Alternatives to Oatmeal

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Alternatives to Oatmeal

Switching up your breakfast routine can be both fun and nutritious! Here are some great alternatives to traditional oatmeal that provide variety and health benefits:

Five Alternatives to Oatmeal

1. Brown Rice

Brown rice isn’t just for lunch or dinner; it can make a hearty, satisfying breakfast too. Its mild flavor and texture are perfect for a morning meal, and it’s full of healthful phytonutrients along with plenty of fiber to fill you up. Top it with fruits, nuts or a drizzle of honey for added taste and nutrients.

2. Quinoa

Quinoa (pronounced KEEN-wah) is a fantastic choice if you’re looking for a high-protein, nutrient-dense option—it’sfull of fiber, magnesium and iron. Cook it in almond milk or your favorite plant-based milk for a creamy texture, and add fruits, nuts or a bit of cinnamon for a delicious twist.

3. Buckwheat

Buckwheat is an excellent alternative that’s both gluten-free and rich in heart-healthy phytonutrients along with magnesium. Roasted buckwheat has a rich, nutty flavor, while unroasted buckwheat is more subtle. Both can be enjoyed with a splash of milk and your favorite toppings.

4. Chia Seeds

Chia seeds are apowerhouse food bursting with vitamins, fiber and minerals, as well as omega-3 fatty acids, potassium, magnesium and calcium.They are incredibly versatile and can be used to make chia pudding, which has a similar texture to oatmeal. Simply mix chia seeds with milk (or a milk alternative), let it sit overnight and add fruits, nuts or a touch of honey in the morning.

5. Millet

Millet, a gluten-free grains packed with a number of minerals, can be prepared in various ways, making it a flexible breakfast choice. Cook it to a fluffier texture for a rice-like breakfast or creamier for a mashed-potato feel. Add spices, fruit or nuts to tailor it to your taste.

Recipe Ideas Using Oatmeal Alternatives

These alternatives not only add variety to your breakfast routine but also bring different textures and flavors to enjoy.

Buckwheat and Chia Breakfast Bowl

This combo of sweet and tart is the perfect oatmeal alternative. Keep in mind that this recipe requires that you refrigerate the dish overnight, so you need to plan ahead.

1 banana (preferably ripe)

1 tbsp chia seeds

1/4 cup buckwheat groats (your choice of buckwheat kernels, raw, whole, or unroasted buckwheat)

1 cup water (or a plant milk substitute)

Scant (not quite) tsp almond or vanilla extract

1 handful of frozen cherries

Cinnamon to taste

1 tbsp almond butter (or another nut butter)

1 scoop of NaturesPlusOrganic Paleo Protein Powder (optional)

1. Combine the first six ingredients in a mason jar, and then refrigerate overnight.

2. In the morning, add the cinnamon, almond butter and protein powder (if you want). You can either eat it cold or enjoy it warmed up.

Quinoa and Coconut Breakfast Bowl

If you're looking for something on the sweeter side, try this.

15 oz coconut milk

1/4 tsp kosher salt

1 tsp vanilla extract or paste

1 cup quinoa (rinsed and drained)

2 tbsp agave syrup

Toppings of your choice ( fresh fruit, coconut chips, almonds, and/or more agave)

1. Combine the coconut milk, salt and vanilla in a medium saucepan, and bring to a simmer. Add the quinoa and bring the mixture to a boil.

2. Cover the pan and turn the heat down to low, simmering for around 15–20 minutes, or until the consistency resembles a creamy porridge. Serve hot with the agave syrup and toppings.

Millet and Spiced Pumpkin Seed Cereal

This recipe is a perfect way to start your day.

1/2 cup raw, hulled pumpkin seeds

3/4 cup millet

2 1/2 cups unsweetened, plant-based milk

1/2 tsp pumpkin pie spice

Pinch of salt

1 scoopOrganic Pumpkin Seed Protein (optional)

Agave syrup or honey (optional)

1. Place a medium-sized saucepan over medium heat. Add the pumpkin seeds and millet, and stir constantly 5–7 minutes, or until the mix is golden brown and toasted evenly.

2. Stir in the milk, pumpkin pie spice and salt, and bring to a boil. Reduce to medium-low heat and, without stirring, simmer for about 20 minutes, or until the millet becomes tender and the milk has been mostly absorbed.

3. Cover the pan and let it stand for 5 minutes before serving. (Before dishing the mixture into a bowl, you can stir in a little more milk if you prefer a thinner cereal.) Mix in the pumpkin seed protein for extra nutrition if you like, then drizzle the cereal with agave syrup or honey if you want a little extra sweetness.

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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.