Dessert Oatmeal

In my ongoing oatmeal adventures, I have done a lot of experimenting with turning some of my favorite desserts into healthy breakfasts without compromising that sweet, decadent taste. I wanted to share a collection of recipes for some of my more successful creations, which I hope will inspire others to invent something new and delicious.

Gingerbread Oatmeal

Gingerbread Oatmeal

Autumn in Portland is my favorite. The air is crisp and fresh, the leaves on the trees are vibrant oranges and reds, and a warm bowl of oatmeal after a run in the cold – what could be better? These are the days that call for Fall flavors – Gingerbread, Pumpkin, and Chai.

Autumn Oatmeal Variations

  • 1/4 cup steel cut oats
  • 3/4 cup water
  • 1/4 cup almond milk
  • 1/4 tsp vanilla
  • 1-2 tsp cinnamon
  • pinch of nutmeg, ground cloves, ground ginger

Chai: I also like to add sliced almonds, chopped dates or raisins and diced pear or blackberries.

Gingerbread: add 1/2 tsp grated fresh ginger. In the photo above, I also mixed in raisins, pecans, and almond butter.

Pumpkin Pie: add 1/4 cup pumpkin puree, 1 tsp maple syrup, and if you’d like, chopped dates, raisins, and/or pumpkin seeds.

  1. In a small pot, bring the water to a boil. Add the steel cut oats and boil for 3-5 minutes, stirring frequently.
  2. Reduce heat to a simmer after the oats begin to thicken, and cook for 10-15 minutes, stirring occasionally.
  3. After most of the water has been absorbed, stir in the almond milk and cook for another 7-10 minutes. If you’re making pumpkin pie oatmeal, mix in the pumpkin puree at this time, as well.
  4. In the last few minutes of cooking, add the sweeteners and spices.
  5. Once the consistency is to your liking, remove from heat.
  6. Serve in your favorite bowl with any other nuts, seeds, dried or fresh fruit you’d like.
Red Velvet Oatmeal

Red Velvet Oatmeal

One of my more daring experiments was Red Velvet Oatmeal. I had picked up some very large beets from my local Farmer’s Market the day before and I thought what better time? And anyways, I’m always most proud of a breakfast that can taste like dessert while having fruit, vegetables, and whole grains.

Red Velvet Oatmeal

  • 1/4 cup steel cut oats
  • 1/2 cup water
  • 1/4 cup beet juice*
  • 1/4 cup coconut milk
  • 1 banana
  • 1 tsp cacao powder
  • 1/2 tsp cocoa/carob powder
  • 1 tsp vanilla
  • 4-5 dates, pitted
  1. Place beet juice and water in a small pot and bring to a boil.
  2. Add the oats and continue boiling for 3-5 minutes, until the oats begin to thicken. Reduce heat to a simmer and cook 15-20 minutes.
  3. While the oats are cooking, place the coconut milk, dates, cacao and cocoa powders, vanilla, and half of the banana in a blender. Blend until smooth.
  4. Once the oats are at your desired consistency, add the blended mixture and stir until everything is combined. Simmer for another 5-7 minutes.
  5. Serve in your favorite bowl, topped with the other half of the banana.

*Note: If you don’t have a juicer, don’t fret! I don’t have the space for a juicer, so this is how I made my beet juice: Roast one medium sized beet (wrapped in aluminium foil) at 400°F for 50-60 minutes. Once the beet has cooled enough to handle, quarter it and place it in your blender. Blend for a minute or two with water as needed. Strain the puree in a fine mesh strainer. You should be able to get the amount needed for this recipe, if not a little more. The process takes longer, but it will taste just as yummy.

Carrot Cake Oatmeal

Carrot Cake Oatmeal

Carrot Cake Oatmeal is a popular one. I’ve seen other bloggers make it in a variety of different ways, so feel free to treat this recipe as a blueprint – I always encourage others to experiment with their oatmeal and find what works best for them. My favorite thing about Carrot Cake Oatmeal is that I am easily able to get ingredients from every food group into one bowl of pure deliciousness.

Carrot Cake Oatmeal

  • 1/4 cup steel cut oats
  • 3/4 cup water
  • 1/4 cup coconut milk
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/3 cup grated carrots
  • 2-3 tbsp raisins
  • 1 tbsp shredded coconut (optional)
  • chopped walnuts
  1. In a small pot, bring water to a boil. Add the steel cut oats and continue to boil for 3-5 minutes, until oats begin to thicken. Reduce heat to a simmer and cook for 10-15 minutes. While you’re waiting for the oats to cook, you can grate your carrots.
  2. Once the oats have absorbed most of the water, stir in the coconut milk and cook for another 10 minutes. In the last few minutes of cooking, add the cinnamon, vanilla, and shredded coconut (if using).
  3. When the consistency is to your liking, remove oatmeal from heat and stir in the grated carrots and raisins.
  4. Serve in your favorite bowl, topped with chopped walnuts.

The possibilities are endless when it comes to dessert oatmeal. Next time you’re flipping through your favorite recipe book, see if a dessert recipe inspires an idea for a healthy, hearty bowl of oatmeal. I love that I can experience my favorite desserts in a way that is more beneficial to my health. Not to mention the fact that without eggs, dairy milk, and honey, I’m able to benefit the lives and safety of so many animals at the same time!

What’s your favorite kind of oatmeal to make? Do you have a new idea for dessert-inspired-oatmeal?

I’d love to hear your thoughts!