4.93 30 Published May 09, 2023, Updated Sep 18, 2024 I shared my recipe on Instagram a few months ago, but I’m finally getting the recipe up on the blog today! These scrambled oats are such a fun way to eat oatmeal and perfect for those busy mornings when you’re short on time, but still want something healthy that’s packed with protein and fiber. They cook up like scrambled eggs, but taste like soft granola.
Why You’ll Love This Recipe
It’s a fun and unique way to eat oatmeal that’s different than your typical bowl of oats. This breakfast bowl is loaded with healthy fats, protein and fiber. Completely customizable! Feel free to make this recipe your own. Easy to make with only 6 simple ingredients you likely already have in your kitchen.
Ingredients & Substitutions
banana – adds natural sweetness and moisture to the oat mixture. Make sure you’re using a ripe banana for the best results! rolled oats – I use Bob’s Red Mill rolled oats. Just be sure to grab gluten-free oats if needed. egg – adds protein and helps to create the scramble texture. If you need to make this recipe vegan, you can use an egg substitute or use yogurt instead! chia seeds – a nutritious addition that adds fiber, protein and healthy fats. Feel free to skip this if you don’t have it on hand. vanilla extract – a nice flavor enhancer. You can skip this if needed. cinnamon – just a pinch for a nice warming spice. You can skip this or use another spice like cardamom, nutmeg, allspice or pumpkin pie spice if desired. toppings – I used yogurt, fresh berries, nut butter, a drizzle of honey and chia seeds, but feel free to get creative here and use your favorite toppings.
How to Make
Using a fork, mash a ripe banana in a shallow bowl or plate. Add the remaining ingredients to the mashed banana and mix until combined. Spray a non-stick skillet with a little avocado or olive oil and heat it over medium heat. Once warm, add the batter to the skillet and cook until bubbles appear. Then using a heat-safe spatula flip and break the mixture into pieces. Add scrambled oats to a bowl and serve with yogurt of choice, fresh berries, a drizzle of nut butter, honey and chia seeds.
Topping Ideas
Yogurt: I topped my scrambled oats with plant-based plain yogurt due to being dairy-free for Tucker, but my usual go-to for yogurt is plain full-fat Greek yogurt. Fruit: I love the addition of fresh berries, but it’d also be delicious with other fruit like banana slices, fresh mango, cherries or peaches. Nut butter: Add of drizzle of your favorite nut or seed butter, such as almond butter, peanut butter, cashew butter, tahini or sunflower seed butter. Honey or maple syrup: Sweeten your bowl with a drizzle of honey or maple syrup. Seeds and/or nuts: – Add some flaxseeds, chia seeds, hemp seeds or chopped almonds, walnuts or pecans for some more protein and healthy fats. Coconut: Top your scrambled oats with toasted coconut for a tropical twist!
How to Serve
Think of these scrambled oats as soft granola! They’d work well as a topping for yogurt bowls, smoothies, pancakes or waffles. You can also just serve them plain with your favorite non-dairy or dairy milk.
Can I Meal Prep These Scrambled Oats?
Totally! This recipe serves one, but you can easily make a larger batch to meal prep for the week so you have breakfast ready to go!
How to Store & Reheat
Store in the fridge: You can store leftovers in an airtight container in the refrigerator for 3-4 days. How to reheat: Reheat the oats in a dry skillet over medium-low heat, stirring occasionally to ensure even heating. Alternatively, you can reheat the scrambled oats in the microwave for 30-60 seconds or until heated through. Once reheated, serve your scrambled oats with your favorite toppings for a quick breakfast.
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Be sure to check out all of my oatmeal recipes as well as the full collection of breakfast recipes here on EBF.
