If you’re anything like me, you eat oatmeal. A lot. It’s the perfect breakfast—quick and easy to make, filling, healthy, and cheap. But sometimes…it can get a little boring. If you find yourself stuck in the butter-and-brown-sugar rut, here are 10 ways you can transform a regular bowl of oatmeal into a real breakfast treat.
Sugar is Sweet–And So Are a Lot of Other Things
I love brown sugar as much as the next person, and it pairs well with earthier flavors like raisins and cinnamon, but you can completely change the flavor of your oatmeal by using a different type of sweetener. Try honey, agave nectar, or pure maple syrup for natural sweetness, use white sugar or cinnamon sugar for a lighter taste, or put a dollop of jam on the side and dip each spoonful into it for a bright and fruity addition.
Flavorful Fats
I don’t believe in food being fat-free unless God made it that way. I’m not entirely sure how heavenly oatmeal is made, but it has to be filling and flavorful—which means there’s fat in there somewhere. As lovely as butter is though, there are other options.
Nut butters are a delicious addition to oatmeal. They add a deeper note of flavor, a protein boost, and (if you use a crunchy variety) great texture as well. If that just sounds too stupidly healthy, give yourself a treat by using cream instead for a lusciously thick and creamy texture.
For something in between the protein-filled nut butter and the luxuriously rich cream, try a spoonful of Greek yogurt. Not quite as decadent as cream, the yogurt still gives the oatmeal a thicker texture and a pleasant tang.
Keeping it Fresh
Oatmeal in the summertime and early fall is a great excuse for eating fresh fruits and berries by the pound. The way I prepare it, the fruit is less a flavoring for the oatmeal and more the main dish, with the oatmeal just being a sort of bed on which all that fruity goodness can rest. Blueberries, strawberries, raspberries, peaches, apples, bananas—you name it, you can throw it in a bowl of oatmeal and send your tastebuds into an ecstasy of guilt-free delight.
Savor the Flavor
We’re used to thinking of oatmeal as sweet, but as a grain it’s far more flexible than we give it credit for. Top it with a sunnyside-up egg, or serve it with fresh basil, tomatoes, and avocado slices for a savory breakfast bowl. Or go Scottish style and eat your oats with salt instead of sugar. Hmmm, I wonder…curried oatmeal, anyone?
Re-Create Other Dishes
Like I said, oatmeal is flexible, and makes a great base with which to get creative. Add grated carrots, raisins, and a dash of ginger to the oatmeal as it’s cooking for a carrot cake flavor. Try raisins, walnuts, and cinnamon for something akin to an oatmeal cookie. Apples, sweetened condensed milk, and spices allow you to eat apple spice cake in a bowl. Whatever your favorite dish is, see if you can figure out a way to make it into a breakfast food.
No Stove? No Problem!
The first time I saw a friend eating a bowl of uncooked oatmeal I thought it was the weirdest thing ever. But once I tried it, I was hooked! A great way to eat oatmeal when the weather’s warm, just throw a handful of oats into a bowl, add whatever sweeteners, add-ins, or flavorings you want, and splash some cold milk over it. You can do this with as little as oats, milk, and sugar, or go all-out with the nuts and dried fruit for a gourmet muesli. However you decide to do it, you definitely know you’re getting your fiber this way.
Chill Out
If you want to skip the cooking altogether, but still want more of a cooked-oatmeal texture than provided by a handful of raw oats in milk, try overnight oats. Mix your raw oats with milk, yogurt, and whatever sweeteners, nuts, fruits, etc. you desire, then cover and let chill in the fridge overnight. Makes a delicious quick breakfast—and if you weren’t organized enough to get it in the fridge the night before, just layer oats, yogurt, and dried or fresh fruit in a glass for a scrumptious parfait.
Bake It
If you’ve got a little extra time, throw your raw oatmeal into a greased, oven-safe pan along with some milk, a beaten egg, and whatever sweeteners and additions you want, then bake it at 350 for 30-40 minutes. You can even sprinkle it with muffin topping for a bit of crunchy goodness. Eat it fresh from the oven with a splash of milk. If you don’t eat it all, don’t worry: leftovers are great reheated!
Take Your Pick
While the most common oat options out there are quick oats and regular rolled oats, you’ve also got a couple of other choices when it comes to what form your oatmeal will take.
Scottish oatmeal is ground finer than other oat varieties, and makes a thicker, stick-to-your-ribs porridge. If you can’t find Scottish oatmeal at the store, you can achieve the same effect in your own kitchen by throwing a handful of quick or regular oats into a blender or food processor and giving it a few pulses.
And then of course, there are those highly-touted steelcut oats. People rave about steelcut oatmeal for good reason. Although it takes considerably longer to cook than regular oatmeal, the hearty texture and mildly nutty flavor make it well worth the wait.
Think Outside the Bowl
Oats, cooked or raw, make a fantastic addition to other yummy breakfast foods like pancakes, muffins, breads, and smoothies. Add an extra punch of protein and fiber to your breakfast while still getting some variety by tossing a handful of oats into whatever you’re making.
Or transform your oatmeal from a bowl and spoon dish to a fork and knife affair by pouring the cooked porridge into a greased bread pan, refrigerating overnight, and then cutting into slices. Fry these in a skillet until lightly browned on both sides, then serve with maple syrup (or whatever else!) for a complete oatmeal makeover.
