1: SWEETENED TURMERIC MANGO BREAKFAST OATS Bring 1 cup water and 1⁄2 cup oats to a boil in a saucepan. Reduce heat to medium-low and cook 8 to 10 minutes, or until oats are tender, stirring occasionally. Cover and remove from heat; let stand for a few minutes. Top with 1⁄2 cup chopped fresh or frozen mango, 1⁄4 tsp ground turmeric, and a pinch of black pepper.
2: SLOW-COOKED STEEL-CUT OATS Place 1 cup steel-cut oats and 4 cups water in a slow cooker, cover, and cook on high for 2 to 2 1⁄2 hours, or until oats are tender. Stir in 3 tbsp apple-cider vinegar, 1 tbsp stevia, 1⁄2 tsp ground cinnamon, and 1⁄4 cup dried cranberries. Cover and refrigerate for at least 4 hours or preferably overnight.
3: NO-COOK OVERNIGHT OATS Place 1⁄2 cup 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. Refrigerate for at least 4 hours or preferably overnight.
4: SPICY KOREAN OATS
Bring 1 cup water and 1⁄2 cup oats to a boil in a saucepan. Reduce heat to medium-low and cook 8 to 10 minutes, or until oats are tender, stirring occasionally. Cover and remove from heat; let stand for a few minutes. Top with 1⁄4 cup chopped kimchi, 1 fried egg, 1⁄2 sliced avocado, and 2 thinly sliced scallions.
5: SAVORY BACON CHEDDAR OATS Cook 2 slices turkey bacon; chop into small pieces. Bring 1 cup water and 1⁄2 cup oats to a boil in a saucepan. Reduce heat to medium-low and cook 8 to 10 minutes, or until oats are tender, stirring occasionally. Cover and remove from heat; let stand for a few minutes. Top with 1⁄4 cup shredded cheddar and sprinkle with bacon.
