Raspberry Hazelnut Oatmeal

Steel cut oats are one of my favourite whole grains. They cook up into a really nicely dense and hearty oatmeal. Around a cup and a half, cooked according to package directions, expands into around 6-8 nourishing servings. I like to make a batch like this, with a generous sprinkle of cinnamon, then reheat portions as needed throughout the coming days, with some nut milk to thin in out. Adding in fruit, nuts, seeds and yogurt makes it rich in a wide range of nutrients from fiber, protein and healthy fats to vitamins, minerals and antioxidants. When possible, reheating the oatmeal on the stove makes it seem freshly made and it is easy to mix in the other ingredients, but in an office or school cafeteria it can easily be done in the microwave- simply mix all the ingredients together and zap until warmed through. Eating something this wholesome earlier in the day can help us stay alert, energized and functioning well mentally and physically. Frozen berries (or fresh and chopped up when they are in season) add some sweetness, antioxidants and a vibrant dose of colour. Nut butter enhances the oatmeal’s creaminess and adds in some healthy fats and protein along with some rich flavour. Thick Greek yogurt further enhances the creaminess and adds in even more protein and some probiotics. Hemp seeds are a great source of omega-3 fatty acids and their soft texture and nutty flavour blend into oatmeal well. A banana tops it all off with some natural sweetness and helps with digestion. Sometimes it’s weird what we can remember from our childhoods. My grandpa used to eat a bowl of cereal every morning and he would slice a banana straight into it at the table. He had heart problems and both whole grains and bananas are very beneficial for cardiovascular health. For some reason, perhaps my adoration of him, I thought that this was just the most adult breakfast ever, and I would happily eat it over my other preferred breakfast cereals filled with chocolate puffs or rainbow marshmallows. It can be fun to create oatmeal, smoothie and yogurt bowls with extravagant toppings, but the humble banana shouldn’t be overlooked. It is easily portable, economical, satiating and full of beneficial nutrients, and if you want to make it a little extra fancy, it does cut into shapes well with mini cookie cutters.  

Raspberry Hazelnut Oatmeal
Prep time
Cook time
Total time
Serves: 1
  • ⅔ cups cooked steel cut oats
  • 1 cup frozen raspberries, thawed
  • ¼ cup plain Greek yogurt (or non-dairy yogurt)
  • 2 tablespoons unsweetened cashew milk (or any preferred type)
  • 2 tablespoons hazelnut butter
  • 1 tablespoon hemp seeds
  • 1 banana
  • Optional: 1 teaspoon - 1 tablespoon maple syrup
  1. Place the oatmeal in a small pot on the stove over medium heat. Stir in the milk until evenly dispersed and stir occasionally over the next 2 minutes or so until the mixture heats up. Add in the raspberries and nut butter, stir well and leave to cook for another minute or two, until heated through, stirring occasionally.
  2. Remove from heat and stir in the hemp seeds, yogurt and maple syrup. Scoop the mixture into a bowl and top with sliced banana.

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