I suppose I’m on an oatmeal kick. The last recipe I shared was a quick-prep meal that allowed you to linger and enjoy a Saturday morning while it baked an hour on the stovetop. I’ve received several positive feedbacks from readers, which makes me so happy.

As lovely as that oatmeal bake is, it doesn’t help me on schedule-packed mornings during the week. I’m often entering the kitchen sweaty from a workout or run, throwing lunches together, kissing cheeks, and then heading back out to teach as soon as they are gone. I need food and I need it quickly.

One thing I don’t forget is breakfast. I’ve heard people say, “Gee, I was just so busy I forgot to eat.” Does. Not. Compute. Who are these people who can sideswipe their body’s signals and ignore them? I understand not everyone is a big breakfast eater. That’s not me. Mama always makes time to get fuel in.

Origins of my no-cook oatmeal

This quick breakfast came from a desperate attempt to replicate another recipe.  “Breakfast cookies” are a staple at my house. They aren’t really cookies but if you call them that, your children will like them. You can download my breakfast cookies recipe and five other weekday breakfasts my family loves here.

The breakfast cookies he craved are individually wrapped and do not require baking. One morning the Ziploc full of the cookies were empty and my hungry teen was craving them. So I pared down the recipe to a serving of one, placed it in front of him and called it a “breakfast cookie bowl.”

In other words, I made him oatmeal. I am laughing as I type this. That college marketing class has paid off in so many ways.

Once I figured out this was a valid option for the morning, I started playing with the ingredients. I customized it to my preferences. The quick no-cook oatmeal was born.

It’s a personal thing

If you enjoy a soft, mushy oatmeal experience, then this isn’t for you. These oats are slightly chewy. I prefer them that way.

This is one recipe that you can really customize. I’ve included the ingredients I use, but take it and make it your own. Alternatives are shown in parenthesis.

Don’t be deceived by the carbs. This breakfast offers 10 grams of protein and 9 grams of fiber (which I know are carbs but if Oprah says fiber doesn’t count as carbs, that’s good enough for me).

Oh, also: I know honey is just sugar. I’m intentionally trying to add a small amount of local, raw honey every day in the hopes it helps me manage my allergies. Also, it just makes it taste better. So there.

Quick No-Cook Oatmeal

Serves 1

½ cup old-fashioned oats (gluten-free if necessary)

1 Tbs chia seeds (alt: flax seeds)

1 tsp cinnamon

1 Tbs Justin’s Vanilla Almond Butter (alt: any nut butter)

2 tsp honey (alt: ½ banana, chopped)

¼ cup + 2 Tbs, hot water, plus more as desired

¼ cup blueberries (alt: strawberries or raspberries)

Mix together oats, chia seeds, and cinnamon in bowl. Drop in nut butter and mix as best as possible. Add water and mix well. Drizzle honey and mix again. Top with berries.

That’s it, you’re done. Enjoy. Then get out there and live your life with vibrance.

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