5 NEW Healthy Oatmeal Recipes!



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PB & J Oatmeal
2 cups 2% milk
1 cup quaint rolled oats
three tablespoons peanut butter
2 tablespoons raspberry jam
1/four cup recent raspberries to serve
2 tablespoons chopped roasted peanuts

In a medium pot over medium warmth, add the milk and oats. Whereas stirring, deliver the combination to a simmer and proceed to prepare dinner till all the moisture has been absorbed, about 5 to six minutes.
As soon as the porridge has thickened, stir within the peanut butter and jam.
Serve instantly, topped with recent raspberries and peanuts.

Mushroom & Goat Cheese Oatmeal
1 tablespoon butter
1 cup sliced cremini mushrooms
1 garlic clove, minced
1 teaspoon thyme leaves
1 cup chopped child spinach
2 cups vegetable broth or mushroom broth
1 cup quaint rolled oats
1/four teaspoon purple pepper flakes
1/four cup crumbled goat cheese
Salt and freshly cracked black pepper

Soften the butter in a medium skillet over medium-high warmth. Add the mushrooms and prepare dinner till they’ve softened and start to brown, about four to five minutes. Add the garlic, thyme and salt and pepper and prepare dinner till aromatic, about 30 seconds. Add the spinach and prepare dinner till wilted, about 2 minutes. Add the broth, oats and purple pepper flakes. Whereas stirring, deliver the combination to a simmer and proceed to prepare dinner till all the moisture has been absorbed, about 5 to six minutes. Serve instantly topped with crumbled goat cheese.

Chocolate Cherry Almond Oatmeal
2 cups almond milk
1 cup quaint rolled oats
three tablespoons maple syrup
1 tablespoon cocoa powder
half cup dried cherries
1/four cup chopped almonds, divided in half
Inexperienced Yogurt for topping

In a medium pot over medium warmth, add the milk, oats, maple syrup, cocoa powder and half of the cherries. Whereas stirring, deliver the combination to a simmer and proceed to prepare dinner till all the moisture has been absorbed.
Serve instantly topped with almonds and Greek yogurt.
*Darkish chocolate chips additionally make an excellent topping!

Corn & Scallion Oatmeal
2 cup vegetable broth
1 cup quaint rolled oats
1 cup corn kernels (recent or frozen)
2 tablespoons soy sauce
four inexperienced onions, sliced on the bias
2 fried or poached eggs
1 teaspoon Sriracha
half teaspoon sesame seeds (for garnish)
Salt and freshly cracked black pepper

In a medium pot over medium warmth, add the vegetable broth, oats, soy sauce and sizzling sauce. Whereas stirring, deliver the combination to a simmer and proceed to prepare dinner till all the moisture has been absorbed, about 5 to six minutes. Add corn and inexperienced onions and prepare dinner for an extra 2 minutes. Season with salt and pepper to style.
Serve instantly topped with an egg, and sesame seeds.

Carrot Cake (Pineapple, raisins, nuts, carrot cake spice)
2 cups 2% milk
1 cup quaint rolled oats
1 cup shredded carrots
1/four cup raisins
1/four cup chopped walnuts
2 tablespoons maple syrup
1 teaspoon cinnamon
1/four teaspoon floor ginger
1/eight teaspoon freshly grated nutmeg
1 teaspoon vanilla extract

In a medium pot over medium warmth, add the milk, oats, carrots, maple syrup, cinnamon, ginger, nutmeg and vanilla. Whereas stirring, deliver the combination to a simmer and proceed to prepare dinner till all the moisture has been absorbed, about 5-6 minutes. Stir in raisins and walnuts and prepare dinner for an extra minute.
Serve instantly topped with raisins and walnuts.

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