5 Recipes to Celebrate National Oatmeal Day
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
Ingredients
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
Instructions
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
Ingredients
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
Instructions
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
gluten-free
Ingredients
1 Purely Elizabeth Raspberry Pitaya Vibrant Oats Cup
3 tbsp non-dairy milk
1 egg
1 tbsp maple syrup
1 pint fresh raspberries
Instructions
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
Ingredients
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
Instructions
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
gluten-free
Ingredients
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
Instructions
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.