Oatmeal is a staple for me in the colder months. I never seem to tire of its hearty warmness. It is extremely simple to make, the flavors can be switched up, and I can toss in my favorite superfoods to add a boost of nutrition and fiber-filled mileage. Here are my top 5 oatmeal recipes to help inspire healthier mornings.
If I had to pick one favorite oatmeal recipe, it would probably be pumpkin pie. It encapsulates fall. Warm, hearty, and full of delicious seasonal spices, this combo is always a winner!
pumpkin pie oats
serves 2
ingredients
- 1 cup filtered water
- 1 cup milk of your choice
- 1 cup extra-thick rolled oats
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla bean powder or extract
- Small pinch of salt
- 1/4 cup unsulfered golden raisins
- 1/2 cup cooked pumpkin
- 1 tablespoon maple syrup
- 2 tablespoons toasted pecans, chopped
- Sprinkle of hemp seeds for garnish
method
- Bring the water and milk to a gentle boil, add the oats, raisins, salt, spices, pumpkin, and maple syrup and reduce to a simmer. Cook for 15 to 20 minutes, stirring every few minutes to prevent burning.
- Divide into two bowls, garnish with pecans, hemp seeds, and additional milk of your choice.
Matcha is having quite the moment. Matcha lattes, matcha soft serve, and matcha-laced sweet treats seem to be dominating the current healthy food scene. Matcha is not just vibrant and beautiful, it is loaded with beneficial nutrients, potent antioxidants, and flavonoids which help fend off damaging free radicals. Start your day with a fully loaded bowl of matcha oats, and you will be going strong all day long.
matcha goji berry oatmeal
serves 2
- 1 cup filtered water
- 1 cup milk of your choice
- 2 teaspoons matcha powder
- 1 tablespoon maple syrup
- 1 cup extra thick rolled oats, I like Bob's Red Mill
- 2 tablespoons goji berries
- 2 teaspoons sesame seeds, toasted, if you wish
In a small pot over low heat, whisk together the water, milk, matcha, and maple syrup until smooth and lump free. Add oats and goji berries and simmer on low for 10 to 15 minutes or until most of the liquid is absorbed. Stir oats every few minutes to avoid burning. To serve, top with sesame seeds and additional milk, if you wish.
I am a huge breakfast lover. I often find myself contemplating my morning meal while slowly drifting off to sleep. You may not be as breakfast obsessed as I am, yet there are a multitude of reasons why you should be. Eating breakfast boosts your metabolism, improves focus, prevents overeating at lunch and dinner, and helps to promote a healthy, happy weight. Caramelized banana nut oatmeal feels indulgent, but it isn't. Elevate your morning oat game with sweet and slightly crunchy caramelized bananas, toasted walnuts, and your favorite toppings.
caramelized banana nut oatmeal
serves 2
- 1 cup extra thick rolled oats
- 2 cups water or milk of your choice, or a combo of both
- 1 teaspoon cinnamon
- 1 teaspoon vanilla bean powder
- 1 tablespoon pure maple syrup
- 1 medium sized banana cut into slices
- 1 tablespoon coconut oil
- 1/4 cup toasted walnuts, chopped
Additional toppings:
- chia seeds
- hemp seeds
- ground flax seeds
method
- In a small pot, bring 2 cups water or milk of your choice to a boil. Add the oats, cinnamon, vanilla bean powder, and maple syrup. Reduce heat to medium low and cook for 15 to 20 minutes, stiring every few minutes to prevent the oats from sticking.
- While the oats cook, warm the coconut oil in a sauté pan. Add the bananas and caramelize 2 to 3 minutes a side, or until soften and browned.
- To serve, transfer oatmeal into two bowls, top with caramelized bananas, walnuts, and additional toppings and milk, if you wish.
Looking for a make ahead option? Consider baked oatmeal. It is great for those individuals who are always on the run and don't have time to sit down and enjoy breakfast in the comfort of their home. Once cooked and cooled, portion out the bake into individual serving-sized containers that you can just grab and go and enjoy at work or en route.
baked berry oatmeal
Adapted from 101 Cookbooks
Baked oatmeal also makes a nice dessert topped with a little peanut butter and yogurt.
- 2 cups gluten-free rolled oats
- 1/2 cup walnut pieces, toasted and chopped
- 1/3 cup maple syrup
- 1 teaspoon aluminum-free baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- Scant 1/2 teaspoon fine-grain sea salt
- 2 cups almond, hemp or organic whole milk
- 1 large pasture-raised egg (For a vegan alternative, make a flax egg by mixing 1 tablespoon ground flax with three tablespoons water. Let sit for 15 minutes to thicken.)
- 3 tablespoons coconut oil, butter, or ghee melted and cooled slightly
- 2 teaspoons pure vanilla extract or vanilla bean powder
- 2 ripe bananas, cut into 1/2-inch pieces
- 1 1/2 cups fresh or frozen blueberries, raspberries, or strawberries or a mix of all three
- ¼ cup shredded unsweetened coconut flakes (optional)
- Preheat the oven to 375°F and generously butter the inside of an 8-inch square baking dish with coconut oil, butter. or ghee.
- In a bowl, mix together the oats, half the walnuts, the baking powder, cinnamon, allspice, nutmeg, and salt.
- In another bowl, whisk together the maple syrup, milk, egg, half of the butter or coconut oil, and vanilla.
- Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries on top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure that the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top and sprinkle with the coconut flakes.
- Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter or coconut oil on the top and serve or refrigerate.
Bircher muesli is a fancier, more sophisticated term for overnight oats - a fantastic nutrient dense option that you make the evening before and grab on the go in the morning. Muesli is the ideal solution for you bleary-eyed, non-morning people. For this rendition of a make-ahead-breakfast, ripe banana is mixed with zesty citrus, milk, and extra-thick rolled oats, creating a creamy, dreamy protein and fiber-filled morning treat...without the guilt or sugar high.
bircher muesli
Makes 2 servings
- 1 ripe banana, sliced
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon
- 1 teaspoon vanilla bean powder
- 1 teaspoon organic lemon zest
- Juice of 1/2 a lemon
- 1 cup extra-thick rolled oats
- 2 cups milk of your choice
- 1 tbsp maple syrup
- 1/2 cup seasonal fruit
Optional toppings
- Cacao nibs
- Hemp seeds
- Chia seeds
- Goji berries
Place banana, chia seeds, cinnamon, and vanilla bean powder in a bowl. Mash with a fork to combine. Add lemon zest, lemon juice, oats, milk, and maple syrup and mix well. Store in an airtight container in the fridge overnight. In the morning, stir in additional fruit and additional toppings of your choice.
