10 Non-Traditional Ways to Eat Oatmeal.

Your oatmeal choices shouldn’t be boring, and neither should caring about your health!

Here are 10 purely delicious, gluten-free recipes that will change the way you look at oatmeal. At purely elizabeth, we opt out of the refined white sugar and use coconut sugar instead–a low-glycemic, nutrient-rich sweetener. Our Ancient Grain Oatmeal is packed with up to 5 grams a fiber in 1/3 cup of purely elizabeth oatmeal, this amounts to 20% of your recommend daily intake.

Traditional oatmeal is out the window. Stock up and have a health happy year!

Millet Beet Black Bean Burgers

found in Purely Winter Magazine

Ingredients:

gluten-free, vegetarian

3 large red beets
1 cup millet, cooked
1 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup Purely Elizabeth Original Ancient Grain Oatmeal
1 can black beans, rinsed and drained
1/4 cup barbecue sauce – such as Stubbs
1 large egg (optional for non- vegan burgers)

Toppings: Organic Cheese Kimchi
Bread Srsly Rolls

Directions:

Heat the oven to 400°F. Wrap the beets in aluminum foil and roast for 50 to 60 minutes. Set aside.

In a large skillet, heat olive oil to medium heat. Add onion and garlic and sauté for 10 minutes. Set aside. Meanwhile, in a food processor add beans and oatmeal and pulse. Set aside in a large bowl. Add peeled beets to food processor and process until smooth. Pour beets into black bean and oatmeal mixture. Add millet, onions, bbq sauce and egg. Mix well. Refrigerate the mixture. Form into patties and cook on an olive oil lined large skillet over medium heat. Cook for 3-5 minutes per side. Serve with a slice of organic cheese and kimchi on top.

Amaranth Fritters #glutenfree #vegetarian #oatmeal | purely elizabeth

Amaranth Sweet Potato + Swiss Chard Fritters

found in Purely Winter Magazine

Ingredients:

gluten-free, vegetarian

2 cups sweet potato puree (or sub squash/pumpkin)
2 cups amaranth, cooked
2 cups swiss chard, chopped 2 eggs
1/3 cup Purely Elizabeth Original Ancient Grain Oatmeal
1 tsp garlic powder Coconut oil (as needed for frying- roughly 2-3 tbsp)

Directions:

In a large bowl, add all ingredients and combine well. Heat oil in a large skillet over medium to high heat. Scoop out 1⁄4 cup patties and place on skillet. Cook for 3-5 minutes per side. Serve.

Blueberry Oatmeal Waffles #glutenfree #vegan #oatmeal | purely elizabeth

Blueberry Oatmeal Waffles

found in Purely Spring Magazine

Ingredients:

gluten-free, vegetarian

2/3 cup brown rice flower
1/3 buckwheat flour
1/2 cup oat flour
1/3 cup Purely Elizabeth Original Ancient Grain Oatmeal
1/4 cup arrowroot flour
1 1/2 tsp baking powder
1/4 cup coconut sugar
1/2 cup oil
1 1/4 cup almond milk
1 tsp apple cider vinegar
1 egg
juice of 1 small lemon
zest of 1 small lemon
1 pint blueberries

Directions:

In a large bowl, combine dry ingredients. In a separate bowl, whisk together milk and apple cider. Let sit for 5 minutes and allow to curdle to create “buttermilk.” Whisk in 1 egg and olive oil. pour wet ingredients into dry and combine with blueberries. Heat a waffle maker and cook waffle according to machine’s directions, about 5-7 minutes per waffle. Serve with drizzled maple syrup.

Apple Crumcle Pie #glutenfree #vegan #oatmeal | purely elizabeth

Apple Crumble Pie

found in Purely Fall Magazine

Ingredients:

gluten-free, vegan

4 gala apples, peeled and cut in 1” chunks 2 tsp cinnamon
1 tbsp vanilla extract
1 cup of coconut sugar
pre-made pie crust

Crumb Topping:
1 1⁄2 cup of Purely Elizabeth Original Ancient Grain Oatmeal
1⁄2 cup coconut sugar
3 oz of vegan butter

Directions:

Preheat oven to 375°F. In a bowl, combine apple chunks, cinnamon, vanilla and coconut sugar. Toss to evenly coat apples in mixture. Pour mixture into pre-made pie crust shell. (Whole Foods carries gluten-free, vegan options). In the same bowl, add crumb-topping ingredients, using your hands or a spatula to combine and clump together. Pour topping over apples. Cover with alumi- num foil and bake for 45 minutes. Take off aluminum foil and bake for another 15 minutes.

Chai Oatmeal #glutenfree #vegetarian #oatmeal | purely elizabeth

Chai Oatmeal with Spiced Kabocha Swirl

found in Purely Fall Magazine

Ingredients:

gluten-free, vegan

1 medium kabocha squash (buttercup or red kuri squash would also work), cut in half and seeds removed
1 tbsp coconut oil
2 organic chai tea bags
2 cups organic almond milk 1/2 cup water3/4 tsp cinnamon
3/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
3 tbsp organic coconut sugar 2/3 cup Purely Elizabeth Organic 6-Grain Oatmeal
pure maple syrup for drizzling

Directions:

Preheat oven to 400°F. Rub the inside of squash half with the coconut oil the flesh with the coconut oil. (Use the other half for another meal.) Dampen the tea bags with water, then place them on a rimmed baking sheet. Cover the tea bags with squash so that they are in the middle of its empty cavity. Roast for 45 minutes or until squash is completely tender and can be easily scooped out of its skin.

Meanwhile, bring almond milk, water, cinnamon, nutmeg and coconut sugar to a boil. Add oatmeal, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally until it is the consistency you would like it.

When squash is finished roasting, scoop flesh out and add to food processor with three tablespoons of water, then puree until smooth. Add a few more tablespoons of water if you would like it to be a thinner consistency. Stir about 1/3 cup puree into each serving of oatmeal and drizzle with pure maple syrup to the sweetness you desire.

Salted Caramel Apple Oatmeal #glutenfree #vegan #oatmeal | purely elizabeth

Salted Caramel Apple Oatmeal

found in Purely Fall Magazine

Ingredients:

gluten-free, vegan

2/3 cup almond milk
1/2 tsp coconut oil
1/2 apple, chopped
1/3 cup Organic Apple Cinnamon Pecan Purely Elizabeth Oatmeal
2 dates, chopped
Squeeze of lemon juice
1/4 tsp vanilla
1/4 tsp cinnamon
1/8 tsp pink Himalayan sea salt

Directions:

Place almond milk in a small saucepan and bring to a boil. While almond milk is boiling, place coconut oil in a small skillet. Add chopped apple to small skillet and cook until soft and browned, about five minutes. Once almond milk is boiling, add oatmeal and bring heat to low. Stir occasionally until it thickens, about two minutes. When oatmeal is almost fully thickened, add chopped dates and stir well. Once apples are cooked, add the squeeze of lemon juice, vanilla and cinnamon to the apples. Place cooked oatmeal in a bowl and top with apple mixture. Place 1/8 tsp of salt on top. Enjoy!

Apple Gouda Oatmeal #glutenfree #vegetarian #oatmeal | purely elizabeth

Apple Gouda Oatmeal

found in Purely Fall Magazine

Ingredients:

gluten-free, vegetarian

1/3 cup Purely Elizabeth Original Ancient Grain Oatmeal 1 1⁄4 cup vegetable broth 1/3 cup gala apple, diced 1⁄4 cup aged gouda, grated Honey

Directions:

Cook hot cereal according to packaging directions. In the last 5 minutes, add apples, gouda and honey. Serve.

Yogurt Parfait Popsicles #glutenfree #vegetarian #oatmeal | purely elizabeth

Yogurt Parfait Popsicles

created by Le Zoe Musings

Ingredients:

gluten-free, vegetarian

1 1/2 cup vanilla greek yogurt
1 cup berries of choice
1/2 cup Purely Elizabeth Original Ancient Grain Oatmeal (to add some extra flavor use our Cranberry Pumpkin Seed Ancient Grain Oatmeal or Apple Cinnamon Pecan Ancient Grain Oatmeal)

Directions:

Making these healthy yogurt parfait popsicles is pretty easy. Simply layer the popsicle molds with vanilla yogurt (I used Dannon Oikos greek yogurt), your fruits of choice, granola, and top off with a drizzle of honey. Although the honey will help the granola adhere and freeze better; it’s a bit sticky and will make it a bit hard to remove the popsicles from the molds. Running the molds under warm water and a bit of wiggling action will do the trick!

Yogurt Granola Banana Pops #glutenfree #vegetarian #oatmeal | purely elizabeth

Yogurt Granola Banana Pops

created by Katerina Petrovska, DietHood

Ingredients:

gluten-free, vegetarian

2 bananas
4 wooden sticks
1 carton (6oz ) yogurt (we like Siggi’s yogurt)
½-cup Purely Elizabeth Original Ancient Grain Oatmeal

Directions:

Line a large plate or cookie sheet with wax paper and set aside. Cut bananas in half. Insert a wooden stick into the end of each banana piece. Dip each banana into the yogurt carton, completely covering each banana. Place granola in a shallow dish and roll bananas in granola to coat. Place bananas on the previously prepared baking sheet. Freeze for 2 hours or until firm. Let stand at room temperature for 5 minutes. Serve.

Tropical Coconut Oatmeal Smoothie #glutenfree #vegan #oatmeal | purely elizabeth

Tropical Coconut Oatmeal Smoothie

created by Bella Vie

Ingredients:

gluten-free, vegan

1/2 cup Purely Elizabeth Original Ancient Grain Oatmeal
1 cup coconut almond milk
1/4 of a banana
1/2 cup frozen mango
1/2 cup frozen pineapple
1/4 teaspoon cinnamon
1/4 cup coconut flakes
1 Tablespoon honey (optional)

Directions:

Put the rolled oats in a blender and pulse until they’re almost a powder. Add the almond milk and blend. Add the banana, mango, and pineapple. Blend until smooth. Sprinkle in the cinnamon, coconut flakes, and drizzle in the honey. Blend. Enjoy.

If you have enjoyed these recipes, please let us know! You can also take a look at our mini-magazines on Issuu. Don’t forget to stock up Purely Elizabeth Oatmeal, too.

November 13, 2015 — Brigid McEntee