It’s National Oatmeal Day, which can only mean one thing… It’s time to celebrate with a few of our favorite oatmeal recipes! Plus, don’t miss your chance to enter for a chance to win a month’s worth of Purely Elizabeth product on our Instagram!

Lemon Poppy Seed Overnight Oats

Gluten-free, vegan


1 Purely Elizabeth Original Superfood Oat Cup

2/3 cup almond milk

Juice + zest of 1/2 a lemon

1/2 tsp poppy seeds

1/8 tsp turmeric (optional, for color)

2-3 tsp maple syrup, or to taste

Optional toppings: kiwi, coconut chips


Combine all ingredients in the Superfood Oat Cup (or a small container) and mix well. Let sit in the fridge for at least 4 hours, preferable overnight. Top as desired.

Savory Oatmeal

Serves 4-6


1 cup (80 g) Purely Elizabeth Original Superfood Oats

1 cup (240 ml) warm water

1 cup (240 ml) Bonafide Provisions Chicken Bone Broth

Sea salt to taste, we recommend Selina Naturally Celtic

¼ cup (45 g) grated parmesan cheese

2 slices crumbled bacon

1 tsp fresh chives


In a small pot, mix in oats, warm water, bone broth, and salt. Cook for 5 minutes on low; be careful not to burn it. Remove from heat and add in Parmesan cheese, crumbled bacon, and chives, stirring well.

Raspberry Pitaya Oatmeal Muffin



1 Purely Elizabeth Raspberry Pitaya Vibrant Oats Cup

3 tbsp non-dairy milk

1 egg

1 tbsp maple syrup

1 pint fresh raspberries


Shake contents of the oatmeal cup to evenly distribute. Add milk, egg to oatmeal cup. Stir to combine. Heat in the microwave for 1:30 – 2 minutes or until the muffin begins to form in microwave. Allow muffin cup to sit for 1-2 minutes for oats to firm and cool. While oats are cooking, crush 1 cup of raspberries and mix in 1 tbsp maple syrup to create a syrup. Carefully flip oatmeal cup over onto a plate and drizzle with raspberry sauce and top with granola and enjoy!

Banana Peanut Butter Oatmeal Bars

Gluten-free, vegetarian


2 1/2 cups Purely Elizabeth Original Oatmeal

1/3 cup coconut sugar

1 tsp baking powder

1/4 tsp sea salt

1 tsp cinnamon

1 tsp vanilla extract

1/2 cup non-dairy milk

1 egg

2 ripe bananas

1/4 cup nut butter


Preheat over to 350°F.  Lightly grease a 9 x 9 pan. In a medium size bowl, combine dry ingredients. In a food processor, combine wet ingredients. Pour wet ingredients into dry and stir until well combined. Pour mixture into pan and bake for 20 minutes.

Honey Oatmeal Cookies



1 cup Purely Elizabeth Original Superfood Oats

2/3 cups almond flour

1 1/2 tsp baking powder

1 tsp cinnamon

2 tbsp coconut flakes

pinch of salt

2 tbsp coconut oil

1 egg (or use your favorite vegan egg substitute)

1 tsp vanilla extract

5 tbsp honey


Preheat oven to 325°F. Mix together in a bowl all of the dry ingredients (oatmeal, almond flour, baking powder, cinnamon, coconut flakes and salt). Whisk together in another bowl all of the wet ingredients (coconut oil, egg, vanilla extract, honey). Combine the dry and wet ingredients. Chill in the refrigerator for 30 minutes. On a baking sheet lined with parchment paper, drop the dough into 12 rounded scoops. Flatten with a fork. Bake in the oven for 12 minutes.