When it comes to eating a hot breakfast, oatmeal is hard to beat. A steaming bowl warms you up on cold mornings, satisfies your hunger and keeps you full for hours. Plus, thanks to the speediness of quick-cooking oats, you can enjoy a filling and comforting breakfast on even the busiest of weekdays.
While some folks are satisfied with plain old oats, there are almost endless options when it comes to dressing up this versatile grain. With some simple ingredients from your pantry and fridge, and a minute or two of extra prep, you can transform this everyday hot cereal into a whole new breakfast experience.
The obvious choice is to add something sweet, but it’s also fun to think outside the breakfast box and give oatmeal a savory spin. These ideas include several unexpected sweet toppings, plus savory additions. Each one is designed for a single serving of quick-cooking oats, which can be made on the stove or in the microwave. Feel free to scale up the recipes to feed a crowd, or to use these toppings with rolled or steel cut oats.
While some folks are satisfied with plain old oats, there are almost endless options when it comes to dressing up this versatile grain. With some simple ingredients from your pantry and fridge, and a minute or two of extra prep, you can transform this everyday hot cereal into a whole new breakfast experience.
The obvious choice is to add something sweet, but it’s also fun to think outside the breakfast box and give oatmeal a savory spin. These ideas include several unexpected sweet toppings, plus savory additions. Each one is designed for a single serving of quick-cooking oats, which can be made on the stove or in the microwave. Feel free to scale up the recipes to feed a crowd, or to use these toppings with rolled or steel cut oats.
1. Apricot and granola: Sprinkle a bowl of cooked oatmeal with 2 tablespoons each of chopped dried apricots and your favorite granola.
2. Peanut butter and chocolate: Stir 2 tablespoons of peanut butter into a bowl of cooked oatmeal; sprinkle with 1 tablespoon of mini chocolate chips.
3. Blueberries and almonds: Sprinkle a bowl of cooked oatmeal with 2 tablespoons each of dried blueberries and chopped, toasted almonds.
4. Mushroom and herb: Saute 4-5 thinly sliced cremini mushrooms in garlic and butter. Season a bowl of cooked oatmeal with salt and pepper, then top with mushrooms and garnish with chopped fresh parsley or thyme.
5. Pomegranate, pistachios and honey: Sprinkle a bowl of cooked oatmeal with 2 tablespoons each of pomegranate seeds and chopped, toasted pistachios; drizzle with honey.