Ingredients – 1/2 cup whole rolled oats – 1/2 cup almond milk or light coconut milk, more as needed – 1/2 teaspoon maple syrup – Pinch of sea salt – Desired toppings from above Instructions – In a small jar, combine the oats, almond or coconut milk, maple syrup, and salt. Stir and chill overnight. – In the morning, scoop the oats into a bowl, stir in more almond or coconut milk, if desired, for consistency. 

Top with desired toppings. – Alternatively, for a grab-and-go breakfast, you can assemble the overnight oats in jars with the toppings the night before. Notes Make these vegan by using maple syrup in place of the honey.

Ingredients – 2 tablespoons ground flaxseed + 6 tablespoons warm water – 2 cups whole rolled oats – ½ cup slivered almonds – ½ cup hemp seeds – ⅔ cup coconut flakes – 1/4 cup brown sugar or coconut sugar – 1 teaspoon baking powder – 1 teaspoon cinnamon – ¾ teaspoon sea salt – ¾ cup almond milk, at room temp – 1/4 cup maple syrup

– 3 tablespoons melted coconut oil – 1 banana, chopped – 1 cup strawberries, sliced – ½ cup blueberries Instructions – Preheat the oven to 350°F and spray an 8x8-inch (or similar) baking dish with cooking spray. – In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. – Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside.

In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt. – In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth. – Pour the wet ingredients into the bowl of dry ingredients and stir to combine. – Layer the bananas and strawberries in the baking dish 

and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes. – Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving. Notes If you'd like to reduce the sugar in this recipe, omit the brown sugar and use 1/3 cup maple syrup.

Ingredients Whole Oat Porridge – 1 cup whole oat groats, soaked overnight* (SEE NOTE) – 4 cups additional filtered water – Pinch of sea salt Variation 1: Butternut Squash & Ginger – Ingredients for 1 recipe Whole Oat Porridge, above – 3 ½ cups cubed butternut squash – 1 tablespoon tamari, more for serving – 4 teaspoons grated fresh ginger – ½ garlic clove, grated

– for serving: scallions, toasted pepitas, parsley, toasted sesame oil Variation 2: Miso & Avocado – Ingredients for 1 recipe Whole Oat Porridge, above – 1 tablespoon white miso paste – for serving: avocado, tamari, scallions, sesame seeds, microgreens Instructions – For the Whole Oat Porridge (base recipe): Drain and rinse the oat groats and transfer them to a blender. 

Add 4 cups fresh water salt and pulse until the grains are coarsely ground. Pour into a medium pot and bring to a boil over high heat, whisking frequently. Cover the pot, reduce the heat to low, and simmer for 30 minutes, stirring occasionally to prevent sticking, until the grains are soft and the porridge is creamy. Serve hot, with desired toppings.

– For the Butternut Squash & Ginger Variation: Follow the directions for the oat porridge recipe above, adding the squash, ginger, and garlic to the pot along with the oat mixture and cook as directed until the porridge is creamy and the squash is soft. Add the tamari and adjust the seasoning to taste. Garnish with scallions, pepitas, parsley, and serve with sesame oil and tamari, for drizzling.

– For the Miso & Avocado Variation: Follow the directions for the oat porridge recipe above. Once your porridge has thickened, turn the heat off and stir the miso paste into the hot porridge until it's dissolved. If your porridge becomes thinner at this point (like mine did), continue stirring over low heat until it thickens, 15 to 20 minutes. Serve with sliced avocado, tamari, scallions, sesame seeds, and microgreens.

Notes *You CANNOT substitute rolled oats or steel cut oats for the oat groats in this recipe because the water ratio will be incorrect and your porridge will not thicken. If you want to use another type of oat, follow the cooking directions on the package of your oats.

Ingredients Overnight Oats (this makes 2 servings) – 1 cup whole rolled oats – 1 cup almond milk – Pinch of salt – Drizzle of maple syrup, optional for sweeter oats Strawberry Rhubarb Chia Jam (makes almost 2 cups) – 2 cups chopped strawberries – 1 cup chopped rhubarb (about 1 stalk, ends trimmed) – ½ teaspoon lemon juice – Pinch of salt

– 1 ½ to 2 tablespoons maple syrup – 2 tablespoons chia seeds For serving (optional) – Maple syrup – Granola – Coconut Cream (from this recipe) Instructions 1. Make the jam. In a small saucepan over medium heat, simmer the strawberries, rhubarb, lemon juice, and salt for 10 minutes, stirring often so that the fruit doesn't burn to the bottom of the pot. 

Remove from the heat and stir in the maple syrup and chia seeds. Let cool to room temperature, 20 to 30 minutes (the rhubarb will continue to soften). Transfer to a jar and chill for at least an hour. 2. Make the oats. Divide the oats into 2 glass jars, pour in the almond milk, a pinch of salt, and maple syrup, if desired. Stir, cover, and chill overnight. 3. In the morning, assemble oat jars with a generous scoop of the chia jam.

4. If desired, serve with granola, (the crunch is a nice contrast to the soft oats), maple syrup for extra sweetness, and coconut cream if you’re feeling like a decadent breakfast.

Ingredients – ½ cup Quaker Old Fashioned Oats – ½ cup almond milk – ½ cup diced apple – a small squeeze of lemon (to keep the apples fresh overnight) – ⅛ teaspoon cinnamon – 1 tablespoon granola (I made one similar to this recipe) – 1 teaspoon honey (sub maple syrup if vegan) Instructions 1. Combine the oats and almond milk in a jar. 

Toss the apple with a little bit of lemon juice and add it to the jar with a sprinkle of cinnamon. Chill overnight. 2. In the morning, top with granola and a drizzle of honey or maple syrup.

Ingredients for the jam: (makes about 2 cups) – 3 cups blueberries – 2 tablespoons maple syrup – 1 tablespoon fresh lemon juice – ½ teaspoon vanilla extract – ½ teaspoon ground cinnamon – 3 tablespoons chia seeds – pinch of sea salt for the oats: (amount for 1 serving) – ½ Cup Quaker® Old Fashioned Oats – ½ cup vanilla almond milk

– 1 tablespoon blueberry chia jam – ½ teaspoon lemon zest – ¼ cup blueberries Instructions 1. Make the jam. In a medium saucepan over medium heat, simmer the blueberries, lemon juice, and vanilla for 3 to 5 minutes, gently mashing and stirring often. Add the maple syrup, cinnamon, and salt and remove from the heat. 

Stir in the chia seeds and tranfcer to a glass jar. Let cool slightly, then set in the fridge to chill for at least an hour. If your jam isn’t set enough, stir in more chia seeds. 2. Assemble the oats. Add Quaker Oats to a glass jar, pour in the milk, and layer blueberry jam, blueberries, and lemon zest. 3. Refrigerate overnight and enjoy in the morning.

Notes Optional: add toasted sliced almonds for crunch (add a pinch of sea salt while you toast them), and an extra drizzle of maple syrup if you like sweeter oats.

Ingredients – 2 cups whole rolled oats – 1/2 cup chopped walnuts – 1/2 cup coconut flakes, optional – 2 teaspoons cinnamon – 1/2 teaspoon sea salt – 2 tablespoons melted coconut oil – 1/4 cup maple syrup – 2 tablespoons creamy almond butter – 1/3 cup dried cranberries, optional Instructions – Preheat the oven to 300°F and line a baking sheet with parchment paper.

– In a medium bowl, combine the oats, walnuts, coconut flakes, if using, cinnamon, and salt. Drizzle in the coconut oil and maple syrup and add the almond butter. Stir until combined. Scoop the granola onto the baking sheet and press the mixture into a 1-inch-thick oval. This will encourage clumping. – Bake for 15 minutes, rotate the pan halfway, and use a fork to gently break the granola apart just a bit. Bake for 15 minutes more, or until golden brown. 

Sprinkle with dried cranberries, if desired. Let cool for 15 minutes before serving.