Three Super Oat Bowls

I absolutely love to start my day with a big bowl of comforting and nourishing oats. There’s just no better way to kick off your morning than with these fibre-filled, energy-packed whole grains – cooked until creamy and topped with some of my favourite super foods –  tahini, cacao, coconut and cinnamon-spiced walnuts!

Here are three delicious variations of my classic cooked oat recipe to really spice things up – now all you have to do is pick which one!


Classic Oatmeal Recipe

Serves: 1


  • 1/2 cup rolled oats
  • 1/2 cup milk of choice (almond, coconut, dairy etc.)
  • 1/2 cup water


  1. Add rolled oats, milk and water to a pot and bring to boil.
  2. Once boiling, reduce heat, cover and simmer until the grains are soft (approximately 10-12 minutes).
  3. Prepare delicious toppings per recipes below.
  4. Enjoy!


Caramelised Banana, Tahini and Cinnamon Oats



  • 1 serving of Classic Oatmeal (see above)
  • 1 ripe banana
  • 1 tsp ground cinnamon
  • 1 tsp coconut oil
  • 1 tsp tahini


  1. Once the oats are cooked, add half the chopped banana and the cinnamon to the pot and stir until combined. Cook for a further 2-3 minutes until the banana has softened, adding more liquid if necessary.
  2. Heat a pan over medium heat and melt 1 teaspoon of coconut oil.
  3. Cut the remaining banana in half lengthwise.
  4. Place cut side down on the pan and cook for 2-3 minutes, until golden and caramelised. Remove from pan.
  5. Spoon your banana-cinnamon oats into a bowl and top with the cooked banana, a dollop of tahini and an extra dash of cinnamon.


Raspberry Oats with Cacao-Coconut Drizzle



  • 1 serving of Classic Oatmeal (see above)
  • 1/2 cup fresh/frozen raspberries, plus extra for topping
  • 1 tsp coconut oil, melted
  • 1 tsp cacao powder
  • 1 tsp maple syrup
  • 1/4 cup shredded coconut


  1. Once the oats are cooked, add the raspberries and continue cooking, adding more liquid and stirring if necessary, until raspberries are mixed throughout.
  2. In a separate bowl, combine the coconut oil, cacao powder and maple syrup to make the drizzle.
  3. Spoon the raspberry oats into a bowl, top with shredded coconut and extra raspberries. Pour over the Cacao-Coconut Drizzle.


Apple Crumble Oats

Apple Crumble


  • 1 serving of Classic Oatmeal (see above)
  • 1 apple, chopped into 2cm cubes
  • 1 tbsp coconut oil
  • 1 teaspoon each nutmeg, cinnamon, ginger
  • 1/4 cup walnuts, chopped
  • 1 tsp maple syrup (optional)


  1. Heat a separate, small frying pan over medium-heat and melt coconut oil.
  2. Add the chopped apple, spices and walnuts and cook until apple has softened and spices are stirred through.
  3. Once cooked, add half the apple and walnuts to our classic Oatmeal recipe and stir until combined.
  4. Spoon the oats into a bowl, top with remaining apple and walnut mixture and drizzle with maple syrup.


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  • Lindsey

    these look amazing Jess, I love oats for breakfast, but I have a question. I am treating my leaky gut issues and I’m avoiding gluten. On all the oats in the supermarket (even the organic ones) say it contains gluten..can you recommend a GF version? Thank you, Lindsey

    • You should be able to find gluten-free oats in specialty health stores. Otherwise quinoa flakes or cooked brown rice could be used!

  • Cheryl

    Jess, these look fantastic, will definitely be trying them. However, I have one question. If I’ve been told no gluten from my naturopath. I’ve looked for gluten free oats but aren’t all oats made from wheat??
    I guess I could use use quinoa but like you I really love oats.

    • There’s a bit of contention about whether oats are gluten free. Oats contain a protein called avenin which has been found to produce a gluten-like reaction in some, especially coeliacs. However, ff you choose oats that are specifically gluten-free there should be no issue.

  • Kelly Peña

    Omg!! Love it!!



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