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Three Easy & Delicious Oatmeal Breakfast Recipes

Updated on March 30, 2017

Banana Berry Oatmeal

This is a crock pot recipe, using steel-cut oats. However, if using traditional rolled oats (flat oats), it is better to cook the oats in the morning in a pot on the stove (1/2 c. oats to 1 c. water or nondairy milk). Steel-cut oats take a long time to cook on the stove, so a crock pot is much easier, but the oats can overcook in a crock pot if it does not have a warm setting. A low setting will overcook the oats, making them too mushy.

In my experience, steel-cut oats vary in taste and in the amount of moisture they absorb overnight. You may need to experiment to get it the way you like. If the taste isn't good, try adding a pinch of salt and try again. Also, ripe, organic bananas are the sweetest.

Banana Berry Oatmeal

Can be made with gluten-free oats.  This recipe is sugar-free and oil-free.
Can be made with gluten-free oats. This recipe is sugar-free and oil-free.

Cook Time

Prep time: 5 min
Cook time: 8 hours
Ready in: 8 hours 5 min
Yields: one serving

Ingredients

  • 1/4 c. steel-cut oats
  • 2 T. coconut, dry, shredded
  • 1 t. flax seed, meal
  • 2/3 c. to 1 c. water or nondairy milk, amount depends on the oat that you buy
  • 1 banana, organic, ripe (for sweetness)
  • 1/4 c. berries, fresh or frozen
  • 1 T. pumpkin seeds, hulled

Instructions

  1. Before going to bed, in a crock pot, add steel-cut oats, coconut, and flax seed. Pour in the liquid. Set the temperature on WARM (not LOW).
  2. In the morning, for serving, mash one ripe banana into a bowl. Add your cooked oatmeal and stir. Top with berries and pumpkin seeds.
  3. For making the oatmeal in the morning, I recommend the traditional, rolled (flat) oats, using 1 cup of liquid and 1/2 cup of rolled oats and a pinch of salt. Boil water, stir in oats, flax seed, and coconut, then reduce heat, stirring occasionally to keep from boiling over. Follow the above directions for serving.

Nutty Granola

All store bought, nondairy milks, including rice and oat milks, contain at least 2-2.5 grams of fat. You can make your own substitute milk from almonds (blend with water) which will be more natural, no added fats, or you could use just water.

Cook Time

Prep time: 15 minutes

Cook time: 45 minutes

Ready in : 1 hour

Yields: 8 (1/2 cup) servings

Ingredients

  • 4 c. rolled oats
  • 1 c. raisins, plump
  • 1 banana, organic, ripe
  • 1/2 c. pecans or walnuts, chopped
  • 1/4 c. nondairy milk
  • 1/4 c. coconut sugar
  • 1/2 t. vanilla extract
  • 1/2 t. salt

Instructions

  1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper or spray with a vegetable cooking spray. Mix oats, raisins, salt, and nuts in a large bowl.
  2. Blend the banana, nondairy milk, coconut sugar, and vanilla. Pour into the bowl and mix with dry ingredients. Spread the ingredients over the baking sheet.
  3. Bake for 45 minutes, flipping the oat mixture every 15 minutes, watching to make sure it doesn't burn. Remove from the oven and allow to cool, breaking it into spoon-sized pieces. When completely cooled and crispy, store in an air-tight container.

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Adding Wet Ingredients

Apple-Oat Breakfast Bake

Cook Time

Prep time: 20 minutes

Cook time: 35 minutes

Ready in: 55 minutes

Yields: 8 servings

Ingredients

  • 2 c. rolled oats
  • 1/2 c. raisins
  • 1/4 c. coconut sugar
  • 1/4 c. pecans, chopped
  • 2 t. cinnamon
  • pinch of salt
  • 2 1/4 c. nondairy milk
  • 2 apples, large, chopped
  • 1 T. flax seed meal
  • 2 t. vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients in a 2-quart baking bowl. Mix in all wet ingredients. Bake for 30-40 minutes, until edges are browned. Check after 20 minutes for dryness. If the mixture is getting too dry, cover with a lid or foil until done.
  3. Serve warm with a few tablespoons of nondairy milk, if desired.

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