Ten Recipes To Make Your Breakfast Less Boring

Oatmeal gets a bit of a bad rep in the world of breakfast. Eggs rule this realm. And in the west, maybe bacon has a certain pride of place. In India, idlis and dosas are the undisputed monarchs of the breakfast world. Somehow, across the world, even though eating oatmeal for breakfast is very common, it is not thought of as a special breakfast. But that is only because we largely insist on making oat breakfasts mundane. Here are ten recipes for you to change that and make oats the star performer of your breakfast.  

OVERNIGHT OATMEAL

Ingredients:

• 1 cup steel cut oats
• 1 cup dried cranberries
• 1 cup dried figs
• 4 cups water
• 1/2 cup half-and-half milk

In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours. Stir and transfer to serving bowls. This method works best if started before you go to bed. This way, your oatmeal will be finished by morning.

CRUNCHY QUINOA BAKED OATMEAL WITH TOASTED COCONUT AND CARAMELIZED STRAWBERRIES

This particular recipe has a lengthy title, which indicates that it is a bit more intricate. However, if you have approximately an hour to spare, this nutritious breakfast option is bound to satisfy your cravings. By baking the oatmeal alongside the quinoa, the dish acquires a pleasing crunch. Additionally, the incorporation of caramelized strawberries and coconuts provides a pleasant contrast to the hearty flavors of the oatmeal and quinoa.

• To begin, preheat the oven to 190 degrees Celsius. In a spacious bowl, add these ingredients:
• 1 1/2 cups old-fashioned rolled oats
• 3/4 cups uncooked quinoa that has been rinsed
• 1 teaspoon baking powder
• 1/3 cup loosely packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt 

Mix until it is all thoroughly combined. In a smaller bowl, whisk together 

• 1 1/3 cups canned lite coconut milk
• 2 tsp vanilla extract
• 3 tbsp melted butter
• 1 large egg

Combine the dry and wet ingredients and spread them in a small baking dish or pie plate, making sure that it is 9 inches in diameter. Bake it for 30-35 minutes, or until the top is golden brown and sets. Meanwhile, in a skillet heated over medium-low heat, melt some butter and mix in strawberries and a pinch of salt. Cook until it is slightly golden, then add brown sugar and stir. Cook a few minutes more until it is soft and caramely. In order to toast coconut, add it to a small saucepan over medium heat and stir it for 5-6 minutes until it is golden brown. Remove it immediately from the heat. Top the oatmeal with a pint of strawberries and 2 tbsp of unsweetened flaked coconut, and if desired, add whipped cream and a splash of milk.

SAVOURY SRIRACHA OATMEAL

Ingredients: 

• 1 cup chicken broth
• 1 cup water
• 1 cup old-fashioned rolled oats
• 1 tbsp low-sodium soy sauce
• 1 tablespoon Sriracha
• 2 tsp of minced fresh rosemary
• 1 clove garlic

Place these together in a multi-functional pressure cooker. Stir well. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Unlock and remove the lid. While the oatmeal is cooking, melt butter in a non-stick skillet over medium heat. Add eggs to the skillet and cook until the outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until the whites are completely set, about 4 minutes. Spoon the oatmeal mixture into 2 bowls, top each with a fried egg and remaining Sriracha sauce.

NO-COOK OVERNIGHT OATS

Ingredients:

• ⅓ cup milk
• ¼ cup Greek yogurt
• ¼ cup rolled oats
• 2 teaspoons honey
• 2 teaspoons chia seeds
• 1 teaspoon ground cinnamon
• ¼ cup fresh blueberries

This is all that you need for a classic no-cook overnight oats recipe. Combine milk, yogurt, oats, honey, chia seeds, and cinnamon in a 1/2-pint jar with a lid; cover and shake until combined. Fold in blueberries. Cover and refrigerate, 8 hours to overnight.

CRÈME BRULEE OATMEAL

Bring water to a boil, stir in 2 cups quick-cooking oats, and cook until thickened, about 1-2 minutes. For thinner oatmeal, add just a bit more water. Divide the oatmeal amongst 4 oven-proof bowls. Place oven rack near the top and turn on the broiler. Top each bowl with vanilla pudding and two banana slices. Sprinkle1/4 cup brown sugar and ½ tsp cinnamon on top. Place in broiler until sugar melts and begins to bubble.

BAKED OATMEAL

Preheat the oven to 200 degrees Celsius. Grease and flour a 9-by-13-inch baking pan. In a large bowl, stir together: 

• 6 cups of cooking oats
• ¾ cups of packed brown sugar
• 1 tsp salt
• 1.5 tsp baking powder

In a separate medium bowl, add:

• 6 eggs
• 2 cups milk
• 1.5 tsp vanilla extract
• 2/3 cup olive oil

Pour the wet ingredients into the dry ingredients and stir until well blended. Spoon into the prepared baking pan and spread evenly. Sprinkle walnuts over the top. Bake for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

OATMEAL SOUP

Recipe - Skinny Recipes

In a medium saucepan, bring 4.5 cups of milk to a boil. Add 1 cup of minced celery and 1 tsp salt; boil for 1 minute. Stir in 1.5 cups of rolled oats, simmer for at least 5 minutes, or until thick. Serve hot.

PUMPKIN BAKED OATMEAL MUFFIN CUPS

Preheat the oven to 175 degrees C. Grease a muffin tin or line with Silicone Baking Cups. 

Ingredients: 

• 2 cups old-fashioned oats
• 1 tsp baking powder
• ¼ tsp salt
• 1 tbsp pumpkin spice mix (store-bought is fine)
• 1 cup milk
• ¾ cup plain canned pumpkin
• 1 egg

Add these to a bowl and mix well. Fill each muffin cup almost to the top and bake in the preheated oven for 20-25 minutes, or until the tops are just set. Allow to cool and serve. Enjoy!

PINEAPPLE UPSIDE DOWN OVERNIGHT BAKED OATMEAL

Arrange the pineapple rings and 8 cherries on the bottom of a buttered pie pan. You will likely have a few pineapple rings left—cut these up into small pieces to add to the batter. In a large bowl, stir together these ingredients:

• 1.5 cup old-fashioned oats
• 2 tbsp sugar
• 1 tsp baking powder
• A pinch of salt. 
• In a smaller bowl, stir together:
• ¾ cup of milk
• 1 egg
• 2 tbsp of melted and cooled butter
• Vanilla extract

Combine the wet ingredient with the dry in the large bowl and stir to combine. Then, stir in the chopped pineapple pieces. Add this mixture to a pie pan, add your pineapple and cherry pieces, and cover and store overnight in the refrigerator.

OVERNIGHT BAKED BANANA BREAD OATMEAL

Ingredients: 

• 1.75 cups of oats
• ¼ cup of brown sugar
• 1/3 cup walnuts
• 1 tsp baking powder
• A pinch of salt & nutmeg
• ½ tsp cinnamon
• Mix these in a large bowl and set aside.

In a smaller bowl, stir together:

• 1.5 cups of milk
• 1large egg
• 1 tsp vanilla extract
• 2 tbsp of melted butter (cooled so it's not piping hot).

Stir the liquid ingredients into the dry ingredients and stir until combined. Slice one of the bananas into small rounds and cover the bottom of a pie pan. Take the other banana and cut it in half lengthwise. Mash one half and add it to the batter. Take the other half and cut it in half, lengthwise, again, and use this to decorate the top. Pour the batter over the sliced round pieces, then add the top banana pieces. Cover and refrigerate overnight. Bake at 175°C for 28–30 minutes, until the edges begin to brown. Serve warm with a drizzle of maple syrup, cream, or nothing at all.