Microwave Oatmeal
We eat some variation of microwave oatmeal just about every morning for breakfast. It's cheap, fast, and uses minimal dishes. With whole grains, fruit, flaxseed and walnuts, this breakfast keeps us fueled until lunch.
Each ingredient here has a job to do.
- oats: a whole grain serving with fiber and protein
- banana: a fruit serving with fiber and potassium
- flaxseed: good source of omega-3 fatty acids
- walnuts: a bit of fat to help you absorb fat soluble vitamins and keep you feeling satisfied
- cinnamon: because it's tasty!
Feel free to play around with the add-ins. I formulated this recipe to use budget-friendly bananas but we usually have it with blueberries. If you like more sweetness, chop a date and cook it with the oats. Try peanut butter instead of the walnuts. Chopped apple is a tasty fruit substitution. Raisins or dried cranberries are nice. You get the picture.
When I say to use a deep bowl, I mean it! Oats foam quite a bit when they start to boil. Make sure you have at least 2 inches of space above the oat/water line in the bowl when you put it in the microwave. And the first time you cook them, keep an eye on your oatmeal in the microwave when you get around the 2:30 mark. Some microwaves are more powerful than others. This way you can stop the cooking before you have a mess and then you'll know how long you need to cook the oats in your microwave.
If your microwave oatmeal seems like it has too much water in it, let it sit for 5 minutes after you stir in the add-ins. The oats will continue to soak up water and the ground flaxseed will help thicken it.
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Do you enjoy oatmeal for breakfast? What are your favorite add-ins?
