Money Saving Breakfast Ideas with Oats
by Elise Griffith
When my family first moved to California's beautiful Central Coast a decade ago, it would've been impossible to imagine a box of cold cereal selling for more than $5.00 or a gallon of milk costing as much as a gallon of gasoline. Fortunately, all residents have a bounty of fresh options for breakfast on busy (or lazy) mornings with a little preplanning. Homemade convenience for any meal is tailored to your preferred tastes. It's both environmentally responsible, and very budget-friendly. Watch for sales; don't be afraid to buy in bulk for best savings—even if you're single.
Spencer's Fresh Market in Morro Bay regularly sells its "ugly" bananas for 35 cents per pound at the back of the produce department. Spotted bananas are ideal paired with bulk-purchased oatmeal for a rich, creamy, low-sugar breakfast that tastes like banana bread and is guaranteed to satisfy. This month's first recipe can be baked on a Sunday morning and enjoyed well into the week.
Baked Banana Walnut Oatmeal
- 3 large eggs
- 2 ripe bananas, mashed
- 1 ½ cups reduced fat milk
- ¼ cup maple syrup
- ¼ cup melted butter or margarine
- 3 cups quick cooking or old fashioned oats
- 2 teaspoons baking powder
- 1-2 cups chopped walnuts
Preheat oven to 350 degrees and grease a 9 X 9 or 8 X 11 (you can also use canola oil spray). In a large bowl, beat together eggs, mashed bananas, milk, syrup and melted butter. Stir in oats, baking powder, and nuts, allowing the mixture to set for 10-15 minutes at room temperature. The mixture will thicken as it sets. Spoon and spread mixture into baking dish, and bake uncovered at 350 degrees for 30-35 minutes.
Slice and serve warm in bowls with a little extra milk (as shown) or on a plate with additional fruit, if desired. The recipe makes 6-8 servings. Any remaining servings can be refrigerated for up to 5 days for fast, microwavable breakfasts on busy mornings.
A note about oats: unless you're purchasing instant oatmeal — which removes most of the nutritious bran and germ during processing—breakfast oats are an excellent source of manganese and selenium. Old fashioned and quick cooking oats have the same nutritional values as Scottish or steel cut oats at a fraction of the cost per pound, and help to promote heart health, blood sugar balance, and long-lasting energy while being well tolerated by most folks on specialized diets. Stored in a repurposed, airtight container in a cool, dark pantry, they'll stay fresh for months.
Our next recipe is an adaptation of the first, substituting cooked, mashed or pureed carrots and apple for the banana. Again, there's little sugar, no wheat flour, yet it tastes like a favorite dessert — in this case, carrot cake. Try it hot or cold for a faster-than-drive-through breakfast.
Breakfast Oatmeal Carrot "Cake" with Apples & Raisins
- 3 cups quick cooking or old fashioned oats
- ¼ cup brown sugar or Splenda Blended
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 large, cooked and chopped carrots
- 1 large apple, cored and chopped, divided
- 1 ½ cups reduced fat milk
- 3 large eggs
- 2 tablespoons canola oil
- ½ cup raisins
- ½ cup chopped nuts (optional)
Preheat oven to 350 degrees and prepare a baking dish with shortening or cooking oil spray. In a large bowl, stir together dry ingredients and set aside. Place cooked carrots and half of the apple in a blender. Add milk, eggs, and canola oil. Blend well, pour over dry ingredients, mix well to combine thoroughly, and allow the mixture to set for 10-15 minutes. Fold in remaining apple, raisins, and — if desired — nuts. Transfer and spread into baking dish and bake at 350 degrees for 30-35 minutes.
Again, the recipe makes 6-8 servings. While it's delicious hot, it can also be made ahead, cooled to room temperature, and refrigerated for a quick workday morning meal with your hot coffee or tea. Top each serving with a heaping tablespoon of vanilla yogurt if desired.
Swiss-Style No Cook Oats with Fruit & Nuts
- 1 (6 ounce) container vanilla yogurt
- 2 large, ripe bananas mashed
- 1 ¼ cup milk
- 1 cup quick cooking or old fashioned oats
- ¼ cup shredded, unsweetened coconut (optional)
- ¼ cup chopped, unsalted pecans or walnuts
- 1 pint fresh or frozen berries
In a medium mixing bowl, beat together yogurt, mashed bananas and milk; stir in all other ingredients until well combined. Cover and refrigerate overnight. The oats will absorb most of the liquid and will soften. Spoon into bowls in the morning, or (as shown) take-with-you containers; the recipe makes up to 6 "no cook" servings that are delicious cold, yet can be micro waved for a hot cereal if desired.
From where I cook . . . oats are ideal for quick, nutritious, satisfying breakfasts on a budget. Any of the recipes this month can be personalized to your own tastes and preferences. However you make them, you'll be doing your heart a favor by adding more oats to your diet. Have a happy breakfast!
