October 25, 2010
Healthy breakfast: Oatmeal every which way
Posted by Merritt Watts
I used a little "Sunday strategy" last week to cook up a big batch of steel cut oats with ground flaxseed, expecting that I would scoop out a serving and reheat it every morning for a fast, nutritious breakfast. But after eating Monday morning's bland, flax-y bowl of oatmeal, I knew this plan had backfired—something had to be done to save me from a week's worth of snooze-inducing breakfasts! Here's how I reinvented my boring batch each morning...
1 TUESDAY: This sweet Indian-spiced oatmeal is just "Boring Flax Oatmeal" reheated with some light coconut milk, sweetened with brown sugar, and spiced up with cinnamon, ginger, and cloves. Top it off with some nuts for crunch and protein.
2 WEDNESDAY: PB&J oatmeal is a great way to go (as long as you're not packing a PB&J sandwich for lunch): Reheat the oatmeal with skim milk and frozen blueberries, then top with a dollop of peanut butter and sprinkle with chopped peanuts.
3 THURSDAY: I was short on time, so I skipped the heating and just stirred pumpkin puree, maple syrup and pumpkin pie spice into the cooked oatmeal and topped with golden raisins and pecans. Just like pumpkin pie, it tastes great slightly chilled or at room temp. I put this breakfast in a jar so I could eat it while I walked to work.
4 FRIDAY: Elvis oatmeal! Stir in some milk and chocolate chips when reheating the oatmeal, then top with a sweet, ripe banana and some peanut butter. Top with more chocolate chips, if it's been a long week.
How do you like your oats?
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