January is National Oatmeal Month, which makes it the perfect time to celebrate one of the best breakfast foods ever: oatmeal. There are a lot of amazing things about oatmeal: it’s a comfort food that isn't bad for you, it will warm you up on the coldest of mornings, it tastes delicious, and it fills you up. But the most wonderful thing about oatmeal is how versatile it is. You can add almost anything to a bowl of oatmeal and turn it into an impressive breakfast. You can choose to keep it super healthy, sort of healthy, or just go full-on dessert mode.
Oatmeal might sound boring to some people, but when you turn it into a dish that is more like dessert than breakfast, it instantly becomes amazing. There are so many ways to turn this heart-healthy dish into something resembling your favorite pie. These 4 recipes are all easy to make and will satisfy your sweet tooth without making you completely ruin your diet. Always buy organic oatmeal!
Pumpkin Pie Oatmeal
Can you even call this oatmeal? It’s pretty much pumpkin pie. Just as creamy, just as sweet, and just as delicious.
1 cup old fashioned oats, not quick cook
1 Tbs whole flax seeds, optional
2 1/2 Tbs organic brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest, optional
1/4 tsp sea salt
1/2 tsp vanilla
2 tsp butter, softened
3/4 cup organic pumpkin puree
3/4 cup organic whole milk
1/4 cup pecans, chopped
2 tsp organic butter, softened
1 Tbs organic brown sugar
Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.
Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.
Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
Strawberry Banana Cream Baked Oatmeal Squares
The best thing about these delectable little squares is that once they cool, they’re great for breakfast on the go. Because why should you be denied dessert in the morning?
2 cups old fashioned organic oats
1/3 cup loosely packed organic brown sugar
1 teaspoon baking powder
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
1 large organic egg
1 cup organic whole milk
1/4 cup organic half and half
2 teaspoons vanilla extract
3 tablespoons organic unsalted butter, melted
1 medium ripe banana, mashed
3/4 cup organic chopped strawberries (about 4 large berries)
Preheat oven to 375 degrees F. Butter the dish - use a 10×7 dish, but an 8×8, 9×9, round cake pan or another size close to that will work too.
In a large bowl, combine oats, sugar, baking powder, salt and cinnamon, mixing until combine. Measure out the cup of milk, then whisk in egg and vanilla extract. Add half and half to the milk mixture, then stir it into the dry oats. Mix in mashed banana and melted butter, then chopped strawberries, then scoop the batter into the baking dish. Bake for 30-33 minutes, or until the edges are golden brown and the top is set. Remove and let cool for 5 minutes before serving. Top with strawberries, bananas and milk or half and half infused with vanilla extract.
Steel-Cut Oatmeal with Toasted Pecans and Caramelized Banana
Caramelized bananas might actually be the best thing ever. They add sweetness and a wonderful flavor to anything they’re in. Plus, overnight oatmeal is amazing. You have breakfast waiting for you when you wake up!
1/2 cup organic steel cut oats
2 1/2 cups spring water
1/2 tsp fine sea salt
1 Tbsp raw honey
2 Tbsp dark brown organic sugar
2 Tbsp pecans, toasted, roughly chopped
1 banana, ripe, sliced
1. Bring 2 1/2 cups water to a boil. Remove from heat. Add 1/2 cup steel cut oats and cover. Let sit overnight.
2. In the morning, uncover pot. The mixture should be creamy and slightly thickened. Add salt, honey, and brown sugar. Stir and bring to a boil. Let boil for about 30 seconds then reduce heat and let simmer uncovered for 5-8 minutes stirring occasionally.
3. While oatmeal is heating, heat up a sauté pan. Sprinkle a little sugar. Wait for the sugar to get warm then place banana slices on top. Let sugar caramelize. Sprinkle sugar on top banana slices then flip. Allow other side to caramelize. Transfer caramelized bananas to small bowl.
4. Once oatmeal is to your desired consistency, ladle into serving bowls. Adjust sweetness adding more honey to taste. Sprinkle toasted pecans and caramelized bananas on top. Enjoy your healthy and satisfying breakfast.
Carrot Cake Oatmeal
Think of it as carrot cake, because that’s basically what it is. And it’s totally acceptable to eat before 11 a.m.
1 cup organic oats
2 cups spring water
2 shredded organic carrots
1 tsp cinnamon
1/2 tsp ginger
2 tsp ground flax
1 tsp vanilla
1 tsp organic maple syrup
1/2 tbsp extra for topping
3/4 cup organic greek yogurt, for topping
To start, grind flax and cinnamon together. Shred carrots, and bring water to a boil. After the water has started boiling, add carrots, oats, add the ground flax cinnamon mixture and ginger. Reduce heat to medium, cook for 5 minutes, stirring occasionally. Remove the oatmeal from the heat, stir in maple syrup and vanilla. Cover, and let sit for 3 minutes. Spoon oatmeal between two bowls. Mix in extra maple syrup with greek yogurt, and spoon on top of the oatmeal. If you want a little extra sweetness, pour a little more maple syrup on top after it's in the bowl.
Thanks for reading,