This microwavable oatmeal-in-a-mug is as easy as those instant oatmeal packets, but since it’s homemade, you’ll have the added benefit of fresher taste and no added sugar.

Ingredients:

• 1/2 cup quick-cooking oats
• 1/2 cup unsweetened almond milk
• 6 tablespoons unsweetened applesauce
• 2 tablespoons apple juice
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• Diced apple

1. Combine all of the ingredients except the diced apple in a microwave safe mug. Cover and microwave for 2 minutes.
2. Stir and top with the diced apple to serve.

One mug generously serves two hungry little ones, or one busy adult!

Similar to overnight oatmeal, here’s a recipe you can prepare the night before and it’s ready and waiting in your fridge when everyone is still sleepy and groggy the next morning. I like to top the oatmeal with roasted pears (pop them in the oven at the same time that the oatmeal bakes), but any roasted fruit would be delicious. You can also add a drizzle of maple syrup at serving time!

Ingredients:

• 2 cups old-fashioned oats
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup non-dairy milk
• 1/2 cup plain non-dairy yogurt
• 1 Ener-G egg
• 1 mashed ripe banana
• 1 teaspoon vanilla extract
• Cooking spray

1. In a large bowl, combine the oats, sugar, baking powder, cinnamon, and salt; set aside.
2. In a second bowl, whisk together the milk, yogurt, Ener-G egg, banana, and vanilla. Add the wet ingredients to the dry ingredients, stirring until combined.
3. Spoon the mixture into a 9-inch round cake pan coated with cooking spray. Bake at 350 degrees for 30 minutes.

Steel-cut oats are a wonderfully hearty way to start the day, but since they require 20 to 25 minutes to simmer on the stove, they aren’t always practical. You can get a head start with this recipe – the oats soak overnight, which cuts the cooking time nearly in half come morning.

Ingredients:

• 1/2 cup steel-cut oats
• 1 cup rice milk
• 1/4 cup canned pumpkin pie puree
• 1 tablespoon maple syrup
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon vanilla extract

1. Combine all the ingredients in a large bowl; cover and refrigerate overnight.
2. In the morning, bring the mixture to a boil in a saucepan. Reduce heat to medium-low and simmer for 15 minutes, until the oats are tender, stirring occasionally.