This post is sponsored by The Quaker Oats Company. All opinions are my own.
Who else could eat breakfast for every meal?
With many of us now working from home and making less trips to restaurants and the grocery store, we have been getting more creative with pantry staples at home that last. These breakfast recipes are made exclusively with non-perishable ingredients that you can keep stockpiled in your pantry including flaxseeds to make plant-based flax “eggs”, nut milks, applesauce and dried fruit.
For me, breakfast is synonymous with OATS so these six recipes pay homage to this simple yet versatile breakfast staple ingredient that’s always in my pantry,
For over 140 years, Quaker has been the leading expert in oats, committed to combining science, scale, passion and expertise with dedication to researching all that this whole grain has to offer. One of Quaker’s founding principles is that life’s circumstances shouldn’t be a barrier to good nutrition.
Oats are a super grain and possess more possibilities than people may think. They are a highly versatile whole grain that offer countless possibilities to get more nutrition and taste out of what we eat each day. Also serving as a nutritious blank canvas, they can inspire culinary creativity and be made sweet or savory, hot or cold.
One serving of oats (1/2 cup) is a good source of fiber (containing both soluble and insoluble) and important vitamins and minerals including vitamin B1, magnesium, phosphorous and manganese.
You can make many of these recipes over the weekend and enjoy all week long for easy weekday morning breakfast ideas. Let me know which one is your favorite and tag me if you make these over on Instagram!
Apple Breakfast Oat Cookies
Ingredients
- 2/3 cup Quaker quick oats
- 1/4 cup unsweetened applesauce
- 2 tbsp almond butter
- 2 tbsp unsweetened dried apples, chopped
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 F.
- Combine all ingredients in a large mixing bowl and form into cookie shapes. Place on a lined baking sheet and bake for 14-16 minutes until set. Allow to cool before serving.
Blueberry Overnight Oats
Ingredients
- 1/2 cup Quaker Old Fashioned oats
- 1 cup unsweetened oat milk
- 2 tsp chia seeds
- 1/4 cup dried no added sugar blueberries
- Cinnamon to taste
Instructions
- Add all ingredients to a large mixing bowl and whisk to combine. Transfer to a mason jar and place in the fridge overnight. Enjoy in the morning.
Caramelized Fig Stovetop Oatmeal
Ingredients
- 1/2 cup Quaker Old Fashioned oats
- 1 cup unsweetened oat milk
- 1 tsp vegetable oil
- 1 tsp honey
- 1/4 cup dried no added sugar figs, sliced
Instructions
- Cook oats according to package instructions in oat milk and transfer to a serving bowl.
Cashew Butter and Jelly Muffins
Ingredients
- 2 cups Quaker Old Fashioned oats
- 1/4 cup maple syrup
- 1/2 cup cashew butter
- 1 cup unsweetened applesauce
- 1 tsp baking powder
- 1/4 cup no added sugar strawberry jam
- 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
Instructions
- Preheat oven to 350 F.
- Combine wet and dry ingredients separately then together into a uniform batter. Divide batter among lined or pre-greased muffin tin wells filling each three-fourths full.
- Bake for 15-18 minutes.
Pumpkin Baked Oatmeal
Ingredients
- 2 cups Quaker Old Fashioned oats
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 1/2 cups unsweetened oat milk
Instructions
- Combine wet and dry ingredients separately then together into a uniform batter.
- Pour batter into a pre-greased 8 x 8 baking pan and bake for 18-22 minutes or until set. Cut into 6 servings.
Honey Pecan Granola
Ingredients
- 1 1/2 cups Quaker Old Fashioned oats
- 1 tbsp vegetable oil
- 2 tbsp pecans, chopped
- 1/4 cup honey
- 1 tsp cinnamon
Instructions
- Preheat oven to 250 F.
- Toss all ingredients together until combined and spread in an even layer on a lined baking sheet.
- Bake for 45 minutes, tossing half way.
