If you are like me, a huge fan of apples and cinnamon, be sure to also check out our Apple Almond Flour Muffins, Apple Roses, and Dairy-Free Apple Crisp recipes.

Whether you are a morning person like me or someone who prefers to sleep until the last minute, I am pretty sure the unmistakably autumn aroma of this homemade apple oatmeal cooking on the stovetop will lure even the sleepiest member of your family out of bed.

It’s an easy way to set the mood for the fall season, and similar to my other breakfast bowl recipes, it’s ready in only 15 minutes. Bonus – it’s also vegan, dairy-free, paleo-friendly, and gluten-free!

Ingredients for Apple Cinnamon Oatmeal:

You probably already have a handful of ingredients you need to make this Cinnamon Apple Oatmeal in your pantry. Below is everything you need:

• Oil: We use oil to sautee apples and cinnamon before adding in the oats and milk. We use coconut oil, but avocado oil, butter, or clarified butter (also known as ghee) would also work in this apple oatmeal breakfast recipe.
• Fresh Apples: We use Honeycrisp apples, but any other variety of apples, like Fuji, Pink Lady, Gala, and Granny Smith Apples, would also work. Peeling them is optional, but we recommend cutting them into 1-inch cubes. You can also use two different kinds of apples if you want to take your apple pie oatmeal recipe to the next level.
• Spices: You’ll need ground cinnamon and a pinch of nutmeg.
• Nuts: We are using unsalted walnuts, but pecans or almonds would also work well in this recipe. If you have the time, we recommend toasting your nuts for a few minutes to enhance their flavors.
• Rolled Oats: Of all the different kinds of oats, rolled oats (also called old-fashioned oats) are probably the easiest to find, and therefore, it is what we are using in this apple oatmeal breakfast. Use gluten-free oats if you are following a gluten-free diet. If you are new to the world of oats and want to know more about them, be sure to check out our detailed articles on Rolled Oats vs. Steel-Cut Oats and Quick Oats vs. Rolled Oats.
• Milk: We used unsweetened almond milk, but any dairy or non-dairy milk (such as coconut milk, oat milk, or regular milk) would work in this recipe. You can also make Almond Milk from Almond Butter in a pinch. Either way, we recommend using sugar-free milk to keep it healthy.
• Superfoods: To boost protein and to keep you full for longer, we used a tablespoon of chia seeds. However, you can also add ground flax seeds, hemp seeds, and even your favorite protein powder to up the nutrition of this apple oats recipe.
• Sweetener: We wanted this homemade apple oatmeal recipe to be sugar-free, so instead of adding sugar to the mixture, we opted for a drizzle of maple syrup in the end. However, if you prefer it to be sweeter, you can use brown sugar, coconut sugar, honey, or regular granulated sugar and add it to the oatmeal mixture as you are cooking it.
• Optional Toppings: We sprinkled our apple and cinnamon oatmeal with diced apples, walnuts, and pomegranate arils for a pop of color. However, when it comes to toppings, the sky is the limit. Feel free to add a tablespoon of almond or peanut butter (a great way to add some protein to the recipe), raisins (or cranberries), and even a dollop of vanilla yogurt.

How To Make Apple Cinnamon Oatmeal on Stove Top?

The steps to making this easy apple cinnamon oatmeal recipe are twofold, and it only takes 15 minutes from start to finish. Below are the steps:

1. Saute apples and spices: Start by heating coconut oil in a small saucepan over medium-high heat. Add apples and sauté, stirring frequently, for 2-3 minutes. Add the ground cinnamon and nutmeg and cook for 10 more seconds.
2. Make oatmeal: Add the nuts, rolled oats, milk, and chia seeds (if using). Stir to combine and cook, keeping a close eye on it and stirring occasionally until thickened for 8-10 minutes.
3. Serve with toppings: Ladle into bowls, and garnish with fresh diced apples (or other fruits like pomegranate seeds), more nuts, and a drizzle of maple syrup. If preferred, you can sprinkle it with more ground cinnamon and an extra splash of milk.

On a side note, we based the recipe for this healthy apple cinnamon oatmeal on my Oatmeal with Almond Milk and Chia Seeds recipe, which happens to be one of the most popular recipes on Foolproof Living. It is a great recipe to show you how to make oatmeal on the stovetop if you are new to making oatmeal for breakfast or in need of a works-every-time recipe.

How To Meal Prep, Store, and Reheat?

One of the reasons why we love making this healthy apple cinnamon oatmeal is that it is a great meal prep-friendly breakfast recipe that you can make over the weekend and enjoy in the next few days. Perfect for busy mornings! Here is how we do it:

• Meal Prep: Make the apple oatmeal recipe as written but refrain from adding the toppings. Divide it among four mason jars and let it cool on the counter. Once fully cooled, cover it tightly with a lid and store it in the fridge for up to 4 days. When ready to serve, be sure to top it off with your favorite toppings.
• Storing leftovers: Store the leftover cinnamon apple oatmeal in an airtight container in the fridge for up to 4 days.
• Reheating: While you can enjoy this recipe warm, cold, or at room temperature, we like to reheat it in the microwave if we are serving it on a crisp fall morning. To do so, transfer the apple porridge into a bowl, add a splash of milk (or water), and give it a stir. Place in the microwave and heat it in 30-second increments stirring every time until it is warmed to your liking.

How to make this Oatmeal recipe in the microwave?

If you’d rather make this homemade cinnamon apple oatmeal in the microwave, simply:

• Start with cooking the apples: Sprinkle cubed apples with cinnamon and place in a large microwave-safe bowl (it should be large enough to make the whole oatmeal)
• Add the liquid and nuts: Add in the almond milk (or water) and nuts and cook on high for 3-5 minutes, stopping and stirring every minute or so until it reaches your desired consistency.
• Assemble: Drizzle with maple syrup and add the toppings. Give it a taste and add more if you like.

FAQs

You Might Also Like:

If you enjoyed this healthy apple breakfast porridge, then you will love our collection of oatmeal and apple recipes. Below are a few that we hand-picked for you:

Other Oatmeal Recipes:

• Overnight Steel Cut Oats
• Overnight Apple Muesli
• Warm Farro Breakfast Bowl With Cinnamon Apples
• Pressure Cooker Steel Cut Oats Recipe
• Overnight Oats with Yogurt
• Blackberry Baked Oatmeal

Other Autumn-Inspired Apple Recipes:

• Apple Appetizers
• Apple Cranberry Cake
• Apple Salad Recipe

If you try this Homemade Apple Oatmeal recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Apple Cinnamon Oatmeal Recipe

This Homemade Apple Cinnamon Oatmeal is an autumn-inspired twist on plain oatmeal. Rolled oats, apples, and cinnamon simmered in almond milk with a touch of maple syrup make a delicious and healthy breakfast ready in less than 15 minutes.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 454kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon coconut oil avocado oil or ghee would also work
• 1 large apple or 2 small apples, cut into small chunks
• ½ teaspoon ground cinnamon
• Pinch of ground nutmeg
• ¼ cup chopped pecans or walnuts, plus more as topping
• 1 cup rolled oats – Not quick cooking {I used Trader Joe's gluten free brand oats}
• 2 cups unsweetened almond milk
• 1 teaspoon chia seeds optional
• 1 tablespoon pure maple syrup plus more to finish
• ¼ cup pomegranate seeds as garnish (optional)

Instructions

• Heat coconut oil in a medium sized saucepan over medium heat.
• Add in the apples and saute for 2-3 minutes. Stir in the cinnamon and nutmeg.
• Add in the pecans, oats, almond milk, and chia seeds (if using). Give it a stir and let it cook until thickened for about 7-10 minutes, stirring constantly during the cooking process.
• Ladle into bowls and top them off with pomegranate seeds (or other fruit), nuts, more apples, and a slight sprinkle of ground cinnamon. Serve.

Video

Notes

• Yields: This recipe makes about 3 cups of apple oatmeal, which is ideal for serving two people. You can multiply the recipe if you are serving a crowd. The nutritional values below are per serving and include the calories coming from the listed toppings.
• Optional Add-ins: You can easily customize this cinnamon apple recipe according to your taste buds. A few of our favorite ways to do it are as follows:
  • Use two different types of apples
  • Add a splash of vanilla extract
  • Up the nutrition by adding other superfoods such as ground flaxseeds and hempseeds
  • Top it off with a dollop of creamy peanut butter or yogurt for additional protein
• Meal Prep: Make the recipe as written but refrain from adding the toppings. Divide it among four mason jars and let it cool on the counter. Once fully cooled, cover it tightly with a lid and store it in the fridge for up to 4 days. When ready to serve, top it off with your favorite toppings.
• Storing leftovers: Store the leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: While you can enjoy this recipe warm, cold, or at room temperature, I like to reheat it in the microwave if I am serving it on a crisp fall morning. To do so, transfer the apple porridge into a bowl, add a splash of milk (or water), and give it a stir. Place in the microwave and heat it in 30-second increments stirring every time until it is warmed to your liking.

Nutrition

Calories: 454kcal | Carbohydrates: 58g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 330mg | Potassium: 403mg | Fiber: 11g | Sugar: 22g | Vitamin A: 70IU | Vitamin C: 7mg | Calcium: 368mg | Iron: 2mg

The post Apple Cinnamon Oatmeal Recipe appeared first on Foolproof Living.

Ingredients to Make This Baked Apple Oatmeal

Made with only the tastiest natural ingredients, this apple cinnamon baked oatmeal recipe is perfect for anyone looking to transform their home pantry into a gourmet breakfast.

• Coconut oil: Melted coconut oil is a must when greasing your baking dish, ensuring that your apple oat bake doesn’t stick to the edges of the pan. However, you may also use butter or cooking spray, depending on what you have on hand.
• Rolled oats: It’s essential that you use rolled oats (also known as old-fashioned oats) in your baked oatmeal recipes. When considering the difference between Rolled Oats vs. Quick Oats, remember that instant oats (quick-cooking oats) will melt under high oven temperatures, and steel cut oats will come out thick and gummy.
• Chia seeds: Though chia seeds are optional, they add deliciously nutty undertones while loading your breakfast with protein, fiber, and antioxidants. You can also incorporate other superfoods, like hemp seeds, to add nutrition to your breakfast bake.
• Warm spices: The best way to season this healthy baked apple oatmeal recipe is with everyone’s favorite fall classics—ground cinnamon and ground nutmeg. You can also add a pinch of apple pie spice for extra warm, woody overtones.
• Baking powder and kosher salt: These two ingredients are perfect for bringing out this sweet breakfast recipe’s nuanced flavors and giving it a light, pastry-like rise.
• Large eggs: We use two large eggs to thicken and bind this hearty breakfast recipe. However, if you prefer a vegan apple cinnamon bake, you can substitute these eggs with a flax egg. To make flax eggs, stir together two tablespoons of ground flax seed and five tablespoons of water in a small bowl. Once combined, let the mixture rest for ten minutes to thicken it. It’s ready to add to your batter when it reaches the desired consistency.
• Milk: I used almond milk in my cinnamon apple oatmeal bake, but any of your favorite types of milk—from dairy-free options (i.e. oat milk, soy milk, coconut milk, etc.) to traditional cow’s milk—would work.
• Unsweetened applesauce: The key to making apple-baked oats as sweet, moist, and tender as possible is preparing your baked oatmeal with applesauce. I prefer using homemade Unsweetened Applesauce because it’s vegan, smooth, and only uses a few simple ingredients.

• Vanilla extract
• Maple syrup: I only use ⅓ cup of maple syrup to sweeten my baked apple oats, but if you like your oatmeal sweeter, you can increase it to ½ cup.
• Apple: Any of your favorite fresh apples would work in this apple and oatmeal bake, including Honeycrisp, Pink Lady, Granny Smith, Fuji, Braeburn, and even Gala. Depending on your preference, you may also choose whether to use peeled or unpeeled apples for this recipe. However, you must cut them into even-sized cubes before adding them to your mix to ensure maximum tenderness and uniform baking.
• Nuts: I recommend crunchy pecans, walnuts, or almonds to give your baked oatmeal a touch of earthy, buttery notes. Just be sure to give them a rough chop before adding them to your batter to ensure a balanced flavor distribution and delicious texture.
• Dates: I love adding dates to my oatmeal recipe due to their rich flavor and chewy texture. However, other dried fruit—including raisins, cranberries, and figs—would also work.
• Coconut or brown sugar: If you love the deep, toffee-like taste of baked sugar, you may choose to add a sprinkle of coconut sugar or light brown sugar to the top of your baked apple oatmeal.

How to Make Baked Apple Cinnamon Oatmeal

You don’t have to work at a diner to make this healthy baked oatmeal with apples easily. This tasty breakfast will come out with irresistibly sweet, hearty, and warm flavors in eight easy steps.

1. Prep the oven: Preheat the oven to 350 degrees F. While the oven heats, coat an 8×8 baking dish with coconut oil and set it aside.
2. Mix the dry ingredients: In a large mixing bowl, stir the oats, chia seeds (if using), cinnamon, nutmeg, baking powder, and Kosher salt. Ensure the ingredients mix evenly throughout the blend.
3. Whisk the wet ingredients: In a separate bowl, whisk together the eggs, almond milk, applesauce, vanilla extract, and maple syrup until thoroughly mixed.
4. Combine the wet and dry ingredients: Pour the wet ingredients into the bowl of dry ingredients and mix until combined.

5. Incorporate the add-ins: Gently fold the chopped apples, walnuts, and dates into the oat mixture.
6. Transfer the oatmeal blend: Pour the apple oatmeal batter into the prepared baking dish and spread it into a single even layer.
7. Bake: Bake the dish for 35-40 minutes until golden brown.
8. Serve: Remove the breakfast apple bake from the oven and let it cool for 10 minutes. Then, drizzle it lightly with maple syrup and serve.

How to Make Ahead, Store, Freeze, and Thaw?

This apple cinnamon oatmeal bake is one of my cookbook’s most meal prep-friendly breakfast recipes. Take the stress out of your early mornings with this must-have make-ahead breakfast.

• Make ahead: To make baked apple cinnamon oats in advance, bake the recipe and let it come to room temperature. Then, store the mixture, covered, in the refrigerator for up to three days.
• Store: When storing your baked oats, let them come to room temperature first. Then, transfer them to an airtight container and store them in the fridge for up to three days. You may also keep your oatmeal in individual portions for a convenient grab-and-go breakfast.
• Reheat: You can reheat this recipe in the oven at 325 degrees F. for 15 minutes or in the microwave in 30-45-second intervals until warmed through.
• Freeze: Though you can freeze this baked oatmeal recipe, it will likely come out a bit dry once thawed. However, if you freeze your baked oats, let them come to room temperature first, transfer them to an airtight container, and place them in the freezer. It’s essential, too, to cover the oats tightly to avoid freezer burn.
• Thaw: To thaw your frozen apple oatmeal, place it in the fridge overnight and reheat it in the morning.

What to Serve it With?

A warm cup of coffee or tea is all you need to turn this cinnamon apple baked oatmeal recipe into a five-star breakfast. However, these easy additions will add all the creamy, sweet, and moist flavors you could want from your morning meal.

• A drizzle of maple syrup or honey: If you’re a fan of caramelly, floral flavors, I recommend topping your apple breakfast bake with maple syrup or honey. This simple addition will infuse every slice with a rich, complex taste.
• A dollop of Greek yogurt or vanilla yogurt: Add a spoonful of yogurt to this delicious breakfast, and your baked apple oatmeal recipe will come alive with cool, creamy flavors.
• Breakfast fruit salad: What pairs better with juicy apples than a brilliant blend of your favorite fruits? Made with a customizable mix of bananas, blueberries, strawberries, and pineapple, this healthy breakfast option will delight your tastebuds with just fifteen minutes of prep.
• Maple whipped cream: Transform this wholesome breakfast into a sweet treat the whole family will love with a small dollop of light, fluffy whipped cream.
• A dollop of almond butter or peanut butter: If you love the nutty, tart combination of apples and peanut butter, you’ll love adding this creamy addition to your apple oatmeal breakfast bake.

Other Baked Apple Recipes

This easy apple-baked oatmeal has all the sweet, tart, and warm flavors you love in your favorite baked apple recipes. Below, you’ll find even more tasty apple recipes to satisfy all your fall cravings.

• Apple Roses
• Almond Flour Apple Cake
• Overnight Apple Muesli

If you try this Baked Apple Cinnamon Oatmeal recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Apple Cinnamon Baked Oatmeal Recipe

Apple Cinnamon Baked Oatmeal offers a healthy and wholesome start to your day. Made with tender apples, warm cinnamon, and a touch of maple syrup, this healthy breakfast bake is the ultimate fall/winter oatmeal recipe.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 slices

Calories 271kcal

Author Aysegul Sanford

Ingredients

• 1 teaspoon coconut oil
• 2 ½ cups old-fashioned rolled oats
• 1 tablespoon chia seeds optional
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking powder
• ½ teaspoon Kosher salt
• 2 large eggs* or flax eggs for vegan option (recipe below in the notes)
• 1 ½ cups unsweetened almond milk or any other non-dairy milk of your choice
• 1 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ⅓ cup maple syrup plus more to drizzle on top
• 1 apple* peeled (or unpeeled) and diced into 1-inch cubes
• 1 cup chopped walnuts or pecans optional
• ½ cup chopped dates optional (5-6 Medjool dates)

Instructions

• Preheat the oven to 350 degrees F. Coat an 8×8- inch* baking dish with the coconut oil and set aside.
• In a large bowl, stir the oats, chia seeds (if using), cinnamon, nutmeg, baking powder, and Kosher salt until combined.
• In a separate bowl, whisk together the eggs, almond milk, applesauce, vanilla extract, and maple syrup until fully combined.
• Pour the egg mixture into the oat mixture and stir to combine.
• Gently fold in the diced apples, walnuts, and dates.
• Pour the mixture into the baking dish and gently spread it evenly.
• Bake for 35-40 minutes until golden brown.
• Cool for 10 minutes and serve with a drizzle of maple syrup.

Notes

• Yield: This recipe yields 9 slices of baked apple oatmeal. The nutritional values below are per slice. 
• Size of your baking dish: You can use both an 8×8 or a 9×9 square dish to make this recipe. If you prefer to use a 9×13, we recommend doubling the recipe and baking it for 45 minutes.
• Use flax eggs to make it vegan*: This is a gluten-free and dairy-free recipe. If you prefer to make this dish vegan, you can substitute the eggs with “flax eggs.” To make flax eggs, mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water, stirring to combine. Set aside for 10 minutes, then use it in place of the eggs. 
• Apple: I used Honeycrisp apples but any type of apple you have on hand would work.
• Make Ahead: You can bake apple oatmeal bake in advance and store it in the fridge for up to 3 days. Just be sure to bring it to room temperature before storing it in an airtight container. You can reheat it in the oven at 325 degrees F for 15 minutes or microwave it (in 30-second increments) until warmed through.
• Store: Be sure to bring the leftovers to room temperature. Then,  transfer them to an airtight container and store them in the fridge for up to three days. You may also keep your oatmeal in individual servings for a convenient grab-and-go breakfast.

Nutrition

Calories: 271kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 248mg | Potassium: 270mg | Fiber: 5g | Sugar: 18g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg

The post Apple Cinnamon Baked Oatmeal appeared first on Foolproof Living.

Ingredients You’ll Need

When you make blackberry breakfast recipes like this, there’s no need to spend hundreds at the grocery store. This simple oatmeal bake only uses natural, pantry-ready ingredients to start your morning.

• Coconut oil: I use coconut oil to coat my oatmeal baking dish, though oil spray would also work. If you feel luxurious and want to give your oatmeal rich, sumptuous undertones, you may also prepare this recipe with melted butter.
• Old-fashioned oats: Old-fashioned oats (also known as rolled oats) are my go-to for this blackberry-baked oatmeal, as their flat, round flakes are perfect for absorbing excess liquid and withstand the baking process. However, if you’re unsure about the difference between Rolled Oats vs. Quick Oats or Steel-Cut Oats vs. Rolled Oats, these simple guides explain everything you need to know. Furthermore, you may also make this dish with gluten-free oats to accommodate a gluten-free diet.
• Ground cinnamon
• Unsweetened shredded coconut: I prefer my coconut-baked oatmeal to get a mild sweetness from natural ingredients, such as maple syrup and fresh berries. However, you can also use sweetened shredded coconut to add sweetness to your breakfast.
• Nuts: I used sliced almonds, but you can also use chopped almonds or other nuts like walnuts or pecans.
• Chia seeds
• Baking powder
• Salt: You only need a pinch of salt to bring out the other nuanced flavors of this recipe.
• Large eggs
• Milk: Though I usually use unsweetened almond milk in this dish, any kind of milk will work, from oat milk to soy milk, cow milk, coconut milk, and beyond. If you prefer making your own milk, my Homemade Almond Milk recipe is the one I recommend.
• Vanilla extract
• Maple syrup
• Lemon zest
• Frozen or fresh blackberries: I love making this blackberry breakfast with the luscious, tart flavor of fresh blackberries. However, you may also use frozen blackberries as long as you reduce the almond milk to 1⅔ cups. This reduction will help balance the added moisture in frozen berries, keeping your oatmeal from becoming watery.

How to Make It

This baked oatmeal with berries recipe is a cinch to make and makes waking up a delight. In just nine steps and ten minutes of prep time, a delectable dish will be ready on your table.

1. Prep the oven: Preheat the oven to 350 degrees F., and coat an 8×8-inch baking dish with coconut oil. Set the coated dish aside.
2. Mix the dry ingredients: Stir the oats, cinnamon, shredded coconut, sliced almonds, chia seeds, baking powder, and Kosher salt in a large mixing bowl until thoroughly combined.
3. Whisk the wet ingredients: In a separate bowl, whisk together the eggs, almond milk, vanilla extract, maple syrup, and lemon zest until fully integrated.
4. Combine wet and dry ingredients: Pour the milk mixture into the large bowl of dry ingredients and stir until combined.
5. Add the blackberries: Gently fold the blackberries into the oat mixture.

6. Transfer the oatmeal: Pour the oatmeal recipe into the oiled oven-safe pan and spread it evenly with a spatula.
7. Bake: Cook for 35-40 minutes or until the oatmeal turns golden brown.
8. Cool: Remove the baking dish from the oven and let it cool for 10 minutes.
9. Serve: Once cooled, divide the berry oatmeal bake among several bowls, garnish them with extra berries, and drizzle with maple syrup.

How to Store, Reheat, and Freeze?

Out of all the blackberry recipes for breakfast, this is one of the most meal prep-friendly. These simple tips will show you how to make baked oatmeal to enjoy throughout the week or freeze it for future use.

• Storage: To store your baked blackberry oatmeal, first let it reach room temperature. Then, transfer it to an airtight container and store it in the refrigerator for 3-4 days. If preferred, you can also slice it and store it in single-serving portions for extra easy morning meal prep.
• Reheat: You can reheat it in a 325-degree F. oven for 10-15 minutes or in the microwave in 30-second increments.
• Freeze: When freezing this recipe, let it reach room temperature first. Then, cover it tightly with several layers of plastic wrap to avoid freezer burn and store it in the freezer for up to 1-2 months.
• Thaw: To thaw your frozen blackberry oatmeal bake, place it in the fridge overnight. Then, reheat it in the oven for 15 minutes at 325 degrees F.

How to Serve?

Making blackberry recipes for breakfast is a great way to add creativity to the kitchen. Serve it any way you want, from a grab-and-go morning meal to a healthy dessert guaranteed to make your mouth water.

• A cup of coffee or juice: If you’re used to busy mornings, nothing is as satisfying as serving up a piece of this oatmeal bake alongside a hot cup of coffee or fresh juice.
• Greek Yogurt: One of my favorite ways to serve this dish is with a sweet dollop of Honey Vanilla Yogurt. If you prefer a plant-based yogurt, you may also add a spoonful of coconut yogurt or almond milk yogurt for an equally creamy addition.
• Milk: Do you prefer your oatmeal bake to be a little creamier? Adding a splash of milk to your baked dish will add a rich taste and an extra helping of calcium to your breakfast.
• Nut butters: An easy way to make this simple recipe more filling and add protein is to spread a spoonful of peanut, almond, or cashew butter over your oatmeal bake slice.
• Sweeteners: When prepared as-is, this blackberry baked oatmeal has a mildly sweet flavor—perfect for those who don’t like their breakfasts to taste too sugary. However, if you prefer more sweetness in your morning meal, add a drizzle of honey, maple syrup, or more blackberries. 
• Sauce: If you’re like me, you know that a dash of sauce is all that’s needed to bring a recipe to life. Add a dollop of Date Caramel, Applesauce, or Homemade Blueberry Sauce to give this oatmeal bake extra rich, gooey flavor.
• Ice cream: If you want to transform this tasty breakfast recipe into an irresistible dessert, try serving it with a scoop of your favorite ice cream! Honey Vanilla Ice Cream exquisitely balances the warm, woody undertones of oatmeal, while Chocolate Honey Ice Cream is a great addition for those who love the rich taste of cocoa powder.

FAQs

Other Oatmeal Recipes You Might Like

There are few better ways to start your morning with a filling, heart-healthy taste than with a bowl of warm oatmeal. These tasty recipes will ensure you never endure another bland breakfast again.

• Crock Pot Steel Cut Oats
• Oatmeal with Almond Milk
• Instant Pot Steel Cut Oats
• Oatmeal Raisin Cookies

If you try this Blackberry Oatmeal Bake recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Blackberry Oatmeal Bake Recipe

This Blackberry Oatmeal Bake is an easy-to-make, healthy baked oatmeal recipe packed with juicy blackberries and superfoods and sweetened with maple syrup. It is a delicious morning treat that is also breakfast meal-prep friendly.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 slices

Calories 215kcal

Author Aysegul Sanford

Ingredients

• 2 teaspoons coconut oil avocado oil, or oil spray would also work
• 2 cups old-fashioned oats aka rolled oats*
• ½ teaspoon ground cinnamon
• ½ cup unsweetened toasted shredded coconut optional
• ½ cup sliced almonds optional
• 1 tablespoon chia seeds optional
• 1 teaspoon baking powder
• ½ teaspoon Kosher salt
• 2 large eggs or flax eggs for a vegan option
• 2 cups unsweetened almond milk or any milk you prefer
• 1 teaspoon vanilla extract
• ⅓ cup maple syrup plus more for drizzle
• 1 teaspoon lemon zest optional
• 2 cups fresh blackberries divided (reserving ½ cup for garnish)

Instructions

• Preheat the oven to 350 degrees F. Coat an 8×8 inch square baking dish with the coconut oil and set aside.
• In a large bowl, stir the rolled oats, cinnamon, shredded coconut, sliced almonds, chia seeds, baking powder, and Kosher salt until combined.
• In a separate bowl, whisk together the eggs, almond milk, vanilla extract, maple syrup, and lemon zest, ensuring that everything is fully combined.
• Pour the wet ingredients into the oat mixture and stir to combine.
• Gently fold in the blackberries.
• Pour the mixture into the baking dish and spread it evenly using a spatula.
• Bake for 35-40 minutes until golden brown.
• Remove from the oven and let it cool for 10 minutes.
• When ready to serve, divide it amongst several bowls, garnish with blackberries, and drizzle with maple syrup.

Notes

• Yield: This recipe yields 9 slices of baked oatmeal. The nutritional values below are per slice. 
• Gluten-free rolled oats: If you are following a gluten-free diet, be sure to purchase gluten-free oats. 
• Size of your casserole dish: You can use both an 8×8 or a 9×9 baking dish to make this recipe. If you prefer to use a 9×13, we recommend doubling the recipe and baking it for 40 minutes.
• Sweetness: This recipe is mildly sweet. You may add an additional ¼ cup of maple syrup to the mixture if you prefer it to be sweeter.
• Other sweeteners: Don’t have any maple syrup on hand? No problem! You can also sweeten it using other natural sweeteners, like honey, coconut sugar, or brown sugar. However, if you use these sugars in your recipe, I recommend using ⅓ cup less liquid to avoid watery oatmeal.
• Fresh vs. Frozen Berries: We tested this recipe using both fresh and frozen berries. We found that frozen blackberries can be used in place of fresh. However, if you decide to do so, please reduce the almond milk to 1 ⅔ cup due to the extra moisture in the frozen berries.
• Make it vegan*: This is a gluten-free and dairy-free recipe. However, if you also want it to be vegan, you can substitute the eggs with “flax eggs.” To make flax eggs, mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water, stirring to combine. Set aside for 10 minutes, then use it in place of the eggs.
• Make Ahead: You can bake this baked oatmeal in advance and store it in the fridge for up to 3 days. Just be sure to bring it to room temperature before storing it in an airtight container. You can reheat it in the oven at 325 degrees F for 15 minutes or microwave it (in 30-second increments) until warmed through.
• Storage: It is best to bring leftovers to room temperature before storing them in an airtight container. We recommend storing them in individual portions so you can easily reheat (if preferred) and grab and go. If stored properly in the fridge, they should be fresh for up to 3-4 days.

Nutrition

Calories: 215kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 267mg | Potassium: 230mg | Fiber: 6g | Sugar: 10g | Vitamin A: 122IU | Vitamin C: 7mg | Calcium: 155mg | Iron: 2mg

The post Blackberry Oatmeal Bake appeared first on Foolproof Living.

New to cooking steel-cut oats? Learn why I choose steel-cut oats over any other type of oats for my morning breakfast in this Rolled vs. Steel Cut Oats article.

Ingredients

To make this tasty, savory oatmeal recipe, you will need two sets of ingredients:

• Steel-cut oats: Gather vegetable stock, steel cut oats (aka Irish Oats) and kosher salt. 
• Vegetable toppings: For the savory vegetable topping, you will need olive oil, ground cumin, ground paprika, Baby Bella mushrooms, baby spinach, a fresh garlic clove, kosher salt, and ground black pepper. 
• Optional toppings: While they are optional, you can also top it off with fried eggs, hard-boiled eggs, soft-boiled eggs, or even poached eggs for some extra protein. I think savory oatmeal with an egg on top is a tasty, high-protein meal that happens to be one of my favorite steel cut oats dinner recipes. However, if you prefer this recipe to be vegan, you can omit it.

How to Make This Recipe?

Making this savory steel cut oats dish could not be easier. Here are the steps:

1. Soak the steel cut oats: Bring the vegetable stock to a boil in a small saucepan. Turn the heat off and stir in the oats and salt. Cover it with a tight-fitting lid and let the oats sit overnight. 

2. Make the toppings: Start by heating the olive oil in a large skillet over medium heat. Stir in the ground cumin and paprika and cook for about a minute. Add the sliced Baby Bella mushrooms and cook for about 4-5 minutes or until they are softened and have released some of their juices. Stir in the spinach and cook until it wilts. Add the minced garlic (if using) and season it with salt and pepper. Set it aside while you finish making the steel cut oatmeal. 
3. Prepare the additional toppings (optional): If you are planning to make your savory oats with egg on top, this is the best time to cook them. I like to fry mine with a bit of butter, but you can cook your eggs any way you like.

4. Prepare the steel-cut oatmeal: Place the pot of steel cut oats and broth back on the stove and stir it frequently while heating over medium-high heat. The steel cut oatmeal will get thicker and creamier as it cooks. If it is too thick, feel free to add ¼ cup of water (or vegetable broth) to make it the perfect consistency. Be sure to taste the oatmeal and add more seasonings if necessary. 

5. Assemble the savory steel cut oats: Scoop the steel-cut oatmeal into a bowl and top it with the mushroom spinach topping. If you are using eggs, add one (or more) on top of the warm oats. Sprinkle with a pinch of salt, pepper, and red pepper flakes, if using.

Variations- Other Topping Ideas

I love to serve my family a big bowl of savory steel cut oatmeal because it offers numerous health benefits and, with a little bit of creativity, they can customize it to their liking. Simply take the basic recipe below and change it up with just a few additions and ingredient swaps. Get creative with whatever vegetables, spices, and herbs you have in your pantry and fridge. Think of this savory steel cut oatmeal recipe as a blank canvas!

Here are a few of my other favorite ways to make this savory steel cut oatmeal recipe:

• Utilize your leftovers: Try using leftover sauteed veggies or roasted veggies as your savory oatmeal toppings. Baked shiitake mushrooms, sauteed asparagus, or roasted butternut squash make fantastic toppings for this dish. Using leftovers will also save you time since your toppings are already prepared! 
• Create Indian steel cut oats: Indian-inspired steel cut oats make for an incredible breakfast, lunch, or dinner. Mix a teaspoon of my golden paste into the cooked steel cut oats, then top it with some roasted chickpeas for an amazing Indian-cuisine inspired bowl of steel-cut oats. Alternatively, if you do not have the golden paste, you can use a touch of curry powder to make this recipe one of the best savory breakfasts you can make in minutes.
• Asian savory steel cut oatmeal: Make the steel cut oatmeal topping with shiitake mushrooms, baby spinach, and sesame oil. Add a splash of soy sauce and garnish the oatmeal with edamame or steamed broccoli. 
• Mediterranean steel cut oats: Make a Mediterranean bowl of steel cut oats simply by topping it with my Turkish White Bean Salad. And, if you want to take it a step further and make this savory dish umami-rich, you can mix vegetable broth (or water) with a tablespoon of tomato paste. 
• Mexican steel cut oats: Add a little ground cumin, coriander, and red chili powder to make a flavorful, Mexican-style steel-cut oats breakfast. Taking inspiration from my Mexican Quinoa recipe, you can make a warm topping by sauteing some onions, tomatoes, bell pepper, jalapenos, and black beans to use as a topping. Some fresh avocado, a squeeze of lime juice, or a few tablespoons of pickled Mexican red onion are also great oatmeal toppings.

FAQs

Other Oatmeal Breakfasts You Might Like

If you are a fan of recipes with steel cut oats, chances are you often enjoy a bowl of oatmeal in the morning. Below are a few more oatmeal recipes you might like:

• Overnight Oats with Muesli
• Yogurt Overnight Oats
• Homemade Muesli Recipe
• Oatmeal with Chia Seeds

If you try this Savory Steel Cut Oatmeal recipe, please take a minute to leave a comment or even a picture below. It is great to hear how much you love the recipes on my site and will help others who may be planning to make the recipe. And, if you took any pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories. Enjoy!

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Savory Steel Cut Oats Recipe

This Savory Steel Cut Oatmeal is packed with fresh veggies and fragrant spices for a hearty, filling meal that will fuel your day. Customize it with add-ins and toppings to accommodate your family's preferences and serve it for an easy breakfast, lunch, or dinner.

Course Breakfast

Cuisine American Vegetarian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Overnight Soak 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 2 servings

Calories 417kcal

Author Aysegul Sanford

Ingredients

For The Steel Cut Oats

• 2 cups vegetable stock or water plus a bit more if needed
• 1 cup steel cut oats
• ½ teaspoon kosher salt

For The Topping:

• 1 tablespoon olive oil or unsalted butter
• ¼ teaspoon ground cumin
• ½ teaspoon ground paprika
• 8 ounces baby bella mushrooms sliced / or any other one of your favorite mushrooms
• 5 oz. fresh baby spinach leaves
• 1 clove garlic minced or ½ teaspoon garlic powder – optional
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 large eggs – fried or soft boiled – optional
• 1/8 teaspoon Red pepper flakes optional

Instructions

• To soak steel cut oats: Place vegetable stock (or water) in a medium saucepan with a lid. Bring it to a boil. Off the heat, stir in the steel-cut oats and salt. Cover it with the lid and let it sit on the kitchen counter overnight.
• To make the veggie topping: In the morning, before cooking the steel-cut oatmeal, prepare the topping. To do so, heat oil in a large skillet over medium heat. Add spices and cook them for a minute or so.
• Add the sliced mushrooms and cook, stirring often, until they are fully cooked, for about 6-8 minutes.
• Add the baby spinach and cook until wilted, for 3-4 minutes.
• If using, add the garlic and saute for 30 seconds. Finish it off with salt and pepper and set it aside.
• To prepare the savory steel-cut oatmeal: Put the saucepan back on the stove and heat it over medium heat. Stir it frequently using a wooden spoon to prevent it from sticking to the bottom of the pan. As it cooks, the excess liquid will evaporate, and the steel-cut oatmeal will form a thicker and creamier texture. If it gets too thick, feel free to add ¼ cup of water (or vegetable broth) to thin it out. This process happens in 3-4 minutes, so do not leave site of it.
• Taste steel-cut oatmeal for seasoning and add more if necessary.
• When ready to serve, ladle steel-cut oatmeal into a bowl. Top it off with cooked mushrooms and spinach. If using, add a fried egg on top.
• Finish it off with salt and pepper and red pepper flakes. Serve.

Video

Notes

• Serving size: This recipe yields about 2 to 2 1/4 cups of cooked steel cut oatmeal. I listed it as 2 servings (as shown in the photos), but if you keep the portions smaller, it could be served to 4 people. 
• Steel cut oats: If you are following a gluten-free diet, be sure to purchase gluten-free certified steel cut oats.
• Make-Ahead Instructions: You can prep the steel cut oatmeal and the toppings and store them in separate air-tight containers in the fridge for up to 4 days. When you are ready to serve, you can reheat each component and assemble it as directed. 
• Storing Leftovers: I recommend storing the savory oatmeal and vegetable toppings in separate airtight containers if you can. Bring them to room temperature and store them in the fridge for up to 4 days.
• Reheating: To reheat, microwave the steel-cut oatmeal in 30-second increments, stirring after heating, until they are warm. You can also heat it on the stovetop in a small pot. Simply heat it over medium heat and stir frequently until the oats are warm, which will take about 3-5 minutes. You may need to add an extra splash of vegetable stock, coconut milk, or water to thin out the oats a little bit.
• Nutrition Information: The calorie and nutrition information below does not include the optional egg on top.

Nutrition

Calories: 417kcal | Carbohydrates: 61g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 647mg | Potassium: 931mg | Fiber: 11g | Sugar: 2g | Vitamin A: 6934IU | Vitamin C: 20mg | Calcium: 139mg | Iron: 6mg

The post Savory Steel Cut Oatmeal appeared first on Foolproof Living.

Today’s recipe, Crockpot steel cut oatmeal, is the ultimate grab-and-go breakfast. It only takes five minutes to put together, and you can flavor your oats with dozens of delectable add-ins.

Plus, unlike other crockpot oatmeal you’ll find on the internet, my simple recipe uses a water bath and a small casserole dish or mason jars to eliminate the hassle of cleanup—perfect for a busy morning or to make for a crowd. It doesn’t matter whether you’re a morning person or not, you’ll love the chewy texture of these steel cut crock pot oats.

Ingredients

To make this recipe for steel-cut oats in a crock pot, you only need a handful of pantry-ready ingredients: 

• Steel-Cut Oats: When selecting types of oats for this oatmeal recipe, I recommend using steel cut oats—sometimes called “Irish oats.” As mentioned in this article on Steel Cut Oats vs. Rolled Oats, steel cut oats are less processed and have a lower glycemic index than any of the different kinds of oats in the market. Also, rolled oats have a softer texture and don’t do well in slow cookers. Bob’s Red Mill (affiliate link) is one of my favorite steel-cut oats brands and is available in most grocery stores.
• Liquid: You can use water, plant-based or regular milk, or a combination of the two when you slow cook steel cut oats. Any other natural plant milk will work if you don’t want to use dairy milk. My favorite is unsweetened almond milk, which you can make at home using my easy recipe for DIY Almond Milk. I also like unsweetened coconut milk and oat milk.
• Sweetener: To give your crockpot steel cut oats natural, low-calorie sweetness, I recommend adding in a mashed ripe banana or applesauce (hello, Homemade Unsweetened Applesauce!). Or better yet, make a batch of my Breakfast Fruit Salad and use it as a healthy unsweetened option for topping. These tasty ingredients will satisfy your sweet tooth without the added sugar. 
• Salt: A pinch of salt is the key to brightening up the sweet, creamy flavor of your slow cooker overnight oats.
• Toppings (optional): Garnish your steel-cut oats with fresh berries, homemade chunky granola, or unsweetened coconut flakes for a light, sweet take on this classic dish. Or, give your breakfast extra protein by adding peanut butter (or any other nut butter), a handful of nuts, or your favorite granola.
• Add-ins: Who says you have to eat slow cooker steel cut oats plain? Adding a dash of spices, like cardamom, cinnamon, or pumpkin pie spice, is an easy way to give your oats a warm, fragrant flavor. Or, mix in a teaspoon of vanilla extract to give each bite sweet undertones. You can even add protein powders to your overnight crockpot steel cut oats for extra nutrition.

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Equipment You’ll Need

If desired, you can make this steel cut oatmeal recipe directly in the insert of the slow cooker. Spraying the insert with cooking spray or using a crockpot liner (affiliate link) will help make cleaning easier.

However, I recommend cooking your oatmeal in an additional heat-resistant, waterproof bowl—such as a casserole dish, mason jar (I use the widely available 16 oz. jars – affiliate link), or ramekin. The key is to find a container that will fit in the bowl of your slow cooker.

This extra layer ensures easy portioning and mess-free cleanup.

How to Cook Steel Cut Oats in a Crock Pot?

My slow cooker steel cut oats recipe takes the hassle out of overnight oatmeal. Once you combine your ingredients, you can set it and forget it with this effortless breakfast.

1. Combine the ingredients: Select a heat-resistant bowl, mason jar, or small casserole dish that will fit in your slow cooker. Mix the steel cut oats, water, almond milk, mashed banana, and salt inside the selected bowl.

2. Prepare the slow cooker: Place your oat-filled dish inside your crockpot, and fill the insert halfway with water.
3. Cook the oatmeal: Put on the lid and cook the steel cut oats in the crockpot for four hours in a low-heat setting. For a thicker consistency, let the oatmeal cook for up to five hours at low heat.

4. Serve: Divide the overnight oats among four bowls. Top each off with fresh fruit, nut butter, or other favorite toppings. If you made your slow-cooking oats in mason jars, serve them in the jars with your toppings of choice.

How to Store, Reheat, Freeze, and Thaw?

Making steel cut oatmeal in a slow cooker is a fantastic way to relieve morning meal prep stress. With these storage tips, you’ll never have to worry about preparing breakfast again.

• Storage: To store crock-pot steel cut oats, let the mixture reach room temperature. Then, store in an airtight container and place in the fridge. If you prepared your oats in mason jars, screw on the jars’ lids for an airtight seal.
• Reheat: When reheating your slow-cooked oatmeal recipe, place the oats in a microwaveable bowl and add a splash of water or milk. Then, microwave the mixture for about 1½ minutes, stirring the oats every thirty seconds.
• Freeze: To freeze, divide your overnight slow cooker oatmeal into a 12-cup muffin tin and freeze for 4-5 hours. Then, transfer the frozen oatmeal cups into a Ziploc bag, remove as much air as possible, and store them in the freezer. You can reheat the frozen oatmeal by placing it in a microwaveable bowl with a little water or milk and microwaving it for 1-2 minutes. 
• Thaw: If you’d prefer not to microwave your steel-cut oats straight from the freezer, you can thaw them overnight in the fridge. Just be sure to eat them the next day to ensure freshness.

FAQs

You don’t need to stress over this easy steel cut oats in slow cooker recipe. Whether you’re looking for the perfect oat-to-liquid ratio or ideal cook times, this simple guide has everything you need.

Other Oatmeal Recipes You Might Like

Once you taste the creamy decadence of steel cut oatmeal in a crock pot, you’ll crave oatmeal every day of the week. These healthy oat recipes will help you start each day well.

• Savory Steel Cut Oats
• Almond Milk Oatmeal
• Overnight Oats with Greek Yogurt
• Quinoa Breakfast Porridge
• Overnight Steel Cut Oats

If you try this Slow Cooker Steel Cut Oatmeal recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Slow Cooker Steel Cut Oats Recipe

Who knew that the best way to make steel cut oatmeal is to use your crock pot and cook the oats in a bowl in hot bath? Read through the post and recipe below to learn my foolproof method to make the best overnight slow cooker steel cut oats only to wake up to a bowl of warm steel cuts oats in the morning.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 5 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 4 cups

Calories 172kcal

Author Aysegul Sanford

Ingredients

For The Steel Cut Oats:

• 1 cup steel cut oats
• 2 cups water
• 2 cups unsweetened almond milk or any of your favorite plant based or cow’s milk
• 1 cup mashed banana from one small banana or ½ cup of applesauce
• Pinch Salt

Optional Toppings:

• 1 cup seasonal fruit chopped
• Nuts or nut butters as garnish

Instructions

• Mix together the steel cut oats, water, almond milk, mashed banana and salt in a heat-resistant bowl (or a small casserole dish) that will fit in your slow cooker*. Alternatively, you can divide the ingredients (¼ cup steel-cut oats and 1 cup of liquid per jar) among four mason jars. Be sure to stir it well.
• Place the casserole dish (or mason jars) in the bowl of your crock pot. Fill the bowl halfway through with water.
• Put the lid on and cook for 4 hours in a low-heat setting for a super creamy consistency. If you want it to be thicker, you can let it cook for up to 5 hours in a low heat setting*.
• When ready to serve, divide it between 4 bowls and top each cup off with fresh fruit, nut butter, or any other one of your favorite toppings. If you cooked them in mason jars, serve them in the jars with your toppings of choice.

Notes

• Serving size: Each serving of this recipe is between 2/3 cup to a cup.
• Crockpot size: The size of my slow cooker is 6 1/2 quarts (a model that is no longer produced.) 
• Warm heat setting: To maintain the creamy texture of your steel cut oatmeal, I suggest turning your slow cooker to a warm heat setting after 4 hours and keeping it on “warm” until you’re ready to eat. This is especially necessary if you are cooking it overnight.
• Prefer not to use the water bath method? If you prefer to cook your steel-cut oats in the bowl of your slow cooker instead, you can put all the ingredients in the bowl. I recommend using cooking spray before adding everything in. Alternatively, you can use a slow cooker liner to make cleaning easier. The timing would not change.
• Cook times may vary: It is no secret that every brand of the slow cooker is different, so the timing might change slightly. My recommendation is to use this basic recipe as a starting point and alter the cooking time according to your own crock pot.
• Storage: To store leftover oatmeal, let it come to room temperature. Then, store in an airtight container and place in the fridge. If you prepared your oats in mason jars, screw on the jars’ lids for an airtight seal.
• Reheat: When reheating, place the oats in a microwaveable bowl and add a splash of water or milk. Then, microwave the mixture for about 1½ minutes, making sure to stir the oats every thirty seconds.
• Freeze: To freeze, divide your overnight slow cooker oatmeal into a 12-cup muffin tin and freeze for 4-5 hours. Then, transfer the frozen oatmeal cups into a freezer bag, remove as much air as possible, seal them, and store them in the freezer. You can reheat the frozen oatmeal by placing it in a microwaveable bowl with a little water or milk and microwaving it for 1-2 minutes. 
• The nutritional information below does not include the optional toppings.

Nutrition

Calories: 172kcal | Carbohydrates: 27g | Protein: 7g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 168mg | Fiber: 5g | Sugar: 0.1g | Calcium: 174mg | Iron: 2mg

The post Slow Cooker Steel Cut Oats appeared first on Foolproof Living.

I love to make a big batch of healthy overnight oats with Greek yogurt at the beginning of the week, especially when I know I have busy weekdays ahead. It’s convenient, filling, yummy, and prevents me from skipping the most important meal of the day! 

If you’re looking to incorporate similar recipes into your breakfast routine, you have to try this Overnight Steel Cut Oats Recipe, my Almond Milk Oatmeal, and Muesli Overnight Oats. 

Ingredients

This simple yogurt and oats recipe requires four basic ingredients that you likely already have on hand or can easily pick up at the grocery store. To amp up the flavor, add as many additional ingredients or toppings as you’d like. Here’s what you’ll need:

• To make creamy overnight oats with yogurt, gather Greek Vanilla Yogurt, old-fashioned rolled oats, honey (or maple syrup), cinnamon, and water.
• As optional toppings, use fresh fruit (such as fresh berries), chopped nuts or nut butter (such as almond butter, peanut butter, or sunflower seed butter), and even homemade granola. 

Ingredient Substitutions

This easy overnight oats with yogurt recipe is very forgiving when it comes to substitutions. Feel free to customize it to your liking to accommodate the ingredients you have on hand or your dietary restrictions or preferences. Here are some suggestions: 

• Yogurt: While plain Greek yogurt gives this oatmeal with yogurt recipe a creamy texture and a perfect consistency, feel free to use plain yogurt or your favorite yogurt instead. I love to make vanilla yogurt at home, so I can control the sweetness, but you can also purchase vanilla yogurt from your local store. You can even make overnight oats with strawberry yogurt or your favorite fruit-flavored yogurts. If you wish to make the recipe vegan and dairy-free, simply substitute your favorite vegan yogurt. Just remember that vegan yogurt is typically thinner in consistency than regular yogurt, so your yogurt with oats recipe may not be super creamy if you use vegan yogurt (but it’ll still taste great). 
• Oats: In my opinion, amongst all types, the best oats for yogurt overnight oats are old-fashioned rolled oats. My personal favorite is the organic brand One Degree (affiliate link), which offers old-fashioned oats and gluten-free oats. You can also use quick oats to make instant oatmeal with Greek yogurt. Not sure about how rolled oats are different than quick oats? Check out our comprehensive guide on quick oats vs. rolled oats. Or, to really pack in some extra superfoods, substitute equal parts of Homemade Muesli for the oats. 
• Water vs. milk: Some cold oatmeal cereal recipes use milk, but I thought water would suffice since we’re also using yogurt. If you want to use milk to make this refrigerator oatmeal recipe extra rich and creamy, you can use cow’s milk or non-dairy milk, such as almond milk, coconut milk, or even cashew milk. 
• Sweetener: While I love the flavor and sweetness of honey, you can use whatever type of sweetener you prefer or have on hand. I recommend maple syrup, coconut sugar, or brown sugar, as they all pair well with this overnight yogurt oatmeal. 
• Spices: If ground cinnamon just isn’t enough, you can amp up the flavor with all your favorite “sweet” spices. Ground nutmeg, cardamom, ginger, and cloves would all pair beautifully with your oatmeal and yogurt breakfast. 

Optional Toppings and Add-Ins

You can easily customize this recipe’s flavor profile and sweetness by adding your toppings of choice. Feel free to get creative, but here are some of my favorites: 

• Fruit: Fresh fruit is a classic breakfast topping, and Greek yogurt with strawberries and oats pairs so well. I also love to top mine with a ripe mashed banana, raspberries, or blueberries. You can always use thawed frozen fruit if berries or your favorite fruits aren’t in season. 
• Additional sweeteners: If you have leftover Cranberry Maple Sauce sitting around from holiday baking, use it to sweeten up this recipe! Other fruit sauces and jams, like Blueberry Sauce or Homemade Applesauce, are also great natural sweeteners to flavor your oats with Greek yogurt. 
• Nuts: To add some crunch to your simple overnight oats with yogurt, use chopped nuts, such as almonds, cashews, pecans, or walnuts. For a high-protein breakfast that’s the perfect pre or post-workout fuel, add a tablespoon or two of nut butter, such as peanut butter or almond butter. To make your Greek yogurt with oats recipe extra decadent, try topping it off with chocolate chips (which pair great with peanut butter). 
• Granola: You can also top your oat and yogurt breakfast with my Chunky Granola Recipe or this Quinoa Crunch for additional texture, flavor, and a boost of nutrients. 
• Superfoods: If you’re looking for a great way to incorporate an extra dose of health benefits into your daily diet, add a pinch of superfoods, such as chia seeds, hemp seeds, or ground flax seeds, into your yummy breakfast. 

How to Make Overnight Oats with Yogurt

In only five minutes, you can whip up this basic vanilla overnight oats recipe with yogurt to have it ready to go first thing in the morning. If you’d like to make your own vanilla yogurt from plain yogurt to use in this recipe, follow the first two steps below. If you purchased vanilla yogurt from the store, you can skip to step three. Here’s how to do it:

1. Make the vanilla yogurt: Place plain, whole milk yogurt (regular or Greek), honey, and vanilla extract in a bowl. Whisk to combine. 
2. Taste and adjust: Give it a taste and add more honey or vanilla if needed. 

3. Combine the ingredients: Add the vanilla yogurt, honey, and water to a large mixing bowl. Whisk until well combined. 
4. Stir in the oats: Add in the oats and ground cinnamon (if using) and give it a stir until the mixture is well combined. 

5. Rest: Cover the bowl with a lid or plastic wrap and place it in the fridge for at least 6 hours. 
6. Stir: In the morning, take the vanilla yogurt overnight oats out of the fridge and give them a good stir to reincorporate the ingredients. 
7. Serve or store: If you’re ready to serve, place your desired amount of oats in a bowl and garnish with your toppings of choice and a drizzle of honey. If you wish to store your Greek yogurt and oats recipe, divide it into jars and store it in the fridge. 

How to Serve Overnight Yogurt Oats?

It’s no secret that starting your day with Greek yogurt is an excellent habit because of its many health benefits, such as its high calcium and protein content. Once your overnight oatmeal with yogurt is ready in the morning, you can enjoy it as-is or store it in jars as part of your weekly meal prep. Here are some tips:

• Make breakfast in a jar with yogurt: For a truly grab-and-go, single-serving breakfast, make overnight oats in a mason jar! Mix up a big batch of this recipe (multiply the recipe as many times as you’d like), let it sit overnight, and divide it into 16 oz mason jars (or another one of your favorite containers) in the morning. To make things even easier, you can add your favorite toppings, such as fruit, into each 16-ounce jar. You can also layer the oats with granola, as you would in my Yogurt Parfait recipe. However, I recommend adding the granola to the jars right before you’re ready to serve, as granola tends to get soggy as it sits.
• Serve it in a bowl: For a quick way to serve your easy breakfast recipe, whip up a batch of Greek oats and add your desired amount to a bowl in the morning. Don’t forget to add the toppings!

How to Store

This overnight oats yogurt recipe is super meal prep friendly, especially if you store the recipe in mason jars. If you store it in an airtight container, such as a mason jar, in the fridge, it will stay fresh for up to four days.

FAQs

Other Breakfast Porridge Recipes

Make-ahead breakfasts like this refrigerator yogurt oatmeal are a perfect option for busy mornings, as they’re quick, filling, nutritious, and tasty. If you’re looking for more easy, healthy breakfast ideas, browse the links below for inspiration: 

• Quinoa Breakfast Porridge
• Overnight Buckwheat Porridge
• Kasha Porridge

If you try this Overnight Oats in Yogurt recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Overnight Oats with Yogurt Recipe

This Overnight Oats with Yogurt recipe is a quick, nutritious, and high-protein breakfast that's easy to add to your weekly meal plan. Simply combine the ingredients, let them soak overnight, and enjoy in the morning! Plus, this basic recipe pairs perfectly with a variety of different toppings, making it easily customizable to suit your preferences.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Resting Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 2

Calories 203kcal

Author Aysegul Sanford

Ingredients

• 1 cup Vanilla Yogurt or Greek Vanilla Yogurt
• 2 tablespoons honey or maple syrup more to taste
• 1 cup water or milk of your choice
• ½ teaspoon ground cinnamon optional
• 1 ½ cups old-fashioned rolled oats

Optional Toppings:

• ½ cup fresh fruit such as fresh berries
• A handful of nuts or a few tablespoons of nut butter
• Granola

Instructions

• Combine the ingredients: In a large mixing bowl, whisk together vanilla yogurt, honey, and water until well combined.
• Stir in the oats: Stir in the rolled oats and ground cinnamon (if using) and mix until fully incorporated.
• Cover and rest: Cover with plastic wrap or a tight-fitting lid and place in the refrigerator for at least 6 hours or overnight.
• Stir: In the morning, give it a quick stir.
• Garnish and serve: Divide the overnight yogurt oats into bowls (or jars) and, if preferred, garnish them with your favorite toppings and a drizzle of honey.

Video

Notes

• Yogurt: You can make your own vanilla yogurt or buy any of your favorite yogurt brands from the grocery store to make this recipe. You can also use your favorite fruit flavored yogurt in this recipe. 
• Oats: You can make this recipe with instant oats, but I do not recommend using steel-cut oats as they do not soften properly even after a whole night in the fridge.
• Store: Store in an airtight container or jar in the fridge for up to four days.
• Meal prep: If you are making the refrigerator oatmeal as a part of your weekly meal prep, you can easily multiply this recipe. As a general rule, my go-to overnight oats ratio with yogurt and water is 1 ½ cups rolled oats, 1 cup yogurt, and 1 cup water (or any milk of your choice.)
• Calorie info: Calorie information below does not include the optional toppings.

Nutrition

Calories: 203kcal | Carbohydrates: 43g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 91mg | Potassium: 334mg | Fiber: 1g | Sugar: 41g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 0.4mg

The post Overnight Oats with Yogurt appeared first on Foolproof Living.

Few breakfasts are as filling, nutritious, or versatile as this homemade muesli recipe. Every bite will satisfy your tastebuds, whether you prepare it with almond milk, like my Almond Milk Oatmeal, or top it with fresh fruit, like my Apple Cinnamon Oatmeal. And if you love the health-conscious ingredients in this easy muesli recipe, you’ll adore other oatmeal dishes, including my Vegan Baked Oatmeal.

Muesli Ingredients

Below, you will find the formula I follow to make this muesli recipe along with recommendations on brands I like and buy all the time. However, if you are living outside the US (or in an area where you do not have access to these specific ingredients), please know that you can substitute pretty much every single ingredient in this recipe, which is listed under the formula.

Some of the links in this section are affiliate links, which means if you make a purchase using a link, I will get a commission at no cost to you.

With that being said, these ingredients and brands are just a suggestion, and I suggest you take this basic muesli recipe and change it up according to your taste buds. My only recommendation is that you read the labels while you are shopping for these ingredients. 

When I am at the store, I make sure to buy products that are unsweetened, unsalted, and organic as much as possible. I prefer organic ingredients because USDA organic requirements prohibit the use of pesticides in farming, and I prefer that my muesli breakfast bowl in the morning has none of that in it. 

This recipe results in 16 cups of mixed muesli (approx. 16 servings), though you can halve or multiply the recipe as necessary. Please refer to the formula sheet below for ingredients and their amounts.

Ingredient	Amount
Quick Cooking Rolled Oats	3 cups
Other Grain Cereals	5 cups
Dried Fruit	3 cups
Superfoods	1 cup
Seeds and Nuts	2 1/2 cups

Quick Cooking Rolled Oats VS. Old Fashioned Rolled Oats

You can use either quick-cooking or old-fashioned oats for muesli. I prefer using quick oats because they don’t require any extra cooking to soften them. Add in milk or yogurt, and they’re ready to eat!

If you are not sure about how they are different, be sure to check out this comprehensive article on rolled oats vs. old-fashioned oats.

However, if you prefer to use old-fashioned oats—a thicker cut than quick-cooking oats—I recommend roasting them in the oven before eating. Simply spread the rolled oats on a large baking sheet alongside nuts and seeds (if desired) at 350 degrees F. for 10-12 minutes. Just make sure to give it a toss halfway through the process.

Other Grain Cereals

Adding breakfast muesli cereals to your mixture is an excellent way to give your recipe a delectable crunch. Some of my favorite brands include Brown Rice Crisps, Rice Puffs, Kamut Khorasan Wheat Puffs (not gluten-free), Bran Flakes (not gluten-free), and Quinoa Flakes—all of which should be available in the health section of your local grocery store. Of course, you can order them online as well. Be sure to use a gluten-free cereal brand if you want to keep this recipe gluten-free.

Dried Fruit

To give your muesli mixture an irresistible sweetness, you can add any dried fruit that’s unsweetened and doesn’t contain sulfur (marked as “unsulfured”). Some of my favorite dry fruits include dried apples, golden raisins, dried apricot, goji berries, and dried mango. 

If I am making this DIY muesli during the holidays, I like using dried cranberries. However, be aware that most dried cranberries are sweetened with sugar as they are pretty bitter without it. That being said, you can find use orange juice-sweetened cranberries at health food stores like Whole Foods, Sprouts, and Trader Joe’s.

Superfoods

If you’re wondering how to make muesli extra nutritious, superfoods are just what your recipe needs. Heart-healthy hemp seeds and antioxidant-packed chia seeds are two of my favorite health-conscious add-ins. 

You could also add ground flax seeds to your muesli to increase its omega-3 fatty acids. However, don’t add them to the cereal mixture until just before you eat it, as they must be refrigerated until use.

Seeds and Nuts

Want to add more protein to your vegan muesli? Any unsalted raw seeds or nuts will work. My go-to additions to this muesli cereal recipe include pumpkin seeds, sliced or slivered almonds, sunflower seeds, pecans, and walnuts.

Other Optional Add-Ins & Topping Suggestions

Give your muesli a healthy crunch by filling it with unsweetened coconut flakes. Or, add ½ cup of wheat germ for a power food with tons of healthy fats. Sesame seeds, fresh berries, apricots, and bananas also add a bright taste to your muesli breakfast. 

I also enjoy adding ground warm spices for additional flavor, stirring in a pinch of ground cinnamon, ground nutmeg, ground cloves, ground ginger, or ground cardamom. Just remember that a small amount goes a long way!

How to Prepare Muesli at Home?

This healthy muesli recipe is one of the simplest breakfast dishes in my recipe book. Simply place all of the ingredients in a large bowl or glass jar, mix to combine, top it off with a lid, and serve as desired. That’s it!

How to Serve?

There are several ways to serve this DIY muesli recipe. From homemade muesli cereal to fruity almond milk oatmeal, these tasty suggestions will have you craving a muesli breakfast daily.

• Serve it as cereal with milk: Prepare your muesli as a breakfast cereal by mixing it with an equal amount of cold milk (I recommend one cup for every cup of muesli). You can use cow or plant-based milk, such as oat or almond milk (which you can even make at home using my effortless recipes for Almond Butter Milk or DIY Almond Milk!). Then, top off your cereal muesli with fresh fruit (strawberries and blueberries are my faves) for extra juicy and sweet flavors.
• With yogurt: Give your muesli an irresistibly creamy texture by soaking it overnight in plain Greek yogurt. If you don’t want your muesli quite as soft, you could make a yogurt bowl by topping off your mixture with Homemade Vanilla Yogurt or your favorite store-bought brand. Or, make your muesli part of your favorite yogurt parfait with recipes like my fresh and flavorful Greek Yogurt Parfait. Alternatively, you can use this muesli to make my Overnight Oats with Yogurt by simply using this muesli mixture instead of rolled oats.
• With juice: Enjoy your muesli in European style by serving it with fruit juice, such as orange juice.
• Make oatmeal: To make muesli oatmeal, mix 1 cup of water or milk for every ½ cup of muesli. Then, bring the mixture to a quick boil on the stovetop or in the microwave, give it a quick stir, and serve. This simple oatmeal comes together in just 5-10 minutes. If you need further instructions, check out my Almond Milk Oatmeal recipe.
• With fruit on top or on the side: Top it off with a handful of fruit, or better yet, make a batch of my Fruit Breakfast Salad and serve it on the side.
• Optional sweeteners: If you have a sweet tooth, in my opinion, the best muesli recipe is one that has delicious natural sweeteners, like Pureed Blueberries, Unsweetened Applesauce, or Cranberry Maple Sauce. Alternatively, a drizzle of honey is yet another way of adding some sweetness to your morning bowl.

How to Store Homemade Muesli?

You can store your muesli mix in an airtight container or airtight jar at room temperature for up to a month. It may seem like the muesli ingredients should last longer according to their expiration dates. However, their longevity decreases when repeatedly exposed to air, such as when you open their storage container to get a helping of muesli.

I use this one-gallon glass jar to store my muesli mixture. If you want to keep your muesli for longer than a month, place the cereal in smaller containers and remove as much air as possible.

Expert Tips

Learning to make muesli at home is one of my favorite beginner-level recipes. With these pro suggestions, your dream breakfast will come together in seconds.

• Use a large bowl to mix: I highly recommend using a large bowl to combine your ingredients, as this recipe results in 16 cups of muesli, and you need enough space to distribute your ingredients evenly. When I made muesli on Instagram, I mixed all the ingredients in a large, 1-gallon glass jar, and as you can see, it is best to do it in a big bowl and then transfer it to the container.
• Use organic and gluten-free certified ingredients: Reduce your gluten intake, cut unhealthy chemicals from your diet, and support all-natural farms by using organic and gluten-free ingredients in this muesli dish.
• Halve or multiply the recipe as you please: You can prepare as many or as few servings of this breakfast dish as you’d like. Refer to the formula to increase or decrease your ingredients accordingly.
• Get creative: There are countless different ways to customize this easy homemade muesli recipe, and trying out new combinations is the best way to vary your diet without the hassle of everyday prep time. Whether you try this dish using an overnight oats-style, mix in some peanut butter, or top it with additional fresh fruits, don’t be afraid to have fun with it!
• Eat smaller portions for weight loss: If you’re trying to shed some pounds, I recommend consuming it in smaller portions (perhaps, ½ cup per serving.) Though it is made using healthy and nutritious ingredients, consuming muesli in smaller portions is ideal for weight loss.

FAQs

Wondering how to cook muesli, what muesli’s nutritional information is, or how muesli differs from other breakfast staples? Here are all your homemade muesli questions answered:

Other Breakfast Bowl Recipes You Might Also Like

When you make your own muesli, you’re bound to fall in love with tasty breakfast foods. Try these other fan-favorite breakfast bowl recipes, and you’ll start every morning energized and satisfied.

• Microwave Quinoa Breakfast 
• Quinoa Breakfast Porridge
• Steel Cut Overnight Oats
• Buckwheat Overnight Oats
• Crock Pot Steel-Cut Oats
• Can’t get enough? Check out the rest of our breakfast bowl ideas.

If you try this How to Make Muesli recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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How to Make Muesli Recipe

Once you learn How to Make Muesli at home, you'll never have to buy store-bought cereal again. Not only is homemade muesli a nutrient-dense and filling breakfast, but it's also meal-prep friendly for busy mornings. This helpful guide also features plenty of substitutions and serving suggestions to accommodate your preferences, the ingredients you have on hand, and dietary restrictions and allergies.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 30 minutes minutes

Cook Time 0 minutes minutes

Total Time 30 minutes minutes

Servings 16 cups

Calories 406kcal

Author Aysegul Sanford

Ingredients

• 3 cups Quick-Cooking Oats* 10.2 oz
• 3 cups Brown Rice Crisps 5.3 oz.
• 2 cups Rice Puffs 1.5 oz
• 2 cups Unsweetened Shredded Coconut 4.6 oz.
• 1/2 cup Hemp Seeds 2.5 oz.
• 1/2 cup Chia Seeds 3 oz.
• 1 cup Unsalted Pumpkin Seeds 5.2 oz.
• 1 1/2 cups Sliced almonds 5.8 oz.
• 1 cup Unsalted Sunflower Seeds 4.9 oz.
• 2 cups Dried Apples chopped – 4.4 oz.
• 1 cup Dried Raisin or Cranberries roughly chopped – 4 oz.

US Customary – Metric

Instructions

• Combine ingredients: Place all ingredients in a large bowl (or a glass jar, like I did) and stir to combine.
• Serve/store: Cover it tightly with a lid. Enjoy it with your favorite milk and fresh fruit.

Notes

• When shopping for these ingredients, be sure to read the label. I recommend choosing ingredients that are made with no added sugar and are naturally gluten-free (if that is important to you) and organic, if possible.
• The basic formula: The ratio that I follow for making muesli is 3 cups of Quick Cooking Rolled Oats, 5 cups of grain (or non-grain) cereals, 3 cups of dried fruit, and 1 cup of superfoods. You can find further information on substitutions within the blog post.
• Serving amount and suggestion: This recipe yields 16 cups of mixed muesli (approx. 16 servings), though you can halve or multiply the recipe as necessary. 
• Quick Cooking Oats vs. Old-Fashioned Rolled Oats: I use quick-cooking oats in my muesli because they require no cooking and are softened as soon as they are mixed in with the liquid. However, if you prefer using rolled oats, I recommend roasting them in a preheated 350-degree oven for 10-12 minutes, along with the seeds and nuts you are using. 
• Calorie Information: Please know that the nutritional values below are approximate and may change depending on the brand you use.
• Storage: Store it in an airtight container or jar at room temperature for up to a month. It may seem like the muesli ingredients should last longer according to their expiration dates. However, their longevity decreases when repeatedly exposed to air, such as when you open their storage container to get a helping of muesli. 
• Longer storage: If you want it to last longer, you can store it in separate airtight containers (or jars) in smaller portions for up to 3 months. 
• Serving suggestions:
  • Serve it with any of your favorite dairy or non-dairy milk (like you would serve store-bought cereal). 
  • Make it a warm bowl of oatmeal by cooking it with milk. My ratio is ½ cup muesli to 1 cup liquid (plant-based or regular milk or water).
  • Mix it with milk or yogurt (1 to 1 ratio) to make it overnight muesli.

Nutrition

Calories: 406kcal | Carbohydrates: 38g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 20mg | Potassium: 442mg | Fiber: 9g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 5mg

The post How To Make Muesli appeared first on Foolproof Living.

Yogurt is such a perfect complement to so many foods, so trust us when we say the yogurt recipes don’t stop here. If you’re like us and love the classic combo of yogurt and fruit, you’ll love this Frozen Yogurt Bark & my go-to Yogurt Dip for Fruit! 

Recipe Ingredients

This ultra quick and easy homemade vanilla yogurt recipe requires only 3 staple ingredients that you probably already have on hand or can quickly grab from the grocery store. You’ll need plain whole milk Greek yogurt, vanilla extract, and honey. 

How to Turn Plain Yogurt into Vanilla Yogurt

You can whip up this delicious recipe in no time! Simply:

1. Combine the ingredients: Add the yogurt, honey, and vanilla extract to a bowl. Whisk until smooth and well combined. 
2. Taste and adjust: Give it a taste and add more vanilla extract or honey, if desired. 

How to Use Vanilla Yogurt in Recipes?

Not only can you enjoy this flavorful vanilla greek yogurt recipe by itself as a breakfast or snack, but you can also use it in any recipe that calls for vanilla yogurt! Here are some vanilla yogurt recipe ideas:

• Make yogurt parfaits: Name a better combo than creamy vanilla yogurt, fresh fruit, and crunchy granola. For one of my favorite vanilla yogurt recipes, try making my Yogurt Parfait recipe!
• Try it in a smoothie: Vanilla yogurt is the perfect addition to any smoothie because it gives it that coveted thick, creamy texture and adds in just the right amount of sweetness. Try adding it to my Strawberry Banana Yogurt Smoothie or Cantaloupe Shake recipe for an ultra-tasty and refreshing smoothie. 
• Pair it with fruit: Whether you’re making a fruit salad for a brunch crowd, bringing a fruit platter to your next gathering, or setting out a big fruit bowl for dessert, this easy recipe pairs perfectly with all your favorite seasonal fruit. 
• Top it off with granola: Something about the crunchy texture and salty-sweet flavor of granola goes so well with yogurt. Simply top a bowl of yogurt with my Chunky Granola and call it breakfast!
• Turn it into ice cream: Want to know how to make plain yogurt taste better? For a healthier yet delicious version of our favorite summer treat, try using this recipe to make Vanilla Frozen Yogurt!

FAQs

Other Yogurt Recipes You Might Like

If you have an abundance of yogurt in your fridge that you’re dying to use, or if you’re just a yogurt fanatic like me, here are some other yogurt recipes you’ll love! 

• Greek Yogurt Salad Dressing
• Yogurt Dill Sauce
• Tahini Yogurt Sauce
• Greek Yogurt Marinated Chicken
• Eggplant Yogurt
• Peach Mango Smoothie with Yogurt

If you try your hand at making this recipe, please take a minute to rate it and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Vanilla Yogurt Recipe

Learn how to turn plain yogurt into vanilla yogurt with this simple Vanilla Yogurt recipe! This refreshing, subtly sweet yogurt requires only 3 ingredients and takes 2 minutes to prepare. Enjoy it as a yummy breakfast with granola and berries or as a bedtime snack, or use it in any recipe that calls for vanilla yogurt!

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 1 cup

Calories 283kcal

Author Aysegul Sanford

Ingredients

• 1 cup plain whole milk yogurt regular or Greek yogurt
• 2 tablespoons hone
• ½ teaspoon vanilla extract

Instructions

• Place yogurt, honey and vanilla extract in a bowl. Whisk until well combined.
• Give it a taste and add more if necessary.

Notes

• Storage: Store yogurt in an airtight container in the fridge for up to 5 days. 
• Freeze: Freeze yogurt for up to 2 months to preserve the best taste and texture. 
• Thaw: Thaw frozen yogurt in the refrigerator (preferably overnight). If the yogurt has separated while thawing, stir to reincorporate the ingredients. Add a few more tablespoons of yogurt if it’s too watery, or blend for a few seconds in a food processor. Make sure not to refreeze once thawed.

Nutrition

Calories: 283kcal | Carbohydrates: 46g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 115mg | Potassium: 405mg | Fiber: 0.1g | Sugar: 46g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 299mg | Iron: 0.3mg

The post Vanilla Yogurt From Plain Yogurt appeared first on Foolproof Living.

Ingredients 

Since this greek yogurt parfait only has 3 ingredients (not counting the optional sweetener), I recommend using the best ingredients you can find.

• Greek Yogurt: I prefer whole milk plain yogurt for its thicker consistency and no added sugar, but any of your favorite types of yogurt will work as well. Vanilla Greek yogurt (I make mine at home), honey yogurt, and even vegan choices such as coconut or almond milk yogurt would work well in this recipe.
• Berries/Fruit: I used a combination of fresh strawberries and blueberries, but any of your favorite fruit combinations (including my Breakfast Fruit Salad) would work. No fresh fruit? Use frozen fruit! Frozen berries work perfectly in this recipe.
• Granola: I might be biased but I think the best granola for yogurt parfait is homemade granola as and it can be made with less sugar (than most store-bought brands). However, in a crunch, you can use storebought. If you are in need of a good granola recipe, feel free to check out my Chunky Granola. Or, if you are after high protein yogurt breakfast, try my Quinoa Crunch for added plant-based protein.

How To Make A Parfait With Greek Yogurt

Making this yogurt and fruit parfait cannot be easier. Follow these steps for a quick breakfast that is not only delicious but also visually impressive:

1. Add the sweetener (optional): If using, whisk together your choice of sweetener with your favorite yogurt until it is completely whipped and creamy.
2. Build the yogurt parfait layers: Spoon half of the yogurt at the bottom of a bowl, tall glasses, or mason jars. Layer with half of the fruit and half of the granola. Carefully spoon the remaining yogurt mixture into the glass and add the rest of the fruit and granola to the top. 

3. Garnish: If you prefer, finish it with a drizzle of honey (or maple syrup), more fresh fruit, and granola on top. Serve immediately or store in the refrigerator for later.

How To Make Ahead And Store 

Got some leftovers or want to make it ahead? No problem! Follow the tips below to enjoy these healthy yogurt parfaits for days:

Make-Ahead Instructions:

Making this layered parfait recipe as a part of your weekly meal plan is a breeze, but there are a few things to keep in mind:

1. Serve granola on the side: I recommend leaving the granola out when layering the parfait because as it sits it will lose its crunchy texture and become soggy. Let’s face it, no one likes soggy granola. Instead, serve it on the side and add the granola into the parfait right before serving.
2. Use mason jars: I think 8 oz. mason jars – affiliate link – (mostly used for canning) are ideal for the perfectly portioned and grab-and-go homemade yogurt parfait. Simply layer yogurt and fruit, tighten it with the lid and store it in the fridge.

Make-ahead yogurt parfait should keep fresh in the fridge for up to 4 days.

To Store Leftovers:

If you have leftovers, place them in an airtight container (such as a mason jar) and keep them in the fridge for up to 4 days. Be sure to serve them with extra fruit and granola on the side.

Expert Tips 

Here are a few quick tips for the best yogurt fruit granola parfait that you can make over and over again.

• Whisk yogurt: It might sound like an extra step, but taking a few minutes to whisk the yogurt in a bowl makes it even more creamy and easy to layer. 
• Make it your own: The thing I love about this simple recipe is that it is so easy to change it up with whatever you have on hand. Use these measurements as a place to start and make it your own with different fruit, yogurt, and granola.
• When serving for breakfast or brunch: If I am serving this for friends, I make sure to take my time in layering, use colorful fresh fruit and always garnish it with fresh mint. People go crazy as soon as they see pretty parfaits layered with colorful fruit in jars.

Other Easy Breakfast Recipes You Might Also Like:

Whether you are a fan of Chic Fil A’s Yogurt Parfait or Pioneer Women’s Yogurt Parfait with honey, I hope you give my version a try. I know those are favored by many people but my version here is just as easy and delicious.

• Homemade Kind Bars
• Instant Pot Steel Cut Oats
• Savory Steel Cut Oats
• Quinoa Porridge
• Slow Cooker Steel Cut Oats
• Can’t get enough? Be sure to check out all our Easy Breakfast Recipes.

And if you have leftover yogurt, try your hand at making my Frozen Yogurt Bark as well. It’s a healthy dessert that is a great alternative to ice cream.

If you try this Fruit and Yogurt Parfait recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Greek Yogurt Parfait Recipe

This Fruit and Yogurt Parfait recipe is made by layering yogurt with granola and fruit. It is quick and easy to put together. It also stores well so it is a great breakfast recipe to make it a part of your weekly meal prep.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 servings

Calories 298kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon honey or maple syrup optional – more as a drizzle
• ¾ cup plain Greek yogurt
• ¼ cup berries or any other fruit cut into small 1-inch chunks
• ¼ cup homemade granola or store bought granola

Instructions

• If using a sweetener, mix it with greek yogurt in a small bowl until fully combined.
• To layer the yogurt parfait, place half of the yogurt at the bottom of a mason jar or a bowl. Top it off with half of the fruit and half of the granola. Cover them with the rest of the yogurt and top it off with the rest of the fruit and granola.
• If preferred, finish it off with a drizzle of honey. Serve immediately.

Notes

• This recipe can be multiplied as many times as you want.
• Make Ahead: If you are making these granola parfaits as a part of your meal plan I would recommend against using the granola as a part of the layers. Instead, just layer them with fruit and yogurt and serve the granola on the side to add in later to prevent it from getting soggy. I also recommend using 8 oz. mason jars as they are not only ideal in size but also great for serving.

Nutrition

Calories: 298kcal | Carbohydrates: 28g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 78mg | Potassium: 185mg | Fiber: 4g | Sugar: 16g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 1mg

The post Greek Yogurt Parfait appeared first on Foolproof Living.

This simple melon shake is as nutritious as it is refreshing, and you won’t believe how easy it is to make. With so much to love, this cantaloupe smoothie recipe will be your new go-to treat perfect for a hot summer day.

• No sugar is added to this naturally sweet cantaloupe yogurt smoothie, making it a refreshing (and healthy!) treat to have first thing in the morning or even for dessert.
• You can make this cantaloupe shake recipe for nearly any special diet. Anyone who follows a vegan, gluten-free, or even dairy-free diet can enjoy this tasty drink—alongside my Mango Tumeric Smoothie or any one of my other Turmeric Smoothies, of course.
• Needing only 5 ingredients and less than 10 minutes, this beginner-friendly drink is one of the most effortless cantaloupe smoothie ideas out there.

Ingredients

To make this cantaloupe shake, gather cubed cantaloupe, unsweetened plain yogurt, orange juice, and ice. Because the high water content of melon can lead to a watery texture, you’ll also need a half-cup of another fruit, such as mango.

How to Make a Cantaloupe Smoothie

Smoothie recipes with melon are a great way to satisfy your sweet tooth without breaking a sweat. This cool, fruity treat will be the easiest drink you make all summer.

1. Blend ingredients: Place the ingredients into a blender, preferably with fruit on the bottom and ice at the top. Pulse the ingredients a few times, then blend on high until smooth. If you do not own a blender, you can use a food processor for blending as well.
2. Serve: Pour the mixture into a glass and, if desired, garnish with cantaloupe. Drink immediately.

Variations

Make dozens of smoothie recipes with cantaloupe with these yummy variations. Whether you’re craving a sweet cantaloupe berry smoothie or a creamy banana variation, we’ve got you covered!

• Frozen cantaloupe smoothie: Want to give your melon smoothie extra chill? Freeze your cantaloupe cubes for 4-8 hours before blending.
• Cantaloupe banana smoothie: If you’re looking for a healthy breakfast that’s equal parts sweet and creamy, a banana smoothie is just what you need. Simply swap out your mango for a half-cup of sliced banana.
• Strawberry cantaloupe smoothie: Give your recipe a tart, summer-fresh flavor with a match made in heaven: cantaloupe and strawberries! No one can resist the fresh fruit of this easy recipe.
• Watermelon cantaloupe smoothie: No one can resist a refreshing smoothie recipe with double the ripe melon. For this delicious recipe, I recommend adding a full cup of cubed watermelon to keep your smoothie from becoming too watery.

How to Store

Smoothie recipes with melon are a godsend when it comes to easy storage. Simply place your smoothie mixture in a bottle with a tight-fitting lid, like a mason jar. Drink within 2 days, being sure to shake the smoothie before pouring.

Please note that your smoothie will likely get watery as it sits in the fridge. To keep your cantaloupe smoothie’s creamy texture, I recommend enjoying your beverage on the day it’s made.

Similar Smoothie Recipes You Might Like:

It is no secret that drinking a smoothie a day has its benefits. If you are new to making your own smoothies you are in for a treat because I have so many recipes for you. Below are a few recipes to get you started.

• Turmeric Ginger Smoothie
• Healthy Chocolate Smoothie
• Watermelon Cucumber Smoothie
• Dragon Fruit Smoothie
• Can’t get enough? Check out all our Superfood Smoothies

If you try this Cantaloupe Smoothie recipe or any other smoothie recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Cantaloupe Smoothie Recipe

This Cantaloupe Smoothie recipe is an easy, quick and healthy breakfast or snack you can make in minutes. Made without any sugar, this melon smoothie is incredibly refreshing perfect for a hot summer day.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Calories 197kcal

Author Aysegul Sanford

Ingredients

• 1 cup cantaloupe cut into 1 to 2-inch cubes
• ½ cup mango strawberry, or banana, cut into small pieces*
• ¼ cup unsweetened plain yogurt or vanilla yogurt or vegan yogurt
• ½ cup orange juice or pineapple juice
• 1 cup ice

Instructions

• Place all ingredients in a blender. Blend on high until smooth.
• Pour into a glass and garnish with cantaloupe if desired. Enjoy immediately.

Notes

• This recipe can easily be multiplied.
• I think it goes without saying that the riper the fruit the sweeter your smoothie will be. So, if you prefer it on the sweeter side be sure to pick a ripe cantaloupe white you are at the grocery store.
• You can use frozen cantaloupe if you want. However, if you do so, I would recommend using 1/2 cup of ice.
• Storage: Simply place your smoothie mixture in a bottle with a tight-fitting lid, like a mason jar. Drink within 2 days, being sure to shake the smoothie before pouring. Please note that your smoothie will likely get watery as it sits in the fridge. To keep your cantaloupe smoothie’s creamy texture, I recommend enjoying your beverage on the day it’s made.

Nutrition

Serving: 1person | Calories: 197kcal | Carbohydrates: 41g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 90mg | Potassium: 733mg | Fiber: 3g | Sugar: 37g | Vitamin A: 6612IU | Vitamin C: 110mg | Calcium: 118mg | Iron: 1mg

The post Cantaloupe Smoothie appeared first on Foolproof Living.

The traditional Swiss bircher muesli recipe consists of rolled oats, grated apple, condensed milk, nuts, lemon, and honey. However, use my simple muesli formula below for endlessly customizable (and always scrumptious!) flavor combinations:

• Oats: You’ll need old-fashioned rolled oats for this recipe. I would not recommend using other types of oats, like quick-cooking oats as it would deliver a mushy end product.
• Seed and nuts: I used chia seeds and sliced almonds in my version. However, hemp seeds, flax seeds, and even leftover almond pulp are other delicious options.
• Milk: You can choose your favorite milk to use in your muesli mixture. I made my Bircher oats with almond milk, though oat milk and cashew milk also work for dairy-free overnight oatmeal. And if you want you can have cow’s milk as well. 
• Yogurt (optional): Vegan yogurt—such as almond yogurt—or Greek yogurt both work to give this dish its irresistible tanginess. Plus, you can play around with which flavors you use, like vanilla, peach, and raspberry.
• Fruit: Any fruit will work for your Bircher muesli ingredients, whether it’s mixed in or added on top! I used shredded apple, but you can also use anything from fresh berries to a ripe banana, or even a few tablespoons of my homemade Unsweetened Applesauce.
• Sweetener: Maple syrup, brown sugar, and a drizzle of honey are all options to give your overnight muesli recipe a sweet flavor.
• Optional spices: I used ground cinnamon in my muesli. However, cardamom, nutmeg, and pumpkin pie spice can also give your oats a robust flavor.
• Other optional toppings: Nut butter—such as peanut butter and almond butter—pack this dish with rich, creamy protein. You can also include fresh herbs, like mint, for color and taste.

How To Make

Effortless and budget-friendly, this soaked muesli recipe is just what you need on busy weekday mornings. In 10 minutes and 3 steps, your hearty breakfast will be ready to eat the next day!

1. Combine the ingredients: In a large bowl, mix oats, shredded apples, chia seeds, sliced almonds, almond milk, almond yogurt, cinnamon, and maple syrup.
2. Give it a stir: Stir to make sure all ingredients are fully incorporated.
3. Refrigerate: Once the ingredients are fully combined, cover the bowl and refrigerate it overnight.
4. Serve: The next morning, equally divide the soaked muesli among four bowls. If desired, top each off with berries, fresh mint leaves, and a drizzle of maple syrup.

Other Healthy Breakfast Bowl Recipes You Might Like

• Slow-Cooker Steel Cut Oats
• Warm Farro Breakfast Bowl with Cinnamon Apples
• Quinoa Breakfast Porridge
• Overnight Coconut Buckwheat Porridge
• Apple Cinnamon Oatmeal
• Slow Cooker Unsweetened Applesauce
• Steel Cut Oats Recipe Overnight
• Pressure Cooker Steel Cut Oatmeal

If you try this Overnight Muesli recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Overnight Muesli Recipe

This Overnight Muesli is the original overnight oats recipe. Made with almond milk, rolled oats, and chia seeds, it is endlessly customizable and easy to make. With only 5-minutes of hands on time, it makes a healthy, nutritious, and filling breakfast that you can serve your family.

Course Breakfast

Cuisine American Vegan

Diet Vegan

Prep Time 5 minutes minutes

Overnight rest 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4 servings

Calories 234kcal

Author Aysegul Sanford

Ingredients

• 1 cup Shredded apples from 1 large or 2 small apples
• 1 cup old fashioned rolled oats gluten-free certified
• 2 tablespoons chia seeds
• 2-3 tablespoons sliced almonds or more if you want
• 1 cup unsweetened almond milk or any other milk of your choice
• 2/3 cup unsweetened almond yogurt or any other yogurt of your choice, like soy, coconut, milk, etc.
• ½ teaspoon ground cinnamon
• 2 tablespoons maple syrup
• ½ cup mixed berries or any other seasonal fruit
• a few fresh mint leaves as garnish optional

Instructions

• Place the shredded apples, oats, chia seeds, sliced almonds, almond milk, almond yogurt, cinnamon, and maple syrup in a bowl. Mix to combine.
• Cover and refrigerate overnight.
• When ready to eat, divide the muesli in between 4 bowls, top them off with berries and garnish with a few fresh mint leaves.

Video

Notes

• This recipe would serve 4 people in 1/2 to 2/3 cup portions. If you are serving a crowd, feel free to double the recipe.
• The beauty of this recipe is that it is endlessly customizable. In place of milk and yogurt, you can use any plant-based milk or yogurt you like (or even cows milk and yogurt). Similarly, you can use any nuts and fruits. 
• How long does muesli last? As long as it is kept in an airtight container, this healthy overnight muesli will keep fresh for up to 4 days.
• Do you eat overnight oats cold? Many prefer eating this dish straight from the fridge for a cold muesli breakfast. However, you can also make your morning extra cozy by heating this dish before you serve it.

Nutrition

Calories: 234kcal | Carbohydrates: 40g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 263mg | Fiber: 8g | Sugar: 18g | Vitamin A: 49IU | Vitamin C: 5mg | Calcium: 203mg | Iron: 2mg

The post Overnight Muesli – The Original Overnight Oats appeared first on Foolproof Living.

If you have never cooked black rice before, you are in for a treat because in today’s post we are covering the basics of this nutritious whole grain in detail. And if you are someone who cooks it on the regular, I hope you will find some helpful tips from my extensive recipe testing for the pursuit of the best method of cooking forbidden rice.

If you are a fan of whole grain dishes like I am, you might also like my deep dive on cooking quinoa, bulgur, and wild rice. 

What is Forbidden Rice? Why is Black Rice called Forbidden Rice?

With its dark purple color, black rice is a cultivated form of wild rice and has been around for more than 9,000 years. Originated from China and spread to other parts of Asia and around the world, it is considered to have the highest antioxidant activity of all rice varieties and is a good source of nutrients, antioxidants, protein, fiber and iron.

Black rice is also referred to as Forbidden Rice and Emperor’s Rice, because during the days of ancient China it was considered to be so nutritious that it was reserved exclusively for the royalty to ensure their longevity and health. 

Eventually, it became available for everyone and came to this day as a grain that is synonymous with good health and long life.

Three Most Common Types of Forbidden Rice:

Nowadays, it is easy to find black rice in supermarkets here in the US. However, the names and branding used by the manufacturers might be a bit confusing, especially if you are new to cooking black rice.

Below are the three most common types of forbidden black rice, along with the most popular brands you can find:

Black Rice (Purple Rice): 

This is the most common type of black rice sold in the US markets. This unmilled, medium-grain rice is grown in Zhejiang province in China. However, nowadays, it is also grown in various parts of the world.

Some popular names for black rice are Forbidden rice, Heirloom Black Rice, Kavuni Rice, Purple Rice, Bolay Black Rice and Black Jasmine Rice. 

While there might be slight differences in production and/or brands, they are essentially the same thing. 

Some popular brands that sell black rice in the US markets are (affiliate links):

1. Lotus Foods – Heirloom Forbidden Rice (They offer an organic black rice as well)
2. Nature’s Earthly Choice – All Natural Black Rice

Black Japonica Rice™ & Black Pearl Rice by Lundberg

Black Japonica Rice™ and Black Pearl Rice are not technically black rice. They are grown in California by Lundberg Family Farms. 

However, because they are widely available in the US and offer a very similar taste and texture to black rice, I think it is appropriate to include them as a part of the family.

Black Japonica Rice is a mixture of short-grain black rice and medium-grain mahogany rice (a type of red rice.) The name is trademarked by Lundberg Family Farms. It is marketed as “A Gourmet Field Blend of Black & Mahogany Rice” and offers a very similar nutty flavor with subtle savory and sweet notes.

On the other hand, Black Pearl Rice is similar to black rice in that it is a whole grain rice with the bran intact and has a black pigment on the kernel.

Black Sticky Rice:

Also called Thai Black Rice, Thai Sweet Rice, Thai Black Glutinous Rice or Khao Niew Dam (in Thai), Black sticky rice is a medium to long grain glutinous rice from South East and East Asia.

It is often cooked by steaming (in a bamboo steamer) and compared to Chinese Black rice, it has a more sticky texture when cooked.

You can see this version also used in Korean cooking and they refer to it as Wild Sweet Rice or Black Sweet Rice.

It is often used in Thai cuisine in desserts, custards, pudding, and porridge recipes often topped off with fruit and coconut. 

Black Thai Glutinous Rice is not as widely available in the US as the other two types of rice. However, you can find them in Asian supermarkets and specialty stores or purchase it online.

While Thai Black Rice is not the same thing as Chinese Black Rice, in most recipes, you can use Chinese Black rice instead of Thai sticky rice. 

I am sure there are exceptions to this, especially if you are cooking authentic recipes, but I found that for basic recipes like Black Rice Salad or Black rice pudding, they can be used interchangeably.

Ingredients:

For each method of cooking below, you will need the same ingredients. They are black rice, water, and a pinch of salt.

The only exception to this is when cooking it as pilaf, which we will cover in more detail below.

How To Prepare Black Rice for cooking?

Should I rinse before cooking?

The jury is out on this one. Popular websites like TheKitchn and Martha Stewart do not recommend rinsing black rice before cooking, citing that doing so might wash away its nutrients. 

However, some other websites suggest that rinsing is necessary to eliminate some of the excess starch that makes the rice gummy.

I personally wash my black rice only if I am getting it from the bulk bins. If I am buying packaged black rice, I do not rinse it. One exception to this is if I am cooking black rice in a rice cooker as most rice cooker brands suggest rinsing rice before cooking.

If you decide to wash it, measure and place it in a fine mesh strainer and rinse it under cold running water. As the water runs through the rice, you will see it turn dark purple. Be aware that this liquid will stain your clothes and your countertops so be careful not to splatter it all over the place.

Should I soak it before cooking? If so, how long?

The short answer to this question is no. 

However, as it is the case with most whole grains, soaking it before cooking has some benefits. The following explanation comes from one of my favorite cookbooks, My New Roots: Inspired Plant-Based Recipes for Every Season.

Although it is not necessary to soak grains before cooking them, soaking has its benefits, including removing some of the naturally occurring phytic acid, which inhibits mineral absorption, and breaking down some of the hard-to-digest proteins. Additionally, soaking grains cuts the cooking time down substantially.

My New Roots Cookbook – Sarah Britto

If you decide to soak, mix 1 cup of black rice in three cups of water in a bowl and let it sit for an hour or overnight. Keep in mind that the cooking time will be shorter if you soak it. The amount of time will depend on how long you soak it. The longer it soaks the quicker it will cook.

With that being said, you can cook black rice without soaking. The difference between soaked versus un-soaked black rice is going to be the time of cooking plus the benefits mentioned above.

I personally do not soak black rice before cooking (because I can never remember it), and the recipes I share below are made without soaking black rice prior to cooking.

How to Cook Black Rice On The Stove –  Basic Cooking Instructions:

You can cook black rice on the stove using three different methods:

Cook it Like Rice:

This is the most popular method and the one that is recommended on the packaging of most black rice sold in the supermarket. It is also referred to as the absorption method.

Water to black rice ratio for the absorption method is 2 to 1. In other words, you will need 2 cups of cooking liquid (like water, chicken stock or vegetable broth) for every cup of black rice you use.

To Cook Black Rice using the absorption method:

1. Place 2 cups of cooking liquid of your choice, 1 cup of black rice, and an optional ½ teaspoon of kosher salt in a medium saucepan over medium-high heat. 
2. Bring to a boil, put the lid on, turn the heat down to low, and let it simmer for about 30-33 minutes or until all the liquid is absorbed.
3. Remove it from heat (keep the lid on) and let it rest for 10 minutes. Fluff it with a fork.

Pros & Cons of Cooking It Like Rice:

• Pros: The advantage of this method is that you can change up your cooking liquid to make it more flavorful. I also like the fact that after all of the liquid is absorbed, the rice looks and tastes perfectly cooked. 
• Cons: The disadvantage is that you have to keep a close eye on it to ensure that there is enough liquid in it and it is not sticking to the bottom of the pan. During all of my recipe testing, in every brand that I tried, my black rice was cooked between the 30-33 minute mark using this method.

Cook it Like Pasta:

To me, this is the easiest method. I love the fact that this method provides less sticky black rice in the end (compared to the absorption method). 

When you are cooking black rice like pasta, there is no need to be exact about the amount of water you use.

To cook black rice like pasta:

1. Place 6 cups of water, 1 cup of black rice, and ½ teaspoon kosher salt in a medium saucepan. 
2. Bring it to a boil and let it simmer (stirring occasionally) for 20 minutes or until the rice is fully softened.
3. Drain the liquid using a colander as soon as it cooks and serve.

Pros & Cons of Cooking it Like Pasta:

• Pros: This method of cooking is hands-off and quicker (ready after 20 minutes of simmering) than any other method.
• Cons: You can’t take advantage of flavoring it using chicken or vegetable stock (unless you want to waste it) and you might lose some of the nutrients after it is drained. Additionally, similar to pasta, if you leave it in the liquid after it is cooked, it will get mushy.

Pilaf Method: Turn It into Forbidden Black Rice Pilaf & Cook it with Vegetables

If you are a fan of whole grain pilaf recipes like Lemon Garlic Quinoa, Wild Rice Mushroom Pilaf, and Turkish Bulgur Pilaf, you should definitely try Black Rice Pilaf.

As a matter of fact, I took inspiration from my Wild Rice Stuffing recipe for this method of cooking. It is a great way to season black forbidden rice with vegetables, fresh herbs and spices and turn it into a delicious whole grain side dish. 

You can use any vegetables you have on hand, including but not limited to onion, garlic, carrot, celery, peas, and mushrooms and flavor it with fresh herbs like thyme and parsley. You can also season black rice with fresh or dried thyme, chives and salt, and black pepper.

To make my basic Black Rice Pilaf recipe:

1. Cook the vegetables: Heat vegetable oil in a medium saucepan with a lid over medium-high heat. Add in onion, carrots, celery and saute for 4-5 minutes or until softened. Add in garlic, fresh thyme leaves, a handful of dried cranberries and saute for 30 seconds. 
2. Add the black rice and cooking liquid: Add a cup of black rice and 1 ¾ cups of water, chicken stock or vegetable broth, salt and pepper. Bring to a boil, turn the heat down to medium-low and simmer for 30 minutes or until all the liquid is absorbed.
3. Garnish & Serve: Optionally, top it off with chopped pecans/walnuts and garnish with fresh thyme leaves. Serve.

Pros and Cons of Cooking it Like Pilaf:

• Pros: Cooking forbidden rice with vegetables complements its nutty texture and makes it even more flavorful. You can literally serve this dish by itself as a vegan and gluten-free meal or as a side dish with any of your dinner recipes. Plus, you can switch up the vegetables using this basic black rice pilaf recipe as a place to start.
• Cons: This is not a very hands-off method. You would have to keep an eye on it to make sure that it has enough water and not sticking to the bottom of the pot.
  Also, after it is fully cooked, all of the vegetables turn black, requiring a bit of food styling to make it look appealing to the eye. I top it off with a handful of chopped pecans (for color and crunch) and garnish it with fresh thyme (or any herbs you have on hand.)

Other Cooking Methods – In Instant Pot & In a Rice Cooker:

While cooking forbidden rice on the stove top is easy, if you would rather prefer a method that uses more hands off with foolproof, perfect-every time kind of results, then you can make it in an Instant Pot (or any electric pressure cooker) or in a rice cooker. 

I covered each method with everything you need to know in their respective recipe posts, but below are a quick snapshot of how to make black rice in each device.

Pressure Cooker Method:

Cooking black rice in an Instant Pot is easy and hands off. 

The water to rice ratio for cooking in a pressure cooker is 1 to 1. In other words, you will need 1 cup of cooking liquid (water, chicken stock or vegetable stock) for every cup of black rice.

For Chinese Forbidden rice, set your Instant Pot to 17 minutes on high and let it release the pressure naturally. If you are cooking Thai Black Sticky Rice, set it to 20 minutes on high and again, let it release the pressure naturally. 

There is no need to grease the pressure cooker insert as it does not stick.

Rice Cooker Method:

Cooking Black Rice in Rice Cooker is also easy and perfect if you want a method where you can set-it-and-forget-it. 

The ratio of water to rice for cooking black heirloom rice in a rice cooker is 1 ¾ cups of cooking liquid (water, chicken stock, or vegetable broth) to 1 cup of black rice. 

When cooking it in a rice cooker, I recommend using a tablespoon of vegetable oil to grease the rice cooker insert because it does stick to the bottom and makes clean up difficult later on.

To cook it, I set my Aroma Rice Cooker to the brown rice setting and it took about 55-60 minutes to cook.

How Long Does It Take to Cook black rice?

Each method takes a different amount of time and might slightly differ based on the brand or the type of forbidden black rice and equipment you are using.

How To Store, Freeze & Thaw?

• Storage: Bring leftover cooked black rice to room temperature, place it in an airtight container and store in the fridge upto 4 days.
• Freezing: Bring cooked black rice to room temperature, spread it onto a parchment-lined sheet pan, place in the freezer for upto 2 hours or until frozen, and then store it in a freezer friendly container.
• Thawing: Allow it to sit at room temperature for 1 hour. You can use it in cold dishes immediately or gently reheat to use in warm dishes.

Forbidden Rice Recipe Ideas – What To Do With Black Rice?

There are so many ways you can use cooked black rice. Since it stores well and can be used in many recipes, I cook a batch as a part of my weekly meal prep. You can pretty much adapt it to any recipe that uses quinoa, brown rice, and even wild rice. Here are a few suggestions:

• Use it in salads as a grain: Adding a cup of cooked black rice in any salad recipe makes it filling and nutritious. A great example of it is my Black Rice Salad, where I use cooked rice as a base and flavor it with an Asian salad dressing. Or try this Forbidden Rice Salad with Curry Dressing.
• Black Rice Cereal/Porridge or Black Rice Pudding: Serve it for breakfast by simply pouring hot or cold almond milk (or coconut milk) over it and topping it off with nuts and fruit.

• Use it as a base for your grain bowls: I serve my Sesame Seared Tuna Salad over black rice, which turns it into a filling meal. You can also swap quinoa with black rice in my Sweet Potato Quinoa Bowl.
• Add a cup of black rice into soups and stews: You can add it to any soup or stew recipe that uses pasta/orzo, or quinoa as a filling.

What to Eat With Black Rice?

You can serve this black rice recipe with any of your meat, chicken and vegetarian meals as a whole grain side dish. A few of my favorites are:

• Ground Turkey Meatloaf
• Pot Roast
• Cornish Hen
• Whole Roasted Chicken
• With vegetable dishes like Baked Asparagus, Roasted Delicata Squash, and Whole Roasted Carrots

Expert Tips for Success:

• Black Rice Stains: When cooking black rice keep in mind that it stains clothes, cooking utensils, and even countertops. So, be careful when handling it.
• It is best to use a heavy bottom pot with a tight fitting lid: While you can use any pot to cook black rice, if you have it, I recommend using a Dutch oven with a tight lid and preferably with a dark interior when cooking black rice. Doing so will help cook it evenly and hide the black stains. I use my 4 quart round Staub Dutch Oven (affiliate link.)
• Every brand is different: I have tested these recipes several times using each method with all the brands I mentioned at the beginning of this post. Please keep in mind that the cook time might slightly vary depending on the brand and method of cooking you are using. Please use my recipes and recommendations as a place to start and adjust accordingly based on the brand and method you are using.

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Forbidden Rice Recipe (Black Rice Recipe)

Learn how to cook black rice recipe with three foolproof and easy methods for perfectly cooked black rice every time. This healthy grain is worthy enough to be a part of your weekly meal prep to keep you full and satisfied throughout the week.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 3 cups

Calories 228kcal

Author Aysegul Sanford

Ingredients

For Cooking It Like Rice (The Absorption Method):

• 1 cup black rice
• 2 cups water chicken stock or vegetable broth would also work
• 1/2 teaspoon kosher salt

For Cooking it Like Pasta:

• 1 cup black rice
• 6 cups water
• 1/2 teaspoon kosher salt

For The Black Rice Pilaf

• 2 tablespoons of olive oil
• 1 small onion chopped
• 2 small carrots cut into small pieces approximately ½ cup
• 2 stalks of celery cut into small pieces approximately ½ cup
• 1 clove of garlic
• ½ cup dried cranberries or raisins roughly chopped
• 1 cup black rice
• 1 ¾ cups liquid water or stock
• ½ cup pecans chopped

Instructions

For cooking it like rice (aka the Absorption method)

• Place black rice, water, and kosher salt in a medium saucepan or Dutch oven with a tight fitting lid over medium-high heat.
• Bring to a boil, put the lid on, turn the heat down to low, and let it summer for about 30-33 minutes or until all the liquid is absorbed.
• Remove it from heat (keep the lid on) and let it rest for 10 minutes. Fluff it with a fork.

For The Pasta Method:

• Place water, black rice, and kosher salt in a medium saucepan or dutch oven.
• Bring it to a boil and let it simmer (stirring occasionally) for 20 minutes or until the rice is fully softened.
• Drain the liquid using a colander as soon as it cooks and serve.

For Black Rice Pilaf:

• Cook the vegetables: Heat vegetable oil in a medium saucepan with a lid over medium-high heat. Add in onion, carrots, celery and saute for 5 minutes or until softened. Add in garlic, fresh thyme leaves, a handful of dried cranberries and saute for 30 seconds.
• Add the black rice and cooking liquid: Add a cup of black rice and 1 ¾ cups of water (chicken stock or vegetable broth) salt and pepper. Bring to a boil, turn the heat down to medium-low, put the lid on, and simmer for 30 minutes or until all the liquid is absorbed.
• If you prefer, top it off with chopped pecans/walnuts and garnish with fresh thyme leaves. Serve.

Notes

• The nutrition information listed below is for 1 cup of cooked black rice.
• If you want to learn how to cook black rice in a pressure cooker or a rice cooker, check out my Instant Pot Black rice and Black Rice in rice cooker recipes for everything you need to know for each method.
• To Store: Bring leftover cooked black rice to room temperature, place it in an airtight container and store in the fridge upto 4 days.
• To Freeze: Bring cooked black rice to room temperature, spread it onto a parchment-lined sheet pan, place in the freezer for upto 2 hours or until frozen, and then store it in a freezer friendly container.
• To Thaw: Allow it to sit at room temperature for 1 hour. You can use it in cold dishes immediately or gently reheat to use in warm dishes.

Nutrition

Calories: 228kcal | Carbohydrates: 48g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 400mg | Potassium: 138mg | Fiber: 2g | Sugar: 1g | Calcium: 19mg | Iron: 1mg

The first time I published this Forbidden Rice Recipe was back in May of 2016. Since then it has been a favorite in our house. Today, Jan 2023, I am updating that old post with some new photos and additional helpful information.

The post Black Rice aka Forbidden Rice appeared first on Foolproof Living.

Having been cooking my quinoa breakfast porridge on the stovetop for years and then recently in my Instant pot, it got me thinking: Can I make my quinoa porridge in the microwave?

Well, the answer is yes, but there are a few things you need to know. So in today’s’ recipe, here I am with everything you need to know to make a delicious and healthy microwave quinoa breakfast bowl.

What You’ll Need:

The ingredients list for cooking quinoa porridge in the microwave is short. However, as with any breakfast bowl recipe, you can get as creative as you want with the toppings. 

You will need 1 cup of quinoa and 2 cups of water to cook quinoa in the microwave. 

While they are optional, I also like to add a pinch of salt, ½ teaspoon of ground cinnamon, and a splash of coconut oil or butter. 

I also like to add a splash of homemade almond milk before topping it off with fruits, chunky granola, quinoa crunch, and/or nuts.

How To Make Quinoa Porridge In A Microwave:

1. Rinse your quinoa: I always wash my quinoa as it is the best way to remove the bitter-tasting saponin. If you wonder what saponin is and why I recommend washing quinoa before cooking, please check out the post I wrote on How to Rinse quinoa.
2. Place all ingredients in a microwave-safe bowl: Place quinoa, water, ground cinnamon, salt, and oil in a microwave-safe bowl. Give it a stir. Cover it with a plate.
3. Cook: Cook for 6 minutes, carefully uncover (it is hot!), give it a stir, put the plate back on, and cook for another 2 minutes. 
4. Let it rest: Likely, you will still have some liquid in the bowl after the cooking time is complete, and that is normal. Let it sit on the kitchen counter (covered) for another 2-3 minutes. As it sits, most of the liquid will be absorbed. 
5. Assemble & Serve: Divide the now-cooked quinoa into bowls, add a splash of cold (or warm) almond milk, and top it off fruits, nuts, and/or nut butter. Drizzle with honey or maple syrup, if preferred.

Can I Cook Microwave Quinoa Porridge With Almond Milk?

Having been a fan of Almond Milk Oatmeal for years, I wondered if I could swap water (as cooking liquid) with almond milk. I thought it would be no big deal as I have been making my Instant Pot Quinoa Breakfast recipe for months.

Come to find out, it was not my best idea because we had a small explosion in the microwave around the 3rd-minute mark. Thank God, I had it covered with a plate. 

To sum it up, I would not recommend swapping water with almond milk in this microwave quinoa bowl recipe. Instead, do what I do and add a splash of it at the end. 

A Few Helpful Tips For Quick Quinoa Breakfast:

• Store leftovers in mason jars: I usually make a batch of microwave quinoa and eat some right away and place some in small mason jars. Top each jar with nut butter, fruits, and nuts to snack on later. 
• Make it savory: The beauty of this simple, quick microwave quinoa bowl recipe is that you can customize it in any way you like. If you follow a low carb diet or would rather have your breakfast more on the savory side, top it off with an egg on top. You can also saute some spinach to make it even more healthy and wholesome.

Other Wholesome Breakfast Bowl Recipes You Might Also Like:

• Overnight Steel Cut Oats
• Healthy Muesli Recipe
• Instant Pot Steel Cut Oats
• Apple Cinnamon Oatmeal
• Buckwheat Porridge

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Breakfast Quinoa Porridge In Microwave Recipe

Learn how to make a bowl of quinoa porridge for breakfast in the microwave. Make this easy recipe when you are short on time and need a wholesome and filling breakfast on the go.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 servings

Calories 306kcal

Author Aysegul Sanford

Ingredients

• 1 cup quinoa any color quinoa would work
• 2 cups water
• 1 tablespoon coconut oil or any other oil like avocado oil or even butter
• 1/4 teaspoon ground cinnamon
• pinch Kosher salt
• 1 cup almond milk or any other milk you like

As Toppings:

• 1 cup fruit
• 3 tablespoons nut butter
• Maple syrup or honey for drizzling (as much as you like)

Instructions

• Place quinoa in a strainer and rinse under cold water. Place it in a large microwave safe bowl.
• Pour in the water. Stir in ground cinnamon, oil, and salt. Give it a mix and make sure that quinoa is fully submerged in water.
• Cover the bowl with a large microwave safe plate (or a microwave cover).
• Place in the microwave and cook on high for 6 minutes. Carefully remove the plate, give it a stir, put the plate back on top and cook for 2 more minutes.
• Remove and let it sit covered on the counter for 2-3 minutes. At this point, it might still have some liquid in the bowl. You can either let it rest for a few more minutes or drain it.
• Divide it amongst bowls. If preferred, drizzle each bowl with almond milk (I usually warm mine up a bit) and top it off with fruits like kiwi, pomegranate arils, and banana slices. If you want you can also drizzle them with a little bit maple syrup for some extra sweetness.

Notes

• Store leftovers in mason jars: I usually make a batch of microwave quinoa and eat some right away and place some in small mason jars. Top each jar with nut butter, fruits, and nuts to snack on later. 
• Make it savory: The beauty of this simple, quick microwave quinoa bowl recipe is that you can customize it in any way you like. If you follow a low carb diet or would rather have your breakfast more on the savory side, top it off with an egg on top. You can also saute some spinach to make it even more healthy and wholesome.

Nutrition

Calories: 306kcal | Carbohydrates: 48g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Sodium: 123mg | Potassium: 390mg | Fiber: 6g | Sugar: 9g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 3mg

The post Quinoa Porridge in Microwave appeared first on Foolproof Living.

It is no secret that I am a big fan of a big bowl of porridge in the morning. I think there is something so comforting about a bowl of almond milk oatmeal or overnight steel cut oats that you can garnish with whatever fruits or nut you have on hand.

If the concept of cooking quinoa for breakfast is new to you or the idea of quinoa cooked in milk sounds strange, I am pretty sure that this recipe will make you want to look for more quinoa breakfast ideas. Because I think we can all agree that eating quinoa for breakfast is a great way to start the day with a healthy dose of plant-based protein.

Not only it is filling but also convenient because most porridge recipes can be enjoyed warm or cold, which makes it a great option to include it in your meal prep to enjoy throughout the week.

I shared my recipe for the stove-top version of coconut quinoa porridge a few years back and since then it has become a reader favorite. So I thought why not recreate the same recipe but this time cook it in my new favorite kitchen toy, Instant pot.

If you are new to cooking quinoa in an electric pressure cooker, be sure to check out my comprehensive recipe post on how to cook quinoa in Instant pot. This instant quinoa breakfast recipe is loosely based on that recipe but geared more towards a breakfast dish than a savory one.

Intrigued? Let’s break it down:

Ingredients for Instant Pot Quinoa Breakfast Porridge:

The basic quinoa oatmeal recipe has only 3 ingredients: Quinoa, milk, and a pinch of salt.

• Uncooked Quinoa: I used white (aka pearl) quinoa as it cooks faster than other quinoa types like red, black, and tricolor quinoa. You can certainly use other types of quinoa in this recipe but will have to adjust the cooking time. We will talk about that more below.
• Milk: I prefer making this recipe with plant-based milk such as homemade almond milk (storebought would also work). However, you can also use regular cow’s milk or other types of plant-based milk like coconut milk.
• Optional Toppings: While I truly enjoy this quinoa and almond milk breakfast bowl topped off with seasonal fruit, berry puree, and nuts, they are totally optional and can be omitted if you want just a basic quinoa porridge bowl instead.
• Almond milk vs Coconut Milk: I made this quinoa porridge recipe with almond milk, but you can also use coconut milk. However, due to its higher fat content, the coconut milk quinoa is thicker in consistency than the version made with almond milk.

How to make quinoa breakfast cereal in an electric pressure cooker:

The process of making quinoa porridge in an instant pot has six folds:

1. Prep the quinoa: Place the quinoa in a fine-mesh strainer and wash it under cold running water. If you do not have a strainer, be sure to check out the post I wrote on how to wash quinoa without a strainer. This one-minute step might seem like an extra one by it is the best way to remove the unwanted bitter taste of quinoa. 
2. Place ingredients in the pressure cooker: Place rinsed quinoa, 1 cup of the almond milk (or coconut milk), and a pinch of salt in the bowl of your instant pot. Give it a mix.
3. Set it to cook: Secure the lid, move the steam release valve to the sealing position. Select Manual/Pressure Cook to cook on high pressure for 1 minute.
4. Release Pressure: When the cooking cycle is complete, let the pressure release naturally for 6-7 minutes, then carefully move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, remove the lid.

5. Fluff it with a fork: Fluff the quinoa with a spoon and add in the rest of the almond milk. Give it a stir.
6. Serve: Top it off with your favorite seasonal fruit, a dollop of blueberry puree, granola (like my homemade chunky granola), and/or chopped nuts. If preferred, you can also drizzle it with a little bit of maple syrup or honey as well.

Can I make ahead and store this pressure cooker quinoa breakfast in mason jars?

You sure can. As a matter of fact, I usually make a batch of it on the weekend, divide it amongst 4 mason jars, top each jar with fruits and nuts/granola, tighten the lid, and store it in the fridge for healthy instant quinoa breakfast on the go.

If the idea of having quinoa for breakfast instead of oatmeal is a foreign one, I promise you that my version of pressure cooker quinoa porridge is going to convert you to a believer. This is especially the case if you are in need of an alternative to the usual oatmeal.

Give it a try and be sure to check out a few other recipes I have for you below.

Other Instant Pot Quinoa Recipes You Might Also Like:

• Basic Quinoa in Instant Pot
• Instant Pot Mexican Quinoa Bowl

Other Plant-Based Breakfast Bowls You might like:

• Buckwheat Porridge recipe
• Instant Pot Steel Cut Oats
• Steel Cut Overnight Oats
• Crockpot Steel Cut Oats
• Breakfast Farro Bowl

Print

Instant Pot Quinoa Breakfast Bowl Recipe

Recipe for Instant Pot Quinoa Breakfast Porridge that you can make in about 20 minutes. Simply put quinoa, milk, and a pinch of salt in your pressure cooker. Set it to cook 2 minutes and enjoy it for breakfast as a warm bowl of quinoa oatmeal right away or make-ahead breakfast in mason jars throughout the week. 

Course Breakfast

Cuisine American

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Total Time 17 minutes minutes

Servings 4 servings

Calories 174kcal

Author Aysegul Sanford

Ingredients

• 1 cup white quinoa rinsed and drained
• 2 cups almond milk divided - preferably homemade almond milk
• ¼ teaspoon salt

Optional toppings:

• 1 cup seasonal fruit
• 1 cup granola or chopped nuts
• Maple syrup or honey for drizzling

Instructions

• Place rinsed quinoa, 1 cup almond milk, and a pinch of salt in the bowl of your instant pot. Give it a mix.
• Secure the lid, move the steam release valve to the sealing position. Select Manual/Pressure Cook to cook on high pressure for 1 minute. It should take 4-5 minutes for it to come to full pressure.
• When the cooking cycle is complete, let the pressure release naturally for 6-7 minutes, then carefully move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, remove the lid.
• Fluff the quinoa with a spoon and add in the rest of the almond milk. Give it a stir.
• Top it off with your favorite seasonal fruit, granola (like my homemade chunky granola recipe), and/or chopped nuts. If preferred, you can also drizzle it with a little bit of maple syrup or honey as well.

Notes

• Can I make ahead and store this pressure cooker quinoa breakfast in mason jars? You sure can. As a matter of fact, I usually make a batch of it on the weekend, divide it amongst 4 mason jars, top each jar with fruits and nuts/granola, tighten the lid, and store it in the fridge for healthy breakfast quinoa on the go.
• Do I need to use oil to grease the bottom of the pot? I don’t think that it is necessary to use oil while cooking quinoa in an instant pot. It does not stick.
• Can I use other types of quinoa? Yes, you can. However, be sure to increase the cooking time to 4 minutes for red, black, and tricolor quinoa as they take longer to cook.
• Can I use other flavorings? Absolutely. Use this recipe as a basic one and add in other flavoring ingredients like a pinch of ground cinnamon and a splash of vanilla extract. During the fall I usually top it off with baked apples. If you want, you can also top it off with chocolate chips as well.
• Can I double the recipe? You sure can. This almond quinoa oatmeal recipe makes 3 cups of cooked quinoa, which serves 4 people. However, if you want to make it for the whole week and store in mason jars, you can double the recipe. If you do so, the cooking time should not change.
• The calorie information does not include the optional toppings.

Nutrition

Calories: 174kcal | Carbohydrates: 28g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 310mg | Potassium: 239mg | Fiber: 3g | Sugar: 1g | Calcium: 170mg | Iron: 2mg

The post Instant Pot Quinoa Breakfast Bowl Recipe appeared first on Foolproof Living.

If you are like me, a fan of steel cut oats, but feel like they take forever to cook on the stove not to worry. Because today I come to you with a foolproof overnight steel cut oatmeal recipe that you can make with only 10 minutes hands-on time. And it is just as good as the version where you have to wait in front of the stove and stir for over 25 minutes.

What is Steel Cut Oatmeal?

If you are new to the world of oats, you might be wondering how are steel cut oats different than old fashioned (aka rolled oats) or even quick cooking oats.

Well, you are not alone. I was quite a bit confused at the beginning myself, but after trying my hand in every version I feel like I now know the difference.

What is The Difference Between Steel Cut Oats and Rolled Oats?

Before I talk about steel cut oats or rolled oats, I probably first talk about groats and then continue with the rest.

• Groats: The term “Groats” refers to any whole kernel of grain with its outer husk or hull removed. Grains like wheat, bulgur, barley and oats can be processed into groats. When it comes to oats, they are the least processed oat product. With their outer layer still intact, they are considered to be high in fiber. They have a hearty and chewy texture, but need to be pre-soaked or simmered for a longer time to soften during the cooking process. Because of this reason, they are not ideal for a quick breakfast on a weekday.
• Steel Cut Oats: Also known as Scottish or Irish oats, steel cut oats are made by cutting groats into coarse bits (pin-like small pieces) for easy cooking. Doing so shortens the time of cooking while delivering a nice chewy texture.
• Rolled Oats: Also known as Old-Fashioned or whole oats, rolled oats are made by steaming groats and pressing them into flat flakes. Since they are super thin, it takes much less time for them to cook, but you end up with more of a gummy bowl of oatmeal compared to a bowl of oatmeal made with steel cut oats.
• Instant Oats: Also called quick oats, instant oats are the most processed of all oats. They are partially cooked, dried and then rolled to make them extra-thin. As a result, they cook much faster. While they certainly come handy when you need a quick breakfast on the go, an oatmeal made with instant oats lack in the nutty flavor and chewy texture we all love.
  

Can You Make Overnight Oats With Steel Cut Oats

You sure can. Though it takes a few minutes of preparation, you can easily make the overnight oats with steel cut oats.

How To Make Overnight Steel Cut Oats

For the longest time, I made steel cut oats in my slow cooker. It was so easy and quick to make with literally 2 minutes of preparation. It would never disappoint and I would always wake up to a bowl of warm overnight oats in the morning.

However, when I read how folks over at America’s Test Kitchen cook their steel cut oats in their new cookbook, The New Essentials Cookbook(affiliate link), I decided to give it a try. And it did not disappoint. It was just as easy and delicious.

The process of making this make-ahead overnight steel cut oatmeal (in their way) has two parts.

First, you boil 2 cups of water and place it in a medium saucepan with a lid. Then you add in a cup of steel cut oats along with a little bit of salt. Give it a stir, put the lid on, and let it sit on the counter overnight.

In the morning, you will realize that most of the liquid has been absorbed and the steel cut oats are softened.

Second, you cook the steel cut oats over medium heat while stirring frequently (with a wooden spoon) until most of the liquid is absorbed or it is in the consistency that you like. It should take no more than 5-6 minutes.

At this stage, if you prefer, you can add in some almond milk into the mixture to make it even more creamy. I personally like my overnight steel cut oats with almond milk so I usually go for unsweetened almond milk, but any milk of your choice (coconut milk is also a favorite of mine) would work.

Here, I recommend starting with half a cup of almond milk first and adding more as you see necessary based on the texture and consistency you like.

When you are ready to serve, all you have to do is to divide it between bowls and top it off with your favorite fruits, nuts, and perhaps, drizzling it with a little bit of maple syrup or honey for additional sweetness.

How Long Do Overnight Oat Need to Sit To Soften

I usually let it sit 8-9 hours. However, they are usually softened after the 6th-hour mark. Additionally, if you like your steel cut oats on the chewier side, you could let it soak shorter.

You might think of it as an additional step, but I find that soaking steel cut oats in hot water is the best way to cook steel cut oats fast.

How To Make Creamy Oatmeal with Milk

As you will see in the recipe below, you soak the steel cut oats in hot (recently boiled) water and let them sit on the counter (or off the heat) overnight.

If you like your overnight oats with steel cuts to be creamy, you can add a little bit of milk later when you are warming it up.

As mentioned earlier, I start with half a cup of almond milk and stir constantly with a wooden spoon as it cooks. I find that half a cup of milk is more than enough for 1 cup of cooked steel cut oats, but you can adjust it for the consistency and texture you like.

Best Way to Cook Oatmeal on The Stove Top

When it comes to cooking steel cut oats on the stovetop you have two options:

• Method #1 – Overnight Soaking Method: Similar to how I did in this recipe, soak it in hot (recently boiled) water overnight and then heat it up in the morning using a little bit more liquid. The whole process from start to finish for soaking method is between 8-9 hours with only 10 minutes of hands on time.

• Method #2 – Cook On The Stove Top Without Soaking: You can also cook steel cut oats with water without soaking. Depending on the brand, the ratio of steel cut oats to water is usually 1 to 3. From start to finish, cooking on stove top without soaking takes between 25-35 minutes (depending on the brand) and requires you to keep a close eye on it.

How To Cook Steel Cut Oatmeal in A Crock Pot

If you want to try your hand in making overnight steel cut oats in a crockpot, you can check out the Slow Cooker Steel Cut Oats recipe I shared a few years ago.

Similar to this overnight steel cut oatmeal recipe, making steel cut oats in a slow cooker takes only a few minutes of hands on time and delivers perfect results every time.

Variations:

The beauty of this Overnight Steel Cut Oatmeal recipe is that it can be customized in many ways. Here are a few of my favorites ways to serve it:

• Peaches & Cream: Top it off with a dollop of whipped coconut cream and sliced ripe peaches. 
• Blueberry and Lemon: In a bowl mix together fresh blueberries, lemon zest, and a tablespoon of maple syrup. Use the mixture as a topping.
• Peanut Butter (or any nut butter) and banana: Garnish your oatmeal with a tablespoon of peanut butter and a few slices of banana. If you want additional sweetness, drizzle it with maple syrup.
• Apple Cinnamon: Cut an apple into small cubes and sauté with 1/4 teaspoon of ground cinnamon for a few minutes in a skillet. Garnish your steel cut oatmeal with the sautéed apples and drizzle it with maple syrup or honey.
• Carrot Cake: Shred a small carrot in a small bowl. Mix it with a tablespoon of maple syrup, 1/4 teaspoon of ground cinnamon and a handful of raisins. Use the mixture as a topping.
• Superfood mix ins: Similar to how I did, you can add in superfoods like chia seeds, ground flaxseeds, and even your favorite protein powder. 

There you have it, friends. I think I covered everything you need to know about making the best overnight steel cut oats recipe.

I would love to hear if you are a fan and how do you like to cook your steel cut oats. Drop a line below and tag me on social media if you make this recipe.

Other Recipes Using Steel Cut Oats That You Might Like

• One-Pot Savory Steel Cut Oats
• Slow Cooker Steel Cut Oats
• Pressure Cooker Steel Cut Oats Recipe
• Other Breakfast Bowl Recipes
• Steel Cut Oats Cookies – by Real Food Real Deals
• Pumpkin Pecan Baked Steel Cut Oats – by A Couple Cooks

If You Liked This Steel Cut Oatmeal You Might Also Like

• Chia Seed Oatmeal
• Overnight Muesli with Apples
• Oatmeal with Apples

Print

Overnight Steel Cut Oats

Learn how to make Overnight Steel Cut Oats. With only 10 minutes hands on time, it is so easy to enjoy a bowl of warm and creamy steel cut oatmeal without having to wait and stir in front of the stove top.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 221kcal

Author Aysegul Sanford

Ingredients

For The Steel Cut Oats

• 2 cups water
• 1 cup steel cut oats
• 1/4 teaspoon kosher salt
• 1/2 cup unsweetened almond milk or water

For The Toppings (Optional)

• 1/4 cup Seasonal fruit
• 1/4 cup nuts
• 1 teaspoon chia seeds*

Instructions

• Bring water to a boil in a medium saucepan (with a lid).
• Stir in the steel cut oats and salt.
• Put the lid on.
• Off the heat, let it sit on the kitchen counter overnight.
• In the morning, put it back on the stove and heat over medium heat. Stir with a wooden spoon to prevent from sticking. As it cooks the water will start to evaporate and it will have a thicker texture.
• While stirring constantly, add in the almond milk. 
• Cook until its consistency and texture reaches to your liking. Feel free to add in more milk if you like it to be thinner. 
• Serve with your favorite toppings.

Video

Notes

• If you prefer, you can add the chia seeds in right before heating the oats in the morning. 
• Nutrition facts below do not include the toppings.
• The best way to store overnight oatmeal with steel cut oats: If you prefer to make a big batch you can keep the leftovers in an airtight container and store them in the fridge. Alternatively, you can divide it amongst small mason jars to serve them in individual portions/
• How To Reheat Leftover Overnight steel cut oatmeal?: While you can certainly enjoy steel cut oatmeal cold (right out of the fridge), you can easily reheat it in a small saucepan with a little bit of water or milk. Be sure to keep an eye on it and stir it with a wooden spoon to prevent it from burning. It takes no more than 4-5 minutes to reheat it on the stove top. Alternatively, you can reheat this oatmeal in your microwave. To do so, place it in a heatproof bowl, add in a few tablespoons of liquid (milk or water) and warm it up in 15-second increments making sure to stir a few times until it is warm enough to your liking.
• How Long Do Overnight Oats Last?: As long as it is stored in an airtight container, these overnight steel oats will last up to 5 days.
• Can I freeze this overnight steel cut oats? Yes, you can. To do so, bring it to room temperature, divide it amongst single-serving airtight containers, and place it in your freezer. When ready to serve, defrost it in the fridge overnight.

Nutrition

Calories: 221kcal | Carbohydrates: 31g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 194mg | Potassium: 67mg | Fiber: 6g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

This post was originally published in Jan 2019. It has been updated with new information but with no changes to the original recipe in March 2021.

The post Overnight Steel Cut Oats appeared first on Foolproof Living.

That was the inspiration for this quick steel-cut oatmeal recipe. If you have been following me for a while, you probably know I am a huge fan of steel cut oats for breakfast. It is also my favorite type amongst all types of oats. I have already shared my three other favorite ways of cooking it: Overnight Steel Cut Oats, Savory Oatmeal with Steel Cut Oats, and Steel Cut Oats in Slow Cooker.

In today’s Steel Cut Oatmeal recipe, we are using my new favorite kitchen toy, my Instant Pot (aka pressure cooker). The oats make the perfect bed for those wonderful summer berries and a drizzle of Vermont maple syrup. And when I learned it is possible to make steel cut oats in my Instant Pot, I was instantly (no pun intended) hooked! 

The best part is you can make this quick-cooking steel cut oats recipe any time of year and top it with whatever fruit is in season.

Ingredients

The ingredient list for cooking steel cut oats in an instant pot is a short one and you probably have everything in your pantry:

• Steel Cut Oats: Also knowns as Irish Oats, steel cut oats are heartier than any other oats. If you are new to using them in your cooking, be sure to check out my post on rolled oats vs. steel cut oats to learn more about how they are different than old-fashioned oats.
• Coconut Oil: I used coconut oil to toast the oats, but any other mild-flavored oil, like avocado oil, would also work. If you feel like splurging, you can even use butter.
• Liquid: I used water as the cooking liquid, but you can also use almond milk or any other plant-based milk you have on hand.
• Salt: A pinch of salt will enhance all the flavors, but it is optional.
• Vanilla extract: It is optional but you can add a splash of it for vanilla flavor.
• Toppings: I kept it simple and used fresh berries and a drizzle of maple syrup as a topping. However, you can also top it off with your favorite nut butter, nuts, spices (like ground cinnamon and nutmeg), or even a spoonful of vanilla yogurt. Alternatively, you can go the savory route and add toppings like roasted shiitake mushrooms or leftover asparagus and mushroom sautee if you have some on hand.

How to make steel cut oats in a pressure cooker?

The process of making these healthy pressure cooker steel cut oats is 100% foolproof! The pressure cooker steel cut oats instructions have 3 parts:

First, preheat your pressure cooker (or Instant Pot) by selecting “Saute.” Add in the coconut oil (if using) and once fully melted, add in the steel cut oats and saute for 30 seconds, while constantly stirring, until they are fully coated with the oil.

Here I have to mention the addition of coconut oil is optional. I like it because (1) a tablespoon of oil nicely coats the bottom of the pot and prevents it from sticking and (2) it gives the oatmeal a sweet coconut-y flavor. However, if you are trying to avoid using oil, you can totally skip this step and simply place everything in the pot.

Second, stir in the water, a pinch of salt, and select “Cancel.” Secure the lid and turn your valve to “Seal.” Select “Manual” and pressure-cook on HIGH pressure for 10 minutes. It should take about 5-7 minutes to come to full pressure.

Finally, once the cooking is complete, let the pressure cooker naturally release for 10 minutes and then quick release until there is no more steam. Remove the lid carefully, as it may be hot, and give it a stir. Portion into large bowls, top with desired toppings, and enjoy!

How long to cook steel cut oats in a pressure cooker?

Pressure cooker steel cut oats time varies depending on the appliance you use. In our case today, we are using an Instant Pot (affiliate link). I found 10 minutes to be the appropriate amount of time to fully cook pressure cooker oatmeal so that it still retains some of its texture and chew.

However, if you want it to be creamier and less chewy, you can cook it up to 13 minutes.

What is the liquid to steel cut oats ratio?

I found the ratio of 1 ½ cups steel cut oats to 4 cups liquid is the perfect ratio to make steel cut oats that are both tender and moist without being gummy. For this recipe, I used water with a dash of salt to bring out the natural sweetness of the oatmeal in an Instant Pot.

Are steel cut oats gluten free?

Yes, all oats, whether steel cut, old fashioned (or rolled), or quick-cooking, are inherently gluten-free. However, many manufacturers process oats in a facility with wheat products, so there is a chance of cross-contamination. If you have a gluten sensitivity, make sure to purchase steel cuts oats that are certified gluten-free.

Why use an Instant pot for cooking steel cut oats? (Benefits of cooking steel cut oats in a pressure cooker)

For the longest time, I made steel cut oats using my two favorite cooking methods; In my slow cooker and overnight (a hands-off alternative to cooking it on the stove top), but then I was introduced to the Instant Pot. I really enjoy my Instant Pot for several reasons and cooking steel cut oats in it is certainly one of them.

When you prepare Instant Pot steel cut oatmeal:

1. The process is almost entirely hands-off.
2. The steel cut oats cook in half the amount of time as compared to the usual stovetop method that is advertised on the packaging of most of the steel cut oats sold in the markets.

How many portions of steel cut oats does this recipe make?

This Instant Pot steel cut oats recipe will make enough for 4 large portions or 6 smaller portions. The sweet spot is 5 portions, making it the perfect recipe to prepare for a quick and healthy breakfast throughout the week.

Feel free to double the recipe to make an appropriate 10 portions for 2 people. My husband certainly appreciates this come weekday mornings!

How long do pressure cooker steel cut oats last?

This pressure cooker oatmeal will last in the fridge for 5 days as long as it is properly stored in an airtight container.

I usually make a big batch and divide it amongst glass meal prep containers (affiliate link) for a healthy grab and go breakfast on weekdays.

How to reheat pressure cooker steel cut oats?

There are two methods to reheat instant steel cut oats:

1. Stovetop: Scoop a large portion of the steel cut oats into a small saucepan and add a few tablespoons of water or milk. Place over medium-low heat, cover, and cook, stirring frequently until warmed through. This should take about 4-5 minutes. Add an extra tablespoon or two of water or milk, if necessary, to prevent the oatmeal from drying out.
2. Microwave: Scoop a large portion of the steel cut oatmeal into a microwave-safe dish and add a few tablespoons of water or milk. Microwave on HIGH in 15-second increments, stirring in between each session until thoroughly warmed through.

Do I use the Instant pot porridge setting to cook steel cut oats?

Which setting do I use when it comes to cooking steel cut oatmeal? This was a question that I had when I first started using my pressure cooker for cooking steel cut oats. I wanted to include it in here just in case you have it too. 

As I was getting ready for this post I looked in several websites and two reputable Instant Pot Cookbooks, Instant Pot Electronic Pressure Cookbook and The Essential Instant Pot Cookbook (affiliate link), and found out that they were opting for the manual setting rather than the porridge setting. Therefore, I chose to use the manual setting as well.

Other healthy oatmeal recipes you might also like

• Overnight Muesli
• Apple Oatmeal
• Baked Blackberry Oatmeal
• Healthy Oat and Raisin Cookies
• How To Make Oatmeal with Almond Milk
• Oatmeal with Dates and Nuts
• Instant Pot Quinoa Porridge

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Pressure Cooker Steel Cut Oats Recipe (Instant Pot Method)

My foolproof method for Pressure Cooker Steel Cut Oats is virtually hands-off. Make a big batch in your instant pot, top it off with your favorite nuts and fruits, and enjoy a healthy bowl throughout the week.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 27 minutes minutes

Total Time 32 minutes minutes

Servings 4 servings

Calories 240kcal

Author Aysegul Sanford

Ingredients

• 1 teaspoon coconut oil
• 1 ½ cups steel cut oats (240 gr.)
• 4 cups water (1 liter)
• Pinch of salt optional

Instructions

• Preheat the pressure cooker (I used my Instant Pot) by selecting saute. Add in the coconut oil and let it melt.
• Add in the steel cut oats and mixing constantly lightly saute until for 30 seconds. 
• Stir in the water. Select cancel.
• Secure the lid and turn your valve to “seal”.  
• Select manual and cook at high pressure for 10 minutes. I have found that it will take 5-7 minutes to come to full pressure.
• Once cooking is complete, let it natural release for 10 minutes and then quick release the rest.
• Remove the lid carefully and give it a stir. 
• Top it off with your desired toppings.

Notes

Note: If you prefer to omit coconut oil, you can omit using it. If you decide to do so, skip the sauteeing step, place everything in your pressure cooker and follow the recipe from there. The nutritional values below do not include the calories coming from fruits, nuts and maple syrup.

Nutrition

Calories: 240kcal | Carbohydrates: 40g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Fiber: 7g | Calcium: 30mg | Iron: 2mg

The post Pressure Cooker Steel Cut Oats appeared first on Foolproof Living.

Here I am typing this at my desk while it is snowing like crazy outside. It is currently 18 F degrees and the layers and layers of clothing I have on are not enough to make me feel warm. Unfortunately, as much as we love the house we live in, the fact that it isn’t well insulated makes it really hard for us to commit to another winter of living in it.

When we first moved to Vermont I was told that I would get used to the winter by the second year, but truth be told I am still struggling with adjusting to such brutally cold temperatures. So far, the only way I feel warm is when I eat something warm, especially for the first meal of the day.

That is why I am currently revisiting my favorite breakfast porridge recipes and making sure that they are updated with more helpful information and new photos. Like this Quinoa Breakfast Porridge recipe. I originally shared it back in 2016, but today I am updating it with some new information.

While my usual breakfast porridge recipe is this Oatmeal with Almond Milk and Chia Seeds, every once in awhile I feel like I need a break from it. This quinoa breakfast cereal is a great alternative if you feel the same way. It is a protein-packed, vegan, and gluten free breakfast bowl recipe that you can make it less than 20 minutes.

If you feel the same way and want to switch up your healthy breakfast porridge game, read on…

How to cook quinoa for breakfast cereal?

While the recipe below is the basic recipe for making quinoa porridge, lately I have also been making a few different variations of it so I thought I could outline those in detail to help you as you make your own.

Method #1: Cook quinoa with plant-based milk

The first method is to cook quinoa with your favorite plant-based milk. If you are new to cooking quinoa with milk, this is a good recipe to start. Plant based milks like unsweetened coconut and almond milks deliver a surprisingly creamy porridge making it idea for a heartwarming and healthy breakfast.

In the recipe below, I used coconut milk, but almond milk would also work.

The ideal coconut milk to quinoa ratio is 13,5 ounces of canned and unsweetened coconut milk mixed in with ¼ cup water for 1 cup of uncooked quinoa.

If you want to use almond milk, then the ideal ratio is 2 cups almonds almond milk for 1 cup of quinoa.

Both variations, made with almond or coconut milk, deliver a nice and creamy quinoa breakfast porridge. However, if you want it to be lighter on the creamy part, you can swap some of the plant milk with water.

To sweeten it, in addition to the fruit and quinoa crunch, I used a few tablespoons of maple syrup. However, you can adjust the amount of sweetener you use based on your preference.

As you can see in the photos, I used tri-colored quinoa. However, you can make this recipe with red or white quinoa as well. Though I have to mention, it is imperative to rinse it thoroughly to ensure that its natural coating (that makes it bitter) is fully removed.

Method 2: Use Leftover Quinoa

I usually cook a batch of quinoa with water over the weekend to add it in salads, soups, or serve it as a side dish throughout the week.Lately, I have also been using it make a similar quinoa breakfast porridge as well. This works perfectly if you have leftover quinoa that wouldn’t be enough for any other recipe.

To turn (leftover) cooked quinoa into a heartwarming bowl of quinoa breakfast cereal, simply place it in a bowl and pour in ¼ cup of your favorite plant-based milk (or more based on your preference). Place it in the microwave for 45 seconds or so to warm it up. Or you can warm it up on the stovetop, if you don’t have a microwave.

Change your vegan quinoa breakfast by using different toppings

I don’t know about you, but I love a big bowl of breakfast porridge topped off with seasonal fruits and homemade granola. Here, I used blueberries and pomegranate seeds along with a handful of quinoa crunch (aka my favorite quinoa snack) and dried coconut flakes. Obviously, you can switch it up with what is in season or what you have in your fridge.

With that being said, yesterday I also made a savory version of this using the leftover quinoa method I mentioned earlier.

To do so, I mixed a cup of leftover quinoa with ¼ cup of water in the microwave. Then I sautéed some onion with bell peppers and shiitake mushrooms and add the cooked warm quinoa in. Right before serving, I placed it in a large bowl and topped it off with a fried egg.

I don’t know if it is right to call that version “breakfast porridge” per se, but I thought I could mention.

If you have never used quinoa for breakfast, give this hot quinoa cereal recipe a try. It is surely a great alternative to your usual oatmeal breakfast and an easy way to get in a healthy dose of plant based protein into your diet in the morning.

Other healthy breakfast porridge recipes you might like

• Healthy Apple Cinnamon Oatmeal
• Overnight Apple Muesli
• Baked Crunchy Blackberry Oatmeal
• Overnight Coconut Buckwheat Porridge
• Overnight Oats with Steel Cut Oats

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Quinoa Breakfast Porridge Recipe

Burnt out on your favorite oatmeal breakfast? Start your day off with this vegan Quinoa Breakfast Porridge - a protein-packed, quick and filling breakfast bowl. Enjoy variations of toppings (fruits, nuts, granola, etc.) mixed in with earthy quinoa.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 485kcal

Author Aysegul Sanford

Ingredients

For the quinoa porridge:

• 1 cup tri-colored or white quinoa, rinsed and drained
• 1 13.5 ounces/400 ml unsweetened can of coconut milk*
• 1/4 cup of water
• 2 tablespoons maple syrup
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

For the toppings:

• 1 cup quinoa crunch or your favorite granola
• 1 cup of fresh fruit I used apricots, blueberries and pomegranate seeds
• 1/2 cup unsweetened coconut flakes
• 8-10 leaves of fresh mint optional
• maple syrup to finish it off optional

Instructions

• To make the quinoa breakfast porridge: Place the quinoa, coconut milk, water, maple syrup, salt, and vanilla extract in a medium size saucepan (with a tight lid) and heat it over medium high heat. Bring it to a boil, turn the heat down to low, and put the lid on. Cook until most of the liquid is absorbed, 18-20 minutes. Once cooked, let it sit on the counter for 10 minutes. Before serving, fluff it with a fork.
• When ready to serve: Distribute the quinoa among 4 breakfast bowls. Top it off with quinoa crunch, fresh fruit, coconut flakes, and fresh mint. Serve it with maple syrup on the side.

Notes

Note: If you are not using all of the porridge at the same time, place it in an airtight container and keep in the fridge up to 3 days. When ready to serve, add a few tablespoons of water (or coconut milk) before reheating on the stovetop or in microwave.

*You can substitute coconut milk with almond milk. Please read the blog post for more information.
*The nutritional values listed below does not include the toppings.

Nutrition

Calories: 485kcal | Carbohydrates: 42g | Protein: 9g | Fat: 33g | Saturated Fat: 28g | Sodium: 168mg | Potassium: 582mg | Fiber: 7g | Sugar: 10g | Vitamin C: 3mg | Calcium: 50mg | Iron: 4mg

This recipe is adapted (with minor changes) from Megan Gordon’s cookbook, Whole-Grain Mornings.

The post Quinoa Breakfast Porridge (Vegan & Gluten-Free) appeared first on Foolproof Living.

At first, similar to my oatmeal with almond milk and chia seeds recipe, I cooked it in almond milk by itself. However, it took much longer than I would like, especially because I wanted it to be cooked fast so that I can make it on a weekday morning. Then I tried letting it sit in milk overnight, and just like that, IT WORKED!

The time spent in the fridge softened the hard seed, and as a result, shortened the time of cooking. After a few tries, I decided to use coconut milk instead to change it up a little bit. And the high-fat content of coconut milk made it so creamy.

Since the first day it was published, this recipe has been a reader favorite. It has been pinned and shared more times than I could have ever imagined. So today here I am with a quick how-to video (that you can watch in the recipe card below) and a few new photos.

A Few Helpful tips for this overnight buckwheat porridge recipe

• As I mentioned earlier, I used coconut milk in the recipe, but any other nut milk like almond milk would also work.
• I did not add any sweetener to the recipe as I used fresh fruit. However, if you like to make it sweeter, feel free to drizzle it with a little bit of local honey or maple syrup.
• The thickness of the porridge depends on the time you let it simmer after it starts boiling. The longer you let it simmer the thicker it will get.
• You can serve this hot right after it is cooked or the next day right out of the fridge. I personally prefer the cold version, but both versions are really good. As long as it is kept in an airtight container, it keeps fresh up to 3 days in the fridge.

Similar Porridge Recipes You Might Also Like:

• Overnight Steel Cut Oats Recipe
• Instant Pot Steel Cut Oats
• Instant Pot Quinoa Oatmeal
• Quinoa Oatmeal

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Overnight Coconut Buckwheat Porridge

This overnight coconut buckwheat porridge is a filling, healthy, and vegan breakfast porridge recipe made with buckwheat, coconut milk, and chia seeds and sweetened with fresh fruit.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 -6 servings

Calories 406kcal

Author Aysegul Sanford

Ingredients

For the porridge:

• 1 cup buckwheat groats not kasha
• 1/4 cup chia seeds
• 3 cups unsweetened coconut milk or any other nut milk like almond, rice, soy, etc.I used Silk Brand – not the canned kind
• 1 cup water
• 2 teaspoons vanilla extract
• 1/4 teaspoon cinnamon
• Pinch of salt

For the Toppings: (all optional)

• 1/2 cup walnuts or any other unsalted nuts of your choice
• 1 1/2 cup berries pomegranate seeds, etc. (any fresh fruit you have at home)
• 1/2 cup unsweetened shredded coconut optional

Instructions

• Mix buckwheat groats, chia seeds, coconut milk, water, vanilla extract, cinnamon, and salt in a bowl. Cover it with stretch film and let it sit overnight in the fridge.
• In the morning, place it in a pot, and cook, stirring occasionally, for10-12 minutes or until it reaches to your desired thickness.
• Garnish it with fruit, coconut, and nuts. Serve.

Video

Notes

Note: To keep it healthy, I didn’t add extra sugars to this recipe. But if you like it sweeter, you can add one or two tablespoons of natural sweeteners like honey, agave nectar, or maple syrup.

Nutrition

Calories: 406kcal | Carbohydrates: 47g | Protein: 11g | Fat: 22g | Saturated Fat: 8g | Sodium: 10mg | Potassium: 398mg | Fiber: 12g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 3mg

Below is the original post that was published back in January of 2015. If you scroll down to the bottom of the post, you can read some very helpful notes from readers who made the recipe.

What is your weekday breakfast routine?

In our house, when it comes to our weekday breakfast choices, Dwight and I are quite the opposite. I usually prefer almond milk oatmeal topped with nuts and berries, whereas Dwight likes his two eggs on toast accompanied with a PB&J sandwich. I prefer coffee and he loves his green tea. Over the last couple of years, I tried to convert him to oatmeal, but regardless of the way I prepared it he always thought of it being too boring.

Even though I don’t think that oatmeal can ever be boring, even I sometimes feel as though I can switch things up a little bit. About a month ago, while I was looking for an alternative, I saw a recipe made with buckwheat and decided to give it a try. Since then, I have been experimenting with it and find that it is such a great alternative to oatmeal. Here, I must admit – I had never cooked with buckwheat before and had no idea what it was going to be like. To my surprise, it wasn’t much more different than making oatmeal.

That being said, the technique of preparing buckwheat is just a little different. For one thing, it takes longer to cook buckwheat than to cook oatmeal. Though it is only 20 to 25 minutes, I didn’t want to wait that long for it to cook it on a weekday morning. Instead, I opted for letting it sit in coconut milk overnight. The time spent in the fridge gave it a softer, almost cereal-like texture with nutty flavors. All I had to do was to put everything together at night, cover it with stretch film, and quickly warm it up in the morning for a super nutritious breakfast in the morning.

For this version, I added chia seeds to thicken it up which also increased its notoriousness. As it sat in the fridge overnight, the chia seeds plumped up creating a soup like consistency. The recipe below serves for two, and as long as you keep it in the fridge tightly covered, it keeps its freshness for an extra day.

For the first morning’s breakfast, I warmed up one serving of it in a pot and topped it off with nuts and fresh fruits. And for the second morning, I added the rest of it into my smoothie that I made with spinach, fresh fruits, half a cup of coconut milk, and a tablespoon of peanut butter. It ended up being a refreshing and nutritious alternative to a warm porridge-like breakfast dish.

I chose to use coconut milk, but any other nut milk of your choice would work for this recipe. I didn’t use any sugar to keep it healthier, but if you want you can sweeten it up with natural sugars like maple syrup, honey, or agave nectar.

The post Overnight Coconut Buckwheat Porridge appeared first on Foolproof Living.

In addition to meeting the owners and staff of Vermont Creamery, we had a chance to visit with some local farmers, cider makers, pottery artists, and chefs. Before I went, I had a goal of eating my weight in cheese and I am happy to tell you that I reached my goal. Needless to say, it was an unforgettable experience.

Also, we were lucky, because the weather was amazing. During those four days, almost everyday we had sunshine with temperatures ranging between 65-70 degrees. It was truly beautiful fall weather. Now I am back in Atlanta, with temperatures in high 80s, it still feels like summer here. After a few days in Vermont, I think I am ready for fall.

Today’s recipe, warm farro breakfast bowl with cinnamon and apples, is a true autumn breakfast. Cooked farro is sautéed with apples, cinnamon, and cranberries and mixed with my favorite topping, quinoa crunch. Of course, you can top it off with any kind of granola or nuts as well, but please do yourself a favor and give my version a try. It is one of those filling and flavorful breakfast bowls that you will want to make over and over again in the cool autumn mornings that are ahead of us.

About Warm Farro Breakfast Bowl with Cinnamon Apples Recipe:

The recipe below uses cooked farro. If you are making this on a weekday, I recommend cooking it in advance. I usually prefer and use semi-pearled farro as it does not require soaking and I love that it cooks faster than pearled farro.

On the weekend, I cook a batch and keep it in an airtight container in the fridge to use in recipes like this one or to sprinkle on salads and soups throughout the week. I found that its nutty and earthy flavors brighten every dish. Not to mention, since it contains more fiber than grains like rice and quinoa and has a great number of vitamins and minerals, it is a great addition to any meal.

How to Make Farro:

To cook it, all you have to do is to rinse 1 cup of farro, place it in a small saucepan with 1 ¾ cups of water over high heat, bring it to a boil, turn the heat to low, and let it simmer for 25-30 minutes.

The timing may vary depending on the brand of farro you are using. Therefore, I recommend giving it a taste at the end of 25 minutes to see if it is cooked to your liking. Some cookbooks I found mentioned that it may take up to 40 minutes to cook, but my farro was ready in 25 minutes. If you end up with excess water in the pan after it is tender, drain it.

Add a Little Crunch / Topping Ideas

To give this farro breakfast bowl a nice crunch and a little bit of sweetness I topped it off with my quinoa crunch topping. As you may remember, I published the recipe for quinoa crunch back in May of this year. Since then, it has been a favorite in our house.

To be quite honest, I was not planning to add it to this breakfast bowl recipe, but I had some leftovers from the last batch I made and wanted to give it a try while I was testing this recipe. After our first bite, both Dwight and I thought it was so much better than topping it off just with pecans.

So we decided to include quinoa crunch as a part of this recipe. However, if you prefer to omit quinoa crunch just use some pecans. Either way, you are in for a delicious autumn breakfast bowl.

In terms of a sweetener, I used honey, but if you prefer you can swap it with maple syrup or brown sugar as well. I only used ¼ cup of honey as my apples were very sweet. I recommend adjusting the amount of honey used depending on the sweetness of your apples.

Finally, if you have leftovers, in the next morning, you can warm it up in the microwave or serve it cold with almond milk on the side. Whether you like it warm or cold, I think this fall breakfast bowl is a great way to switch up your breakfast routine.

Other Healthy Breakfast Bowls You Might Like

• Forbidden Rice Morning Cereal Bowl with Berries VEGAN + GF
• Coconut Quinoa Porridge with Berries and Quinoa Crunch Topping VEGAN + GF
• Baked Oatmeal with Date Butter, Apples, and Walnuts VEGAN + GF
• Almond Kasha Porridge with Ginger and Pineapple VEGETARIAN + GF
• Overnight Coconut Buckwheat Porridge VEGAN + GF

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Warm Farro Breakfast Bowl with Cinnamon Apples

This Warm Farro Breakfast Bowl with Cinnamon Apple recipe is made with sautéing apples with cinnamon, dried cranberries, and cooked farro until warmed through. I topped my bowls off with homemade quinoa crunch flavored with maple syrup and pecans. Even though I served it warm, it could also be served cold with a little bit of almond milk. Either way, this is a great autumn breakfast bowl recipe that is not only delicious, but also healthy.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 cups

Calories 327kcal

Author Aysegul Sanford

Ingredients

• 2 tablespoons coconut oil
• 1 large apple cored and cut into small cubes
• ¼ teaspoon ground cinnamon
• 1 teaspoon lemon juice freshly squeezed
• ¼ cup of dried cranberries
• 1 cup cooked farro I used semi-pearled farro
• 1 cup quinoa crunch – see note for the recipe
• ¼ cup honey or maple syrup
• handful of pecans as garnish
• 1 cup unsweetened almond milk optional

Instructions

• Heat coconut oil in a small sauce-pan or cast-iron skillet. Add in the apple cubes, cinnamon, and lemon juice. Cook, stirring frequently, until they turn golden brown.
• Stir in the cranberries and farro. Give it a stir to make sure that the apples are distributed evenly amongst other ingredients. Cook 4-5 minutes or until warmed all the way through.
• Divide it amongst 4 bowls. Sprinkle each bowl with quinoa crunch and drizzle them with honey. Garnish with pecans.
• Serve them as they are, or if preferred, with almond milk on the side.
• To store: As long as it is kept in an airtight container, it will keep fresh up to 3 days in the fridge. When ready to eat, you can warm it up in the microwave or on stove top in a small sauce-pan.

Notes

Please read the blog post to find out how to cook farro.
Quinoa crunch adds a really nice crunch to this bowl. For this recipe, I swapped the slice almonds with same amount chopped pecans.

Nutrition

Serving: 1g | Calories: 327kcal | Carbohydrates: 55.5g | Protein: 7.1g | Sodium: 48.7mg | Sugar: 22.9g