Wake Up

Reinvent Your Breakfast Routine with Homemade Oatmeal

The seasons are finally turning, meaning it’s prime time for some reinvention, which includes your morning breakfast routine! While we love waking up in the summer to a bright, fresh smoothie bowl, fall breakfasts require something a little heartier and warmer to get us through the day. There’s nothing more comforting—or customizable—than a solid bowl of oatmeal. If you’re not on board with the oatmeal trend yet, these recipes will change your mind. We’re transforming your favorite flavors and desserts into hearty, oat-y breakfasts. Trust us, these are a far cry from your standard maple instant oatmeal packets.

Pumpkin pie in oat form

You definitely don’t have to wait for Thanksgiving to enjoy the flavors of pumpkin pie. If you’re looking for a breakfast that pairs perfectly with your Pumpkin Spice Latte (it’s okay, we all love them) then look no further. These pumpkin pie oats are perfect for a chilly morning when you want to bask in the beauty of all things fall.

Ingredients
1 cup old-fashioned rolled oats
1 3/4 cups almond milk
1/4 cup canned pumpkin purée
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped, toasted pecans
1/4 cup maple syrup
Diced apple

Instructions
Combine oats and milk in a small saucepan over medium heat. Bring to a boil, then reduce heat and simmer, stirring occasionally, until desired consistency is reached, about 3–5 minutes. Stir in pumpkin purée, vanilla, cinnamon and nutmeg until heated through, about 1 minute.

While the oats are cooking, lightly toast the pecans in a pan over low heat on the stove for 3–5 minutes. Shake the pan often to ensure the pieces cook evenly. Serve immediately, garnished with pecans, maple syrup, and diced apple.

Customizable overnight oats

Overnight oats are a remarkably easy make-ahead breakfast, and a perfect blank slate for experimenting with various flavors and textures. You can also prep everything ahead of time to accommodate a busy schedule. This overnight oats recipe is delicious as-is, but can also be adjusted to fit your flavor preferences and mood, so get creative!

Variations

  • Sub blueberries and almonds for another berry + nut combo, like raspberries + hazelnuts, or strawberries + pecans
  • Sub dairy milk for coconut milk for a richer, creamier oatmeal
  • Top with your favorite nut butter, jam, granola, or coconut flakes

Make it savory

Who said oatmeal has to be sweet? This savory version combines all of the best flavors of a creamy mushroom risotto and transforms them into a warm, filling bowl of oatmeal. Plus, we #putaneggonit, which makes everything better.

Ingredients
2 cups water
1 cup oatmeal
2 tablespoons olive oil, plus additional to taste
1/2 medium onion, finely sliced
2 cloves garlic, minced
6 to 8 ounces crimini mushrooms, sliced
3 to 5 sprigs fresh thyme
1/2 cup finely grated smoked gouda
Flaky sea salt to taste
Cracked black pepper to taste
2 to 3 sprigs fresh thyme leaves, for garnish
1 egg

Instructions
Bring water to a boil in a pot. Pour in oatmeal, reduce heat to a simmer, and cover. Cook for 5–10 minutes, until oats have reached desired tenderness.

Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion and garlic and saute for 3–5 minutes. Add mushrooms and thyme sprigs and sauté until mushrooms turn golden brown, about 5–7 minutes. Remove thyme sprigs.

When oatmeal finishes cooking, remove from heat and fold in gouda. Scoop into pan with vegetables and mix thoroughly. Transfer to serving bowls and add olive oil, salt, and pepper to taste. Fry egg, sunny side up, and top oatmeal, alongside fresh thyme.

Pancakes are a thing, too

Oats also make a great base for a hearty, denser pancake. Add a few slices of freshly picked apples and a drizzle of maple syrup and your fall #breakfastgoals are complete.

Peanut butter cups for breakfast

Remember when Reese’s Puffs Cereal was a thing? Definitely not a legit breakfast, but this oatmeal is like the homemade, adult version of that classic 90s cereal. This bowl has all of the best things about a Reese’s Cup—melty, sweet chocolate, salty peanut butter—in breakfast-appropro form.

Ingredients
1 1/2 cups dairy, nut, or coconut milk
1 cup old fashioned oats
2 tablespoon cocoa powder
1 teaspoon brown sugar
1/2 cup peanut butter, plus more for serving
1/4 cup peanuts
1 teaspoon vanilla extract
1/3 cup chocolate chips
Small pinch of salt

Instructions
In a saucepan over medium heat mix the milk, oats, cocoa powder, and sugar, and let the mixture simmer for 5 minutes. Add the peanut butter, peanuts, salt, and vanilla extract and stir until well combined.

Continue to cook until the mixture becomes thick, another 5–7 minutes. Garnish with the chocolate chips and additional peanut butter to taste. Enjoy!

After breakfast, you'll need to start thinking about dessert. Try Plated!

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