Like so many things from our childhood, oatmeal re-emerges in adulthood attached with mixed emotions and associations, as well as a newfound appreciation for all it has to offer. Oatmeal may be mealy, unaesthetically pleasing and an unfortunate reminder of those days when breakfast was not a choice but a rule enforced by Mom (who never understood the virtues of Cookie Crisp). The great thing about oatmeal is you’re choosing a breakfast food with the ability to transform any of your favorite unhealthy treats into a semi-nutritious option to start your day.
Championed for its high protein and fiber, and low calories and fat, oatmeal is a staple in nutrition plans of athletes, dieters and all eaters in between. If you think this all comes at the price of flavor, think again. Oatmeal’s blandness isn’t all bad; it makes for a versatility that allows you to mix in whatever your heart desires and deem it a worthy dish for the most important meal of the day. The possibilities are endless, but here are three of the most delicious disguises for oatmeal. Breakfast can always be a thrill when you feel like you’re getting away with it.
Mocha Hazelnut Oatmeal with Toasted Almonds: It looks, smells and tastes like a chocolate dessert of the richest variety, but it’s just plain old oatmeal. Toast a handful of slivered almonds in a 350-degree Fahrenheit oven for 5 minutes, until golden brown. Meanwhile, bring 1.5 cups of water to a boil and add 1/2 cup old-fashioned oats, one teaspoon instant coffee, one teaspoon hot cocoa powder and 1/2 cup maple syrup. Boil for 15 minutes or until oats are soft, then stir in one tablespoon chocolate hazelnut spread. Top it off with a sprinkling of toasted almonds and chocolate chips for a treat that tastes as indulgent as hot cookie bar, without the guilt.
Banana Bread Oatmeal: If you’ve ever craved Bananas Foster for breakfast, this is as close as you can get without abandoning all hope of nutrition. Bring two mashed bananas, 1.5 cups water, one tablespoon maple syrup, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg to a boil. Add 1/2 cup old-fashioned oats and cook until soft or until all liquid is absorbed, stirring frequently. Mix some extra banana slices, 1/4 teaspoon cinnamon and a tablespoon of brown sugar in a small bowl, and use them to top oatmeal before serving.
