There are lots of ways to spice up your oatmeal. Here are some of my favorite toppings: cinnamon, raw honey, maple syrup, butter, a splash of almond milk, berries, sliced banana, almonds, toasted walnuts, chopped dates, etc.

This recipe makes enough to feed 4 or 5. If there aren’t that many of you eating oatmeal, just store the leftover oatmeal in the refrigerator and heat it up another day.

Prep time: 5 minutes

Serves: 4 – 5

Ingredients:

• 6 cups water
• 1/2 teaspoon fine grain sea salt
• 1 1/2 cups steel-cut oats

Directions:

1. Boil the water in a saucepan.
2. Add the salt and then the oats, stirring as you pour them in.
3. Remove from the heat and cover.
4. Leave overnight.
5. In the morning, reheat the oatmeal (I like to add a bit of cinnamon to the oatmeal while it’s reheating).
6. Refrigerate any leftover oatmeal.

Adapted from Heidi Swanson’s Super Natural Cooking.

Yield: about 16-18 pancakes

Ingredients:

• 1 cup whole wheat pastry flour
• 1/2 cup oat flour
• 1/2 cup rye flour
• 1 1/2 tablespoons natural cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine grain sea salt
• 2 cups buttermilk
• 3 large eggs, lightly beaten
• 1/3 cup butter, melted and cooled a bit, plus more for the griddle

1. Combine the flours, sugar, baking powder, and salt in a large bowl.
2. In a separate medium bowl, whisk together the buttermilk and eggs, add the melted butter, and whisk again.
3. Pour the wet ingredients over the dry and stir until just combined.
4. Heat a griddle or skillet until medium-hot, brush with butter.
5. Pour or ladle the batter onto the griddle to form individual pancakes.
6. Cook until the bottoms are deep golden and the tops have set a bit. Then flip them with a spatula and cook until the pancakes are cooked through.
7. Repeat with remaining batter.
8. Serve topped with butter or your favorite syrup.

Note: I like to add slices of banana or blueberries to my pancakes before flipping them. 

Adapted from Super Natural Everyday by Heidi Swanson.

Prep Time: 25 minutes
Cooking Time: 18-20 minutes
Yield: 12 muffins

Ingredients:

• 10 tablespoons unsalted butter
• 1 cup superfine brown rice flour
• 1/2 cup hazelnut or almond flour
• 2 tablespoons tapioca starch
• 1 1 /2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground caradamom
• 2 eggs, at room temperature
• 1/3 cup light muscovado sugar
• 1/3 cup maple syrup
• 1 tsp. vanilla extract
• 3 small carrots, peeled and grated
• 1 medium Gala apple, peeled, cored, and grated.

Directions:

1. Preheat oven to 350F (180C).
2. In a small saucepan, heat the butter over medium high heat until the solids start to turn brown and smells of roasted nuts. Set aside and cool.
3. In a large bowl, whisk together the rest of dry ingredients.
4. In a separate bowl, whisk together the brown butter and remaining wet ingredients.
5. Add the wet to the dry and whisk to combine. Fold in the grated carrot and apples.
6. Scoop the batter into baking cups and bake for 18-20 minutes.
7. Transfer to cooling rack and cool completely.

Adapted from Aran Goyoaga, author of Small Plates and Sweet Treats

Prep time: 10 minutes
Cooking time: 2-3 minutes
Yields: enough for 2 or 3 people

Ingredients:

• 2 cups rolled oats
• 1 3/4 cups water
• 1 banana
• 2 tablespoons maple syrup
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract
• butter for griddle

Directions:

1. Place all ingredients in a blender and blend until smooth.
2. Let stand a few minutes until batter thickens. If batter is still too thin, add more oats and blend.
3. Heat butter on griddle or in skillet.
4. Pour batter, by 1/4 – 1/2 cup, into pan and cook for 2-3 minutes on each side.

INGREDIENTS

Wet Ingredients:

• 1 cup pitted dates
• 1 tablespoon lemon juice
• 1-1/2 cups pumpkin purée
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 cup almond butter
• 2/3 cup applesauce

Dry Ingredients:

1. 1/2 cup brown teff flour
2. 1 cup whole wheat pastry flour
3. 1/4 cup arrowroot
4. 1/4 teaspoon sea salt
5. 1 tablespoon baking powder
6. 1 teaspoon baking soda
7. 1 teaspoon ground cinnamon
8. 1/4 teaspoon ground cloves
9. 1/4 teaspoon ground nutmeg
10. 1/8 teaspoon ground allspice

(Note: teff flour, whole wheat pastry flour, and arrowroot can be found at Whole Foods)

DIRECTIONS

• Preheat oven to 350°F and prepare muffin tin with paper muffin cups.
• Place dates in food processor and mince. Add remaining wet ingredients and process to combine. Place all dry ingredients in separate bowl, and whisk to combine.
• Pour wet ingredients into dry and mix to combine. Immediately scoop batter (can use an ice cream scoop) into muffin tins. Distribute batter evenly.
• Bake 15 – 20 minutes (depending on your oven) or until toothpick inserted in center comes out clean. Remove from oven and set on rack to cool completely before removing from tins.

TIP: Muffins freeze well in an airtight container.
Credit: Terry Walters