Home & Garden Home 5 Delicious Ways to Eat Oatmeal for Breakfast By Katherine Martinko Senior Writer University of Toronto Katherine Martinko is a writer and expert in sustainable living. She holds a degree in English Literature and History from the University of Toronto. our editorial process Twitter Twitter Katherine Martinko Updated January 19, 2018 Share Twitter Pinterest Email Home Sustainable Eating Pest Control Natural Cleaning DIY Family Green Living Thrift & Minimalism Oatmeal is a great choice for breakfast. Not only does it have an impressive nutritional profile with lots of vitamins, minerals, and fiber, but it is also a low-glycemic carbohydrate that will give you energy and keep you feeling satisfied for longer. The only problem is that plain boiled porridge can get a bit boring at times; at least, it does in my house, which is why I’ve come up with the following ways for making my family’s daily breakfast more interesting. 1 of 5 Baked Oatmeal credit: LearningLark This recipe for Baked Oatmeal is so delicious, I find myself eating it out of the pan throughout the day, if there’s any leftover. It takes a while to bake, but you can speed up the process by premixing the dry ingredients the night before. The recipe is easily doubled and leftovers keep for a day in the fridge. 1.5 cups large flake oats (or a combination of large flake and minute oats; don’t use instant) 1⁄4 cup granulated sugar 1 tsp baking powder 1⁄4 tsp salt 1⁄2 cup milk 1⁄4 cup melted butter 1 egg 1 tsp vanilla 1⁄2-1 cup chopped walnuts, dates, raisins, shredded coconut, etc. (optional) Combine dry ingredients and wet ingredients in separate bowls. Add wet to dry. Add nuts or fruit, if desired. Pour into an ungreased 8x8-inch baking pan. Bake at 350 F for 25-30 minutes. Serve warm with milk. 2 of 5 Muesli credit: huppypie Muesli, admittedly, isn’t the most attractive dish, but it tastes really delicious and is super healthy and filling. My kids can’t get enough of it and usually ask for seconds or thirds. You can also mix all ingredients minus the oats ahead of time and store in small glass jars for breakfast on the go. Add oats just before serving. Blend: 2 cups plain yogurt 1⁄2 cup raisins 1⁄2 cup chopped nuts 1 cup large-flake or minute oats (not instant) 1⁄4 - 1⁄2 cup granulated sugar, depending on how sweet you like it 2 tbsp orange juice 3 cups chopped fresh fruit, such as sliced fresh peaches, apples, bananas, kiwifruit, or berries 3 of 5 Granola credit: tracy benjamin Every couple of weeks, I make a giant batch of homemade granola. It makes a fast and delicious breakfast with any kind of dairy (or substitute) – yogurt, kefir, cottage cheese, milk, coconut yogurt – and sliced fresh fruit. My favourite recipe is easy to make, though it requires careful monitoring in the oven. Mix in a large bowl: 5 cups large flake oats 1 cup shredded coconut 1 cup sunflower seeds 1⁄2 cup flax or sesame seeds 1⁄2 cup pumpkin seeds 1 cup nuts Combine in a small pot: 1 cup honey 1⁄2 cup oil (grapeseed, coconut, or olive) 1 tbsp cinnamon Bring the wet ingredients to a boil, then pour over dry and mix well. Spread over two parchment paper-lined baking sheets. Bake in a preheated 325 F oven for 25-30 minutes. After initial 15 minutes of baking, stir every 5 minutes until lightly browned. Granola will get crispy as it cools. Store in an airtight container or glass jars. 4 of 5 Oatmeal Smoothie credit: terriseesthings Adding raw oatmeal to a smoothie is a great way to get extra fiber, and there’s no cooking involved. Blend 1⁄4 cup large-flake oats and 2 tbsp flax seeds until finely ground. Add 3⁄4 cup milk and 1⁄4 cup orange juice. Stir with a spoon to combine. Add 1⁄4 cup plain yogurt, 1 cup fruit (a combination of blueberries, sliced strawberries, and bananas is delicious), and 1 tsp vanilla extract. Blend until smooth. 5 of 5 Steel-cut oats credit: Stacy Spensely Steel-cut oats are less processed than large-flake oats, which make them healthier, but it also means they take forever to cook. One way to speed up the process is to presoak the grains overnight, so they only need 10 minutes to simmer, instead of a half hour. If you want something really fancy, try this delicious recipe for Overnight Gingerbread Steel-Cut Oats from Fine Cooking, made with spices and crystallized ginger.