Happy National Oatmeal Month!
Did you know January is national oatmeal month? Everyone that knows me, knows that I am absolutely in LOVE with oatmeal. I have a bowl of oatmeal for breakfast every single day. And on the rare occasion that I don’t eat oatmeal for breakfast? I eat it for lunch! My favorite thing about oatmeal is that you can make it just about 100 different ways and it’s great. Savory, sweet, soupy, thick, people love it all different ways and you can do so many different things with it!
So what better way to celebrate one of the most versatile foods than to dedicate a whole month to it? And me being the oatmeal aficionado of the office, I would like to present to you some different ways that you can make oatmeal to suit every different palate.
Ways to enjoy oatmeal during national oatmeal month
Sweet with fruit
I am most likely found with my oatmeal prepared in this way. You can add any kind of fruit that you want and sweeten it with your choice of sweetener. Add whatever fruit is in season, on sale, or even dried fruit!
Oatmeal month recipes galore for national oatmeal month:
Below is the standard oatmeal recipe that I use:
- 1/2 cup of traditional oats
- 1 cup organic, fat-free milk
- 1 tsp of Truvia (or other sweetener)
- 1/2 tsp of cinnamon
- 2 tbsp natural peanut butter
- 1/2 cup fresh fruit of choice, or 1/4 cup dried fruit
- Mix the oatmeal, milk, Truvia, and cinnamon together in a microwave safe bowl.
- Heat in the microwave for 2 and 1/2 minutes
- While the oatmeal is in the microwave, cut up the fruit into small pieces
- Remove oatmeal from the microwave, add the peanut butter and stir
- Top with fruit, and enjoy!
Overnight oats are a great way to combat busy mornings. You just mix all of the ingredients together the night before, and the liquid will soak into the oatmeal overnight. Some people eat them straight out of the fridge in the morning, but I like to heat mine up for about a minute to take the chill off. You can also choose any kind of liquid including milk, non-dairy milk, water, or even yogurt. Here is what I usually do
- 1/3 cup traditional oats
- 1/3 cup milk
- 1/3 cup yogurt
- 1 tsp Truvia (or other sweetener)
- 1/2 tsp cinnamon, or other desired spices
- Desired toppings: peanut butter, fruit, nuts, chia seeds, shredded coconut, etc.
- Mix oats with milk, yogurt, sweetener, and cinnamon, and add to mason jar.
- Top with desired toppings and seal jar.
- Let sit in the fridge overnight.
- In the morning, enjoy!
- Can also be heated up in the microwave, if desired (just remove the metal lid first!)
Savory Oats with Parmesan and a Poached Egg
Savory oatmeal is perfect for those who like the texture of oatmeal but are looking to get away from the sweet norm. I have tried this a few different times and I LOVE it!
Oatmeal with Nut Butter
A quick and easy way to add protein to oatmeal is to add nut butter.
Oats in Smoothies
I am famous for putting raw oats into my smoothies. Having a smoothie with all of the different food groups, and oatmeal to great for adding carbohydrates and a great texture! Just make sure you mix it really well so there are no large pieces in your smoothie.
Here is usually what I add to oatmeal smoothies:
- 1/2 cup raw, traditional oats
- 1/8 cup silken tofu
- 1/2 cup organic, fat-free milk
- 1/4 cup spinach
- 1/2 cup frozen mixed berries
Oatmeal Squares for Oatmeal Month
I have yet to master this method, but many people love to make their own oatmeal granola bars! These are perfect for breakfast, snacks on the go, or for a treat. Making your own is good if you are trying to save money or have a lot of allergies/food sensitivities and can’t have ingredients commonly found in store bought ones. Here is our favorite oatmeal squares recipes.
For more oatmeal recipes, take a look at our
Nourished: 10 Ingredients to Happy, Healthy Eating
What is your favorite way to use oats? Let us know!
Blog reviewed and updated January 2019.
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.