Oatmeal is one of my favorite breakfast foods. It’s full of fiber, iron, calcium and has a ton of health benefits. It’s really easy to make if you’re in a rush or even make ahead of time overnight.
There are tons of oatmeal options out there, but my favorite are instant, one-minute, and rolled oats. I find that steel-cut oats are harder to enjoy due to the rougher texture. I’ve linked some of my favorite instant oat brands below. (I am not affiliated with these brands).
One of the most important parts of making a tasty oatmeal bowl is the consistency of your cooked oats. I find that a 1:1.5 ratio of oats to liquid warrants the best results. For example, if I put a 1/2 cup of oats into my bowl, I mix in a 3/4 cup of milk. 1 cup of oats would require 1.5 cups of milk, and so on.
You can cook your oats in water, but cooking them in milk creates a greater flavor. I usually use almond milk or oat milk (ironic) when cooking my oats, but any other milk should work just fine. Normally, the toppings I add to my bowls seem to add enough sweetness, but if you want your oatmeal to be sweeter, just add some sugar or maple syrup in after cooking it.
My main cooking vessel is a microwave since I’m usually trying to make breakfast as fast as possible, but when I have extra time making stovetop oats is preferred. Most instant oat packages say that the microwave cook time is 1 minute, but I’ve noticed that microwaving for 1 minute and 30 seconds or 2 minutes results in a better consistency. When microwaving for more than a minute, make sure to keep at eye on your bowl – you don’t want to deal with any unnecessary microwave oat explosions.
Now, let’s get into some of my favorite oatmeal bowls flavor combos!
Fresh Berries & Yogurt Oat Bowl:
In my opinion, the best toppings in the spring and summer are fresh berries. My go-to’s are raspberries and blueberries, but blackberries and strawberries would work great in this bowl as well. I started off with a 1/2 cup of oats and a 3/4 cup of almond milk and microwaved it for about 2 minutes, mixing the oats halfway. Once they were cooked, I added a hefty scoop of lactose-free Fage Greek yogurt for a boost of protein. You can use any yogurt you’d like. To make this dairy-free, a vegan yogurt would be an awesome substitute. For my final toppings, I sprinkled a generous serving of raspberries, bee pollen, cacao nibs, and crumbled dark chocolate on top. Because of the protein from the Greek yogurt and the fibrous oatmeal, this bowl is sure to keep you full for the whole morning. If you are on a time crunch, the oatmeal can be made a night in advance and the toppings can be added on in the morning since they don’t take very long. If you don’t have access to fresh berries, frozen berries work just as well. I like to add frozen berries into the oats about halfway through their cooking process so that they aren’t ice-cold when you bite into them. You can also microwave them in a separate bowl and add them into the oats afterward.
Nutty Banana & Chocolate Oat Bowl:
Some days, I wake up craving something rich and sweet. This bowl is reserved for mornings like that. It’s chocolatey and almond-buttery in all the best ways. I start it off by microwaving a 1/2 cup of oats with a 3/4 cup of oat milk for around 2 minutes. The toppings are really the star of the show with this one. A hefty glob of Justin’s Chocolate Hazelnut & Almond Butter is paired with fresh banana slices, and the bowl is topped off with cacao nibs and freshly chopped nuts for a nice crunch.
I used almonds in this bowl, but walnuts would also be a great addition. I made this bowl while on a ski trip in Tahoe, and I was able to eat it on the breezy porch with a nice, steaming cup of coffee. It was blissful, to say the least.
Cinnamon-y Maple & Brown Sugar Oat Bowl:
As I mentioned before, oats are a great breakfast option for days when you just don’t have a lot of spare time. This last oat bowl is quite possibly the quickest and easiest option of them all because it comes from a pre-made container. Don’t worry, I’ll include a copycat recipe so you don’t actually have to buy the $4 version. When I’m traveling and gluten free breakfast options aren’t widely available, I scope out grocery stores in the area and find myself one of these pre-made oat containers from Bob’s Red Mill. If you’ve ever had Quaker Oat Maple & Brown sugar oatmeal packets, these are just like that, but with more protein and fiber.
If I’m using a pre-made container, I cook it with water according to the package instructions, top it with yogurt if I have it, and call it a day. If you have access to brown sugar, maple syrup, oats, and salt, you can easily make this at home from scratch. Start by cooking your oats in water or milk (1:1.5 ratio) in the microwave or on a stove top. Afterward, add in a teaspoon each of brown sugar and maple syrup and adjust the toppings until you reach your desired sweetness level. Finish by adding a pinch of salt. Sprinkle some cinnamon on top and add nuts for an extra crunch. If you’re making these a night in advance, add your 1:1.5 oat and milk ratio to a Tupperware container, mix in a teaspoon each of brown sugar and maple syrup, and store in the refrigerator overnight. Give it a quick mix and taste in the morning and adjust the sweetness as you see fit. Top with whichever toppings you prefer, and you’re all set! (I highly recommend adding a bit of cinnamon).
Let me know if you try any of these recipes in the comments below, and message me if you have any other good flavor combinations to share. I’m always looking for ways to spice up my oats! Enjoy!
