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Classic Oat Recipes

Here are a variety of basic oat recipes that you can enjoy for breakfast, snacks, or even dessert!

  1. Classic Cooked Oats

- Combine 1/2 cup rolled oats with 1 cup of milk of your choice or water in a saucepan.

- Cook over medium heat, stirring occasionally, until it reaches your desired consistency.

- Top with your favourite toppings like honey, cinnamon, berries, nuts, or sliced banana.

2. Overnight Oats

- In a jar or container, combine 1/2 cup rolled oats, 1/2 cup yogurt, and/or 1/2 cup milk.

- Add sweetener (honey, maple syrup), and flavourings (vanilla extract, cinnamon).

- Mix well, cover, and refrigerate overnight. Top with fruits and nuts in the morning.

3. An Oat Smoothie

- Blend 1/2 cup rolled oats, 1/2 banana, 1/2 cup Greek yogurt, 1/2 cup milk, and

- Add honey or a sweetener of your choice for extra flavor.

4 . Oat Pancakes

- Blend 1 cup rolled oats into a fine flour.

- Mix the oat flour with 1 tsp baking powder, 1/2 tsp cinnamon, 1/2 cup milk, 1 egg, and sweetener of you choice

- Cook on a buttered fry pan and serve with fresh fruit and maple syrup.

5. Oat Cookies

- Combine 1 1/2 cups rolled oats, 1 cup flour, 1/2 tsp baking soda, and a pinch of salt.

- In another bowl, cream together 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup white sugar.

- Add 1 egg and 1 tsp vanilla extract to the wet ingredients.

- Mix the dry ingredients into the wet ingredients, then fold in chocolate chips or raisins.

- Drop spoonfuls onto a baking sheet and bake at 175°C for 10-12 minutes.

6. Oat Bars

- Combine 2 cups rolled oats, 1 cup nuts or seeds, and 1 cup dried fruits in a bowl.

- In a saucepan, melt 1/2 cup nut butter with 1/2 cup honey or maple syrup. Mix well.

- Pour the nut butter mixture over the oat mixture, mix thoroughly, press into a dish.

- Chill until firm, then cut into bars.

7. Savory Oats - YES!

- Cook rolled oats as usual, but instead of sweet toppings, add sautéed vegetables, a poached or fried egg, and a sprinkle of cheese for a savoury twist.

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