Yasma’s Guide to Oats for Breakfast

Yasma Baalbaki, Opinion Section Editor, The Pawprint  

Hello everyone, welcome to the ultimate breakfast guide. The recipes on here are mostly created by myself! You just need to trust my chef instincts, and I assure you that these breakfasts will be heaven in your mouths. 

If you are not a fan of oats, these recipes will turn you into one. 

Note: 

• The recipes below are mostly made of whole ingredients. 

• You can always substitute whole milk for plant based milk if needed. 
• Some recipes contain nuts or nut butter. 

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The OG oats

Ingredients: 

• ½ cup porridge oats 
• ½ cup milk 
• ½ cup water 
• Cinnamon (follow your heart for the measurements – suggested: ½ tsp) 
• Fruit of choice 
• Honey or maple syrup (as much as desired – suggested: 1 tbsp) 
• 1 tbsp nut butter (optional)

Material needed: 

• Stock pot 
• Wooden spoon to stir 

Steps: 

1. Measure the oats, milk and water and place them in a stock pot. 
2. Place the stock pot on the stove and turn the fire on medium heat. 
3. Add the cinnamon and stir until a thick (not solid) texture forms. 
4. Place the hot oats in a bowl and add your favorite toppings. 

Note: 

• You can replace the honey, maple syrup, nut butter with nutella or lotus spread. 
• You can also add coconut flakes, shredded coconut or jam. 
• Be careful not to keep your oats on the fire for too long. They need to remain somewhat liquid but with a thick texture. Dry oats aren’t yummy! 
• You can replace the water with milk.  
• My favorite brands for oats are the following: Earth’s Goods and Bob’s Red Mill. 
• For this particular recipe, make sure you are buying the small oats or what we call porridge oats. Rolled oats don’t work for this recipe. 

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Cinnamon Roll Baked Oats

Ingredients:  

For the base,  

• ½ cup porridge or rolled oats
• ½ cup milk 
• 1 banana 
• ½ tsp baking powder 
• ½ tsp cinnamon 
• ½ tsp vanilla extract 
• Pinch of salt 

For the almond butter caramel, 

• 1 tbsp almond butter
• 1 tbsp maple syrup 
• ½ tsp cinnamon 

Material needed: 

• Ramekin (heat proof bowl)
• Blender or hand mixer 
• Spoon 

Steps: 

1. Preheat the oven to 180 degrees celsius. 
2. Place the oats, milk, banana, baking powder, cinnamon, vanilla extract, salt in a bowl and mix with a hand mixer until a cake batter like consistency forms. 

Or, place the following ingredients in a blender and blend until a cake-like batter consistency forms. 

3. Place the oats batter in a ramekin. 
4. Mix the almond butter, maple syrup and cinnamon with a spoon to form the almond butter caramel. 
5. Place the almond butter caramel on the batter (try to form a swirl like a cinnamon roll).  
6. Place the ramekin in the oven and bake for 20-25 minutes in the preheated oven (preferably 20 minutes). 
7. Let cool for 5 minutes and enjoy! 

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Overnight Oats

Ingredients: 

• ½ cup porridge or rolled oats
• ½ cup milk 
• 1 tbsp maple syrup
• Mashed fruit 
• ½ tsp cinnamon 
• Pinch of salt 
• Fruit of choice for toppings
• 1 tbsp nut butter (highly recommended) 

Material needed: 

• Tupperware 
• Spoon 

Steps: 

1. Mix the oats, milk, maple syrup, mashed fruit, cinnamon and salt in a tupperware until combined. 
2. Optional: Place in the microwave for 30-40 seconds.
3. Place the tupperware in the fridge overnight. 
4. Add the fruit and nut butter the next morning. 

Note: 

• For the mashed fruit, I suggest you mash up half a banana and mix it with the oats.

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Molten Chocolate Baked Oats 

Ingredients: 

• ½ cup rolled oats
• ½ cup milk 
• 1 banana 
• 1 tsp cinnamon 
• 1 tsp baking powder 
• 1 tbsp maple syrup 
• Chocolate chips or squares (as much as desired, I recommend 1-2 dark chocolate squares or a handful of semi sweet chocolate chips)

Material Needed: 

• Ramekin (heat proof bowl) 
• Blender 

Steps: 

1. Preheat the oven to 180 degrees celsius. (350 degrees fahrenheit)
2. Place the oats, milk, banana, cinnamon, baking powder and maple syrup in a blender and blend until a smooth cake-like batter consistency forms.  
3. Place the oats batter in a ramekin and add the chocolate. 
4. Place the ramekin in the preheated oven and bake for 20-25 minutes. 
5. Let cool for 5 minutes and enjoy! 

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Yasma’s Homemade Brownie Granola

Ingredients: 

• 3 cups rolled oats
• ⅓ cup cacao or unsweetened cocoa powder
• ½ cup maple syrup 
• ¼ cup coconut oil
• ½ cup almond butter 
• Optional, ½ cup walnuts (Personally, I don’t like walnuts) 

Material needed: 

• A bowl
• A fork
• A spatula 
• Baking tray 

Steps: 

Don’t preheat the oven! 

1. Mix the oats, cacao or cocoa powder, maple syrup, coconut oil, almond butter, and walnuts (if desired) in a bowl with a fork until fully incorporated. 
2. Place the raw granola in a baking tray. 
3. Turn the oven to 175 degrees celsius (345 degrees fahrenheit) and bake the raw granola for 20-25 minutes. 
4. Let cool for 10 minutes and break the granola into pieces. 
5. Enjoy! 

Note:  

• To store, place in a tupperware away from direct sunlight. 
• Eat the granola with milk, yoghurt, a smoothie bowl or as an individual snack. 
• If you don’t like almond butter, don’t worry, you won’t even taste it! 

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Blueberry Smoothie Bowl 

Ingredients: 

• ½ cup frozen blueberries
• 1 frozen banana
• 1 tsp almond butter 
• A bit less than ¼ cup milk (around 3 and a half tablespoons) 
• ¼ tsp of vanilla extract
• Granola for toppings

Material needed: 

• Blender or food processor

Steps: 

1. Place the frozen blueberries, frozen banana, almond butter, milk and vanilla extract in a food processor or a blender and blend until a smooth, thick and ice cream-like consistency forms. 
2. Add the granola (I suggest you use my homemade brownie granola) on top and enjoy!

Note: 

• Freeze the banana and blueberries overnight.
• Don’t add too much milk for the smoothie not to be liquid. 
• The blender takes more time and energy to complete than the food processor. 
• Eat directly before it melts! 

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Chocolate Coconut Energy Balls

Ingredients: 

• 10 large medjool dates, pitted 
• ½ cup shredded coconut
• ½ cup raw almonds
• ⅙ cup cacao or unsweetened cocoa powder
• ¼ tsp vanilla extract 
• Pinch of salt 
• ¼ cup shredded coconut to decorate (optional) 

Material needed: 

• Food processor 

Steps: 

1. Place the dates, shredded coconut, almonds, cacao or cocoa powder, vanilla extract and salt in a food processor and process until a dough forms. 
2. Form circular balls with the dough (suggested 10 balls). 
3. Place the shredded coconut on a flat surface and roll the balls on them until they are fully covered with coconut. 
4. Enjoy! 

Note: 

• To store, place the balls in a tupperware and keep them in the fridge. 
• I wouldn’t say this dessert is a breakfast. I believe it’s more of a snack to satisfy your sweet tooth!