Oatmeal is one of my go-to breakfasts on cold mornings since it warms me up and keeps me full. My favorite way to eat it as a child was with pork floss, but I opt for cinnamon or a dash of brown sugar these days.
If oatmeal isn’t your favorite breakfast, there are plenty of other ways to enjoy it! Below are four recipes with a unique spin on oatmeal.
OATMEAL ENERGY BALLS
I first learned about oatmeal energy balls from one of my co-workers. We worked the early morning shift at a news station, and she would eat a couple before the shows every day. She shared her recipe with me, and I’ve been hooked ever since.
Ingredients
- 1 cup old-fashioned oats
- ½ cup ground flaxseed
- ½ cup crunchy peanut butter
- 1⁄3 cup honey
- 1 tsp. vanilla extract
- ½ cup mini chocolate chips
Instructions
Combine all ingredients in a medium-sized bowl and mix well.
Roll about 1 tablespoon of the dough to form a small ball. Place on a baking sheet lined with parchment paper and freeze for one hour.
Tip: Forming the ball can be difficult because the dough is a bit crumbly, so I used a tablespoon to help create the shape.
APPLE PIE OVERNIGHT OATS
I like to call this “fall in a jar.” The notes of cinnamon, maple syrup, and apples blend perfectly. We used two 16-oz. mason jars and had a few apples and oats left over, so we made a mini version in a teacup.
Ingredients
- 2 Honeycrisp apples, cut into bite-size pieces
- ½ Tbsp. ground cinnamon
- 2 Tbsp. maple syrup
- 1½ cups oat milk
- 2 Tbsp. chia seeds
- 1 tsp. ground cinnamon
- 4 Tbsp. almond butter
- 2 tsp. vanilla extract
- 1 cup old-fashioned oats
Instructions
Add apples, cinnamon, and maple to a small saucepan and mix. Turn heat on low and cook, stirring occasionally, for about 10 minutes until apples are soft.
Meanwhile, in a liquid measuring cup, mix the oat milk, chia seeds, cinnamon, almond butter, and vanilla. Add the oats and stir until combined.
Place about a quarter of the cooked apple mixture into the bottom of each mason jar, then add a layer of the oat mixture. Continue alternating layers. Place in the refrigerator overnight.
OATMEAL BANANA COOKIES
Who doesn’t love cookies for breakfast? These come together quickly with just three ingredients. They’re chewy, flavorful, and easy to make on a busy morning. You can also make them ahead of time and store them in the refrigerator.
Ingredients
- 2 ripe bananas, mashed
- 1 cup old-fashioned oats
- ¼ cup chocolate chips
Instructions
Preheat oven to 350 degrees F. Spray a nonstick cookie sheet with cooking spray.
Combine bananas and oats in a bowl. Fold in chocolate chips. Drop batter by tablespoonfuls on cookie sheet.
Bake 15 minutes.
Tip: These cookies don’t spread when baking, so I like to flatten them out a bit with a spoon before putting them in the oven.
RASPBERRY OATMEAL BARS
Enjoy some fancy, bakery-quality treats at home! You can substitute the raspberry preserves with any kind you prefer.
Ingredients
- 1½ cups all-purpose flour
- 1½ cups quick oats
- ½ cup brown sugar
- 1 tsp. baking powder
- ½ tsp. salt
- 1 stick salted butter, cut into pieces, plus more for greasing pan
- 1 12-ounce jar raspberry preserves
Instructions
Preheat oven to 350 degrees F.
In a medium bowl, mix flour, oats, brown sugar, baking powder, and salt. Add in pieces of butter and mix until incorporated.
Butter a 9-by-13-inch rectangular pan. Press half the oat mixture into the pan. Spread with raspberry preserves. Sprinkle the other half of the oat mixture on top. Bake until light brown, about 30 minutes. Let cool, and then cut into squares.
Break that fast
Here are more breakfast recipes that are fast, easy, and delicious:
