If you would have asked me what my favorite oatmeal variation was a few years ago, I would have replied with “Huh? Don’t you just add oats and water?” Well “Boring Breakfast Britt” no longer exists, and thank goodness!
Oatmeal is one of my favorite breakfast dishes of all time. It gives me the right amount of fuel to start my day and keeps me satisfied until lunch rolls around.
Oatmeal is a fiber-rich food that helps lower cholesterol, sustains appetite and contains antioxidants that fight cancer-causing compounds known as free radicals. Typically, I make my stovetop oatmeal with these ingredients:
Sliced 1/2 banana, 1/4 cup oats, 3/4 cup almond milk — cook at medium heat on the stove, lightly stirring until you reach your desired consistency.
How do I never get sick of this breakfast? I change my variations up constantly and always experiment with flavors of the season. So that brings me to my top five current oatmeal variations list:
I don’t think I ever fully grew out of the PB&J stage. I mean, there’s nothing better than a classic, especially when it comes to breakfast! Making oatmeal PB&J is almost as simple as the real deal. Simply scoop 1 tablespoon of peanut butter and 1 tablespoon of your preferred jelly onto of your warm oats, and swirl together before you eat if desired! Sometimes I like to add a little coconut butter to mine for the extra healthy fats, and it helps make it more “adult-like.”
Top finished oatmeal with fresh blueberries and almond slices!
In my personal opinion, the best combination of flavors is sweet and salty! My favorite snack that satisfies that desire is walnuts mixed with floured dates — crunchy, chewy, sweet and salty! Of course, I had to make that snack into an oatmeal variation. Top with oats with nut butter of choice, I used a little coconut butter, then a dollop of date paste. Sprinkle with chopped walnuts and floured dates!
Fall is my favorite season, hands down. I love the leaves changing color, the cool breeze and of course, EVERYTHING pumpkin. To make pumpkin pie oatmeal, stir in 2 1/2 tablespoon of 100% pumpkin puree and 1 teaspoon of pumpkin pie spice after your oats have cooked. I like to top mine with a dollop of my homemade pumpkin spice almond butter for an extra kick!
Overnight oats are so versatile and make for a great meal on the go. The night before I will combine 1/4 cup regular rolled oats, 1/4 cup plain Greek yogurt, 1/2 cup almond milk (or milk of choice), 1 tablespoon of chia seeds and a dash of cinnamon. The next morning I’ll mix in 1 tablespoon of protein powder and a few more splashes of milk to “loosen” the mixture. Then I will top it with whatever I have on hand: fresh berries, sliced banana, granola or a scoop of almond butter.
Britt is the author of the blog Britt’s Blurbs, where she documents her passion for living a balanced and healthy lifestyle. She enjoys whole-food cooking and the great outdoors. Visit Britt on Twitter.