Savory Oatmeal
½ cup old-fashioned rolled oats
1 cup water
1 cooked egg
2 tablespoons feta
or grated parmesan cheese (dairy-free if needed)
3 or 4 grape tomatoes halved
¼ avocado
Everything But The Bagel seasoning
Sea salt and pepper to taste
Fresh parsley, for topping
Hot sauce, optional
Heat water and oats in a medium saucepan over medium heat. Add a little sea salt to the oats. Cook the oats, stirring occasionally, for 5 to 7 minutes or until the oats are creamy and the consistency you like. Remove from heat.
Meanwhile, cook your egg however you like – poached or fried is my favorite.
Once the egg and oats are finished cooking, grab a bowl (shallow and wide is a good idea), add oats, and top with cooked egg, cheese, avocado, EBTB seasoning, fresh herbs, and hot sauce. Enjoy warm. Serves one.
Blueberry Oatmeal
1 cup almond milk or oat milk
½ cup old-fashioned rolled oats
½ cup fresh blueberries
½ tablespoon chia seeds
1 teaspoon maple syrup
½ teaspoon vanilla extract
¼ teaspoon cinnamon
Pinch of salt
Toppings:
Fresh blueberries, nut butter,
maple syrup
Add all ingredients to a medium saucepan or pot over medium heat.
Bring mixture to a low boil; reduce heat to a simmer and continue to cook for 5 to 7 minutes, stirring occasionally. When stirring oatmeal, press blueberries with a wooden spoon or spatula to burst the berries, releasing juices. Oatmeal is ready when the oats have soaked up most of the liquid and are creamy. Serves one.
Cookies and Cream Overnight Oats
½ cup old-fashioned rolled oats
1 tablespoon chia seeds
2 tablespoons vanilla protein powder
(or cookies and cream protein powder)
1 cup unsweetened almond milk
2 crushed Oreo cookies,
plus more for topping
Magic shell:
⅓ of a Lily’s cookies and cream
white chocolate bar
½ teaspoon coconut oil
Combine oats, chia seeds, protein powder, crushed cookies, and almond milk in a bowl or mason jar. If you’re using a mason jar, you can put the lid on and shake the mixture to combine.
Place in the fridge overnight or for a few hours to soak.
When ready to serve, melt white chocolate bar and coconut oil in the microwave in 10-second increments. Once melted, pour on top of the overnight oats. The chocolate should harden almost immediately, so quickly top with crushed cookies and enjoy! Serves one.
Cheesecake Overnight Oats
½ cup old-fashioned rolled oats
1 teaspoon chia seeds
1 to 2 teaspoons maple syrup
or 4 drops liquid stevia
½ teaspoon vanilla extract
¾ cup unsweetened almond milk
⅓ cup fresh strawberries
(3 or 4 whole strawberries),
plus more for topping
¼ cup full fat cottage cheese
1 tablespoon cream cheese
Crushed graham crackers for topping
Add almond milk, strawberries, cottage cheese, cream cheese, vanilla, and stevia to a blender and blend until combined and smooth.
In a jar or storage container with a lid (like a mason jar), combine oats, blended almond milk mixture, and chia seeds. Pour cottage cheese strawberry mixture into the container and stir to combine. Place in the fridge overnight.
The next morning (or when ready to eat), remove lid and give oats a stir. If it seems too thick, you can add a little more milk to loosen the mixture.
Top with fresh strawberry slices and crushed graham crackers and enjoy. Remember, you can eat the oats straight from the jar or pour into a bowl for serving. Serves one.
