Oatmeal is about to have a moment, and Sam Stephens is so on it. Stephens is the founder of Oatmeals, a quaint oatmeal bar in the West Village with a “choose your toppings” concept that resembles a fro-yo joint, except that she’s traded the yogurt for wholesome oats and the brownie bites for almond butter.
She was also chosen as Quaker’s “Creative Oatmeal Officer” for her surprising recipes that use sweet (vanilla, coconut milk) and savory (shaved Parmesan, truffle oil) ingredients, and are made for every meal.
“I had oatmeal growing up in my household all the time but I really got into it in college and started experimenting with it, and just was so surprised by all the different toppings you could put on it and how much fun you could have with it,” she says. She was also thrilled to have a healthy, easy, alternative to usual college fare (Easy Mac?).
We asked her to share three oatmeal recipes you can whip up for breakfast, lunch, and dinner. Trust us, they totally kick brown-sugar-with-raisins’ ass. —Jamie McKillop
(Photos: top, Oatmeals, right, Quaker)
The perfect breakfast for a hurried morning, since you can make it the night before. (Use non-dairy milk and yogurt to make it vegan.)
1 cup old fashioned oats
1 cup nonfat plain Greek yogurt
1 1/3 cup skim milk
4 tsp chia seeds
1 cup fresh pomegranate seeds
1 cup diced fresh fig
1 Tbsp honey
2 tsp almond extract
1/4 cup almonds
In a large mixing bowl combine all the ingredients and stir well until oats are moistened. Divide equally into four small containers with lids (½ pint mason jars are recommended). Place them in the fridge overnight or for at least four hours. In the morning, top with sliced almonds and a drizzle of honey and enjoy. Keeps for up to four days.
This recipe is super protein-packed, so it’s great for a day when you’re headed to (or just finished) a tough workout.
3/4 cup quick or old fashioned oats
1 1/2 cup water
4 egg whites, beaten with a fork until frothy
1/2 Tbsp salted butter
1/2 tsp pure vanilla extract
1/3 cup Greek yogurt
1/3 cup sliced bananas
1/3 cup walnuts
1/4 cup dried cranberries
Begin cooking oats as usual on the stovetop. After oats have absorbed most of the water, pour in egg whites and vanilla and whip vigorously with a fork until mixture is well blended. Raise the heat to medium and stir in the butter. Continue to cook for four more minutes, bringing oats back to a simmer and stirring frequently. When all the water is absorbed and the egg whites have caused the oats to puff and appear creamy, cover the pot and remove from the heat. Let the oats sit, covered, for five minutes. Stir oatmeal, add toppings, and enjoy!
Chicken broth and black beans in your oats? Yes! (Swap chicken for veggie stock to make it vegan.)
1 cup steel cut oats
2 Tbsp olive oil
2 pieces firm ripe plantains, peeled and sliced into 2″ pieces
1 large diced onion
1 whole green pepper
1/2 chicken broth
30 oz. black beans, rinsed and drained
1 tsp cumin
1 pinch salt and pepper, to taste
Fresh sliced avocado
Cotija or queso fresco
Prepare oats as usual and set aside. Heat one tablespoon olive oil in a medium skillet over medium heat. Cook plantains for four to five minutes until golden and slightly browned, turning once after two minutes. Remove from heat. Heat remaining one tablespoon olive oil over medium heat and sauté the onion and green pepper for five-to-seven minutes until onion is translucent and beginning to brown. Add the beans, stock, cumin, salt and pepper, and cook for five or so minutes, until beans are heated. Top oatmeal with black beans and plantains. If desired, garnish with fresh cilantro, sliced avocado, and cheese.