Oatmeal is a popular breakfast food. You might even say it’s cliched in some circles—food bloggers, dietitians, for example. Will we ever shut up about our damn oatmeal? Highly unlikely.
One of the most common ways you see oatmeal served is with brown sugar and dried fruit. As a dietitian, I can’t help but look at that and be, like, “Carbs on carbs on carbs.” Aka, “Sugar crash in an hour.” It makes me happy to see more restaurants and food companies starting to offer savory versions and higher-protein options that will actually keep people fueled through their morning.
I’m a big fan of making oatmeal in big batches ahead of time and dividing into single-serving containers so you can grab and go or heat and eat if your morning is rushed. Here are a few of my go-to recipes:
You can also take a plain bowl of oats and add whatever toppings will make it worth your while. Here’s a post I wrote for General Mills a few months back on ways to add some sweetness to your bowl without extra sugar. A few of my favorite add-ons:
- Peanut butter (or whatever nut/seed butter you like)
- Tahini
- Cinnamon
- Ground flax
- Chia seeds
- Hemp seeds
- Fresh or frozen berries
- Caramelized fruit
- Dried or roasted figs (a little goes a long way)
- Jam or fruit preserves
- A drizzle of maple syrup or honey
- A poached egg and roasted veggies
- Goat cheese
- Avocado
How do you like your oatmeal?