6 Ways to Use Oats That Actually Taste Good

oatmeal recipes

I LOVE oatmeal. It’s like a food group all its own. When I plan out what I want to eat for the week, oatmeal always plays a pretty big role. I buy the BIG bag every time I go to the grocery store.

Oats have soluble and insoluble fiber. Basically, that means that it lowers your cholesterol AND helps get things moving if you know what I mean. They have thiamin, magnesium, phosphorus, zinc, manganese, selenium, and iron (all things your young bod needs to function). All that fiber keeps you fuller longer than toast or fruit or anything sugary. They’re also naturally gluten-free if that’s a concern.

Here’s how I like to have my oats.

1. Overnight Oats

The fact that I only just discovered overnight oats in the last couple of months is a travesty to my 20’s. They are literally the easiest thing to make and they are so flipping delicious (and nutritious).

The whole point of overnight oats is, well, you let them sit overnight. So make them the night before you want to eat them. I usually do it just before bed. Sometimes I make enough to have for a few days since it stays well in the fridge for 2 – 3 days.

What you’ll need:

Oats

Plant Milk (or water)

1 ripe, spotty banana

pinch of cinnamon

Directions:

I usually eyeball about a cup for each serving I’m going to make. Then I cover it with almond milk – just enough to cover it. I mash up the banana then stir that in. Then I add the cinnamon. You can’t really do this wrong. That’s why I love it so much. Add fresh fruit in the morning for a bit of extra goodness. BONUS: Add some chia seeds the night before for some good fats.

2. Oat Pancakes

Make extra overnight oats from the day before, then leave them in the fridge overnight AGAIN. Then make pancakes with them. It’s utterly delicious.

What you’ll need:

Leftover overnight oats

Splash of plant milk (preferably the one you used to make the oats)

Tablespoon of chia seeds

Natural nut butter (almond tastes BOMB in this)

Directions:

Take the leftover overnight oats and mix with a bit of plant milk. While you do that, mix a tablespoon of chia seeds with 2 tablespoons of water. Leave to sit for a few minutes before stirring it all into the oats. If it’s a little too wet, add a little bit of nut butter at a time. Sometimes if it’s not binding, I’ll add some more dry oats. Plop ’em in a non-stick pan until they’re nice and golden brown. Stack high and eat with Maple syrup or agave or some more nut butter. Slice some fruit on top for a pop of flavor (or even mix them into the pancake batter).

overnight oats

3. Horchata

Living in Mexico has exposed me to foods that I never would have discovered otherwise. So while most traditional recipes use rice to make horchata, a lot of the street vendors here make it with oats.

It’s super simple and such a nice drink to have in the morning or for an afternoon snack. You can heat it up too which is dynamite.

What you’ll need:

1 cup of oats

1 cup of water

Dash of cinnamon

Natural sweetener like raw sugar or dried coconut

Directions:

Add the oats and water into the blender and blitz until it’s nice and fine. Then add the cinnamon and a bit of the sweetener you’ve chosen. I usually add a half a teaspoon of raw sugar, but the vendors here use coconut (which I’m sure has refined sugars all over it). Blitz it again. If you don’t like the bits in it you can sieve it, but I love the gritty texture. Heat it up for a thick and warming wintery drink.

4. Homemade Granola

This is SO much easier than you think, I promise. All you need is a baking tray, oats, and a timer (because burnt granola is SUCH a bummer).

What you’ll need:

2 cups raw oats

1/2 cup of mixed nuts of your choice (I prefer just almonds, but walnuts work well too)

2-3 tablespoons of either agave or maple syrup (or honey if non-vegan)

Feel free to add some seeds like pumpkin or sunflower

Directions:

Mix it all up in a bowl. Get your hands dirty. Then spread it all flat on a baking tray with baking paper on it. Bake it at 300F (180C) for about 10 minutes. Keep an eye on it. Then store it in a jar or eat it all in one sitting which is entirely possible I promise you that.

vegan oatmeal recipes

5. Baked Oatmeal

YUM. This is a delight and a great meal for a lazy Sunday morning or if you’re having some friends over for brunch and you don’t want to be the weird veggie kid who can’t eat anything delicious.

I have altered this recipe, but originally found it over on Minimalist Baker.

What you’ll need:

2 cups of oats

2 cups almond milk (or milk of your choice)

1/4 cup agave or maple syrup

Handful of dried fruit (I LOVE it with dried cranberries and raisins)

2 tablespoons of flax seed + 5 tablespoons of water mixed together (it acts as the egg)

Directions:

Heat the oven to 350F (175C). Mix all the ingredients together and put it in a casserole dish. Add whatever other delights you like. I like to slice a banana on top just before I put it in the oven so it gets all yummy and browned on top. You’ll need to cook it for at least 30 minutes. Sometimes if I overdo it on the liquids it can take up to 45.

6. The Old Fashioned Way

I make old fashioned oatmeal less and less these days. It just seems to take SO LONG compared to overnight oats! But on a chilly morning when it’s been raining or we’re having a lazy day in bed on the weekends, it’s nice to make a big bowl of hot oatmeal. Here’s how I usually make it.

What you’ll need:

2 cups of uncooked oats

2 cups of almond milk

2 mashed up bananas

Handful of strawberries (or blueberries or whatever fruit you like that is super sweet)

Agave or Maple Syrup

Directions:

Low and slow. Put in the oats, almond milk and bananas. Stir constantly to give it that nice creamy texture. If it has absorbed all the liquid and you still find it’s not the texture you like, add more milk or some water a bit at a time. Add the strawberries just before it’s about to be finished. Then top with your syrup and a dash of cinnamon.

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recipes with oats

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