Apple Walnut Oatmeal

• 2 cups old-fashioned oatmeal (not instant)
• 1 cup low-fat milk
• 2 medium apples - cored and peeled and diced
• 1/2 cup crushed walnuts
• 2 Tablespoons maple syrup
• 1 teaspoon cinnamon

Cook oatmeal per package directions. 

Stir in the apples pieces, 3/4 of the nuts, cinnamon and maple syrup.

Distribute oats among four bowls. Top with milk and remaining walnuts.

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Apple Snapple Oatmeal

• 1 medium apple or pear
• 3 cups apple juice or cider
• 1 and 1/3 cups regular rolled oats
• 1/4 cup raisins or chopped pitted dates
• 1/4 teaspoon ground cinnamon
• milk (optional)
• brown sugar (optional)

On a cutting board, use a sharp knife to cut the apple or pear into 4 pieces. Cut out the core and throw it away. Chop each piece.

In a saucepan, put the chopped apple or pear, apple juice or cider, oats, raisins or dates, and cinnamon. Stir with a wooden spoon to mix. Put the pan on the burner. Turn the burner to medium-high heat. Cook just till bubbly. Turn the burner to low. Simmer, uncovered, for 5 minutes, stirring now and then. Turn off the burner. Remove the saucepan from the burner.

With a large spoon, put the oatmeal into 4 cereal bowls. Serve immediately with milk and brown sugar, if you like.


This can also be made in the microwave. Just reduce the liquid to 2 and 1/2 cups. Microwave the stirred ingredients on high for 3 minutes in a covered microwaveable 2-quart casserole dish. Stir and microwave 3 minutes more.

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Mocha Oatmeal

Ingredients
1/2 cup rolled oatmeal
1/2 cup water
1/4 cup brewed coffee
1 tablespoon unsweetened cocoa powder
1 teaspoon sweetener

Directions
1. Microwave oats and oatmeal on 50% power for about 4 minutes.
2. Mix in coffee, cocoa powder, and sweetener.

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Carrot Cake Oatmeal

Ingredients
1 cup almond milk (or soy or rice milk)
1/2 teaspoon fresh lemon juice
2 tablespoons coconut milk cream 
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Pinch of kosher salt
1 large carrot, finely grated 
1/2 cup regular oats
1 teaspoon pure vanilla extract 
2 tablespoons crushed walnuts
2 tablespoons pure maple syrup
1 tablespoon coconut milk cream mixed with 1/2 teaspoon pure maple syrup
Shredded coconut, for garnish
Cinnamon, for garnish
Raisins, for garnish

Directions
1. In a medium-size pot over medium heat, add almond milk, lemon juice, and coconut milk cream. Stir well. Add in your spices and salt. Stir again until mixed.
2. Stir in grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8 minutes, stirring frequently. When the mixture has thickened up, stir in the vanilla extract, 1 tablespoon crushed walnuts, and maple syrup. Remove from heat and pour into a bowl.
3. Top with remaining crushed walnuts and 1 teaspoon of shredded coconut. Prepare your coconut milk cream + maple syrup mixture and drizzle it over top. Sprinkle with cinnamon and raisins for garnish.

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Polenta Oats

Ingredients
1/3 cup rolled oats
1/3 cup water
1/3 cup milk 
Salt and pepper to taste
1 tablespoon of cornmeal
1 egg, scrambled
1 1/2 cups baby spinach
3 tablespoons shredded cheddar cheese

Directions
1. Cook oats with cornmeal as directed.
2. Top with eggs and cheese. Serve on top of baby spinach.

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PB Proats

Ingredients
1/2 cup oats
1/2 cup milk
1/2 cup water
Dash of salt and cinnamon
1 teaspoon stevia or sugar
1 scoop chocolate protein powder 
1 tablespoon chia seeds
2 tablespoon peanut butter

Directions
1. Cook oatmeal as directed. 
2. Stir in 1 scoop chocolate protein powder and top with chia seeds and peanut butter.

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Breakfast Cookie Dough Cereal

Ingredients
1/2 cup old-fashioned oats
1/2 scoop protein powder
Dash of cinnamon
Pinch of stevia or other sweetener
Pinch of sea salt
Dash of vanilla extract
2 tablespoon nut butter
1 cup milk

Directions
1. In a bowl, mix oats, protein powder, cinnamon, sweetener, sea salt, and vanilla extract. 
2. Add nut butter and, using a spoon, break up and stir until mixture resembles crumbly cookie dough.
3. Top with milk and then add toppings of your choice.

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