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No Milk, No Wheat, Banana Pancakes
Breakfast American

No Milk, No Wheat, Banana Pancakes

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Blend banana, eggs, oats, and baking powder in a blender until smooth, about 45 seconds.
  2. 2 Spray a griddle or skillet with cooking spray and heat over medium-high heat.
  3. 3 Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat as necessary.

By greaterexp3

Apple Cinnamon Oatmeal
Breakfast American

Apple Cinnamon Oatmeal

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine water, apple juice, and apples in a saucepan. Bring to a boil over high heat; stir in rolled oats and cinnamon. Return to a boil, then reduce heat to low, and simmer until thick, about 3 minutes. Spoon into serving bowls, and add milk.

By DOUGSMAMI

Instant Pot Oatmeal
Breakfast American

Instant Pot Oatmeal

3.8

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine oatmeal, brown sugar, vanilla, cinnamon, and salt in a multi-functional pressure cooker (such as Instant Pot). Pour in water and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  3. 3 Let sit until desired consistency is reached, about 5 minutes. Stir and serve with a splash of milk.

By mommasayso

Stovetop Granola
Breakfast American

Stovetop Granola

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.
  2. 2 Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.
  3. 3 Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.

By mamaiscookin

Instant Pot® Butter Pecan Oatmeal
Breakfast American

Instant Pot® Butter Pecan Oatmeal

Prep
5 min
Cook
15 min
Total
37 min

Instructions

  1. 1 Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot®). Set an elevated trivet inside.
  2. 2 Combine oats, remaining water, coffee creamer, 1/2 teaspoon cinnamon sugar, and salt in a small heat resistant bowl. Set onto the trivet.
  3. 3 Close and lock the lid. Select porridge setting according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Meanwhile, melt butter in a skillet over medium-high heat. Add pecans and sprinkle with cinnamon sugar. Allow butter to brown and nuts to toast, about 1 minute depending on size of pecan pieces. Remove from heat.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Spoon oatmeal into 2 bowls and top with equal amounts of toasted pecans. Serve immediately.

By thedailygourmet

Honey Nut Granola
Breakfast American

Honey Nut Granola

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Stir oats, almonds, pecans, and sunflower seeds together in a large bowl. Mix oil, honey, cinnamon, and vanilla together in a smaller bowl; pour over dry ingredients and mix well. Spread mixture onto two ungreased baking sheets.
  3. 3 Bake in the preheated oven until golden, about 20 minutes, stirring halfway through. Remove from the oven and let cool completely before storing.

By KARENEMB

Crunchy Sugar-Free Granola
Breakfast American

Crunchy Sugar-Free Granola

4.7

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine oats, almonds, coconut, sesame seeds, cinnamon, and salt in a large bowl.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; beat in vanilla extract. Fold egg whites into oat mixture; spread onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until granola is crispy, about 1 hour, stirring every 20 minutes.

By elsaw

Greek Yogurt Oatmeal
Breakfast American

Greek Yogurt Oatmeal

4.3

Prep
5 min
Cook
2 min
Total
10 min

Instructions

  1. 1 Combine oats, banana, cinnamon, and salt in a microwave-safe bowl; add water and stir. Cook in microwave until water is absorbed, 2 to 3 minutes. Stir to evenly distribute cinnamon; let stand until slightly cooled, about 3 minutes.
  2. 2 Spoon Greek yogurt, strawberry jam, and peanut butter over oatmeal; stir.

By TableTennis

Porridge
Breakfast American

Porridge

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water and oats in a saucepan; season to taste with sugar and salt. Add bananas and cinnamon.
  3. 3 Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently.
  4. 4 Pour into bowls, and top each with a splash of cold milk.

By AnneDuncan

Cathy's Gluten-Free Oatmeal Waffles
Breakfast American

Cathy's Gluten-Free Oatmeal Waffles

4.3

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions. Grease with cooking spray.
  2. 2 Combine oats and almond milk in a large bowl.
  3. 3 Whisk egg yolk and butter together in a small bowl; stir into oat mixture.
  4. 4 Beat egg white in a glass, metal, or ceramic bowl until stiff peaks form.
  5. 5 Stir brown sugar and baking powder into the oat mixture. Fold beaten egg white gently into the batter.
  6. 6 Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.

By Cathy Maykut Cayton

Nutty Vegan Banana Bread
Breakfast American

Nutty Vegan Banana Bread

4.9

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.
  2. 2 Process pecan halves in a food processor until a flour forms; transfer to a bowl. Process oats in the food processor until a flour forms; add to pecan flour. Mix bananas and sugar together in a bowl; add to pecan flour mixture. Stir white whole wheat flour, baking powder, coconut oil, and salt into pecan flour mixture until batter is thick and well mixed. Spoon batter into prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes.

By JW

Peanut Butter Granola from PAM®
Breakfast American

Peanut Butter Granola from PAM®

4.6

Prep
10 min
Cook
Total
50 min

Instructions

  1. 1 Preheat oven to 300 degrees F. Spray large baking sheet with cooking spray; set aside.
  2. 2 Combine peanut butter, oil and honey in small saucepan. Heat on low until smooth and pourable. Meanwhile, process 1 cup of oats in blender or food processor until finely ground. Combine ground oats with remaining oats, sugar and salt in large bowl. Pour warm peanut butter mixture over oat mixture and stir well. Pour onto prepared baking sheet.
  3. 3 Bake 30 minutes, stirring every 10 minutes. Let cool 10 minutes, break into chunks and allow to cool completely on baking sheet. Store in airtight container at room temperature for up to 7 days.

By Pam Cooking Spray

Corny Oatmeal Waffles
Breakfast American

Corny Oatmeal Waffles

4.1

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions and spray the inside with cooking spray.
  2. 2 Mix oats, rice flour, cornmeal, and baking powder together in a bowl. Stir soy milk, eggs, and oil together in a separate bowl; add to oats mixture and stir until batter is just combined.
  3. 3 Pour 1 cup batter into the preheated waffle iron and cook according to manufacturer's instructions until lightly browned, about 4 minutes. Repeat with remaining batter.

By sueb

Sweet Banana Almond Oatmeal
Breakfast American

Sweet Banana Almond Oatmeal

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Mash ½ banana in a saucepan; whisk in almond milk, honey, almond extract, ¼ teaspoon cinnamon, and salt until smooth. Bring to a boil; stir in oats. Reduce heat to medium-low; simmer until oats are tender and liquid has been absorbed to your desired consistency, 5 to 7 minutes. Transfer to a bowl.
  2. 2 Dice remaining ½ banana; place on top oatmeal. Sprinkle with cinnamon.

By mamacaroni

Overnight Oats Blueberry Smoothie Bowl
Breakfast American

Overnight Oats Blueberry Smoothie Bowl

4.7

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Combine oats and 2/3 cup almond milk in a bowl; cover and refrigerate until milk is absorbed by oats, 8 hours to overnight.
  2. 2 Combine oats-almond milk mixture, remaining almond milk, banana, blueberries, vanilla, and maple syrup in a blender; blend until smooth.
  3. 3 Pour smoothie into 2 bowls, then top with coconut, blueberries, and chia seeds.

By Barbara Sauermann

Overnight Slow Cooker Apple Oatmeal
Breakfast American

Overnight Slow Cooker Apple Oatmeal

2.7

Prep
5 min
Cook
480 min
Total
485 min

Instructions

  1. 1 Spray the inside of a 4-quart slow cooker with cooking spray.
  2. 2 Place diced apples into the slow cooker; add oats, brown sugar, cinnamon, vanilla extract, pumpkin pie spice, and water.
  3. 3 Cook on Low for 8 hours; switch cooker to Warm until ready to serve.

By tcasa

Just Peachy Freezer Oatmeal Cups
Breakfast American

Just Peachy Freezer Oatmeal Cups

4.0

Prep
10 min
Cook
20 min
Total
515 min

Instructions

  1. 1 Lightly grease a 12-cup muffin tin with nonstick cooking spray.
  2. 2 Combine evaporated milk and salt in a large pot over medium-high heat and bring to a rolling boil. Stir in oats, reduce heat to a low simmer, and cook, stirring frequently, until oats are tender and liquid is absorbed, about 15 minutes. Remove from heat and stir in maple syrup, cinnamon, almonds, and peaches. Allow oatmeal to thicken for 5 minutes.
  3. 3 Divide the oatmeal between the prepared muffin cups. Place muffin pan in the freezer until oatmeal is frozen solid, 8 hours to overnight. Pop out each frozen muffin disk and store in a freezer-safe, quart-sized bag.
  4. 4 To serve place 1 or 2 frozen oatmeal disks in a bowl. Microwave on high power for 1 1/2 to 3 minutes stirring halfway through, or until oatmeal is hot.

By thedailygourmet

Sweet and Salty Granola
Breakfast American

Sweet and Salty Granola

4.5

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 275 degrees F (135 degrees C). Cover a 10x15 inch pan with wax paper.
  2. 2 Mix brown sugar and water in a microwave safe bowl. Cook in microwave to dissolve the sugar, about 1 minute. Combine oats, salt, walnuts, and cinnamon in a large bowl. Stir in sugar mixture, honey, and vanilla extract. Mix well. Pour mixture onto the prepared pan, spreading evenly. Create clusters by squeezing small handfuls of the oat mixture together.
  3. 3 Bake in the preheated oven for 20 minutes. Remove from oven and gently stir granola using a spoon. Return to the oven and bake for an additional 25 minutes. The granola will be slightly browned and will continue to harden as they cool.

By Alison M