Oatmeal Obsessed? Try These 10 Recipes for More Ways to Enjoy Oats

Preheat oven to 350 degrees F. Line a 12-count muffin pan with muffin liners or spray with non-stick cooking spray and set aside.

In a food processor, place 2 ½ cups oats and process until they have a flour-like texture, about 2-3 minutes.

Transfer oat flour to a large mixing bowl. Add ¼ cup remaining oats, brown sugar, cinnamon, baking powder, and baking soda. Whisk until combined. Set aside.

In a medium-sized mixing bowl, whisk together kefir, eggs, applesauce and oil. Add wet ingredients to dry ingredients and mix. Stir in diced apple, if using.

Divide batter among muffin cups, filling each cup three-quarters full.

Bake for 20-25 minutes, until tops are golden brown and centers are set.

Preheat oven to 350 degrees F. Spray 6 muffin pans with nonstick cooking spray and set aside.

Place oats, almond butter, and honey in a food processor and pulse until mixture comes together, about 30 seconds to 1 minute. Scrape down sides halfway through.

Divide oat mixture evenly among the 6 muffin cups. Press the oat mixture into the bottom and sides of each cup, creating a 1-inch high crust.

Bake for 18 to 20 minutes, until golden brown. Cool for 15 minutes in the pan, then carefully transfer each tartlet to a wire rack to cool completely.

Once fully cooled, spoon 1½ tbsp of yogurt into each tartlet and top with 1 tbsp blueberries. Serve immediately.

Place all ingredients in a blender and blend on high for 30 seconds.

Pour oat milk through a fine sieve (or cheesecloth) into a mason jar or bottle with a lid. Discard solids.

Cover and place in fridge to cool.

Place all ingredients in a blender and blend until smooth, about 1 to 2 minutes.

Place chicken tenders and kefir in a resealable gallon-sized plastic storage bag. Close bag and mix with your hands until chicken is evenly coated by kefir. Place in fridge for at least 30 minutes or up to overnight.

Preheat air fryer to 375 degrees F.

In a food processor, place 1¼ cups oats and process until they achieve a flour-like consistency, about 2 minutes. Stir in remaining ½ cup oats, Italian seasoning, and salt. Transfer mixture to a deep bowl or large plate.

Remove chicken tenders from bag, drain, and discard remaining marinade. Toss chicken tenders in breadcrumbs until well coated.

Working in batches if needed, cook chicken on one side for 8 to10 minutes, flip, and cook another 3 to 4 minutes, until they reach an internal temperature of 165 degrees F and are golden brown and crispy.

Alternatively: Preheat oven to 375 degrees F and line a baking sheet with foil. Bake chicken tenders for about 12 to 15 minutes, until golden brown and reaches internal temperature of 165 degrees F. Flip halfway through.

In a medium pot, bring broth to a simmer. Cover and keep warm.

In a large skillet with high sides, heat olive oil over medium-high heat. Add shallot, garlic, and mushrooms, and season with salt and pepper. Cook, stirring frequently, until shallots are translucent and mushrooms begin to brown, 8 to 10 minutes.

Reduce heat to medium and stir in oats. Cook, stirring frequently, for 1 minute. Add 1 cup of hot broth and stir. Cook until all liquid has been absorbed before adding another cup of hot broth. Continue cooking, stirring as needed, and adding 1 cup of broth at a time until all the broth has been added and absorbed, 25 to 30 minutes in total.

Stir in thyme and cheese. Garnish with additional thyme and serve.

Combine all ingredients in a blender and blend on high until completely smooth, about 1 minute.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Add oats, flour, baking powder, and salt to a mixing bowl and stir to combine.

In a separate bowl, whisk together peanut butter, egg, vanilla, and honey. Stir until smooth. Add wet ingredients to the dry mixture and stir until just combined. Gently fold in chocolate chips.

Roll the dough into 1-inch balls and place on the prepared baking sheet leaving room between each cookie. Bake in the preheated oven until lightly golden-brown, about 9 to 10 minutes. Serve warm or cooled.

In a small saucepan, bring 2 cups of water to a boil. Add 1 teaspoon of vinegar to water.

Carefully crack the egg into the water. Cover pan with lid and turn off heat. Wait 4 minutes, then remove egg with a slotted spoon.

Place oats and water in a microwave safe bowl, stir and heat on high until puffed up and cooked, about 2 minutes. Stir in olive oil, salt, pepper and top with cooked egg, tomatoes, and microgreens, if using.

Place a medium stock pot over high heat. Add olive oil, onion, garlic, carrots, and celery and cook, stirring frequently, until vegetables soften slightly. Season with salt and pepper.

Add oats and cook, stirring, until they are lightly toasted, about 2 to 4 more minutes.

Add broth, crushed red pepper, Italian spices, parsley, and lemon juice to taste. Cook until vegetables and oats reach your desired consistency, about 4 to 6 minutes.