The Healthiest and Easiest Breakfast (Bye-Bye Breakfast Cereal)
23 
February 8, 2012 ‹ newer older ›
Cereal is the most amazingly simple breakfast to serve. All you do is pour from a box.
The problem is that so many packaged cereals are high in sugar - even ones that claim they are healthy are packing a sugary punch. WHAM! Why is this a problem?
Well, you get on a sugar high after eating it (and there is sugar in your milk too) and then about 10 AM, you crash. Your energy level dives and you begin to look for something else to eat to wake you up.
This sugar high then crash scenario can be avoided by eating complex carbohydrates (whole grains) that slowly release sugars into your bloodstream. Oatmeal is a great example of a WHOLE grain that we eat for breakfast that won't lead to the sugar crash.
Many packaged cereals are made with oats - like Cheerios, granolas, etc. Why eat those cereals when you can just eat oats? Rolled oats (not instant) are cheap, easy to find, and delicious. A pound of ORGANIC rolled oats at my supermarket is $1.29 - take that Sugar Pops!
BUT, you have to cook them, right? Who has time for that? My oatmeal breakfast cookie solves the "cooking" problem. I stir this in a bowl the night before, leave it the fridge, and in the morning I squish it on a plate.
My daughter likes hers plain without any extras such as sliced apple, raisins or chocolate chips. I heat hers up in the microwave for 30 seconds so she has a hot breakfast. My son will only eat his with chocolate chips (oh well).
You don't have to use almond milk, but it does cut the calories and the nutty flavor is quite good. My kids like it with cow's milk - and I prefer the almond milk.
This breakfast is really healthy and contains whole grains and protein to start your day with a level of sugar that YOU control. In addition, it makes your morning easier because you have already made it. All you do is serve it on a plate!
Stop eating crappy cereal and start eating breakfast cookie. I will guarantee that you will make it through your morning with energy and not need a snack before lunch. And your kids will stop demanding Cocoa Puffs and you will never have to do laundry again :)
(and I forgot to mention that it is vegan and gluten free if you use gluten free certified oats)
printOatmeal Breakfast Cookie Recipe
(makes 2 servings)
1 cup rolled oats (not instant)
1/2 cup unsweetened almond milk
1 tablespoon peanut butter
1 tablespoon maple syrup (or to taste)
raisins, dried cherries or apricots, chocolate chips, fresh fruit, etc. (optional)
Mix oats, milk, peanut butter, and syrup in a small bowl. Taste to ensure it is sweet enough for your palate. Cover bowl with lid or plastic wrap and let sit overnight. When ready to serve, mix in desired extras and mash on plate. Enjoy!
238 calories, 7.5 g fat, 36.5 g carbohydrates, 7.6 g protein, 4.9 g fiber, 85 mg sodium, 6 PointsPlus
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First 20 Comments: [ see all 23 ]
Hi! Great article as always. By the way, I've noticed you specify oats can't be instant. May I ask why? What's wrong with them? Where I live they are MUCH cheaper than rolled oats and I have like 3 packages at home so I'd like to sick to them, are they not healthy?
José Manuel on February 8, 2012
@Jennifer although I haven't made this yet, I don't recommend you heating It on the stove with liquid.... I can see that being disastrous. Maybe if you heat it on the stove without liquid and just make sure to keep turning it over, but then maybe that method would melt it into oatmeal o.O so if you don't have a microwave you could use an oven or a toaster oven?
Bubbles on February 8, 2012
@Jose - Great question! Go ahead and use the instant oats - they are just rolled oats chopped up into smaller pieces so that they will cook more quickly when you are making oatmeal.
I prefer the taste and texture of rolled oats - and I don't want anyone using those flavored instant oatmeal packets for the recipe - so I emphasize rolled oats. I buy them in the bulk section of the supermarket. Hope this helps!
Lisa Cain on February 8, 2012
@Jennifer--I think you could also just set this out on the counter for 15-20 minutes before eating and let the "chill" from the fridge go away.
Jenny Martin on February 8, 2012
I will have to try these tomorrow morning - even better I can use them on my breakfast treat day when they do especially well at school the day before. Thank you.
Fez on February 8, 2012
Wait, I'm confused... first by the fact that you don't seem to be cooking this at all. Also, a whole cup of oats? Isn't a 1/2 cup a serving? When I make mine in a crockpot, 1/2 cup cooks up to like 1 cup.
Second, if it isn't cooked, why are people asking about microwaves and stoves?
Jeff on February 8, 2012
@Jeff - since you leave it overnight - the liquid is soaked up by the oats and you don't have to cook it. 1 cup of oats is two servings here - and you can warm it up if you want to in the morning. Make sense?
Snack Girl on February 8, 2012
OMG DROOLING!
Kale Blossom on February 8, 2012
I've been making these everyday. I find that you don't even have to wait overnight, a few hours works great too. Be creative and add different flavors. I tried an Indian spice blend and it was great!
Samantha on February 8, 2012
This looks great! I eat hot oatmeal by adding boiling water to 'quick' or 'old fashioned' oats straight in bowl. No stove or microwave needed. You can add lots of goodies for different flavors.
debi on February 8, 2012
Sounds great, looking forward to try it because my son loves everything oatmeal. My only problem is that he hates peanut butter, and even almond butter. Any suggestions to what to replace it with?
Jess on February 8, 2012
That's the way I make my oatmeal.
I also like to add some nuts,fresh raspberries, blue berries and strawberries.Love it!
Alice on February 8, 2012
Sounds delicious. You have such great ideas you share! :)
Jaki (Slim Down U) on February 9, 2012
can you substitute Splenda Brown Sugar for the maple syrup? Am not doing sugars, so would love to adapt the recipe!
Mary on February 9, 2012
I LOVE making my own oatmeal. Last night I made it with half water/half milk and added fresh apples, raisins, peanut butter and honey. I was out of almonds but that would have gone in, too. It might not be the lowest in calories (although 1 serving came to 250 - not bad at all!) but it was tasty and satisfying and thank you for throwing this idea of peanut butter out there...OMG I'm in heaven! :)
Monika on February 10, 2012
I tried this last night/this morning. I'm not sure I did it right as I was expecting something firm that would press down into a "cookie" that I could eat in my hand. Mine was more "tacky"/"paste-y" than that. Maybe it's the ingredients I used which were slightly different (list follows). Also, I 1/2'd the recipe since it was just for 1.
The flavors were still good and it would still be a time-saver in the morning as I like oatmeal for breakfast but rarely wake up with enough time to actually cook it. I'd just know next time to put it in a takeout/tupperware bowl and grab and go that way.
What I used:
1 cup quick oats (not instant but not rolled I guess)
1/4 cup 1% milk
1/2 tablespoon peanut butter (Skippy Natural Chunky)
1/2 tablespoon honey
Antoinette on February 13, 2012
I meant *1/2 cup quick oats (dry).
Antoinette on February 13, 2012
@Antionette - it should be tacky and not crunchy like a cookie - sounds like you did it right. If you want it to be crunchier you could add some nuts.
@jess - has he tried sunbutter?
@mary - Splenda will probably work - give it a shot!
Snack Girl on February 13, 2012
Ok great thanks, good to know. I guess I was expecting something like a Clif bar consistency, firm but chewy. As long as I didn't screw it up, I'm known for that with recipes LOL. Great recipe I will use again!
Antoinette on February 13, 2012
Jennifer on February 8, 2012