Want to get your day off to a good start? Here’s one you can’t go wrong with oatmeal! Oatmeal is one of the healthiest breakfast options available. This whole grain is high in plant-based protein and fiber, and it will keep you satisfied throughout the morning. Oatmeal isn’t just a giant bowl of gloppy goo, contrary to popular belief. Many individuals tell us, “But I just don’t like oatmeal!” ” Allow us to persuade you otherwise.
Oatmeal is one of the greatest and healthiest breakfasts you can consume for weight reduction because it is high in protein and fiber and even serves as a prebiotic in your gut. Not only are the health benefits enormous, but it is also a pleasantly comfortable breakfast to prepare for the upcoming cold weather days.
Overnight Oats With Strawberries and Toasted Almonds
What’s not to love about a tasty dish that almost cooks itself? If you’re tight on time in the morning, prepare this bowl of overnight oats the night before and wake up to a substantial, healthy breakfast treat.
- ½ cup old-fashioned rolled oats
- ½ cup whole milk
- 1 teaspoon honey, plus more for serving
- ¼ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup quartered strawberries
- 2 tablespoons slivered almonds, toasted
- Stir together the oats, milk, honey, vanilla, and salt in a bowl until combined.
- Cover and refrigerate overnight, or for up to 2 days.
- Remove from the refrigerator and stir. Top with the strawberries and almonds. Drizzle with more honey, if desired.
Savory Oatmeal With Spinach and Poached Eggs
The breakfast you didn’t realize you needed was savory oatmeal with egg and spinach. Cooking the oats with the onions gives them a risotto-like texture, and adding in a hefty quantity of Parmesan makes the oats taste extremely cheesy and rich. For a truly brunch-worthy dish, top the bowls with a poached egg, baby spinach, chives, and, of course, more Parmesan. If you’re not comfortable poaching eggs, a fried egg would work just as well.
- 2 tablespoons olive oil
- ½ medium yellow onion, chopped
- 1 cup old-fashioned rolled oats
- 2 cups water
- 4 ounces Parmesan cheese, grated (about 1 cup), divided
- 1 ¾ teaspoon kosher salt, divided
- 1 ¼ teaspoon black pepper, divided
- 2 cups baby spinach (about 2 oz.)
- 4 large eggs, poached
- 2 tablespoons chopped fresh chives
- Heat oil in a medium skillet over medium-high. Add onion and cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in oats; cook for 1 minute. Add water and bring to a boil. Reduce heat to medium, and simmer, stirring often, until oats are tender about 8 minutes. Remove from heat.
- Stir ¾ cup cheese, ¾ teaspoon salt, and ¼ teaspoon pepper into the oats mixture. Spoon ½ cup of oats mixture into each of 4 serving bowls; top each with ½ cup spinach and 1 poached egg. Sprinkle evenly with the remaining 1 teaspoon of each salt and pepper, and top evenly with the remaining ¼ cup of cheese. Sprinkle evenly with chives.
Baked Oatmeal With Cranberries and Almonds
Because a bowl of warm oatmeal is a blank canvas for flavor, tangy cranberry sauce is the ideal companion. Simply top creamy oats with bottled cranberry sauce.
- ¼ cup unsalted butter, melted and slightly cooled, plus more for the pan
- 2 cups old-fashioned rolled oats
- ¾ cup almonds, toasted and chopped
- ⅓ cup dried cranberries
- 1 teaspoon ground cinnamon
- Fine salt
- 1 ¾ cup whole milk
- 2 large eggs, beaten
- ⅓ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- Heavy cream or milk, for serving (optional)
- Heat oven to 350° F.
- Butter a 2-quart baking dish.
- Combine the oats, almonds, cranberries, cinnamon, and ½ teaspoon salt in a large bowl. Stir in the melted butter, milk, eggs, maple syrup, and vanilla. Mix well and spread evenly in the prepared dish.
- Bake until golden and the center is firm, 35 to 45 minutes. Serve warm, drizzled with cream or milk, if desired. Leftovers will keep refrigerated for up to 1 day.
Oatmeal With Fried Egg and Avocado
With sliced avocado, fresh salsa, and a fried egg, oatmeal goes south of the border.
- 1 serving quick-cooking or old-fashioned rolled oats
- 2 teaspoons olive oil
- 1 large egg
- kosher salt and black pepper
- ¼ avocado, sliced
- 2 tablespoons fresh salsa
- Prepare the oats according to the package directions.
- Heat the oil in a small non-stick skillet over medium heat. Add the egg and season with ⅛ teaspoon of each salt and pepper. Cover and cook until slightly runny sunny-side up, 2 to 4 minutes.
- Serve the egg on the oatmeal topped with avocado and salsa.
Caramel Apple Pie Oatmeal
We adore apple pie so much that we made it into oatmeal. It’s a breakfast you won’t forget, drizzled with caramel.
- 1 tbsp.
- apple, diced 1 tsp.
- ground cinnamon 1/2 c.
- milk or water 1 c.
- old-fashioned rolled oats
- kosher salt 1 tbsp.
- brown sugar
- Caramel, for drizzling
- In a small skillet over medium heat, melt butter. Add apple and cinnamon and stir, cooking until soft and golden, about 6 minutes.
- Meanwhile, in a medium saucepan over high heat, bring milk to a boil. Stir in oats and salt, reduce heat to low, and simmer until oats are tender and creamy for 5 minutes.
- Stir in cooked apples and brown sugar.
- Serve in a bowl drizzled with caramel.
Banana Split Oatmeal
Banana, walnuts, and chocolate chips are typical toppings for oatmeal in this popular sundae. Oh, plus sprinkles, which we always seem to find an excuse to eat for breakfast.
- 1/2 c. milk or water
- 1 c. old-fashioned rolled oats
- kosher salt
- 1/2 banana, sliced
- 2 tbsp. chopped walnuts
- 1 tbsp. mini chocolate chips or chopped chocolate
- Rainbow sprinkles, for fun
- 1 maraschino cherry
- In a medium saucepan over high heat, bring milk to a boil. Stir in oats and salt, reduce heat to low, and simmer until oats are tender and creamy for 5 minutes.
- Serve oatmeal in a bowl topped with banana, walnuts, chocolate chips, sprinkles, and a cherry.
Pumpkin Pie Oatmeal with Graham Cracker Crumble
With these simple additions, you may have a flavor of fall all year long: canned pumpkin, pumpkin pie spice, cinnamon, and a graham cracker crumble topping.
- 2 c. old-fashioned rolled oats
- 2 tsp. baking powder
- 1 1/2 tsp. pumpkin pie spice, divided
- A teaspoon kosher salt
- 1 c. preferred milk
- 2/3 c. pumpkin puree
- 4 large eggs
- 1/2 c. plus 1 tbsp. Truvia Sweet Complete Brown Sweetener with a Hint of Molasses, divided
- 2 tsp. pure vanilla extract
- 2 tbsp. hulled pumpkin seeds, for topping
- Preheat the oven to 350º. Butter an 8” or 9” square baking dish.
- Add oats to a blender and process into a fine powder. Add baking powder, 1 teaspoon pumpkin pie spice, salt, milk, pumpkin, eggs, ½ cup sweetener, and vanilla. Blend until smooth, about 1 minute.
- Transfer batter to prepared baking dish. In a small bowl, mix together pumpkin seeds and the remaining 1/2 tsp. pumpkin pie spice and sweetener. Sprinkle over the surface of the batter.
- Bake until golden and a toothpick inserted in the middle comes out clean, 50 minutes to 1 hour.
Mixed-Grain Cereal with Chai Spice
We love anything with chai, especially this multigrain porridge prepared with oats, millet, spelt, and flaxseed.
- A cup of a combination of whole grains
- 1 tbsp. grated fresh ginger
- 1 stick cinnamon
- Seeds from 6 cardamom pods or 1/2 teaspoon ground cardamom
- 1/4 tsp. coarsely ground black pepper
- 1/4 tsp. Sea salt
- almond milk
- chopped almonds
- brown sugar
- Fresh or dried fruit
- In a medium saucepan, bring 3 cups of water to a boil. Turn off the heat. Add grains, ginger, cinnamon, cardamom, pepper, and salt. Cover and let stand 2 hours or overnight.
- In the morning, set the pan over medium heat, bring to a boil, reduce to low, and simmer until grains are tender, about 15 minutes (this will vary depending on soak time).
- Discard cinnamon stick. Divide cereal among 4 bowls and serve with warmed almond milk, chopped almonds, a spoonful of brown sugar, and fruit.
Slow Cooker Maple-Berry Oatmeal
Set it and forget it: If you don’t want to deal with the hassle of preparing breakfast, this slow-cooker dish is your solution.
- 8 c. water
- 2 c. steel-cut oats
- 1/2 c. dried blueberries
- 1/2 tsp. salt
- 1 c. dried cranberries
- 1/4 c. maple syrup
The night before, combine the water, oats, blueberries, and salt in a 3-qt or larger slow cooker. Cover and cook on low for 7 to 8 hours or until oats are tender and creamy. Stir in cranberries and syrup.
Oatmeal with Apples, Pecans, and Cinnamon
This oatmeal is infused with apples and contains all of your favorite fall flavors.
- 2 tbsp. pecans
- kosher salt
- 1 1/4 c. old-fashioned rolled oats
- 1 red apple, such as McIntosh or Braeburn
- 2 tsp. brown sugar
- Pinch ground cinnamon
- Heat oven to 400°F. Place the pecans on a rimmed baking sheet and roast until fragrant, 6 to 8 minutes; chop.
- Bring 2 1⁄2 cups of water to a boil in a medium saucepan. Add a pinch of salt and stir in the oats. Reduce heat and simmer, stirring occasionally, until the oats begin to thicken, 3 to 4 minutes.
- Add the apple and cook, stirring occasionally, until the apple is just tender and the oatmeal has thickened, 1 to 2 minutes more.
- Sprinkle with the pecans, brown sugar, and cinnamon before serving.
And, that’s it! Have fun trying out these oatmeal recipes and see for yourself which ones are your top-notchers!