Not only is it high in fiber and protein compared to other grains, but its quick prep time means it’s ready as soon as you are.
Throw out the pre-packaged stuff and go bold with these exciting new flavors and variations on a classic breakfast item.
Peanut Butter Banana Oatmeal
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This protein-packed combo is both delicious and nutritious! Take a few minutes in the a.m. to throw it together, and treat yourself to a savory breakfast that will keep you full until lunch.
Ingredients:
1 3/4 cup milk
1 cup quick oats
1 large ripe banana, mashed
2 tbsp. peanut butter
1/2 tsp. ground cinnamon
1/4 tsp. vanilla extract
Pinch of salt
2 tsp. honey (optional)
Toppings: sliced bananas, chopped peanuts, cinnamon
Directions:
In a medium saucepan over medium heat, bring milk to a boil. Stir in oats and reduce heat to simmer, cooking for about 2 minutes. Remove from heat and cover for a few minutes. Stir in mashed banana, peanut butter, cinnamon, vanilla and salt. Stir in honey and toppings as desired.
Carrot Cake Oatmeal
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If you're craving sugar, this oatmeal recipe might be a home run for your sweet tooth.
Ingredients:
1/2 cup rolled oats
1/3 cup shredded carrots
1 cup milk or water
Toppings: cinnamon, maple syrup, golden raisins, pumpkin seeds
Directions:
Add oats, shredded carrots and milk or water to a microwavable bowl. Microwave on high for about 3 minutes, until oats have softened and absorbed some of the liquid. Add toppings as desired.
Berry & Mint Oatmeal
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This oatmeal recipe is a definite pick-me-up thanks to refreshing and invigorating ingredients like mint. Either make it for breakfast to jumpstart your day, or pack it for a midday snack to ward off the afternoon slump.
Ingredients:
1/2 cup quick oats
1 3/4 cup milk
1 1/2 tbsp. walnuts
1/2 cup berries
1 tsp. mint leaves
Directions:
In a medium saucepan over medium heat, bring milk to a boil. Stir in oats and reduce heat to simmer, cooking for about 2 minutes. Remove from heat and cover for a few minutes. Add walnuts, berries and mint.
Pumpkin Pecan Egg White Oatmeal
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If you're still on a pumpkin-everything kick, these oats do not disappoint. Extra bonus: They're packed with extra protein—17 grams to be exact!
Ingredients:
1/2 cup rolled oats
1/2 cup almond milk
1/4 cup water
1/2 cup canned pumpkin
2 tsp. honey
1/4 tsp. vanilla extract
1/4 tsp. pumpkin pie spice
1/3 cup egg whites
15 pecan halves
Pinch of salt
Directions:
In a saucepan, heat oats, almond milk, water, pumpkin, syrup, vanilla, pumpkin pie spice and salt. Bring to a boil and reduce heat to simmer for about 5 to 7 minutes, stirring occasionally until mixture is thick. Remove from stove. In a bowl, whisk egg whites until bubbly. Add in the cooked oatmeal mixture a spoonful at a time, whisking between each spoonful. Return to pan over low heat, stirring continuously for about 2 to 3 minutes. Make sure eggs don't scramble. Top with pecans and pumpkin pie spice.
Thai-Inspired Spicy Oatmeal
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This savory variation of oatmeal can parade as either a breakfast item or a wholesome lunch. The combination of classic Thai flavors such as peanuts, cilantro and ginger take these oats to a whole new level.
Ingredients:
1 cup rolled oats
2 cups water
1 tbsp. canola oil
1 tsp. black mustard seeds
2 tbsp. unsalted peanuts
3 tbsp. chopped onion
1/2 serrano pepper, minced
1-inch piece ginger, minced
1 Roma tomato, diced
Pinch of chili powder
Pinch of curry leaves
Salt and cilantro, to taste
Directions:
Combine oats and water and cook on high heat in a microwave for 2 1/2 minutes until cooked. Set aside. Heat canola oil in a skillet over medium-high heat and add mustard seeds. When they start to pop, add peanuts, onion, serrano, ginger, chili powder and curry leaves. Stir and cook for about 3 minutes until peanuts are toasted. Add tomato and salt to taste. Pour in oatmeal and cook for another 2 minutes until heated. Stir in cilantro.
Coconut & Cherry Overnight Oatmeal
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Make this sweet concoction the night before and simply grab it from the fridge as you head out.
Ingredients:
2/3 cup plain Greek yogurt
1/3 cup rolled oats
1/3 cup coconut milk
12 fresh cherries, pitted
1 tbsp. shredded coconut
1 tsp. honey
1/4 tsp. vanilla extract
Pinch of salt
Directions:
In a resealable jar, stir all ingredients together; cover and refrigerate for at least 6 hours. Serve cold.
Maple-Cinnamon Oatmeal
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Forget the instant oatmeal you see in grocery store aisles. This homemade version cuts out ultra-processed ingredients and incorporates butter for a more satisfying meal.
Ingredients:
1/2 cup quick oats
1 3/4 cup milk or water
1/4 cup maple syrup
1 tbsp. butter
1 tsp. cinnamon
Directions:
In a medium saucepan over medium heat, bring milk to a boil. Stir in oats and reduce heat to simmer, cooking for about 2 minutes. Remove from heat and cover for a few minutes. Transfer to a bowl; add butter, syrup and cinnamon. Mix well.
Savory Mushroom Oatmeal
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If you've never put mushrooms in your oatmeal, you're missing out! Combined with a little bit of cheese and red onion, these ingredients make oatmeal a total comfort food. You can even add a fried egg for an additional protein boost.
Ingredients:
1/2 tbsp. olive oil
1/2 cup chopped red onion
4 Cremini mushrooms, sliced
1 cup cooked oatmeal
1 tbsp. grated Parmesan cheese
Salt and pepper, to taste
Optional: Fried egg
Directions:
Add oil to a skillet over high heat. Add onions and mushrooms, sautéing for 3 to 5 minutes until onions are translucent. Stir in cooked oatmeal for about 1 to 2 minutes until oatmeal is hot. Stir in Parmesan, turn heat off and allow cheese to melt as you continue stirring. Add salt and pepper to taste.
Frappuccino Oatmeal
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This take on Starbucks' most popular drink is as tasty as it is healthy. The coffee flavor is something you won't usually find in oats, and it's a welcome delight!
Ingredients:
1/2 cup rolled oats
1/2 cup milk
1/4 tsp. salt
1 tsp. instant coffee granules
Dash of honey
Directions:
Combine all ingredients in a medium saucepan. Cook until oats are fluffy over medium heat. Chill in fridge uncovered for at least six hours.
Bacon Cheddar Oatmeal
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Everyone loves a loaded baked potato, and this recipe goes double-duty with the savory goodness of bacon, cheddar and chives combined with the nutrient-dense oats.
Ingredients:
2 strips thick bacon, chopped
2 tbsp. onion, diced
1 cup rolled oats
2 cups water
3 oz. cheddar cheese, grated
2 large eggs, cooked over easy
Salt and pepper
Fresh chives, for garnish
Directions:
In a skillet over low heat, cook the bacon for 10 minutes until it's cooked through as desired. Drain most of the bacon fat, leaving just a little for flavor, and set aside. Add onion to the pan and cook for a few minutes. Take onions out and set aside. Add water and oats to the pan and bring to a simmer. Turn the heat down and let the oatmeal simmer for 8 to 10 minutes until thick. Season with salt and pepper. Split up cheese and add one half to the oats and stir. Remove oatmeal mixture from heat and split into two bowls. Place eggs over each oatmeal pile and add bacon, chives and remaining cheese.
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