Oatmeal with Sauteed Mushrooms, Onion, and Thyme

"I love this on a cold morning, particularly as I Oatmeal with Avocado and Kale
prepare for an active weekend at the gym, on the
road, or about town," says David Olson, the man
behind A Bachelor and His Grill. "This dish is
gorgeous, fresh, nutrient-dense, full of rustic, earthy "The avocado makes this oatmeal dish rich and creamy,
flavors, and fills the kitchen with the most amazing while the kale gives it freshness and the cocoa nibs
of aromas." provide a slightly bitter crunch," says Ilana Freddye, of
the blog Whisked. "It's all rounded out with a nice
touch of spice from the chili flakes."
Serves: 2 to 4

Ingredients:

2 cups water (1 cup water if using old-fashioned oats)

1 cup steel-cut oatmeal (or rolled old-fashioned oats) Serves: 1
2 tablespoons olive oil, plus additional to taste
1/2 medium onion, finely sliced Ingredients:
2 cloves garlic, minced 1/2 cup rolled oats
6 to 8 ounces crimini mushrooms, sliced 1 cup water
3 to 5 sprigs fresh thyme Salt
1/2 cup finely grated smoked gouda 1 kale leaf, shredded
Flaky sea salt to taste 2 slices avocado
Cracked black pepper to taste 1/2 teaspoon chili flakes
2 to 3 sprigs fresh thyme leaves, for garnish 1 teaspoon olive oil
1 teaspoon cocoa nibs
Directions:

1. Bring water to a boil in a pot. Pour in oatmeal, reduce heat to a simmer, and cover. Cook for 25 Directions:
to 30 minutes, until oats have reached desired tenderness. Mix oats, water, and a pinch of salt in a microwavable bowl and microwave on high for 3
minutes. Top with kale and avocado, sprinkling avocado with salt to taste. Top oatmeal with chili
2. Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion and
garlic and saute for 3 to 5 minutes. Add mushrooms and thyme sprigs and saute until mushrooms flakes, drizzled olive oil, and cocao nibs.
turn golden brown, about 5 to 7 minutes. (If liquid dries too soon, add 1 teaspoon oil at a time.)
Remove thyme sprigs.

3. When oatmeal finishes cooking, remove from heat and fold in gouda. Scoop into pan with
vegetables and mix thoroughly. Transfer to serving bowls and add olive oil, salt, and pepper to
taste. Garnish with fresh thyme leaves.
 Oatmeal Congee
"The inspiration for this oatmeal recipe came from a Thai
rice porridge breakfast I had in Bangkok," says (Don't Be)
Oatmeal with Soy Nuts and Wakame Seaweed Too Timid and Squeamish blogger Marcy Light. "As with
many savory, spicy, crunchy Thai recipes, you can adjust
the condiments to suit your own tastes. And if you like Thai
food, check out Laotian food--the healthy cuisine you
haven't tried yet but should.
"Wakame adds umami to the oatmeal, and there's a
nutty, crunchy textural contrast from the soy nuts," says
Escapades in Cookery's William Chen. His recipe makes
one large serving, so be sure you're hungry.

Serves: 1

Ingredients:
Serves: 1
1/2 cup oatmeal
Ingredients:
1 1/2 cups vegetable stock
1 1/4 cups water 1 egg, poached
3/4 cup rolled (old-fashioned) oats 1/4 cup mushrooms, sauteed
1/4 cup soymilk 1/4 cup bean sprouts (optional)
1 handful dried, pre-cut wakame seaweed 2 scallions, sliced (optional)
1 1/2 teaspoons soy sauce 1 tablespoon finely chopped cilantro (optional)
1 handful soy nuts, for garnish 1/2 teaspoon finely chopped fresh ginger (optional)
1 tablespoon soy sauce (optional)
Directions: 1 tablespoon fresh lime juice (optional)

Bring water to boil in a small saucepan. Add oats and lower to medium heat. Simmer for 3
Directions:
minutes, until water has reduced and oats are starting to thicken. Turn heat to medium-low and
add soymilk and wakame, stirring for another minute. Add soy sauce and stir another minute or Combine oatmeal and stock in a saucepan and cook over medium heat for 5 minutes, stirring
until seaweed has softened. Pour oatmeal into a bowl and garnish with soy nuts. occasionally. Pour into a serving bowl and top with egg, mushrooms, and remaining ingredients
as desired.
Spicy Oatmeal with Peanuts, Cilantro, and Ginger

Spinach Oats
"I love how colorful this oatmeal is!" says The Mija
Chronicle's Lesley Tellez. "It's got a sweet tartness from the
tomatoes and a spicy, gingery kick."

"With its classic Italian flavors, this oat dish reminds me of

Serves: 2 spaghetti bolognese. It has no meat, cheese, or pasta, but
it's just as hearty," says Lilly Hippel, the human half of A
Ingredients: Girl and Her Food Processor.
1 cup old-fashioned rolled oats
2 cups water
1 tablespoon canola oil Serves: 1
1 teaspoon black mustard seeds Ingredients:
2 tablespoons unsalted peanuts
3 tablespoons chopped onion 1 cup water
1/2 serrano chile, with seeds, minced 1/4 cup steel-cut oats
1-inch piece ginger, minced 1 cup frozen spinach
1 pinch red chili powder 1 tablespoon nutritional yeast
2 pinches curry leaves 1/4 cup marinara sauce
1 roma tomato, diced 1/3 cup ground beef-style vegetable or soy protein crumbles (optional)
Salt to taste Salt and pepper to taste
1 small handful cilantro (or to taste), chopped
Directions:

Directions: Boil water and stir in oats, reducing heat to medium. Cook for about 5 minutes, then taste-test
oats; they should be about halfway done. Stir in spinach and nutritional yeast, and continue to
1. Combine oats and water and cook on high heat in microwave for 2 and half minutes or until simmer on medium heat about 5 minutes or until spinach is thawed and oats are at preferred
cooked. Set aside. chewiness. Stir in marinara, protein crumbles, salt, and pepper and cook another 1 to 2 minutes
to evenly heat all ingredients.
2. Heat canola oil in a skillet over medium-high heat and add mustard seeds. When they start to
pop (about 1 to 2 minutes), add peanuts, onion, serrano, ginger, chili powder, and curry leaves.
Stir and cook about 3 minutes, until peanuts are lightly toasted and spices are aromatic. Add
tomato and salt to taste. Pour in oatmeal and cook another 1 to 2 minutes, until heated. Stir in
cilantro and serve.
Gluten-Free Savory Oats Porridge with Bacon, Cheddar, Fresh Tomatoes, and Chives Curry Oatmeal

"A twist on an old favorite, this spicy one-pot oatmeal

curry can be tweaked depending on whatever veggies you
"The nutty, wholesome oats, plus the trio of smoky bacon, have in the fridge," says Judy Trinh, of her namesake blog
fresh ripe tomato, and sharp cheddar, makes for a Judy's Home. Her recipe makes one "gigantic" serving, she
surprisingly perfect combination," promises Anne, who adds, so consider sharing.
blogs with her mother, Donna, on Apron Strings. Also check
out more gluten free breakfast recipes.

Serves: 4 Serves: 1

Ingredients: Ingredients:

8 slices bacon 1/4 cup steel-cut oats

1/2 cup whole milk 3/4 cup water (more or less, depending on if you like them softer or harder; or coconut milk)
1/4 cup water 1/2 teaspoon curry powder
1 1/2 cups chicken stock Salt to taste
1/2 cup gluten-free steel-cut oats Vietnamese fish sauce to taste
1/2 cup shredded sharp cheddar cheese 1/8 red pepper, sliced
1/4 cup chopped fresh chives, plus 1 to 2 tablespoons for garnish 1/8 green pepper, sliced
Salt and fresh place pepper to taste 1 bunch pea sprouts
1 heaping cup grape or cherry tomatoes, halved 2 shallots, sliced
Cayenne pepper sauce (optional) 1/4 to 1/3 cooked chicken breast, sliced
Green onions, sliced, for garnish
Directions:
Directions:
1. In a large skillet over medium-high heat, cook bacon in batches, turning frequently, until
browned and crisp, about 5 to 8 minutes. Set aside on a paper towel. Bring oats and water to a boil, then reduce heat to medium-high and simmer for about 30
minutes, stirring occasionally, until liquid has evaporated. Toss in curry powder, salt, and fish
2. While bacon is cooking, bring milk, water, and stock just to a boil in a medium saucepan over
sauce and mix. Add veggies and chicken and remove from heat. Garnish with green onions.
high heat. Stir in oats and reduce heat to a simmer. Cook, stirring regularly, for 25 to 30 minutes,
until liquid is absorbed and oats are tender and cooked through. Stir in cheddar, chives, salt, and
pepper and taste for seasoning. Just before serving, crumble bacon and stir into oatmeal. Top
with cherry tomatoes and extra chives and serve cayenne pepper sauce on the side.
Oatmeal with Bacon, Cheddar, and a Fried Egg Mediterranean Oatmeal

"This oat dish is similar to creamy polenta," says An Edible

Mosaic's Faith. "Turkey bacon adds smokiness, onion
deepens the flavor, adding both a touch of natural "The rich, tangy flavors of kalamata olives, sun-dried
sweetness as well as savory notes, and sharp cheddar adds tomatoes, and feta cheese will bring the sunny
complexity. A fried egg with runny yolk is the perfect Mediterranean to your humble bowl of oatmeal," Marcy
topper." Light says. (Read more about the benefits of following a
Mediterranean diet.)

Serves: 1
Serves: 1
Ingredients:
Ingredients:
1 tablespoon olive oil
2 slices turkey bacon, diced 1/2 cup oatmeal
1/2 small onion, diced 1 cup vegetable stock
1/3 cup rolled oats 1 dash dried oregano
2/3 cup water Pepper to taste
1 pinch sea salt 1 tablespoon olive oil, divided
1 pinch black pepper, plus more to taste 1 clove garlic, minced
2 ounces sharp cheddar, diced 1/4 cup kalamata olives, sliced
1 fried egg 1/4 cup sun-dried tomatoes (packed in oil or reconstituted), chopped
1/4 cup crumbled feta cheese
Directions:
Directions:
1. Heat oil in a small saucepan over medium heat. Add bacon and cook until crisp, about 2 to 3
minutes, stirring occasionally. Transfer bacon to a small bowl and set aside. 1. Combine oatmeal, stock, oregano, and pepper in a saucepan and cook over medium heat for 5
minutes, stirring occasionally.
2. Add onion to oil and cook, stirring occasionally, until softened and just starting to turn brown,
about 3 minutes. Stir in oats, water, salt, and pepper. Bring to a boil, then, turn heat to low and 2. Heat 1/2 tablespoon oil in a pan over low heat. Add garlic, olives, and sun-dried tomatoes and
simmer until oats are tender, about 5 minutes. Turn off heat and stir in bacon and cheese. saute about 3 minutes, until tender.
Transfer to a bowl and top with fried egg and more black pepper, if desired.
3. Top oatmeal with vegetable mixture, add feta, and drizzle with remaining oil.
 Vegetarian Oatmeal on a Bed of Spinach

Oatmeal with Tofu

"This recipe brings together a lot of my favorite foods,

flavors, and textures. I love the combination of sweet and
"By adding in unusual ingredients like cilantro, soy sauce, savory, as well as the soft texture of the oats and avocado
and tofu, oatmeal can be transformed into a bowl of with the crunchy pepper and juicy pineapple," says Heather
comforting gooey, creamy mess packed with tons of Asian Nauta, who shares her recipes on Healthy Vegan Recipes.
flavors and many good-for-you nutrients," says Stephanie
Chung, who posts at A Nutritious Plate.

Serves: 2 to 3

Serves: 1 Ingredients:

Ingredients: 1 onion, chopped 1 teaspoon sea salt

3 cloves garlic, minced 1 cup rolled oats
3 ounces silken tofu 2 tablespoons white wine (or vegetable broth) 1 1/2 cups water (or vegetable broth)
1/4 cup corn kernels (fresh or frozen) 3 cups sliced mushrooms 1 tablespoon nutritional yeast
1/4 cup edamame 1 lime, zested and juiced 2 cups spinach
1/4 cup peas
1 tablespoon mixed dried herbs 1 red pepper, chopped
3/4 cup cooked steel-cut oats
(basil, oregano, marjoram) 1 cup chopped fresh pineapple
1 tablespoon chopped cilantro leaves
1 teaspoon paprika 1 avocado, sliced
1 egg, well beaten
2 tablespoons chopped scallions
Directions:
Soy sauce to taste (optional)
1. Heat a pot over medium-high heat and cook onions and garlic in wine for 5 minutes. Add
Directions: mushrooms, lime zest and juice, herbs, paprika, and salt and cook for another 10 minutes, until
mushrooms are softened. Add oats, water, and nutritional yeast and stir to combine. Turn heat
Add first six ingredients to a small pan over high heat, stirring well and breaking tofu into chunks. down to medium-low and let cook for 5 minutes, or until oats are softened and liquid is
Bring to a boil, then turn down the heat to simmer until tofu is heated thoroughly, about 5 absorbed.
minutes. (Add water if mixture gets too thick.) Slowly pour in egg while slowly stirring and bring
mixture to a boil again. Remove from heat and stir in scallions. Serve with splash of soy sauce, if 2. You can either serve this over a bed of fresh spinach and topped with pepper, pineapple, and
desired. avocado, or stir spinach, pepper, and pineapple in to cook a little bit and then serve topped with
avocado.
Sichuan Oatmeal Basil Pesto Oats

"A bowl of oatmeal built from the flavors of my favorite "These Italian-style savory oats are full of rich flavors like
noodle dish, dan dan noodles, this is creamy, spicy, garlic, basil, and tomato. The texture is similar to that of
peanutty, and overall very flavorful," Stephanie Chung risotto, but the meal comes together much quicker than
says. For more, try these 4 kitchen tricks to cook Chinese risotto would," says Fear of Bananas's Stephanie Smith.
food at home.

Serves: 2
Serves: 1
Ingredients:
Ingredients:
1 tablespoon extra-virgin olive oil
2 cups water 1 link sun-dried tomato and basil chicken sausage, chopped
1/2 cup bean sprouts 2 cloves garlic, diced
1/2 cup shredded Taiwanese cabbage 2 tablespoons fresh basil
1/4 cup low-sodium chicken stock 1 tablespoon red wine (optional)
3/4 cup cooked steel-cut oats 1 1/4 cups water
1/2 to 1 teaspoon chili sauce 1/3 cup Coach's Oats
1/2 tablespoon peanut butter 3/4 cup tomato sauce
1/2 tablespoon Chinese sesame paste 2 tablespoons pesto
2 tablespoons finely chopped scallions 1 1/4 ounces Parmigiano-Reggiano cheese
Sesame oil 1/2 cup pickled vegetables (optional)

Directions: Directions:

1. Bring water to a boil in a pot over high heat. Add bean sprouts and cabbage and simmer on In a saucepan over medium-high heat, add oil, sausage, garlic, and basil and saute for 3 to 5
medium heat until tender, about 5 minutes. Drain and set aside. minutes, until browned. Remove sausage from pan and set aside. Deglaze pan by pouring in
wine, scraping up any brown bits from the bottom of the pan with a wooden spoon. Add water
2. In the same pot over medium heat, add stock, oatmeal, sprouts, and cabbage. Cook for 3 and bring to a boil over high heat. Add oats, reduce heat to medium, and cook 3 to 5 minutes,
minutes, stirring occasionally. until most liquid is absorbed. Mix in tomato sauce and pesto, then add sausage and cheese,
mixing well until cheese is melted. Serve topped with pickled vegetables, if desired.
3. Meanwhile in a small bowl, mix together chili sauce, peanut butter, and sesame paste. If
mixture is too thick to stir well, add a splash of hot water to help paste blend together. Set aside.

4. When oatmeal is heated thoroughly, add sauce and scallions. Stir well and remove from heat.
Cover pot and let sit for 2 to 3 minutes. Serve drizzled with sesame oil.
Spinach and Roasted Veggie Oatmeal Clean-Eating Savory Oatmeal

"The vegetables and spices transform creamy oatmeal into "This delicious oat dish is super creamy and wonderfully
spicy, nutty dish that reminds me of southern-style grits comforting—and guilt-free!" says Tiffany, of The Gracious
without the grittiness," says Alex, the blogger behind Pantry.
Spoonful of Sugar Free.

Serves: 1
Serves: 1
Ingredients:
Ingredients:
1/2 tablespoon olive oil
1 cup water (or broth) 1/2 cup chopped red onion
1/2 cup rolled oats 4 crimini mushrooms, sliced
1/4 cup chopped spinach 1 cup cooked oatmeal
1/4 cup cubed and roasted butternut squash or sweet potatoes 1 tablespoon grated Parmesan
1 teaspoon rosemary (or other spice of choice) Salt and pepper to taste
Salt and pepper to taste
1 fried egg (optional) Directions:

Directions: Add oil to a non-stick pan over high heat. Once hot, add onions and mushrooms and saute for 3
to 5 minutes, until translucent. Stir in oatmeal and blend well. Once oats are hot enough (about 1
Boil water with oats in a small saucepan over high heat, stirring occasionally, until thick and to 2 minutes if oatmeal has been sitting at room temperature or 4 to 6 minutes if it's cold), stir in
creamy, about 15 to 20 minutes. Stir in spinach, then remove from heat. Add squash, spices, and Parmesan, turn heat off, and allow cheese to melt as you continue stirring. Add salt and pepper
salt and pepper to taste. Top with fried egg, if desired, and serve warm. to taste.