3 Breakfast Oatmeal Recipes

3 Breakfast Oatmeal Recipes

When it comes to breakfast oatmeal it’s all about the add ins and toppings

 

You can boil a cup of oatmeal and throw a couple of banana slices and a drizzle of honey on it, or you can take your breakfast oatmeal to the next level.

 

These 3 recipes are simple ways to take your breakfast oatmeal and make it tastier and more exciting. There’s the PB&J, for peanut butter fans; Piña Colada for a tropical twist and lastly the savoury bowl for days you can’t decide between oats and eggs.

 

PB&J Breakfast Oatmeal Bowl

PB&J Breakfast Oatmeal Bowl

Peanut butter is added to the oats for a creamy nutty flavour. It’s topped with a heaping spoon of jam, caramelised banana, crushed peanuts, more peanut butter and some fresh strawberries.

You can use any jam you like or opt for some stewed fruit instead. I used Rhubarb and Strawberry Jam, I had left over from muffins (recipe coming soon).

 

Ingredients

Serves 2

1 Cup rolled oats

1 Cup Almond Milk

½ Cup water

1 tbsp peanut butter

Pinch of salt

 

Toppings:

1 Banana

1 tsp coconut oil

Peanut butter

Jam / stewed fruit

Crushed peanuts

Sliced strawberries

 

Directions:

1. Combine the milk, water, oats and pinch of salt in a small saucepan and bring to a simmer on a medium heat. Let simmer, stirring every minute or so, until the liquid has been absorbed and the oats are soft and creamy. Stir in the peanut butter. Divide between two bowls.

2. While the oats are cooking you can prepare the topping. Slice the banana in half widthways and then in half lengthways – so you have four pieces. Heat coconut oil in a frying pan and add the banana slices. Cook for 2-3 minutes, until the bottom starts to brown and caramelise. Flip and cook for another 2-3 minutes on the other side.

3. Chop the peanuts and if you want to top with a drippier peanut butter, melt a tablespoon of peanut butter with ½ tsp coconut oil to thin it out.

4. Top each bowl with 2 slices of banana, a tablespoon of jam, more peanut butter, crushed peanuts and sliced strawberries. Serve immediately.

 

Pina Colada Breakfast Oatmeal Bowl

Pina Colada Oatmeal Bowl

This brightly flavoured bowl is cooked using coconut milk with pieces of sweet caramelised pineapple mixed in. It’s topped with shredded coconut, granadilla and caramelised pineapple rings.

 

Ingredients

Serves 2 

1 Cup rolled oats

1 Cup coconut milk

½ Cup water

Pinch salt

1 Cup diced fresh pineapple,

1 tsp coconut oil

 

Toppings:

Shredded coconut

Granadilla

4 slices of fresh pineapple

Coconut oil

 

Directions

1. Combine the milk, water, oats and a pinch of salt in a small saucepan and bring to a simmer on a medium heat. Let simmer, stirring every minute or so, until the liquid has been absorbed and the oats are soft and creamy.

2. While the oats are cooking you can prepare caramelised pineapple. Heat 1tsp coconut oil in a frying pan, add the cup of chopped pineapple and cook for 5-7 minutes, stirring occasionally until the pineapple is softened and slightly browned.

3. Stir the pineapple into the cooked oats and divide between two bowls.

4. Top with shredded coconut, granadilla and more caramelised pineapple. If you want to top with pineapple rings like in the image. Simply cut some slices of fresh pineapple. Remove the middle core, and fry in a bit of coconut oil until it’s caramelised – about 3 minutes each side.

 

Garlicky Spinach and Mushroom Breakfast Oatmeal Bowls

Garlicky Spinach and Mushroom Breakfast Oatmeal Bowls

This is a savoury take on oatmeal with eggs mixed into the oats to make them creamier and add more protein. The oats are cooked in a vegetable broth which makes them even more savoury. You can cook them in bone broth if you have some as well. It’s topped with garlicky spinach, mushrooms, a fried egg and loads of hot sauce.

 

Ingredients

Serves 2

1 Cup rolled oats

1 Cup vegetable broth

½ Cup water

Pinch salt

1 egg

 

Topping:

1 Cup button mushrooms, sliced

2 Cup baby spinach

Olive oil

½ tsp minced garlic

Fried eggs

Hot sauce

 

Directions:

1. Combine the broth, water, oats, egg and pinch of salt in a small saucepan and bring to a simmer on a medium heat. Let simmer, stirring every minute or so, until the liquid has been absorbed and the oats are soft and creamy – about 5 minutes.

2. While the oats are cooking, prepare the toppings. Heat some olive oil in a frying pan. Add mushrooms and sauté, until soft and browned – about 5 minutes. Add salt and pepper to taste. Remove from the pan and set aside.

3. In the same frying pan, add a bit more olive oil and add the spinach and minced garlic. Sauté for 2-3 minutes until the spinach is wilted. Add salt and pepper to taste and remove from heat.

4. Fry 2 eggs.

5. To assemble, divide the oats between 2 bowls. Top with mushrooms, spinach and a fried egg. Serve with hot sauce.

 

If you make this, let us see! Tag us #nutreatseats on Instagram or Twitter

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Photography and Styling by: Zissy Lewin

Zissy Lewin

Zissy Lewin

Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.
Zissy Lewin
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