1. SWEETENED TURMERIC MANGO BREAKFAST OATS Bring 1 cup of water and ½ cup old-fashioned oats in a small saucepan to a boil. Reduce the heat and cook eight to 10 minutes until the oats are tender, stirring occasionally. Cover and remove from heat and let stand a few minutes. Top with ½ cup chopped fresh or frozen mango, ¼ tsp ground turmeric, and pinch of black pepper.
2. SLOW COOK STEEL-CUT OATS Place 1 cup steel-cut oats and 4 cups water in a slow cooker and set it to high for 2-2½ hours until the oats are tender. Stir in 3 tbsp apple cider vinegar, 1 tbsp stevia, ½ tsp ground cinnamon, and ¼ cup dried cranberries. Cover and refrigerate for at least 4 hours or preferably overnight.
3. NO COOK OVERNIGHT OATS Place ½ cup old-fashioned oats in a small bowl along with cup 2% plain yogurt, cup skim or low-fat milk, 1 tbsp peanut butter, 1 tbsp hemp or sesame seeds, and 1 tbsp maple syrup or 2 tsp stevia. Stir well and refrigerate at least 4 hours or preferably overnight.
4. SPICY KOREAN OATS Bring 1 cup of water and ½ cup old-fashioned oats in a small saucepan to a boil. Reduce the heat, and cook eight to 10 minutes until the oats are tender, stirring occasionally. Cover and remove from heat and let stand a few minutes. Top with ¼ cup chopped kimchi, 1 fried egg, ½ sliced avocado, and 2 thinly sliced scallions. Serve immediately.
5. SAVORY BACON CHEDDAR OATS Cook 2 slices turkey bacon according to the package instructions; chop. Bring 1 cup of water and ½ cup old-fashioned oats in a small saucepan to a boil. Reduce the heat, and cook eight to 10 minutes until the oats are tender, stirring occasionally. Cover and remove from heat and let stand a few minutes. Top with ¼ cup shredded cheddar and sprinkle with bacon.
CHEW ON THIS
For a lasting pre-workout energy boost, blend ½ cup of slow-digesting rolled oats with a scoop of whey and 1½ cups water.
ABOUT THE CHEF: Jennifer Iserloh is the author of the Amazon best-selling book Fifty Shades of Kale.
