Off to a Good Start!

I’ll admit, I wasn’t always a breakfast eater.  When I was growing up, I got on the bus just after 7 a.m. and had an hour on the bus before I got to school.  My stomach didn’t seem to wake until later in the morning.  On weekends, I remember enjoying breakfast more.  My mom made Cream of Wheat or Cream of the West, I'm not sure why, but we were never oatmeal eaters back then.  On a rare occasion, my dad made breakfast.  Though we didn’t camp often, it seemed he always took over breakfast at the campfire and the meals were delicious.  

Oatmeal breakfast to go in jar with one-piece lid and jar of milk!

As an adult, I started eating breakfast consistently when I was eating for two.  That first "baby" is now 15 years old! Once the breakfast-eating habit was formed, it stuck, but I wanted easy items that I could enjoy every day without much hassle.  I also became more interested in adding oats to help with cholesterol levels and to make sure I was getting the recommended fiber in my diet.  Below are some of my favorite, quick, easy, inexpensive, whole grain options. 

For the past year, I have alternated between some of my favorite oatmeal recipes.  I generally make the recipe on Sunday and then portion into containers for easy "grab and go" breakfasts.  I'm a big fan of canning jars with one-piece, reusable plastic lids for transporting breakfast.  These containers and recipes work well for freezing in individual portions, too.  I typically eat breakfast at work around 9 a.m.  If you don't need a transportable breakfast, many of these recipes are easy to make in a pan and store in the refrigerator with a lid to enjoy at home.  

Baked Berry and Peach Oatmeal

3 c. old rolled oats

½ c. brown sugar

2 tsp baking powder

½ tsp. salt

2 whole eggs

1 ¼ c. skim milk

¼ c. canola oil or applesauce

1 tsp. vanilla

1 can peaches chopped (I use kitchen shears to chop in the jar and use the juice and all)

1 c fresh or frozen berries (my personal favorite are huckleberries)

A few finely chopped nuts can also be added

Yum!  Peaches, huckleberries and oats!

In a large bowl, combine the oats, brown sugar, baking powder and salt.  Whisk eggs, milk, oil, vanilla, peaches and berries.  Bake in 9x13 cake pan lightly coated with spray.  Bake at 350 degrees F, for 35-40 minutes. This recipe has been a hit when I’ve made it for 4-H members.  A light sprinkle of cinnamon goes great with this oatmeal and milk. 

Steel Cut Oats

1 c. steel cut oats

3 c. hot water

In a bread pan, mix oats and water.  Put in a 350 degree oven for 45 minutes.  When done, stir and put ½ to 1 cup in pint-size canning jars with lids and refrigerate.  To serve, add chia seeds, raisins, dried cranberries, dried blueberries or chopped nuts.  To add extra fiber, dice a few apples and treat them with a fruit preserver (Fruit Fresh or lemon juice) to keep them from browning and put them in a container in the fridge.  Each morning, heat the oatmeal in the microwave for a few seconds, stir in a spoon of yogurt, add the diced apples and any other extras.  Eat from the jar.  Each morning, hot oatmeal, dairy, fruit and only one dish to clean!

Steel Cut Oats

3 ½ to 4 c. water

1 c. steel cut oats

Place in slow cooker on low for 8 hours.  Can serve them with milk and sprinkle with cinnamon and sugar. This same recipe can be made in the oven by placing items in a baking dish in a 325 degree oven for 45 minutes. Stir once about 30 minutes into cooking time

 Make Your Own Oatmeal Packets

4 c. Rolled Oats

Chia seeds

Sugar (brown or white)

Dried Fruit

Nuts

Quick cook oats can be used, but I had rolled oats on hand when I made these packets.  Put rolled oats in blender or food processor (I used about 4 cups).  Blend for a bit, until you get some fine powder and some regular oat shapes.  You could probably powderize about 1 c. of oats and then add 3 cups regular or quick cook oats to that powder.  The powder should make a creamier and faster cooking product.  If doing different flavors of packets, take about ½ c. of the oats and put in snack-size bags or containers.  I think I’m going to try half-pint jars with one piece lids next time I make these, so that I have my serving container for adding the water.  Add about 1 tsp of sugar, dried fruits, nuts, chia seeds, etc. per each “packet.” If doing all the same, mix “extra”  (fruit/seeds/nuts/sugar) ingredients into one large container with oats and then portion out 2/3 c. or so into snack-size bags.  I like dried blueberries, cranberries, chopped pecans, chia seeds and brown sugar in my oatmeal packets. You’ll have to experiment with the sugar for a bigger batch or just add it to each portion.  When ready to use, pour contents of packet into a bowl, add hot water and let sit until oatmeal is creamy.  Not only will making your own oatmeal packets save you sugar in your diet, they will also save you money.  Making your own is generally far less expensive. 

Adapted from Spend Smart, EatSmart from Iowa State University Extension

Baked Oatmeal

1 can pears pureed in blender

2 ½ cup milk

2 ½ cups sugar (brown or white, honey also works as substitute)

4 egg whites

7 ½ cups oatmeal

5 tsp. baking powder

2 ½ tsp. salt

Cinnamon

Mix together sugar, sugar and eggs.  Add oatmeal, baking powder, salt, milk and cinnamon.  Put in 9 x 13-inch pan that has been greased.  Bake at 350°F for 45 minutes.  Can be frozen in individual portions to be heated later.  This is a recipe I adapted.  I was looking to reduce the oil, since I eat oats to help my cholesterol levels.  A can of pears (canned in juice) happened to be sitting on my counter as I analyzed the recipe.  I decided to blend it and try it out.  It worked well.  I think other types of fruit could be blended and used as a substitute for the pears. I've had friends who have reported peaches and apricots also work well.  

Baked Oatmeal from Glenn Deuchler

6 cups old fashioned oatmeal

2/3 c. brown sugar

1/3 c. honey

¾ c. egg substitute or 4 whole eggs

2 tsp. cinnamon

¾ tsp. salt

3 tsp. baking powder

½ c. oil

½ c. apple sauce

1 c. raisins (optional)

2 c. bran cereal (optional)

1 ½ c milk (separate into 1 c. and ½ c.)

Stir all together.  Dry ingredients first, then liquid ingredients.  Use 1 c. of milk with all other liquid ingredients.  Mix all together well.  Add additional ½ c. of milk (approximately) to create a consistency like bread pudding.  Grease 9x9 pan.  Bake in oven at 375 degrees F for approximately 45 minutes, or until center is set (if toothpick comes out clean, it is set).  Enjoy!

Hit the Road Oatmeal

Last summer, I was trying to keep up with healthy whole grain breakfasts, but we leave super early on Saturday mornings for swim meets.  On a whim, I made oatmeal in a wide mouth thermos and packed along a container of fixings (brown sugar, chopped pecans, cranberries and a spoon).  I was surprised how well it worked.

½ c. rolled oats

1 c. hot (near boiling) water

Put oats and water in a thermos.  Wait a few minutes (or until you reach your destination).  Stir in extras and enjoy. 

Whole Wheat Cereal

1 c. cleaned raw wheat

2 c. water

½ tsp salt

Cook overnight in slow cooker on low.  Can triple. Remainder keeps in refrigerator. Reheat portions needed for cereal or use as ingredients in soups or salads. Can replace dry beans as in chili or rice in many dishes.

Cooked Wheat Berries

1 c. raw whole kernel wheat berries

5 c. water

½ tsp. salt

Rub slow cooker wall with 1 Tbsp. butter. Cover the ingredients and cook on low 8-9 hours. Cook until tender. Drain and cool. Cover; store in refrigerator or freeze to use in recipes, thaw first.

There are so many ways to get off to a good start nutritionally in the mornings!  I hope you enjoy these recipes and ideas and use the comment space to share some of your own.