We are big fans of oatmeal here at Purely Elizabeth, but trust us when we say our oatmeal is not your Grandma’s oatmeal…. Our ancient grain oatmeals and hot cereal are FULL of organic superfoods like chia, hemp, quinoa, buckwheat and amaranth. We combine those with organic gluten free oats for a truly unique texture and a hearty, satisfying taste. Packed with 5g of fiber, over 6g of protein, vitamins, minerals and omega 3’s to nourish your body and fuel your active day— Have we convinced you yet?

So now that you are on the oatmeal train, we have big news: today is actually National Oatmeal Day! (Who even knew that was a thing…) BUT we are ready to celebrate!

Today and today, 10/29, only ENJOY 20% ALL OATMEAL– full sized + oatmeal cups

To get the discount code, check out our snapchat (username: purelyelizabeth)!

Coupon codes expires at midnight EST.

And since you’ll have bought so much oatmeal, here are some fun and creative recipes to try!

Wild Blueberry + Ginger Oatmeal Bars | purely elizabeth #glutenfree #oatmeal #eatpurely

Wild Blueberry + Ginger Oatmeal Breakfast Bar

vegetarian, gluten-free

1 1/4 cup almond milk

1 egg

1/2 tsp vanilla

1/2 cup coconut sugar

1/4 cup maple syrup

3 1/2 cups Purely Elizabeth Original Ancient Grain Oatmeal

1/2 tsp ginger

2 cups blueberries

Preheat oven to 350°F. In a large bowl, whisk together milk, egg, vanilla, coconut sugar and maple syrup. Add in oats, ginger, and blueberries. Stir to combine. Pour into a greased 8 x 8 pan and bake for 25 minutes.

6 Grain (with pesto sun dried tomatoes and kale) | purelyelizabeth #eatpurely #glutenfree

6 Grain Oatmeal (with pesto sun dried tomatoes and kale)

1/3 cup Purely Elizabeth Organic 6-Grain Oatmeal

1 1/4 cup vegetable broth

1 cup kale, shredded

1/4 cup sun dried tomatoes, diced

2-3 tbsp pesto

Cook hot cereal according to packaging directions. In the last 5 minutes, add kale, sun dried tomatoes and pesto. Stir to combine and cook. Serve.

Blueberry Oatmeal Muffins | purely elizabeth #glutenfree #oatmeal #eatpurely

Blueberry Oatmeal Muffins

vegetarian, gluten-free

3/4 cup brown rice flour

3/4 cup millet flour

1/3 cup Purely Elizabeth Ancient Grain Original Oatmeal

2 tbsp chia seeds

3/4 cup coconut sugar

2 tsp baking powder

1/2 tsp baking soda

1 tsp Himalayan sea salt

1 tbsp lemon juice

2 eggs

1 tsp lemon juice

2 eggs

1 tsp vanilla extract

1/2 cup olive oil

1/2 cup unsweetened coconut milk

1 1/2 cups frozen or fresh blueberries

Preheat oven to 350°F. Grease muffin pan with olive oil. In a large bowl, whisk together flours, oatmeal, chia seeds, coconut sugar, baking powder, baking soda, and salt. Add the lemon juice, eggs, vanilla, oil, and milk. Whisk to combine. Fold in blueberries. Spoon the batter into the muffin tin and bake for 20 minutes.

Savory Oatmeal with poached eggs + mushrooms | purely elizabeth #glutenfree #oatmeal #eatpurely

Savory Oatmeal with poached eggs + mushrooms

vegetarian, gluten-free

1/3 cup Purely Elizabeth Ancient 6-Grain Hot Cereal

1 1/4 cup vegetable broth

2 tbsp olive oil

2 cloves garlic, minced

1/2 yellow onion, chopped

1 cup mushroom, chopped

3 cups swiss chard, chopped

2 sprigs thyme

1/3 cup Parmesan cheese

truffle oil

2 eggs

In a small pot, make hot cereal according to package instructions, substituting broth for water. Meanwhile, in a large skillet over medium head add olive oil and garlic. Sauté for 2–3 minutes until fragrant. Add onion and continue to sauté for 3 minutes. Add mushrooms, Swiss chard, and thyme and sauté until mushrooms are cooked through about 7 minutes. When hot cereal is cooked, add Parmesan cheese and stir for a creamy consistency. Assemble dish with hot cereal then veggies on top. Drizzle with truffle oil. Add poached or fried egg on top.

Baked Raspberry Skillet Oatmeal | purely elizabeth #glutenfree #oatmeal #eatpurely

Baked Raspberry Skillet Oatmeal

vegetarian, gluten-free

1 cup raspberries

1 cup almond milk

1 cup Purely Elizabeth Ancient Grain Original Oatmeal

1 egg

1 tbsp vanilla

1 tsp cinnamon

2 tbsp maple syrup

Preheat oven to 350°F. In a cast-iron skillet over medium heat, add raspberries. Sauté for 2 minutes. Add almond milk, oatmeal, egg, vanilla, cinnamon, and syrup. Stir to combine, 3–5 minutes. Put the skillet in the oven and bake for 12 minutes. Serve with maple syrup drizzled on top.

Happy National Oatmeal Day!!