Two Delicious Oatmeal Recipes To Make in Less Than 10 Minutes

I love oatmeal lately: it’s easy, filling and has infinite flavour possibilities. My love affair with it was reignited after we got back from vacation. I got sick and needed something easy on the stomach so I made some plain oatmeal. It hit the spot and I became hooked. For the past two weeks, I’ve had it every morning! I have played with flavour combos and have found some I really love.



Here are two of my go-to recipes:

  1. Ginger Spice Oatmeal: The first recipe is oatmeal with a bit of ginger in it. Ginger is famous for having many health benefits, including: helping to lower LDL cholesterol levels, fight bloating and nausea, and boosting your immunity! I love spices such as ginger and cinnamon and use any excuse I can to throw them into meals. This is a quick recipe to whip up, uses very few ingredients and is kid-approved. So dump out those pre-made sugar-bomb oatmeal packets and whip this up in the morning, in only a few minutes!

    Ginger Spice Oatmeal

    With the benefits of ginger and cinnamon, this cold-fighting blend is also a crowd-pleaser

    Course Breakfast
    Cuisine American
    Prep Time 2 minutes
    Cook Time 5 minutes
    Resting Time 2 minutes
    Total Time 7 minutes
    Servings 2 people
    Calories 286 kcal
    Author Tianna Wynne


    • 1 cup Bob's Red Mill GF Quick Cook Oats
    • 1/4 tsp sea salt
    • 1/4 tsp ground cinnamon
    • 1/8 tsp nutmeg
    • 1/8 tsp ginger
    • 1/2 tsp real maple syrup
    • 1/8 tsp vanilla
    • 1/2 cup frozen or fresh blueberries
    • 2 strawberries (sliced)
    • 1/2 medium banana
    • sprinkling hemp hearts (optional)


    1. According to package directions, boil 2 cups of water on the stove with 1/4 tsp salt. Add the quick-cook oats to the boiling water and stir. Reduce heat to a simmer. Set a timer for 5 minutes.

    2. (If you're using frozen blueberries, you are going to want to stir them in now). 

      Slice half of a banana and add it to the oatmeal. It will break down and add a creaminess in the end. Also add your spices: the cinnamon, nutmeg and ginger. Stir in and allow to cook for around 30 seconds.

    3. Add the real maple syrup, vanilla and blueberries (if using fresh). Stir occasionally and allow to cook the remainder of the 5 minutes- or until desired consistency is reached.  

    4. While the oatmeal is cooking, prep your toppings in between stirs. Slice two strawberries, the other half of the banana and any other toppings you want to add. I often put a few raisins, chia seeds, nuts or apple pieces. 

    5. Once the timer beeps, or favoured consistency is reached, take the oatmeal off of the heat and put the lid on. Allow to sit for 1-2 minutes, stir and divide evenly into 2 bowls. 

    6. Split the toppings evenly between the two bowls, sprinkle on some hemp hearts (if desired) and serve. 

    Recipe Notes

    This oatmeal is hearty and delicious. Add almonds, walnuts, seeds, dried fruit or fresh chopped fruit, as desired. There are a lot of great possibilities, but my favourite toppings are mentioned in the recipe. If you prefer, add a bit of milk just before serving if the oatmeal got a bit thick upon standing-  almond or soy are my faves.  We also like to stir in a bit of plain yogurt or drizzle on a teensy more real maple syrup, depending on our tastes that day. Enjoy!


  2.  PB and J Oatmeal: This is definitely a go-to in my mornings. I find it the most filling because of the addition of nut butter and easiest to substitute tiny flavour changes that keep it tasting fresh. I use all-natural unsweetened peanut butter, but, if you’re allergic, sunbutter, almond butter or your fave alternative would also work beautifully.

    PB&J Oatmeal

    A satisfying and filling breakfast that is sure to fill you up until lunch, made in under 10 minutes.

    Course Breakfast
    Cuisine American
    Prep Time 2 minutes
    Cook Time 5 minutes
    Resting Time 5 minutes
    Total Time 7 minutes
    Servings 2 people
    Calories 330 kcal
    Author Tianna Wynne


    • 1 cup Bob's Red Mill GF Quick Cook Oats
    • 1/4 tsp salt
    • 1 TBSP all-natural peanut butter
    • 1 medium banana
    • 1/2 cup frozen mixed berries
    • 1 tsp vanilla
    • chopped nuts of your choice optional


    1. Cook the oatmeal according to package directions, adding 1 cup of oats to 2 cups of boiling water with salt added. Reduce to a simmer.

    2. Slice 1/2 of the banana and add it to the oatmeal. Set a timer for 5 minutes. Stir until bananas are well-stirred and start to melt. Add 1 heaping Tbsp of peanut butter (or alternative) and stir in well. 

    3. At 4 minutes left on the timer, add the frozen berries and vanilla. Stir in and let sit for a minute. 

    4. While the berries are defrosting, slice the other half of your banana and set aside. If adding chopped nuts, chop those now as well. 

    5. When the timer beeps, take the pot off of the heat and put the lid on. Let sit for 2 minutes. 

    6. Divide the oatmeal evenly into two bowls, add the bananas and chopped nuts (if using) to the top, and enjoy! 

    Recipe Notes

    If you like, add milk or milk alternative to your oatmeal before serving. Dried cranberries or raisins are also a great addition here. 

So there they are, my two favourite gluten-free breakfast oatmeal recipes. I hope you enjoy them. My kids love these recipes, too, so it saves me shelling out extra for the little packages, which are too full of sugar anyhow.

Let me know if you try these or if you have your own favourite flavour combinations!

Happy eating!



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