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Chatelaine Kitchen

A Game-Changing Way To Make Oatmeal For Breakfast

This method for cooking oatmeal is a pretty much a breakfast revolution.

Hands up: Who avoids oatmeal for breakfast? What if we told you that this healthy, protein-rich breakfast powerhouse has been revolutionized—that you’ll even look forward to it on a daily basis? Seriously: This oatmeal recipe is one part secret ingredient (spoiler alert: it's egg), and two parts creative toppings. And it's about to change your life ... or at least your breakfast. Here’s how to make oatmeal you'll never get tired of:

1. It’s creamier, silkier and richer than what you’re used to.

Texture has a big impact on whether you enjoy a dish. We wanted this oatmeal to be as decadent as custard. Real custards, made from a base of cream (or milk) and eggs, thickened over heat, have an incredible, silky finish that’s hard to resist. So we made the base with milk and eggs.

2.  It’s loaded with extra protein.

A standard bowl of oatmeal is full of nutrients (soluble fibre to lower cholesterol, insoluble fibre for good gut health and digestion, vitamins A and B, plus calcium) but has only 10 percent of your daily-recommended protein. By adding eggs (each one has about 6g of protein), you're getting a boost that will help you power up in the morning.

3. Savoury oatmeal!

We developed six different twists on the recipe for (almost) every day of the week, including a savoury masala version as well as PB&J, maple-custard and chai. Here are all six flavours:

Maple custard oatmeal

A creamy and sweet bowl you can dress with fruits, nuts, and seeds of your choice for a hearty start to the day. Get this maple custard oatmeal recipe.

Maple custard oatmealPhoto, Erik Putz.

Peanut butter and jam oatmeal

This popular flavour duo turns oatmeal into an exciting breakfast (not just a healthy one). Get this peanut butter and jam oatmel recipe.

Breakfast oatmeal: Peanut butter and jam oatmealPhoto, Erik Putz.

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Savoury masala oatmeal

Not a fan of sweets? This savoury oatmeal was a big hit in our kitchen—it doubles as lunch, too. Get this savoury oatmeal recipe.

Masala oatmealPhoto, Erik Putz.

Chai oatmeal

Turn your morning cuppa into your morning breakfast bowl with this chai-flavoured oatmeal. Top with bananas, cocoa nibs, coconut and almonds to finish. Get this chai oatmeal recipe.

Chai oatmeal for breakfast with bananas cocoa nibs and roasted sliced almondsPhoto, Erik Putz.

Parmesan oatmeal with mushrooms and roasted squash

We like this bowl for lunch or dinner—but it’s also an elegant (and surprising) brunch dish. Get this parmesan oatmeal recipe.

Parmesan oatmeal with mushrooms and roasted squashPhoto, Erik Putz.

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Carrot cake oatmeal

There’s no need for breakfast cake (save it for dinner) with this tasty spin. Bonus: top with freshly grated carrots for an extra-healthy boost. Get the recipe.

Carrot Cake OatmealPhoto, Erik Putz.

Slow cooker fruit and nut oatmeal

Slow cooked oatmeal is the original comforting, stick-to-your ribs breakfast. Use any combination of dried fruit, nuts and seeds, and feel free to skip the milk (just stir in some extra water after the oats are cooked). Get this slow cooker oatmeal recipe.

Slow cooker breakfast recipes: Fruit and nut oatmealPhoto, Roberto Caruso.

Overnight chia oatmeal

With this recipe, you can take your oatmeal to go! With the added benefits of chia, banana and almond milk, it’s one of our favourite snacks when we’re in a hurry. Get this overnight chia oatmeal recipe.

Overnight Chia OatmealPhoto, Erik Putz.

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Apple cinnamon instant oatmeal

With three flavour variations, you can plan out breakfast for every day of the week. Then, with just a cup of water or milk (and a microwave) breakfast is served. Get this apple cinnamon instant oatmeal recipe.

Homemade apple cinnamon instant oatmeal recipePhoto, Roberto Caruso.

Banana-oatmeal pancakes

For the weekend, if you’re tired of oatmeal in a bowl, mix it up with a stack of warm pancakes. Get this banana oatmeal pancakes recipe.

A Game-Changing Way To Make Oatmeal For Breakfast

Originally published September, 2017; Updated January, 2020.

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