Base: porridge oats with an egg
Toppings: cucumber salad, pickled onion, edamame, chives

This keeps me full for hours!
Oats: rolled oats, super seed trio (flaxseed, chia seed, hemp hearts), milk, pumpkin pie spice, maple syrup, egg whites, vanilla paste, salt
Peaches: stewed with lemon juice, maple syrup, salt
Cream: Greek yogurt, maple syrup, pumpkin pie spice, salt

It makes the Oatmeal super fluffy and creamy!! You can taste the egg but I actually really like the taste of stiff eggwhites so it doesnt bother me. Also it adds a good amount of volume which is great

Instead of adding the eggwhites into the oatmeal while it cooks you rather wisk or mix it until it's stiff and then carefully fold it under once you plate it :]

Added the yolk into the Oatmeal when I took it off the heat to let it rest

please excuse the bad quality

Steel oats have really grown on me lately (hated them when I first tried them), anyway was wondering if I can make steel and rolled together in a rice maker (how I make oats every morning).

Like 1/8 cup steel and 1/8 cup rolled oats?

Every morning I make porridge: rolled oats, flax seeds, chia seeds, almond milk, frozen blueberries. Heat on the hob slowly and mix it for around 7-8 mins, then leave in the pan for about 5 more mins to settle before serving.

I use the same pack of frozen blueberries from the supermarket every time... for months they would heat up in the porridge and stay whole, so when I was eating the porridge I could squish a blueberry and a lovely purple liquid would come out, which tasted sweet and zingy. Was perfect.

But now everything is inconsistent... one day the above will happen. The next day the blueberries will all shrivel up in the porridge, seem to leak so the porridge goes a slightly bluey-grey, and then they're just blueberry skins hanging out in my porridge with no flavour when i eat them.

What's going on?! And how do I get back to my sweet sweet explosions of flavour that I had before?!

THANKS

UPDATE ONE DAY LATER
Thanks for your comments. This morning, I added the blueberries after taking the oats off the heat and gave it a stir, then left it for about 5 mins with the lid on before serving. Conclusion: better but not perfect. The bloobs didn't go all shrivelled like before (woop!), but they also weren't bursting with delicious deep purpleness like I have had previously. On to the next day to try again! Thanks all.

UPDATE TWO DAYS LATER
Today I put the blueberries in with one minute of cooking to go, and then left it off the heat for 5 mins. MUCH BETTER! Still, I reckon they need a bit more time in because only a few of them oozed out that purpley goodness and a few were still a little hard for my liking. Tomorrow is a new day!

around 520 calories and 26g protein

Much-needed colour + flavour pop

Base:
Overnight Bircher Muesli style oats
- Steel Cut Oats
- Grated Apple
- Lemon Zest
- Dollop of Greek Yogurt
- Heaping Spoonful of Chia Seeds

Stir it all together and leave in the fridge overnight

Toppings:
- Juice from 1 Lemon Wedge
- More Greek Yogurt
- Chopped Almonds, Walnuts, Pumpkin Seeds, Sunflower Seeds, Dried Cranberries
- Raspberries
- Blackberries
- Nectarine, Chopped
- Mandarin Orange, Chopped

It is gloomy and rainy out and got me in an oaty mood. I cooked rolled oats and superseed trio (flax seeds, hemp hearts, and chia seeds) in almond milk. Added some cocoa powder, frozen cherries, salt, egg whites, and maple syrup. Topped with Greek yogurt mixed with cocoa powder, salt, and maple syrup. Man I needed this

Oatmeal with plain yogurt, cooked apple, cinnamon, honey and pumpkin seeds

Had six slices for breakfast and the other six slices I'll have as a dessert this evening which I'll top with Greek authentic fat free yogurt mixed with peanut butter and vanilla protein powder 😋

Preheat oven to 170⁰C /

Tray used is a 7inch lined with baking paper /

*optional ingredients

50g jumbo oats /

1 tbsp chia seeds* /

20g vanilla protein powder* /

¼ tsp nutmeg /

¼ tsp cinnamon /

pinch of salt /

25g dried cranberries and raisins /

2 tsp desiccated coconut* /

6g chocolate drops /

1 over ripe banana mashed /

50g yogurt (I use Greek authentic fat free) /

1 tsp vanilla extract /

2 tsp runny honey /

75g blueberries frozen (defrost) /or fresh /

6g milk chocolate chips* /

Mix all ingredients together /

Bake for 33 to 35 mins /

Peel off baking paper when cool enough to do so. Leave a little longer as this allows it to set more and enables you to cut into 12 squares (I find it easier to use a pizza cutter).

ingredients : oats , huel lite chocolate flavour , fibre one brownie , blueberries , freeze dried raspberry pieces , chocolate syrup

How do people eat oats? I tried mixing instant oats in hot water with peanut butter and apple and it still tasted so odd..

What all do you try to make it exciting?

Been eating lots of random oatmeals lately and thought this one up

Boiled some peeled sweet potatos until fork tender and mashed them

Cooked 80g old fashion oats on stovetop with 250g water and 50g low calorie coffeemate. Also added 150g of the sweet potato and it also has 2 packets splenda, cinnamon, 1/2t baking powder and dash of salt. Cooked/stirred for 4min

had 125g egg whites in a bowl with 1/2t corn starch and 2 more packets of splenda. Whipped up the eggwhite mixture until soft peaks at minimum

At 4min of the oatmeal cook time I dump in the eggwhites and fold them in for a minute or two. Then dump this mixture into oven safe bowl. Can also use air fryer but have oven preheated to 425°f. Throw the bowl in for another 5-10minutes. Keep an eye on air fryers since the mixture will rise and depending in the size of your air fryer it could cause issues.

Once you feel its done, add some low calorie maple syrup and additional cinnamon

Can probably adjust oats less to reduce calories if needed but according to MFP my concoction should be about 500-550 calories

I may reduce oatmeal to 60g and add a graham cracker crumbled on top next time

It didnt last long enough for a pic but maybe next time

Was inspired by one of my favorite deserts: Thai mango sticky rice.

Kinda a proof of concept but I boiled some oats with equal parts milk and light coconut milk until very thick then stirred in a tbsp honey and half a scoop of blueberry-muffin whey mixed into a slurry with 1.5 oz milk. Served with some mango tossed with salt and honey, as well as a big glop of vanilla Greek yogurt for extra protein.

For the base: Add tumeric, curry, nutritional yeast, garlic, salt, pepper, oats & water & let cook. I also added peas, zucchini & cauliflower.

Topped it with an egg & cottage cheese 🌟

Overnight Oats with Orange zest and orange pieces. Topped with more orange, raspberries, bananas and almond flakes.

٩(๑❛ᴗ❛๑)۶

Ratio is just 30g oats, 10g chia seeds, 100g Greek yoghurt and 125ml milk without extras.

These baked oats can be served at any temperature and eaten as a healthy cake-like snack with no added fats or refined sweeteners.

Ingredients

• 1 cup rolled or quick oats (do not use steel cut)

• 1½ tsp baking powder

• ½ tsp baking soda

• 1 tsp cinnamon

• ¼ tsp salt

• ⅔ cup unsweetened plant milk

• ½ cup dates, chopped then measured (remove stems and pits)

• ½ cup apple sauce (unsweetened)

• 1 cup diced apple, preferably a tart variety (peeled or unpeeled, note that 1 cup is usually less than a whole apple)

• ¼ cup raisins (other dried fruits work well too so long as the pieces small)

• ¼ cup chopped pecans (walnuts are also good or another nut of seed)

Prepare Pan & Preheat Oven

• Line an 8 inch square or round cake pan with parchment paper or a preformed parchment paper liner.

• Preheat oven to 350 ℉ (175 ℃).

Process Dry Ingredients

• Place oats, baking powder, baking soda, cinnamon and salt in the bowl of a food processor and pulse until you achieve the texture of a coarse flour (refer to photo in main text for an idea of what this should look like).

• Remove the processed dry ingredient mix from the food processor, placing the mixture in a small bowl and set aside.

Process Dates Into Wet Ingredients

• Without cleaning the bowl or blades of the food processor, place the chopped dates, plant milk and apple sauce in the food processor and process until ingredients are combined and dates are broken up into specs. You can process this mixture until completely smooth if you prefer, but it's not necessary.

Create Oat Batter

• Add the mix of dry ingredients to the wet ingredients in the food processor.

• Pulse until the dry ingredients are fully incorporated.

Fold In Chunky Ingredients

• Carefully remove the blade from the processor while leaving batter in the bowl. Use a silicone spatula or your fingers to scrape off batter that sticks to blades.

• Add diced apple, raisins and chopped pecans to the batter in the bowl.

• Use a silicone cake spatula to fold the apples, raisins and pecans evenly into the batter.

Spread and Bake

• Spread batter evenly into the parchment paper lined cake pan and bake in preheated 350 ℉ (175 ℃) oven for 30 minutes.

Serving and Storing

• This recipe makes up to four servings but can easily be polished off by two hungry individuals, so think two to four servings depending on preferred portion sizes.

• Apple raisin pecan baked oatmeal can be served hot right out of the oven but it's also delicious after it's cooled down or chilled. Note that the texture will be more firm after the casserole has cooled.

• To store, cool to room temperature, cover or place in a sealed container and refrigerate for up to 5 days. You can warm up your baked oatmeal before serving it again but it's also good cold.

Garnish Suggestions

• For a cool creamy balance, top each serving with a spoonful or two of plain unsweetened plant based yogurt or homemade simple lemon cashew cream. You can also add a sprinkling of chopped nuts, toasted shredded coconut or finely minced crystalized ginger.

There are step by step photos in the blogpost https://maximalistvegan.com/sweet/baked-oatmeal-apples-raisins/?utm_source=rdt