National Oatmeal Month calls for a celebration of one of our favorite breakfast foods! Oatmeal is a classic, but can get boring if eaten the same way every day. If you think there’s just no way to make oatmeal fun, we're here to prove you wrong!
Benefits of Oats
Help lower cholesterol
Great source of magnesium
Can reduce blood sugar
Oatmeal can even be used on the skin to reduce dryness and irritation!
No-Cook Oatmeal
How nice would it be to have an instant breakfast in the morning? No-cook oatmeal is prepared the day before and left in a jar in the fridge overnight. Warm it up for a minute in the morning and you’ve got a quick and delicious breakfast. (Plus, you can take it on the go!)
No-Cook Oatmeal
Ingredients
1 cup non-dairy vanilla yogurt
1 cup canned pumpkin
1 tsp ground cinnamon
1 large banana, chopped
1 cup unsweet vanilla soy milk
1 cup uncooked oatmeal
1 Tbsp ready-to-eat granola cereal
Sweetener of choice; maple syrup, agave or stevia, to taste
Instructions
1. Mix everything together in a large bowl and then place the mixture in the refrigerator overnight.
2. Enjoy cold or warm on stove-top if you'd like hot oats
Baked Oatmeal
Baked Oatmeal is oatmeal’s crunchier cousin! Just pop this in the oven for 30 minutes and you’ll have a hot and toasty version of your classic breakfast.
Baked Oatmeal
Ingredients
1 banana, chopped
¾ cup rolled oats
1 cup soy milk
Pinch cinnamon
Pinch salt
Pinch nutmeg
1 capful vanilla
1 Tbsp flax seed
EVOO spray
Instructions
1. Spray a small baking dish with EVOO spray. Lay bananas across bottom evenly.
2. Spread the oats on top of the banana and pour the soy milk over that.
3. Add your spices and vanilla and top with flax seed.
4. Bake at 375 degrees for 30 minutes.
Oatmeal Cupcakes
Oatmeal “cupcakes” are not only a fun way to eat your breakfast, but they’re an easy way to get your kids to eat their oatmeal too. You can leave them as is, or top with nut butter and sprinkles for a morning treat!
Oatmeal "Cupcakes"
Ingredients
Dry
· 1 cup AP gluten free flour, I used Bob’s Red Mill
· 2 cups gluten free rolled oats, I used Bobs Red Mill
· 1/2 c shredded unsweet coconut
· 1/4 tsp salt
· 1 Tbsp cinnamon
Wet
· 1/2 cup oil (melted coconut works great here)
· 1/2 cup agave, maple syrup (or honey for non vegan)
· 1/4 apple juice (to sub for extra oil!)
· 1 tsp vanilla
· 1 flax egg** (or 1 egg for non vegan)
Optional Mix-ins (change 'em up how you like!)
· 1/2 cup raisins
· 1/4 cup dried cranberries
· 1/4 cup sunflower seeds
· 3 Tbsp Mila seeds (or chia)
· 3 Tbsp ground flax
Frosting or Topping
· 15 Tbsp nut or seed butter of choice or sprinkle of slivered almonds!
Instructions
1. Preheat oven to 350F. Mix dry ingredients in a large bowl; add we ingredients and mix until combined. Stir in mix-ins. Spoon into 15 muffin cups. Bake for 30 minutes or until top is browned.
2. Top with 1 Tbsp preferred nut or seed butter.
**To make a flax egg, mix 1 tbsp ground flax seed with 3 Tbsp water and refrigerate until gooey.
This post was written by Grace Chescko!