Here’s a confession: I used to hate oatmeal.
Before quarantine, I tried (and failed) multiple times to get into breakfast. Once time ceased to matter, I figured it was time for me to give “the most important meal of the day” a chance again… with a bowl of oats.
As far as meals go, a bowl of oatmeal sets the tone for the day. One bowl is packed with fiber and vitamins, and it’s got an antioxidant that reduces the risk for heart disease. It also contains iron, which is one mineral that we need for a strong immune system to fight off diseases.
My problem: Oats don’t look too appetizing. My experience with oatmeal growing up consisted of bland bowls of the stuff. For a time, I was ready to give up on oatmeal forever—until I found ways to make it into something I actually look forward to eating.
So from a former oatmeal hater to you, dear reader, here’s how you can make yours a lot better.
It all boils down to technique
One of the first things I did before I decided to give oatmeal a second chance was to turn to the internet and see how other people updated their breakfast bowls for the better. Most of them recommended tweaking oatmeal prep—changing or adding ingredients so you don’t have to sit through a sad bowl of mush in the mornings.
Skip the water
The first time I tried eating oats, I grabbed the first packet of instant oatmeal I could find and cooked it with water. That was my first mistake—because it turns out you can make your oatmeal with extra protein like milk. It doesn’t really matter what kind of milk you prefer to use (as of writing, I’ve tried oatmeal with regular milk and almond milk), oatmeal works with everything.
An added bonus to this technique: It makes your oatmeal creamy instead of gummy.
Toast those oats
Ever wonder why toasted food tastes better than their non-toasted counterparts? That’s the Maillard reaction at work. The term refers to the process of browning—food changing color and going through chemical reactions between amino acids and sugar when they’re heated to a certain temperature, which results in distinct flavors and aromas.
The science behind why toasted food just tastes better applies to oats as well—taking extra time to toss your oats in a skillet with melted butter will bring out the nuttier flavors and aromas in your (soon to be favorite) supergrain.
Get spicy
The easiest way to change your oatmeal experience is by sprinkling a few spices. They’re one of the easiest ways to make your morning oats into something sweet or savory—depending on what you’re in the mood for (or what’s in your pantry).
You can always add cinnamon, vanilla or nutmeg to the mix if you’re into dessert in the morning. If you’re looking for an extra kick to get you going, there’s always paprika or cayenne pepper.
Make oats a part of your everyday menu
Now that you’ve found ways to change your regular bowl of oatmeal, what should you do next? Look for more ways to add oatmeal to your daily meals to beef up your fiber intake. While there are always easy dessert recipes that use oatmeal (I’ve included some of my personal favorites here), there are also ways for you to have a savory lunch with a bowl of oats.
Korean-inspired Savory Oatmeal
Here’s proof that oatmeal goes well with everything—you can add spicy food profiles like kimchi and it’ll taste even better. This recipe uses a trusty bowl of oatmeal as a base for toppings like kimchi, roasted greens or tofu.
Quaker Oats Cream Pie
On days when you feel like eating a comforting dessert, you can always try an oatmeal cream pie. Quaker Oats actually has a recipe that’ll let you create large and chewy cookies, sandwiching luscious vanilla creme.
Cheesy Bacon Oatmeal
If you don’t enjoy sweet breakfasts, all you need to do is simmer your oatmeal with onion and a little bacon grease to achieve an umami flavor profile. Top the finished dish with fresh chives, chopped bacon and gooey cheese for a little extra flavor.
Oatmeal Brûlée
Making new combinations with oatmeal is fun, but what if you just want to tweak your favorite recipes? That works, too—as proven by this recipe for oatmeal brûlée. Now, you’ve got a layer of creamy oatmeal underneath a crackly layer of caramelized sugar.
Header photo by Brooke Lark on Unsplash
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