked-apples-stuffed-with-cinnamon-date-pecan-oatmeal/

5. Chocolate Banana Oatmeal Porridge

Ingredients:

  • 2 cups boiling water
  • 1 cup rolled oats
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1 banana, mashed
  • 1/4 cup semisweet chocolate chips

Instructions:

  1. In a saucepan, combine water, oats and salt. Simmer 5 minutes uncovered, stirring occasionally.
  2. Remove from heat, cover, and let stand three minutes. Stir in brown sugar, banana and chocolate chips.

Link: http://allrecipes.com/Recipe/Chocolate-Banana-Oatmeal-Porridge/Detail.aspx?evt19=1

6. Blackberry Pie Oatmeal

Ingredients:

  • 1 cup water
  • 1/2 cup rolled oats
  • 1 pinch salt
  • 1 egg
  • 1 (6-ounce) container blackberry-flavored yogurt
  • 1/3 cup unsweetened applesauce

Instructions:

  1. Combine water, oats, and salt in a saucepan; bring to a boil, stirring occasionally. Fold egg into oatmeal until incorporated.
  2. Reduce heat to medium-low and simmer oatmeal mixture until egg is cooked, 3 to 5 minutes. Stir in blackberry yogurt and applesauce.

Link: http://allrecipes.com/Recipe/Blackberry-Pie-Oatmeal/Detail.aspx?evt19=1

7. Fried Oatmeal Patties

Ingredients:

  • 2 cups cooked oatmeal (plain or flavored)
  • 2 Tablespoons butter
  • 2 Tablespoons sugar, for topping
  • 3/4 cup seasonal berries, for topping

Instructions:

  1. Follow package directions to make oatmeal.
  2. Pack the oatmeal in a small greased loaf pan and refrigerate until it can be turned out in a solid mass—overnight or at least 4 hours.
  3. Gently invert the oat loaf onto a cutting board and cut it into 3/4-inch slices.
  4. Melt butter in a medium frying pan over medium-high heat. Cook each side of each slice to golden brown, about 4 minutes per side.
  5. Top with berries and a generous sprinkle of sugar.

Link: http://www.mrbreakfast.com/superdisplay.asp?recipeid=3181

8. Chocolate Chip Oatmeal

Ingredients:

  • 1/3 cup oats
  • 1 cup milk
  • 1 heaped teaspoon cocoa powder
  • 1 heaped teaspoon chocolate chips (or broken up chocolate)
  • 1 teaspoon sweetener (i.e. sugar) – if desired
  • 1 teaspoon peanut butter or other nut butter

Instructions:

  1. Cook oats with milk on stove top according to oatmeal package directions.
  2. Add cocoa powder, nut butter and sweetener as mix starts to thicken. Once the right consistency is reached, turn off the heat and then stir in the chocolate pieces.

Link: http://www.mrbreakfast.com/superdisplay.asp?recipeid=2855

9. Baked Oatmeal Muffins

Ingredients:

  • 2½ cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, melted and cooled
  • 2 cups milk
  • 1 egg
  • ¼ cup maple syrup
  • ¼ cup dried fruit or nuts (optional)
  • 2 cups fruit, fresh or frozen

Instructions:

  1. Preheat the oven to 375 degrees. Prepare 2 muffin tins with liners.
  2. In a medium bowl, combine the oats, baking powder, salt, cinnamon, fresh fruit (and dried if using). In a small bowl, whisk together the butter, milk, syrup and egg. Combine wet ingredients with dry.
  3. Batter will be very loose and wet. Evenly distribute oatmeal/fruit mix into lined muffin tins. Bake at 375 degrees for 25 to 35 minutes or until muffins are just golden brown. Bake time may vary depending on size of muffin tins and your oven. Allow to cool for a few minutes before serving. If not serving immediately, refrigerate in air tight container. To freeze muffins, cool completely before storing.

Link: http://www.momables.com/baked-oatmeal-muffins/

10. Oatmeal Breakfast Bars

Ingredients:

  • 2 cups old fashioned oats
  • 1 cup whole wheat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups milk (I used unsweetened vanilla almond, but any kind will do nicely)
  • 3 tablespoons honey (Elisabeth’s version calls for agave)
  • 2 tablespoons peanut butter (creamy or crunchy—I used natural creamy)
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 large banana, quartered and diced

Instructions:

  1. Place rack in the center and preheat oven to 375 degrees. Lightly coat an 8×8 inch square pan with cooking spray.
  2. In a medium bowl, stir together the oats, whole wheat flour, cinnamon, baking powder and salt. In a separate large bowl, combine the milk, applesauce, egg, honey, peanut butter and vanilla.
  3. Pour the dry ingredients into the wet mixture and stir to combine. The batter will be very wet. Fold in the diced banana, then pour into the prepared baking pan.
  4. Bake for 35 minutes or until thickened and golden, and a toothpick inserted in the center comes out clean. Cool, cut into bars and serve.

Link: http://www.wellplated.com/oatmeal-breakfast-bars/

11. Strawberry Oatmeal Breakfast Smoothie

Ingredients:

  • 1 cup soy milk
  • 1/2 cup rolled oats
  • 1 banana, broken into chunks
  • 14 frozen strawberries
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons sugar

Instructions:

  1. In a blender, combine soy milk, oats, banana and strawberries.
  2. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve. Makes 2 servings

Link: http://allrecipes.com/recipe/strawberry-oatmeal-breakfast-smoothie/

12. Pumpkin Chocolate Chip Oatmeal Breakfast Cookies

Ingredients:

  • 2 ¼ cups rolled quick oats
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon all spice
  • ¼ cup ground flax seeds
  • ½ cup pumpkin puree
  • ¼ cup organic peanut butter
  • ¼ cup maple syrup
  • 1/3 cup vegan chocolate chips

Instructions:

  1. Preheat the oven to 325 degrees F.*
  2. Line a baking sheet with a Silpat or other silicone baking mat.
  3. Mix all the dry ingredients together, then add in the wet ingredients in order.
  4. Use a wooden spoon or spatula and stir together until together, stirring for about 30 seconds, to incorporate everything but not over mix. The batter should be sticky and thick.
  5. Using a little less than 3 tablespoons for each cookie, form dough firmly into cookies, and place on baking mat. Leave a little space between each cookie (they won’t spread out while baking but will puff up just a little bit).
  6. Bake for 15 minutes on the top rack of your oven until tops are golden brown.
  7. Allow to cool for 5 minutes on baking mat then transfer to a wire rack to cool completely. Enjoy!

Link: http://jessicainthekitchen.com/pumpkin-chocolate-chip-oatmeal-breakfast-cookies/

13. Crunchy Quinoa Baked Oatmeal with Caramelized Strawberries and Coconut

Ingredients:

  • 1 1/2 cups old-fashioned rolled oats
  • 3/4 cups uncooked quinoa, rinsed
  • 1/3 cup loosely packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/3 cups canned lite coconut milk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 pint strawberries, stems removed
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 tablespoons unsweetened flaked coconut

Instructions:

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine oats, rinsed quinoa, sugar, baking powder, cinnamon and salt. Mix well to combine. In a smaller bowl, whisk together coconut milk, egg, vanilla extract and melted butter. Add the wet ingredients to the dry, then spread in a small baking dish or pie plate. (Mine was 9-inch in diameter.) Bake for 30 to 35 minutes, or until golden on top and set.
  3. While baking, heat a skillet over medium-low heat and add butter. Add strawberries with a pinch of salt, tossing to coat. Cook until slightly golden then sprinkle with brown sugar and stir. Cook a few minutes more until soft and like caramel. To toast coconut, add to a small saucepan over medium heat and stir for 5 to 6 minutes until golden. Remove immediately.
  4. Top oatmeal with strawberries and coconut and whipped cream if desired. You can add a little extra splash of milk too!

Link: http://www.howsweeteats.com/2013/05/crunchy-quinoa-baked-oatmeal-with-caramelized-strawberries-and-toasted-coconut/

14. Black Cherry and Walnut Baked Oatmeal

Ingredients:

  • 1 3/4 cup oats
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • a pinch of salt
  • 1/2 cup chopped walnuts
  • 2 cups pitted and chopped cherries
  • 1 1/4 cup milk
  • 1/2 cup cream
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 3 to 4 tablespoons melted butter.

Instructions:

  1. In a bowl, combine the oats, sugar, baking powder, salt and walnuts. Stir to combine.
  2. In another bowl, combine the milk, cream, egg, extract and melted (and slightly cooled) butter. Whisk to combine. Pour the milk mixture over the oat mixture, add the chopped cherries and stir. Pour into a buttered baking dish (I use a bread loaf pan) and bake at 375 F for 30 to 35 minutes.

Link: http://www.abeautifulmess.com/2012/07/black-cherry-and-walnut-baked-oatmeal.html

14. Sriracha Oatmeal

Ingredients:

  • 1 cup rolled oats (NOT instant)
  • 2 cups water
  • Small handful whole cashews
  • 1 tablespoon Bragg Liquid Aminos, or low-sodium soy sauce
  • 1 tablespoon Sriracha, plus more for happy squirting
  • 2 teaspoons minced fresh rosemary
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 large eggs (free-range and organic is best)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. In a small saucepan set over a medium heat, combine the oats, water, cashews, Liquid Aminos (or soy sauce), Sriracha, rosemary, and garlic. Bring it to a boil, cover, and lower the heat to maintain a gentle simmer. Cook, stirring occasionally, until most of the liquid is absorbed and the oats are cooked through, about 5 minutes.
  2. While the oats are cooking, heat the olive oil in a medium saucepan over medium heat. Once the oil is hot, crack in the eggs. Sprinkle with salt and pepper. Cook the eggs to your desired consistency, (sunny side up is my preference so the yolk can ooze all over the oatmeal). For sunny side up, cook the egg (without flipping) until the whites are set and the yolk is still jiggly, about 2 to 3 minutes.
  3. Spoon out the oatmeal, and top each serving with a fried egg. Drizzle a little bit of leftover oil from the egg pan over the plated oatmeal. Squirt additional Sriracha over all of it should you want a little extra heat. (And who doesn’t?)

Link: http://blog.thesrirachacookbook.com/post/36525790552/savory-sriracha-oatmeal-recipe

15. Maple Oatmeal with Sweet Potato

Ingredients:

  • ½ cup oatmeal, old fashioned or quick
  • 2/3” cup non-fat milk, or low-fat if you prefer
  • pinch of salt
  • about 1/3“ cup cooked sweet potato, mashed
  • 1-2 teaspoons brown sugar
  • pumpkin pie spice
  • maple syrup
  • chopped almonds

Instructions:

  1. Mix the oats, milk, salt and sweet potato in a microwave safe bowl and cook on high for 1 minute 30 seconds.
  2. Remove from the microwave and sprinkle with brown sugar and a dash or two of pumpkin pie spice and stir. Drizzle with maple syrup, add a small handful of chopped almonds and add more milk if desired. Serve warm.

Link: http://www.foodiecrush.com/2013/10/maple-brown-sugar-oatmeal-sweet-potato/

16. Chocolate Chip Blueberry Breakfast Quinoa

Ingredients:

  • 1/2 cup dry quinoa, rinsed and patted dry
  • 1/2 tablespoons coconut oil
  • 3/4 cup canned lite coconut milk (plus more for drizzling)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
  • a pinch of salt
  • 1/4 cup mini chocolate chips
  • 1/2 cup fresh blueberries

Instructions:

  1. Heat a small saucepan over medium heat and coconut oil. Once melted, add in quinoa and shake the pan to coat, letting toast for 2 to 3 minutes, stirring occasionally.
  2. Combine coconut milk, cinnamon and vanilla in the saucepan with quinoa and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
  3. Divide quinoa into two bowls then sprinkle with chocolate chips. Let sit for 2 to 3 minutes so the chips melt. Add in a few drizzles of coconut milk, then blueberries.

Link: http://www.howsweeteats.com/2012/08/chocolate-chip-blueberry-breakfast-quinoa/

17. Oatmeal With Kimchi and Fried Egg

Ingredients:

  • 1 cup cooked oatmeal
  • 1/4 to 1/3 cup kimchi
  • 1 fried egg
  • 1 scallion, thinly sliced
  • 2 teaspoons toasted sesame seeds

Instructions:

  1. In a bowl, add oatmeal.
  2. Top with kimchi, fried egg, scallions and sesame seeds.
  3. For extra flavor, add a bit of the liquid from the kimchi.

Link: http://www.mangotomato.com/2012/10/oatmeal-love-it-of-hate-it-oatmeal-with.html

18. Peach Oat Smoothie

Ingredients:

  • 2 ripe peaches, quartered, pits removed
  • 1 tbsp chia seeds
  • 1/4 cup rolled oats (gluten free for G-free eaters)
  • 1/2 frozen banana (peeled before freezing)
  • 1/4 cup fresh orange juice
  • 1/2 cup unsweetened almond milk
  • Optional: 1 Tbsp agave, maple syrup or stevia for added sweetness (or honey for non-vegan)

Instructions:

  1. Add all ingredients to a blender and let set for 5 to 10 minutes so the oats and chia seeds can soak. Then blend until smooth.
  2. To thicken, add another quarter to half a frozen banana. To thin, add more almond milk or OJ.
  3. Taste and adjust flavor as needed. (I added a touch of agave.)
  4. Serve immediately.

Link: http://minimalistbaker.com/peach-oat-smoothie/

19. Almond Joy Oatmeal

Ingredients:

  • 1 cup coconut milk
  • 1/2 cup regular rolled oats
  • 1 ripe banana
  • 1/4 tsp almond extract
  • 4 tsp cocoa powder
  • pinch of salt
  • shredded coconut and sliced almonds for topping

Instructions:

  1. Bring coconut milk to a boil, add oats and reduce heat to medium.
  2. Mash up banana thoroughly. Once it’s all perfectly mashed, add to the pot and stir.
  3. Once more of the liquid has absorbed, add almond extract, cocoa powder and salt.
  4. Stir and watch your oatmeal transform into fudgy goodness.
  5. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of coconut milk and sprinkle shredded coconut and sliced almonds on top. Delicious!

Link: http://www.theoatmealartist.com/almond-joy-oatmeal/

20. Lemon and Kiwi Oatmeal

Ingredients:

  • 1 cup milk of choice, or water
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1 ripe banana
  • juice of one lemon (about 3 tbsp), or 1 tsp lemon extract
  • pinch of salt
  • 1 kiwi, peeled and diced

Instructions:

  1. Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you’d like to add flax or chia seeds, do so now.)
  2. Thoroughly mash the banana and add to the oats. Stir.
  3. Once more of the liquid has absorbed, add lemon juice and salt. Stir.
  4. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Top oatmeal with kiwi and add another splash of your milk of choice, along with any other additional toppings (shredded coconut, nuts, etc.).

Link: http://www.theoatmealartist.com/lemon-and-kiwi-oatmeal/

Leave A Reply

Your email address will not be published.

*