Oatmeal

The holidays are over, but a warm, comforting breakfast is exactly what we want on our menu! January is also National Oatmeal Month, so to celebrate we’ve pulled together 4 unique oatmeal recipes. 

Oatmeal is a great, filling breakfast that’s high in fiber and can easily be jazzed up to your liking. If you try out any of the recipes below, please tag us on Instagram @stjudewellnesscenter!

Sweet

It’s A “Date” Oatmeal (serves 2 – 3)

Ingredients

o   1 cup old – fashioned oatmeal

o   1-2 chopped ripe bananas

o   3-6 chopped dried dates (depending on sweetness preference)

o   2 Tbsp. cocoa powder

o   2 Tbsp. chia seeds

o   Pinch of salt

o   2 ½ – 3 cups water (may need less or more depending on texture preference)

o   ½ Tbsp. instant coffee powder or espresso powder

Instructions

1. Add all ingredients into a non-stick, medium-sized pot and let everything come to a boil on the stove
2. Turn down the heat to low and let bananas and dates cook down 4-5 minutes
3. Add water or boil out water for desired consistency and texture
4. Serve and enjoy with a cup of milk, tea, or coffee

The “Berry” Fresh Oatmeal (serves 2 – 3)

Ingredients

o   1 cup old-fashioned oatmeal

o   1 ½ cups water                                    

o   1 ½ cups milk or dairy alternative

o   1-2 Tbsp. coconut nectar (depending on sweetness & sweetener preferences)

o   2 Tbsp. chia seeds

o   Pinch of salt

Toppings

o   1-2 sliced bananas

o   1-2 cups sliced fresh strawberries or berries of preference

o   1 Tbsp. unsweetened coconut shreds or flakes

Instructions

1. Add all ingredients into a non-stick, medium-sized pot and let everything come to a boil on the stove
2. Turn down the heat to low and let oats cook for 4-5 minutes
3. Add water/ milk or boil out liquid for desired consistency and texture
4. Top with sliced bananas, fresh berries, and coconut shreds or flakes
5. Serve and enjoy with a cup of milk, tea, or coffee

Notes

• Soak the pot in hot water immediately after cooking if not using a non-stick pot for easier clean-up
• Old-fashioned & rolled oats cook about the same time
• If using steel-cut oats, an additional 1 cup of water might be necessary along with a simmer time of 20-30 minutes more. The shorter the time, the chewier the steel-cut oats will be in texture

Savory

The“Eggs”-traordinary Oatmeal  (serves 2 – 3)

Ingredients

Oatmeal Base

o   1 cup steel-cut oatmeal

o   ½ Tbsp. flaxseed or ground flax

o   Pinch of salt

o   3-4 cups water (may need less or more depending on texture preference)

Toppings

o   3 tsp. avocado oil

o   2 eggs

o   1 cup of halved cherry tomatoes

o   1 leaf of sliced fresh basil

o   ¾ tsp. salt

o   1 tsp. crushed or ground black pepper

Instructions

1. Preheat oven to 400˚F

Oatmeal Base

1. Add oatmeal ingredients into a non – stick pot and let everything come to a boil on the stovetop
2. Lower down the heat and let simmer for 20-30 minutes
3. Add water or boil out water for desired consistency and texture

Toppings

1. Toss 1 tsp. of avocado oil, ¼ tsp. salt and pepper with 1 cup of halved cherry tomatoes
2. Lay tomatoes on a sheet tray with the inside facing down and skin/ peel facing up
3. Place in 400˚F oven for 20-25 minutes, then flip them opposite halfway through
4. Add remaining 2 tsp. of avocado oil to a medium-sized pan and turn on the stove to medium-high
5. Then crack the 2 eggs into the pan, season with ½ tsp. of salt and pepper, and cook until desired texture

Assembly

1. Place eggs and roasted cherry tomatoes on top of cooked oatmeal and top with sliced fresh basil
2. Serve and enjoy with a fruit smoothie, coffee, tea, or milk

Notes

• Soak the pot in hot water immediately after cooking if not using a non-stick pot for easier clean-up
• Old – fashioned & rolled oats cook uses 1 cup less water and cooks in 4 – 5 minutes
• Poached eggs or boiled and sliced eggs are a great way to reduce oil usage

So “Nuts” About You, Oatmeal (serves 2 – 3)

Ingredients

Oatmeal Base

o   1 cup steel-cut oatmeal

o   ½ Tbsp. nutritional yeast

o   Pinch of salt

o   3-4 cups unsalted or low – sodium vegetable broth  (may need less or more depending on texture preference)

Toppings

o   2 tsp. avocado oil

o   2 oz. pumpkin seeds

o   2 oz. slivered raw almonds

o   2 oz. hemp seeds

o   1 bunch broccolini

o   1 tsp. nutritional yeast

o   ¾ tsp. salt

o   ¾ tsp. ground or crushed black pepper

Instructions

1. Preheat oven to 350˚F

Oatmeal Base

1. Add oatmeal ingredients into a non-stick pot and let everything come to a boil on the stovetop
2. Lower down heat and let simmer for 20-30 minutes
3. Add water or boil out water for desired consistency and texture

Toppings

1. Toss ½ tsp. of avocado oil, ¼ tsp. salt and pepper with 1 pumpkin, slivered raw almonds, and hemp seeds
2. Spread out nuts in a sheet pan, place in the oven for 10 minutes or until fragrant, and check and stir halfway through
3. Cut broccolini into halves, then toss them in the remaining ½ tsp. avocado, 1 tsp. nutritional yeast, 1 tsp. salt, and ¾ tsp black pepper
4. Lay broccolini on a sheet tray, place in the oven for 15 – 20 minutes, and check and stir halfway through

Assembly

1. Place roasted broccolini on top of steel-cut oatmeal and sprinkle with toasted nuts
2. Serve and enjoy with a fruit smoothie, coffee, tea, or milk

Notes

• Soak the pot in hot water immediately after cooking if not using a non-stick pot for easier clean-up
• Old-fashioned & rolled oats cook uses 1 cup less water and cooks in 4-5 minutes
• Roasted zucchini, okra, or carrots can be substituted if cruciferous vegetables cause indigestion
• You can add a grilled or roasted chicken breast or tofu to up the protein content