Autumn Fruit and Nut Oatmeal

Oatmeal has been one of my favorite budget ingredients since day one. It’s super inexpensive, shelf-stable, and can be used in both sweet and savory dishes. Not to mention, a warm bowl of oatmeal is just the epitome of cozy. 🥰 This Autumn Fruit and Nut Oatmeal is one of the first flavored oatmeal I […]

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Oatmeal has been one of my favorite budget ingredients since day one. It’s super inexpensive, shelf-stable, and can be used in both sweet and savory dishes. Not to mention, a warm bowl of oatmeal is just the epitome of cozy. 🥰 This Autumn Fruit and Nut Oatmeal is one of the first flavored oatmeal I made back in the day when I was flat broke but knew I still needed to put something good in my belly. You can make one serving at a time, or make a batch of two as listed below and just microwave the second half for your breakfast the next morning (or share with someone you love). Enjoy!

Originally posted 10-29-2010, updated 10-7-2021.

Overhead view of two bowls of autumn fruit and nut oatmeal

What Kind of Oats are Best?

My favorite kind of oats to use for a classic bowl of oatmeal are old-fashioned rolled oats. These oats have plenty of texture so you don’t end up with a bowl of mush, and they still cook relatively quickly (about 5 minutes). You can use quick oats if you have to, but you’ll want to adjust the cooking time according to what is suggested on the package and keep in mind that the texture won’t be as great. You could definitely do something similar with steel-cut oats, although they require a much longer cooking time and more liquid, so adjust as needed. 

Sweeten to Your Liking

I used a couple of tablespoons of maple syrup to sweeten my Autumn Fruit and Nut Oatmeal because that maple flavor adds to the whole autumn vibe. But real maple syrup can be expensive, so if you want to cut the costs on this bowl a bit, try using brown sugar instead. Brown sugar still goes great with all the flavors in this bowl and is much less expensive. Feel free to swap out with any sweetener of your choice, keeping in mind the flavor differences from maple syrup. 

How to Store Leftovers of Autumn Fruit and Nut Oatmeal

The batch below makes two servings, so if you want to save the second serving for the next day, I would refrigerate it before adding the second half of the apples and the walnuts. Add those after reheating the next day. To reheat, simply microwave for 1-2 minutes, adding a splash of water to help loosen the oatmeal as you stir. Once reheated, top with the apples and walnuts, then enjoy.

Can I Use a Microwave?

Yes, you can definitely make this in a microwave. I suggest making one serving at a time (half of the recipe below). Simply add the butter, apples, cinnamon, cloves, oats, salt, water, and cranberries to a bowl. Microwave on high for one minute, stir, then microwave again in 30-second intervals until thickened. Sweeten with maple syrup, then top with the walnuts and remaining apples.

side view of a bowl of autumn fruit and nut oatmeal

Two bowls of autumn fruit and nut oatmeal surrounded by apples, leaves, and pinecones

Autumn Fruit and Nut Oatmeal

Get all of the delicious flavors of fall in one bowl with this Autumn Fruit and Nut Oatmeal. Sweet, crunchy, warm, and cozy!
Total Cost $1.83 recipe / $0.92 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 1.5 cups each
Calories 417kcal
Author Beth - Budget Bytes

Ingredients

  • 1 apple $0.41
  • 1 tsp butter $0.04
  • 1/2 tsp cinnamon $0.05
  • 1 pinch cloves (optional) $0.01
  • 2 cups water $0.00
  • 1 cup old-fashioned rolled oats $0.18
  • 1/8 tsp salt $0.01
  • 2 Tbsp dried cranberries $0.22
  • 1/4 cup chopped walnuts $0.30
  • 2 Tbsp maple syrup $0.60

Instructions

  • Chop the apple into ½-inch pieces. Add about ¾ of the apple pieces to a small saucepot with the butter, cinnamon, and cloves. Sauté over medium heat for a few minutes, or just until the apples begin to soften.
  • Add the water to the pot. Place a lid on top, turn the heat up to medium-high, and allow the water to come up to a boil.
  • Once the water reaches a boil, stir in the oats, dried cranberries, and salt. Turn the heat down to medium-low and continue to simmer the oats for about 5 minutes, or until thickened.
  • When the oats have thickened, stir in the chopped walnuts and maple syrup. Taste and adjust the sweetness to your liking. Top with the remaining chopped apples. Serve hot.

Nutrition

Serving: 1.5cup | Calories: 417kcal | Carbohydrates: 69g | Protein: 8g | Fat: 15g | Sodium: 182mg | Fiber: 9g

 

A spoonful of autumn fruit and nut oatmeal held above the bowl

How to Make Autumn Fruit and Nut Oatmeal – Step by Step Photos

Chopped apple on a cutting board

Chop one apple into ½-inch sized pieces. 

apple in the pot with butter

Add about ¾ of the apple pieces to a sauce pot with 1 tsp butter, ½ tsp cinnamon, and a tiny pinch of cloves (optional). Sauté over medium just until they begin to soften (just a few minutes). 

water being poured into the saucepot

Next, add 2 cups of water to the pot. Place a lid on top, turn the heat up to medium-high, and bring the water to a boil.

oats being poured into the pot

Once the water is boiling, add 1 cup old-fashioned rolled oats, 2 Tbsp dried cranberries, and 1/4 tsp salt. Turn the heat down to medium-low and continue to simmer the oats for about five minutes, or until thickened.

maple syrup being drizzled over the thickened oats in the pot

Once the oats have thickened, add ¼ cup chopped walnuts and 2 Tbsp maple syrup (or sweeten to your liking with your favorite sweetener).

Two bowls of autumn fruit and nut oatmeal surrounded by apples, leaves, and pinecones

Divide into two bowls and top with the remaining chopped apples. Enjoy!

Side view of two bowls of autumn fruit and nut oatmeal

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Savory Oatmeal

It’s funny how oats have been pigeonholed for use in mostly sweet dishes in the U.S. We tend to eat oats sweetened at breakfast, or as part of delicious crumbly desserts, but oats do just as well with savory flavors as do any other grain. This savory oatmeal is a delicious and hearty meal any […]

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It’s funny how oats have been pigeonholed for use in mostly sweet dishes in the U.S. We tend to eat oats sweetened at breakfast, or as part of delicious crumbly desserts, but oats do just as well with savory flavors as do any other grain. This savory oatmeal is a delicious and hearty meal any time of day, and there are so many options for toppings and add-ins, so you can make it work with whatever ingredients you have on hand. This might just end up being your new favorite easy budget meal!

close up side view of a bowl of savory oatmeal

What Kind of Oats are Best for This Recipe?

You can technically make savory oats with any kind of oats, but the recipe below is written for old-fashioned rolled oats, which cook fairly quickly (about 5 minutes). I find that old-fashioned rolled oats are a nice balance between texture and convenience. Steel-cut oats take much longer to cook and you’ll need more liquid. Quick oats cook faster but don’t provide very much texture.

How to Flavor Savory Oatmeal

Oats on their own have a very bland flavor, and I think that’s why they often get a bad rap. Here are some tips for making sure your savory oatmeal is full of flavor:

  • Cook them in a really flavorful broth. I like to use Better Than Bouillon because it tends to have a nice vibrant flavor. Plus it comes in several flavors and options.
  • Use aromatics. A little bit of fresh garlic or ginger goes a long way! Green onion or shallots are also great.
  • Add your favorite seasoning blend. You could experiment with your favorite bottled seasonings like Everything Bagel Seasoning, jerk seasoning, steak seasoning, furikake, onion salt.
  • Top with your favorite sauce. Try adding a little chili garlic paste, sriracha, or gochujang!

Savory Oatmeal Topping Ideas

In addition to ingredients that can be added into your oatmeal, you can add all sorts of delicious toppings, too! Here are some oatmeal topping ideas:

Can I Make it Ahead?

Yes, savory oatmeal is great for making ahead! You can change the number of servings in the recipe card below and the ingredients will auto adjust for you. After cooking, divide your savory oatmeal into single-serving portions and refrigerate. To reheat, simply microwave on high for about 2 minutes, stirring half-way through. If the oatmeal is too thick, just add a splash of water.

Make it Vegan

You can make the savory oatmeal recipe below vegan by swapping out the butter for your favorite cooking oil. Coconut oil would be very nice here because it has a rich mouthfeel, similar to butter.

overhead view of a bowl full of savory oatmeal with ingredients on the sides
overhead view of a bowl full of savory oatmeal with ingredients on the sides

Savory Oatmeal

Savory oatmeal is a delicious, hearty, and inexpensive meal that can be customized to use ingredients you have on hand.
Total Cost $1.25 recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 245kcal
Author Beth – Budget Bytes

Ingredients

  • 1 clove garlic, minced $0.08
  • 1/2 tsp grated fresh ginger $0.05
  • 4 mushrooms $0.62
  • 1 tsp butter $0.04
  • 1 cup vegetable broth $0.13
  • 1/2 cup old-fashioned rolled oats $0.09
  • 1/2 cup spinach $0.19
  • 1/2 tsp toasted sesame oil $0.05

Instructions

  • Mince the garlic, grate the ginger, and slice the mushrooms.
  • Add the butter, garlic, and ginger to a small saucepot. Sauté over medium heat for 1-2 minutes.
  • Add the mushrooms and continue to sauté for a few minutes more, or until the mushrooms have wilted a bit.
  • Add the vegetable broth to the saucepot, turn the heat up to medium-high, and bring the broth up to a boil.
  • When the broth reaches a boil, add the rolled oats and stir to combine. Allow it to return to a boil, then reduce the heat to medium low. Let the oats simmer for about 5 minutes, or until thickened.
  • While the oats are simmering, roughly chop the spinach. Stir the spinach into the thickened oats, along with the toasted sesame oil.
  • Taste and add salt to your liking, if needed, then top it off with your favorite toppings. Serve hot!

Nutrition

Serving: 1bowl | Calories: 245kcal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Sodium: 995mg | Fiber: 5g
Close up of a spoonful of savory oats, the bowl in the background

How to Make Savory Oatmeal – Step by Step Photos

Butter, garlic, and ginger in a pot

Mince one clove of garlic, grate about ½ tsp of fresh ginger, and slice 3-4 mushrooms. Add the garlic, ginger, and 1 teaspoon butter to a small saucepot. Sauté the garlic and ginger in the butter over medium heat for about one minute.

sautéed mushrooms in the pot

Add the sliced mushrooms and sauté for a few minutes more, or just until the mushrooms have softened.

Vegetable broth being poured into the pot

Add one cup vegetable broth to the pot. Turn the heat up to medium-high and bring the broth up to a boil.

Oats being poured into the saucepot

When the broth reaches a boil, add ½ cup old-fashioned rolled oats.

Cooked savory oatmeal in the saucepot

Allow the broth to come back up to a boil, then reduce the heat to medium-low and let the oats simmer for about 5 minutes, or until thickened.

Chopped spinach stirred into the oats

While the oats are simmering, roughly chop a handful of spinach. Stir the chopped spinach and ½ teaspoon toasted sesame oil into the oats.

Overhead view of a bowl full of savory oatmeal with ingredients on the sides

Give it a taste and add salt, if needed. Serve with your favorite toppings and enjoy!

A bowl of Savory Oatmeal with an egg on top

It’s also really good with an egg on top!

The post Savory Oatmeal appeared first on Budget Bytes.

Raspberry Oatmeal Bars

I don’t do desserts too often, and when I do they’re usually made with simple pantry staples that I know I’m already going to have on hand. These super easy Raspberry Oatmeal Bars are the perfect example. They’re just flour, oats, sugar, baking soda, butter, and whatever jam you happen to have (in this case […]

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I don’t do desserts too often, and when I do they’re usually made with simple pantry staples that I know I’m already going to have on hand. These super easy Raspberry Oatmeal Bars are the perfect example. They’re just flour, oats, sugar, baking soda, butter, and whatever jam you happen to have (in this case raspberry). This is the perfect fun weekend baking project for when you don’t want to go out to get more ingredients and you don’t want to make anything that is too difficult, but you definitely want something sweet. 😉 

Originally posted 5-23-2010, updated 8-25-2021.

A stack of raspberry oatmeal bars viewed from the side

What Do They Taste Like?

These raspberry oatmeal bars are basically made out of the same mix that you’d use as a crumb topping for a pie. It’s rich, buttery, and has a good amount of texture, thanks to the rolled oats. When you compress this mix into a baking dish it becomes more solid and provides a base layer for the bars, but when you sprinkle it over top, it acts more like a loose crumb topping. And then you can put whatever flavor jam you like in the center!

Do Raspberry Oatmeal Bars Need to Be Refrigerated?

While you don’t need to store the baked oatmeal bars in a refrigerator, they hold their shape better when chilled, so I do prefer to keep mine refrigerated. Make sure they’re in an air-tight container to prevent them from absorbing odor and moisture.

Can I Use Quick Oats?

I used old-fashioned rolled oats for this recipe because they provide a lot more texture to the crumble mixture. You can use quick oats, which as smaller, softer pieces, in place of the rolled oats if needed.

A hand holding a stack of raspberry oatmeal bars close to the camera

A hand holding a stack of raspberry oatmeal bars close to the camera

Raspberry Oatmeal Bars

These easy Raspberry Oatmeal bars are a fast fix for your sweet tooth and they only require a few pantry staples plus your favorite jam!
Total Cost $2.86 recipe / $0.32 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Calories 325kcal
Author Beth - Budget Bytes

Ingredients

  • 8 Tbsp Butter $0.88
  • 1 cup all-purpose flour $0.10
  • 1 cup rolled oats $0.18
  • 1/2 cup brown sugar $0.32
  • 1/4 tsp baking soda $0.02
  • 1/8 tsp salt $0.01
  • 1 cup raspberry jam $1.35

Instructions

  • Preheat the oven to 350ºF. Use a ½ tsp of the butter to grease the inside of an 8x8-inch baking dish.
  • In a large bowl, combine the flour, oats, brown sugar, baking soda, and salt.
  • Cut the remaining butter into chunks, add it to the bowl with the flour and oat mixture, and use your hands to work the butter into the mixture until everything looks sort of crumbly or like damp sand, and no large lumps of butter remain.
  • Pour half of the oat mixture into the baking dish and press it down until it forms a solid layer.
  • Stir the jam to break up any clumps, then drop the jam in small spoonfuls onto the pressed oat mixture in the baking dish. Try to stay away from adding the jam too close to the edges. It's okay if the jam doesn't form a solid layer. Do not try to spread it with a spoon or knife.
  • Once all of the jam has been added on top of the bottom oat layer, sprinkle the remaining oat mixture on top, leaving it loose and crumbly.
  • Bake the oat bars for about 30 minutes or until the top is nicely golden. Remove the bars from the oven, allow them to cool, then cut into nine squares and serve.

Nutrition

Serving: 1square | Calories: 325kcal | Carbohydrates: 55g | Protein: 3g | Fat: 11g | Sodium: 168mg | Fiber: 2g

Overhead view of raspberry oatmeal bars cut into squares with ingredients on the sides

How to Make Raspberry Oatmeal Bars – Step by Step Photos

buttered square baking dish

Preheat the oven to 350ºF. Use about ½ tsp of butter to grease the inside of an 8×8-inch baking dish.

oats, sugar, and flour in a bowl

In a large bowl, combine 1 cup all-purpose flour, 1 cup rolled oats, ½ cup brown sugar, ¼ tsp baking soda, and ⅛ tsp salt. Stir until everything is very well combined.

Butter added to the bowl with the dry ingredients

Add 8 Tbsp butter (minus the ½ tsp used to butter the dish) to the bowl with the flour, oats, and sugar.

Butter mixed into the dry ingredients in the bowl

Work the butter into the flour and oats until the mixture looks a bit crumbly or damp. No large lumps of butter should remain.

Oat mixture pressed into the bottom of the baking dish

Pour half of the oat mixture into the baking dish, spread it out evenly, and then press it down until it is in a solid layer.

Jam spread out onto the oat mixture in the baking dish

Drop 1 cup raspberry jam (or your favorite flavor) onto the oat mixture, avoiding placing the jam right up against the baking dish (this makes it harder to remove the bars after baking). It helps if you stir the jam well first to break up any clumps, then you can drop small dollops onto the oat mixture to create a fairly even layer. Don’t try to spread the jam with a spoon or knife, as it will pull up the oat mixture.

Crumbled topping added on top of jam

Sprinkle the remaining oat mixture over top of the jam. Leave this layer loose, do not try to press it into a solid layer.

baked raspberry oat bars in the baking dish

Bake the raspberry oat bars in the preheated 350ºF oven for 30 minutes, or until the topping is nicely golden brown. Allow the bars to cool completely before cutting it into nine squares and serving. Running a knife around the edge to loosen any jam that may have baked onto the dish helps when removing the squares from the dish.

A pyramid of raspberry oatmeal bar squares with baking ingredients in the background

Enjoy the buttery, crumbly, oat goodness!

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Cinnamon Pecan Cauli Oats

Cinnamon Pecan Cauli oats combine riced cauliflower with rolled oats for an extra dose of vegetables and texture with your breakfast!

The post Cinnamon Pecan Cauli Oats appeared first on Budget Bytes.

A few weeks ago I made some riced cauliflower and stashed it in my freezer. Since then I’ve been adding a little here and a little there to just about everything. It’s such a versatile way to bulk up recipes and add some extra fiber. This week I stirred some into my morning oats and OMG it was so good! Who would have thought? So today I present to you my Cinnamon Pecan Cauli Oats. A totally unexpected winner!

Overhead view of a bowl of cauliflower oatmeal with a spoon in the side

Look at that bowl of oats. You can’t even see the cauliflower in there! And I promise, it doesn’t taste like cauliflower, either.

What Does it Taste Like??

Okay, I know some of you are cringing reading about this right now, but let me promise you, these cauliflower oats do not taste or smell like sulfur (you know, that classic cauliflower smell). The cauliflower itself barely has any flavor, so it’s easily masked by the cinnamon, brown sugar, and milk.

And the texture? It’s absolutely delightful. I don’t know how else to explain it other than that. If you’re someone who has avoided oatmeal because it’s too goopy, you’ll welcome the added texture of riced cauliflower.

What Kind of Oats Can I Use?

The cooking method listed below will work for quick oats, rolled oats, or old-fashioned rolled oats. I highly suggest using old-fashioned rolled oats because they give the most texture. quick oats are more processed and tend to create that more gloopy-gluey texture that so many people dislike about oatmeal.

While you can certainly add cauliflower rice to steel-cut oats, you’ll need to follow the cooking instructions on the package for your steel-cut oats. They require more liquid and a much longer cooking time than rolled oats. You shouldn’t need to change anything about the cooking method when adding the cauliflower rice. Just add it in with the oats and go with it, or if you want more texture, add the cauliflower rice toward the end of the cooking time (about 5 minutes or so) so it doesn’t break down as much.

Do I Need to Cook the Cauliflower Rice First?

Nope, the cauliflower rice will cook right along with the oats, so whether you’re using fresh or frozen riced cauliflower, just toss it in there with your oats. No need to thaw frozen cauliflower rice first.

Side view of a spoon lifting a bite of cinnamon pecan cauli oats out of the bowl
Overhead view of a bowl full of cinnamon pecan cauli oats with a spoon in the center

Cinnamon Pecan Cauli Oats

Adding a scoop of riced cauliflower to your morning oatmeal is an easy and delicious way to add more vegetables to your day!
Total Cost $0.76 per serving
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 1
Calories 388.6kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 cup rolled oats $0.09
  • 1/2 cup riced cauliflower $0.21
  • 1/2 Tbsp butter $0.07
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp salt $0.01
  • 1/2 cup milk* $0.19
  • 1/4 cup water $0.00
  • 1 Tbsp brown sugar $0.04
  • 1 Tbsp chopped pecans $0.13

Instructions

Microwave Instructions

  • Combine the rolled oats, riced cauliflower, butter, cinnamon, salt, milk, and water in a bowl. Stir to combine.
  • Microwave for 3 minutes, stirring every minute or as often as needed to avoid the oats from boiling over (you'll need to stir more often toward the end).
  • Stir in the brown sugar and pecans just before serving.

Stove Top Instructions

  • Combine the riced cauliflower, butter, cinnamon, salt, milk, and water in a small sauce pot. Stir to combine.
  • Bring the pot up to a gentle boil over medium heat, stirring occasionally.
  • Once boiling, add the rolled oats and stir to combine. Turn the heat down to low and let the oats simmer for three minutes, stirring occasionally. After three minutes, turn the heat off and allow the oats to rest for 2-3 minutes.
  • Top the oats with brown sugar and chopped pecans just before serving.

Notes

*Any type of milk (dairy or non-dairy) can be used for this recipe.

Nutrition

Serving: 1bowl | Calories: 388.6kcal | Carbohydrates: 50.6g | Protein: 11.1g | Fat: 17.1g | Sodium: 409.6mg | Fiber: 6.2g

How to Make Cinnamon Pecan Cauli Oats – Step by Step Photos

Cauliflower oatmeal ingredients in a bowl, milk being poured in

To make your cauli oats in the microwave, combine ½ cup rolled oats, ½ cup riced cauliflower, ½ Tbsp butter, ¼ tsp cinnamon, ⅛ tsp salt, ½ cup milk (any type of milk), and ¼ cup water in a bowl. Stir to combine.

Microwaved cauli oats in a bowl

Microwave the ingredients for three minutes, stirring every minute or as often as needed to prevent it from boiling over (this tends to be more often toward the end of the three minutes.

Finished cinnamon pecan cauli oats in a bowl with a spoon on the side

Top the bowl of oats with 1 Tbsp brown sugar and 1 Tbsp chopped pecans just before serving.

cauliflower, butter, and spices in a sauce pot, milk being poured in

To make your cinnamon pecan cauli oats on the stove top, combine ½ cup riced cauliflower, ½ Tbsp butter, ¼ tsp cinnamon, ⅛ tsp salt, ½ cup milk, and ¼ cup water in a small saucepot. Stir to combine.

Oats being poured into the saucepot

Place a lid on top and bring the saucepot up to a boil over medium heat, stirring occasionally. Once boiling, stir in ½ cup rolled oats, then reduce the heat to low. Let the oats simmer over low for three minutes, stirring occasionally.

Finished oats cooked in a saucepot on the stove top

After simmering for three minutes, turn the heat off and let the oats rest for a few more minutes, with the lid on top.

Overhead view of a bowl full of cinnamon pecan cauli oats with a spoon in the center

Top with 1 Tbsp brown sugar and 1 Tbsp chopped pecans just before serving.

The post Cinnamon Pecan Cauli Oats appeared first on Budget Bytes.

Pumpkin Pie Overnight Oats

Have you ever had a recipe call for just a partial can of pumpkin purée? And then you’re like, “well, what am I going to do with the rest of this??” Instead of searching for a recipe that calls for the exact amount of pumpkin purée that you have leftover, I like to add a […]

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Have you ever had a recipe call for just a partial can of pumpkin purée? And then you’re like, “well, what am I going to do with the rest of this??” Instead of searching for a recipe that calls for the exact amount of pumpkin purée that you have leftover, I like to add a little to my morning oats. You can add a spoonful or two to a bowl of hot oats (with cinnamon and brown sugar) or you can make up some of these Pumpkin Pie Overnight Oats. These overnight oats are also a great way to get that fall flavor if you live in a region where it’s still quite warm this time of year. ?

Overhead view of a bowl of overnight pumpkin pie oats with pumpkins, oats, and pecans on the side

Make One or More!

The recipe listed below is for a single serving of overnight oats, but you can make up to four at a time. The overnight oats will stay good in your fridge for 4-5 days, so make as many or as few as you want or need. To adjust the ingredients below to make more servings at once, simply change the number in the “servings” box and the rest of the ingredients will auto adjust.

Do You Eat Overnight Oats Hot or Cold?

You can eat these pumpkin pie overnight oats either hot or cold. As the oats soak they absorb liquid and soften just like they do when cooked. So the overnight oats are ready to eat after soaking for about eight hours, or you can pop them in the microwave for about a minute or so to warm through. They’re great both ways!

Adjust the Sweetness

If you’ve been following this blog for a while, you know that I don’t like things that are too sweet, so the amount of brown sugar listed in the recipe below sweetens the oats just slightly. If you want a more dessert-like sweetness, I suggest adding more brown sugar to your liking. The sugar does not need to be added in the beginning, so you can start with the ½ Tbsp listed below and add more just before eating to make it the sweetness that you desire.

Other Add-ins

You can have some fun with these overnight oats and add in some more fun ingredients if you have them on hand. I think a few raisins would be pretty awesome, as would some pepitas (shelled pumpkin seeds). A splash of vanilla extract can also make these overnight oats taste a little more creamy.

Make Them Vegan or Dairy Free

The best thing about overnight oats is that they work just as well with non-dairy milk as they do with dairy milk, so use your favorite almond, soy, coconut, cashew, or other non-dairy milk in place of the milk listed in the recipe below.

Can I Use Quick Oats or Steel Cut Oats?

You can make this with quick oats, but I find old-fashioned rolled oats to give the best results because they have a thicker, chewier texture. Quick oats will have a softer, mushier texture after soaking. Steel cut oats require a lot more liquid and a much longer soaking time to soften, so I don’t recommend them for this recipe.

Side view of a spoon lifting some pumpkin pie overnight oats out of the bowl

 
Side view of a spoon lifting some pumpkin pie overnight oats out of the bowl

Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats are a great way to use up leftover pumpkin purée and are a delicious make-ahead breakfast for busy mornings.
Total Cost $0.95 each
Prep Time 5 minutes
Soak Time 8 hours
Total Time 8 hours 5 minutes
Servings 1 bowl
Calories 293.86kcal
Author Beth - Budget Bytes

Ingredients

  • 1/3 cup old-fashioned rolled oats $0.44
  • 1/2 tsp pumpkin pie spice $0.05
  • 1 Tbsp chopped pecans $0.13
  • 1/8 tsp salt $0.01
  • 1/4 cup pumpkin purée $0.12
  • 1/2 Tbsp brown sugar $0.02
  • 1/2 cup milk* $0.18

Instructions

  • Add the rolled oats (uncooked), pumpkin pie spice, salt, and chopped pecans to a jar or other resealable container. Top with the pumpkin purée, brown sugar, and milk. Close the container and refrigerate overnight or up to five days.
  • Before eating, stir the contents of the jar until evenly combined. Enjoy cold or microwave until warmed through.

Notes

*Use your milk of choice (dairy or non-dairy). The nutrition stats for this recipe are calculated using whole milk.

Nutrition

Serving: 1bowl | Calories: 293.86kcal | Carbohydrates: 42.24g | Protein: 9.85g | Fat: 11.88g | Sodium: 350.34mg | Fiber: 6.38g

See how to make your own Homemade Pumpkin Pie Spice here!

How to Make Pumpkin Pie Overnight Oats – Step by Step Photos

Pumpkin pie overnight oats dry ingredients in jar

Add 1/3 cup old-fashioned rolled oats to a jar or another resealable container, along with 1/2 tsp pumpkin pie spice, 1/8 tsp salt, and 1 Tbsp chopped pecans.

pumpkin puree and brown sugar added to the jar

Add 1/4 cup pumpkin purée and 1/2 Tbsp of brown sugar to the jar.

milk being poured into the jar

Add 1/2 cup of milk of your choice to the jar (I used whole milk).

Soaked and stirred overnight oats in the jar

Close the container and refrigerate at least 8 hours, or up to five days. When you’re ready to eat, stir up the contents of the container until everything is well mixed.

Overhead view of pumpkin pie overnight oats in the bowl

Enjoy the pumpkin pie overnight oats cold straight out of the jar, or microwave until warmed through!

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Banana Bread Baked Oatmeal

This dessert-like banana bread baked oatmeal is rich, sweet, hearty, and totally breakfast worthy, thanks to hearty oats and the natural sweetness of bananas. So if you’re tired of using your brown bananas for actual banana bread, you can change things up a bit with this banana bread flavored baked oatmeal, which makes a great make-ahead […]

The post Banana Bread Baked Oatmeal appeared first on Budget Bytes.

This dessert-like banana bread baked oatmeal is rich, sweet, hearty, and totally breakfast worthy, thanks to hearty oats and the natural sweetness of bananas. So if you’re tired of using your brown bananas for actual banana bread, you can change things up a bit with this banana bread flavored baked oatmeal, which makes a great make-ahead breakfast meal prep for the week. BONUS: it’s freezer-friendly!

Originally posted 12-30-2011, updated 7-16-2020.

Overhead view of a casserole dish of banana bread baked oatmeal, surrounded by ingredients

What is Baked Oatmeal?

If you’re new to the world of baked oatmeal, it’s a wonderfully rich and moist breakfast treat. It’s basically oats baked into a custard. Kind of like bread pudding, but with oats instead of bread. If you think you don’t like oats because they tend to be gooey when boiled with water, try baked oatmeal. It’s soft, moist, and rich, but not at all gooey. Some people also mistakenly think baked oats are crunchy, but they’re not. 

Try these other baked oatmeal flavors: Pumpkin Pie Baked Oatmeal, Oatmeal Cookie Baked Oatmeal, or Blueberry Banana Baked Oatmeal.

How to Store the Leftovers

This recipe makes a pretty big batch, so you’ll want to save the leftovers to eat throughout the week. Make sure to refrigerate your baked oatmeal soon after cooking. I like to divide my baked oatmeal into single servings right after baking, then refrigerate them in individual containers. Once chilled, you can keep the baked oatmeal in the refrigerator for about 5 days, or freeze for about 3 months. 

How to Serve Banana Bread Baked Oatmeal

Baked oatmeal can be eaten hot OR cold. You can eat it as-is, or pour cold milk over top. And, if you like things a little sweeter, you can drizzle a little maple syrup over top.

Can I Use Steel Cut Oats?

You can not substitute steel cut oats in this recipe without making other changes because steel cut oats require a lot more moisture and a longer cooking time than rolled oats. While it may be possible to tweak it to make it work, I have not tested this method so I can not offer suggestions for that particular substitution.

Overhead view of a bowl of banana bread baked oatmeal surrounded by ingredients

 
Overhead view of a casserole dish full of banana bread baked oatmeal, surrounded by ingredients

Banana Bread Baked Oatmeal

The rich and sweet flavor of banana bread infused into a healthy baked oatmeal. This Banana Bread Baked Oatmeal is perfect for breakfast meal prep!
Total Cost $3.24 recipe / $0.54 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 367.87kcal
Author Beth - Budget Bytes

Ingredients

  • 1 1/2 cups mashed banana (about 3 bananas) $0.63
  • 1/3 cup brown sugar $0.12
  • 2 large eggs $0.46
  • 1/2 tsp salt $0.02
  • 1/2 tsp vanilla extract $0.15
  • 1 tsp baking powder $0.02
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp nutmeg $0.02
  • 2 cups milk $0.75
  • 2 1/2 cups old-fashioned rolled oats $0.45
  • 1/2 cup chopped walnuts $0.60

Instructions

  • Preheat the oven to 375ºF. Mash the bananas well with a fork (you'll need 1.5 cups).
  • Add the mashed bananas to a large bowl along with the brown sugar, eggs, salt, vanilla, baking powder, cinnamon, nutmeg, and salt. Whisk until the ingredients are combined.
  • Add the milk and whisk until combined again.
  • Finally, stir in the rolled oats and chopped walnuts.
  • Pour the oat mixture into a 9x9-inch casserole dish and transfer to the preheated oven. Bake for 45 minutes, or until it is golden brown on top and around the edges.
  • Serve warm or refrigerate and enjoy cold!

Nutrition

Serving: 1serving | Calories: 367.87kcal | Carbohydrates: 54.22g | Protein: 11.4g | Fat: 13.28g | Sodium: 324.97mg | Fiber: 5.7g

You might also like my Yogurt Banana Bread recipe!

How to Make Banana Bread Baked Oatmeal – Step By Step Photos

Mashed bananas in a measuring cup next to whole bananas

Preheat the oven to 375ºF. You’ll need 1.5 cups mashed bananas, which is about three bananas. I like to mash my bananas right in a liquid measuring cup so I can see the volume on the side.

Mashed bananas in a bowl with other liquid ingredients

Add the mashed bananas to a large bowl along with ⅓ cup brown sugar, 2 large eggs, ½ tsp salt, ½ tsp vanilla extract, 1 tsp baking powder, ¼ tsp cinnamon, and ⅛ tsp nutmeg. Whisk the ingredients together until they’re evenly combined.

Milk being poured into the mixing bowl

Add 2 cups milk and whisk to combine again. It’s easier to whisk in the milk after the other ingredients have been combined because it causes less splashing.

Rolled oats and chopped walnuts added to liquid ingredients

Finally, stir in 2.5 cups rolled oats and ½ cup chopped walnuts.

unbaked oats in casserole dish

Pour the oat mixture into a 9×9-inch casserole dish.

baked banana bread oatmeal in the casserole dish

Bake the oatmeal in the preheated 375ºF for 45 minutes, or until it’s golden brown on top and around the edges.

A wooden spoon scooping baked oatmeal out of the side of the casserole dish

Serve the banana bread baked oatmeal immediately, or divide into six portions and refrigerate for later!

Side view of a bowl of banana bread baked oatmeal with a spoon lifting a bite

Serve hot or cold, alone or topped with milk.

The post Banana Bread Baked Oatmeal appeared first on Budget Bytes.

Easy Instant Pot Oatmeal

Pressure cooker oatmeal is an easy breakfast! The best Instant Pot oatmeal is made with rolled oats, toasted until fragrant then cooked for just 3 minutes. Here’s an easy, healthy breakfast recipe for weekdays or entertaining guests: Instant Pot oatmeal! Alex and I eat quite a bit of oatmeal over here: it’s one of our favorite whole grains. In fact, most days I eat our best oatmeal recipe as a healthy way to start the day. But if you’ve got a pressure cooker, oatmeal is even easier to make. The oats are toasted in butter until fragrant, then mixed with milk and cooked for just 3 minutes. (Vegan variation is too, below.) What comes out is the creamiest, tastiest, easiest pressure cooker oatmeal you’ll find. Looking for steel cut oats instead? Go to Apple Cinnamon Pressure Cooker Steel Cut Oats. How to make Instant Pot oatmeal (a tutorial) This is truly one of our easiest Instant Pot recipes! It’s so fast and it makes the creamiest, most delicious pot of oatmeal using rolled oats. Using a pressure cooker to make oatmeal is perfect for whipping up a healthy breakfast when you’re entertaining house guests. Alex and I just had my […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Pressure cooker oatmeal is an easy breakfast! The best Instant Pot oatmeal is made with rolled oats, toasted until fragrant then cooked for just 3 minutes.

Instant Pot oatmeal

Here’s an easy, healthy breakfast recipe for weekdays or entertaining guests: Instant Pot oatmeal! Alex and I eat quite a bit of oatmeal over here: it’s one of our favorite whole grains. In fact, most days I eat our best oatmeal recipe as a healthy way to start the day. But if you’ve got a pressure cooker, oatmeal is even easier to make. The oats are toasted in butter until fragrant, then mixed with milk and cooked for just 3 minutes. (Vegan variation is too, below.) What comes out is the creamiest, tastiest, easiest pressure cooker oatmeal you’ll find.

Looking for steel cut oats instead? Go to Apple Cinnamon Pressure Cooker Steel Cut Oats.

Instant Pot oatmeal

How to make Instant Pot oatmeal (a tutorial)

This is truly one of our easiest Instant Pot recipes! It’s so fast and it makes the creamiest, most delicious pot of oatmeal using rolled oats. Using a pressure cooker to make oatmeal is perfect for whipping up a healthy breakfast when you’re entertaining house guests. Alex and I just had my parents in town for the weekend, and it was the perfect breakfast for house guests because it’s mostly hands off. We made a double recipe: see the section below about scaling up this recipe.

Step 1: Use Saute mode to toast the oats for 3 minutes.

The first step to make the very best Instant Pot oatmeal is to toast the oats. Now, you could just go right into cooking. But we’ve found that toasting oats in butter or coconut oil before cooking makes them taste exponentially better! (We do this in our Toasted Oatmeal & Best Oatmeal recipes.)

To toast the oats, turn on Saute mode on your Instant Pot. Melt 2 tablespoons butter or coconut oil, then add 2 cups rolled oats and stir often for about 3 minutes. Side bonus: It makes your kitchen smell divine!

Toasting the oats

Step 2: Cook on High for 3 minutes.

All you need for the perfect Instant Pot oatmeal is 3 minutes! Add 1 1/2 cups milk (or almond milk), 1 cup water, and 1/4 teaspoon each cinnamon and kosher salt. Cook on high pressure for 3 minutes.

Step 3: Quick release and stir!

That’s it! Remove the steam from the pot by performing a Quick Release (see the recipe below for instructions if you’re an Instant Pot newbie). Then give it a stir and you’re ready to go!

Quick release and stir

Scaling up Instant Pot oatmeal (x 2, x 3!)

This recipe calls for 2 cups rolled oats, which makes 2 large or 3 moderate servings. Instant Pot oatmeal is perfect for entertaining, so you can easily scale this up. Try doubling or tripling this recipe to make enough for many eaters.

One thing to note: doubling and tripling slightly increases prep time! The Instant Pot requires time to “preheat” and come up to pressure before it cooks. This time takes longer the more ingredients you have in the pot. So doubling and tripling the recipe increases the overall time to make it because of the preheat time. A doubled recipe takes about 10 minutes to preheat and tripled takes about 15 minutes. Of course, it will still take the same amount of time to cook: just 3 minutes! Just make sure to adjust your expectation of the prep time accordingly.

Pressure cooker oatmeal

Ideas for oatmeal toppings!

The fun of oatmeal is not so much the oatmeal itself: it’s in the toppings! Here are our best ideas for how to top your Instant Pot oatmeal:

  1. Banana slices, toasted walnuts, and maple syrup (shown in the photo!).
  2. Peanut butter and healthy strawberry jelly.
  3. Fresh blueberries, maple syrup and lemon zest.
  4. Almond butter, cinnamon and roasted pumpkin seeds (pepitas).
  5. Dried cherries, honey and a dollop of Greek yogurt.

What are your favorite oatmeal toppings? Let us know in the comments below! (Mine is #2, if you’re wondering.)

What type of Instant Pot to use?

All pressure cooker brands vary! The brand we use is an Instant Pot 6 Qt Programmable Pressure Cooker. This recipe is customized for a 6 quart pressure cooker. We also can’t speak to other brands and types of pressure cookers. For example, Instant Pot Mini works differently, so use it at your own risk.

Instant Pot oatmeal

This Instant Pot oatmeal recipe is…

Vegetarian, gluten-free, plant-based, dairy-free and vegan.

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Instant pot oatmeal

Easy Instant Pot Oatmeal


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  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 to 3

Description

Pressure cooker oatmeal is an easy breakfast! The best Instant Pot oatmeal is made with rolled oats, toasted until fragrant then cooked for just 3 minutes. 


Ingredients

  • 2 tablespoons unsalted butter or coconut oil*
  • 2 cups rolled oats
  • 1 1/2 cups 2% milk or almond milk
  • 1 cup water
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • Toppings: Milk, maple syrup, banana, toasted walnuts, etc.

Instructions

  1. Turn on Saute mode and add the butter to the Instant Pot. When it is heated, add the oats and toast for 3 minutes, stirring often, until fragrant. Add the milk, water, salt and cinnamon.
  2. Cook on High Pressure for 3 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 4 minutes (or 10 minutes, if the recipe is doubled) for the pot to “preheat” and come up to pressure before it starts cooking. During cooking, avoid touching the metal part of the lid.
  3. Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid and stir the oatmeal. Serve immediately with desired toppings.

Notes

*This recipe is easy to double or triple to feed a crowd! Keep in mind that the preheat time increases with more ingredients. A doubled recipe takes about 10 minutes to preheat and tripled takes about 15 minutes.

  • Category: Breakfast
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Oatmeal

More healthy breakfast recipes

Here are a few more healthy breakfast recipes we love:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Super Crunchy Oil Free Granola

With as many beans as I eat, it’s about time I started using putting the aquafaba to good use. I’ve been playing around with aquafaba for the past couple of months and I think this Super Crunchy Oil Free Granola is my favorite use so far! The starchy bean water binds the granola into crunchy […]

The post Super Crunchy Oil Free Granola appeared first on Budget Bytes.

With as many beans as I eat, it’s about time I started using putting the aquafaba to good use. I’ve been playing around with aquafaba for the past couple of months and I think this Super Crunchy Oil Free Granola is my favorite use so far! The starchy bean water binds the granola into crunchy clumps, without the use of excessive oils and sugars, like traditional granola. And no, the end product doesn’t smell or taste like beans. ?

Never heard of aquafaba? Scroll down for a little crash course…

A sheet pan of Super Crunchy Oil Free Granola next to a bowl with yogurt, banana, and granola, and a half eaten banana.

What is Aquafaba?

Aquafaba is the slightly goopy water that usually gets discarded from a can of beans. The soluble starches from the cooked beans give this strange liquid surprising properties that allow it to be whipped like egg whites and act as a binder in food. Absolute liquid gold for people looking for a vegan substitution for eggs! While it can’t be used as a sub for eggs in every recipe, it works for quite a few.

I suggest using the liquid from canned chickpeas over any other bean. Chickpea aquafaba is the most neutral, or has the least amount of color and flavor. Definitely stay away from black bean or kidney bean aquafaba, as they’ll be dark in color. I have used aquafaba from cannellini beans before, but chickpea aquafaba definitely has less flavor.

What is Cream of Tartar?

Cream of tartar, or tartaric acid, is an acid in powder form, and is a good ingredient to keep stashed in the back of your pantry. It has a few unique uses in the kitchen, including being the secret ingredient that turns baking soda into baking powder. In this granola recipe, cream of tartar is used to stabilize the aquafaba and make it easier to whip into a dense foam. Without a pinch of cream of tartar it can take up to ten minutes to properly whip aquafaba. With cream of tartar it takes only about three minutes.

A bowl of yogurt with banana slices and Super Crunchy Oil Free Granola

Super Crunchy Oil Free Granola Substitutes and Options

This recipe is super flexible and can be a great way to use up leftover dry goods in your pantry. The spice mix and the grains, nuts, and seeds, can all be swapped out to match your preferences. 

When substituting the grains, nuts, and seeds in this recipe, just try to have about 3 cups total dry goods, in a ratio of about 2 cups grains to 1 cup nuts and seeds. Other nuts and seeds that you can use are: chia, sunflower, sesame, pecans, walnuts, or hemp. 

Sweeten it up!

I purposely made this Super Crunchy Oil Free Granola very low in sugar. You can increase the sugar amount to fit your taste buds (the uncooked granola is safe to taste). You can also substitute maple syrup for the brown sugar in this recipe, although it does make the mixture a bit more wet, resulting in a slightly longer baking time.

A sheet pan full of Super Crunchy Oil Free Granola with a large wooden spoon scooping it up.

This black and white splatter baking sheet is from Roveandswig.com.

 

Super Crunchy Oil Free Granola

Aquafaba (the leftover starchy water from canned beans) makes this Oil Free Granola super crunchy without using excessive amounts of oil and sugar! 

  • 1/2 cup aquafaba ($0.25)
  • 1/8 tsp cream of tartar ($0.01)
  • 1/4 cup brown sugar ($0.16)
  • 1/2 tsp vanilla extract ($0.14)
  • 2 cups rolled oats ($0.33)
  • 1/4 cup oat bran ($0.18)
  • 1/4 cup ground flaxseed ($0.12)
  • 1/4 cup slivered almonds ($0.48)
  • 1/4 cup pepitas ($.060)
  • 1/2 tsp cinnamon ($0.05)
  • 1/2 tsp turmeric ($0.05)
  • 1/4 tsp ground ginger ($0.03)
  • 1/8 tsp ground cloves ($0.02)
  1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.

  2. Add the aquafaba and cream of tartar to a bowl and use an electric hand mixer or stand mixer to whip the aquafaba into stiff peaks. Once the aquafaba is whipped, add the vanilla extract and brown sugar, then whip for another 30 seconds, or until the brown sugar is dissolved into the foam.

  3. In a separate bowl, combine the rolled oats, oat bran, ground flaxseed, almonds, pepitas, cinnamon, turmeric, ground ginger, and ground cloves. Stir until combined.

  4. Pour the oat mixture into the bowl with the whipped and sweetened aquafaba. Stir until the dry ingredients are completely coated in the aquafaba.

  5. Spread the granola mixture onto the lined baking sheet so that it is in a single layer and not piled too deep.

  6. Bake the granola for 20 minutes, then remove it from the oven and give it a gentle stir. Bake for 10 minutes more, and stir a second time. Bake 5 minutes more, or until the granola is dry and the edges are deep golden brown.

  7. Allow the granola to cool and then store in an air-tight container at room temperature.

Love homemade granola? Check out my No Sugar Added Banana Nut Granola!

A sheet pan of Super Crunchy Oil Free Granola next to a bowl with yogurt and granola, and a half eaten banana.

Step by Step Photos

Pour aquafaba from the can of chickpeas into a measuring cup

Preheat the oven to 350ºF. Pour the liquid from a can of chickpeas (aquafaba) into a measuring cup. You’ll need 1/2 cup of aquafaba. One 15oz. can of chickpeas usually has about 3/4 cup, so you should have plenty from one can.

Cream of tartar container held over the measuring cup with aquafaba

Adding a little cream of tartar (tartaric acid) helps make it a LOT easier to whip the aquafaba into a foam. Without the cream of tartar it can take a good ten minutes to whip the aquafaba, with cream of tartar it only takes about 3 minutes. So it’s worth it! Add 1/8 tsp cream of tartar to your aquafaba.

Aquafaba slightly whipped in a metal bowl with a hand mixer.

Use a hand mixer or a stand mixer to begin whipping the aquafaba. I wouldn’t suggest trying to do this one by hand. The aquafaba will look foamy at first, but if you keep going…

Whipped aquafaba in a bowl with a hand mixer

Eventually it will whip into a creamy foam. It’s done when the beaters begin to leave a trail in the foam, like in the photo above.

Brown sugar and vanilla extract added to whipped aquafaba.

Add 1/4 cup brown sugar and 1/2 tsp vanilla extract to the whipped aquafaba.

Sweetened whipped aquafaba in a metal bowl

Whip for another 30 seconds or just until the brown sugar is dissolved into the foam.

Super Crunchy Oil Free Granola Ingredients in a bowl

In a separate bowl, combine your grains, nuts, seeds, and spices. I used 2 cups rolled oats, 1/4 cup oat bran, 1/4 cup ground flaxseed, 1/4 cup slivered almonds, 1/4 cup pepitas, 1/2 tsp cinnamon, 1/2 tsp turmeric, 1/4 tsp ground ginger, and 1/8 tsp ground cloves. Stir these together well.

Combine aquafaba and granola dry ingredients

Add the dry ingredients to the bowl of whipped aquafaba and stir them together.

Super Crunchy Oil Free Granola mixed together in the bowl

Stir until everything is saturated and slightly clumpy.

Oil Free Granola spread over the lined baking sheet.

Line a large baking sheet with parchment, then spread the granola mixture over the surface into a single even layer. BTW, this is a Crow Canyon Enamelware Rectangular Tray from Roveandswig.com.

Baked Oil Free Granola on the baking sheet

Bake the granola in the preheated 350ºF oven for 20 minutes, then give it a good stir. Bake for 10 more minutes and stir again. Then bake for a final 5 minutes, or until the granola is dry and it is deeply golden brown on the edges. Ovens can vary, so keep a close eye on it for those final 10 minutes or so.

Overhead view of the tray full of Super Crunchy Oil Free Granola with a wooden spoon scooping some up in the corner.

Let the granola cool completely, then store it in an air-tight container at room temperature.

The post Super Crunchy Oil Free Granola appeared first on Budget Bytes.