Yes, you can DIY quick oats from old fashioned oats!
Have you ever gathered ingredients for a recipe, thinking you had quick oats in the pantry, only to discover that you had rolled oats instead?
Or maybe you’re getting ready to go to the grocery store for a recipe that calls for quick cooking oats. With a full container of rolled oats sitting on your counter, have you ever wondered if you can just substitute rolled oats for quick oats?
We’ve been there! And we’re here to let you know that you can relax. It’s actually pretty easy to make quick oats from rolled oats (aka old fashioned oats).
All you need is your food processor and a few minutes of time. Read on and we’ll tell you how!
How to Make Quick Oats from Rolled Oats
Measure out the amount of quick oats you need for the recipe, plus a little extra. The rolled oats will decrease in volume slightly as they break up into smaller pieces. So you will need slightly more oats to meet the amount of quick oats that you need.
Pour the rolled oats into your food processor. Pulse the rolled oats until they are chopped up into smaller pieces, about 5-6 times.
You’re done! Enjoy using your DIY quick oats in recipes like meatloaf, DIY instant oatmal, dream bars, and more!
Why Does This Work?
What actually are rolled oats and quick oats? What’s the difference between them?
The only real difference is that quick oats are rolled out thinner and chopped into smaller pieces so that they cook faster.
So, it’s easy to make rolled oats into quick oats by chopping them up into smaller pieces!
Best Recipes with Quick Oats
You didn’t think we’d leave you without some of our favorite quick oats recipes, did you? There are so many delicious ones to try!
Here are some of the tastiest recipes using quick oats on RecipeLion. Whether you’re looking for an easy dinner recipe or a scrumptious no bake cookie recipe, we’ve got you covered!
- Vintage Oatmeal Cake
- Homemade Oatmeal Cream Pies
- Easy Amish Meatloaf
- Preacher Cookies
- Cowpoke Cookies
Psst! Get our best tips for flawless no bake cookies every time. Now that you know how to make quick oats from rolled oats, there’s no excuse not to perfect your no bake cookie recipe! No Bake Cookies Too Dry or Gooey? Here’s Why
DIY Instant Oatmeal
One of the biggest perks to making your own quick oats is that you can transform it into a delicious and portable breakfast! We love making our own instant oatmeal because we can decide exactly which ingredients, including how much sugar, go into the recipe. Incorporate your favorite spices, dried fruits, nuts, to build your best-ever DIY instant oatmeal!
Here are some of our favorite DIY instant oatmeal recipes from around the web:
- These family-friendly instant oatmeal packets use powdered milk for a creamy texture.
- Martha Stewart’s DIY instant oatmeal encourages you to toast the oats for extra flavor.
- These easy instant oatmeal packets include flavor options like gingerbread, fig newton, and strawberries and cream. YUM!
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The best type of rolled oats to choose is the steel cut variety. You should always look for fresh, dry oats that don’t have a rancid odor. The term “rolled oats” can be confusing, as it’s often used to mean all oat types from the quick or instant to the steel cut kind that takes longer to cook. Steel cut oats can provide a pleasant coarse texture as well as many possible health benefits.
Studies done on eating steel cut oats in comparison to the quick, rolled variety suggest they may lower cholesterol as well as blood sugar in diabetics. Rolled oats are high in fiber and contain protein. Good sources of minerals such as manganese and selenium, steel cut oats can also be used to mix into a meatloaf rather than bread crumbs.
The texture of steel cut oats makes them a good choice for hot breakfast cereal, or porridge, as well as for use in baking. Bar cookie crusts, drop cookies and streusel dessert toppings are popular uses for the coarse cut oats. While steel cut oats do take longer than the less-nutritious quick or instant variety, they can still be made into cooked cereal within 30 minutes or less. Research and compare the nutrition information while also weighing it against the difference in cooking time, if this is important to you, to make the best decision.
Since the steel cut type of rolled oats is coarser and slightly chewier, it can seem to have more flavor than the flat, quick oat version. “Old-fashioned” and “Irish oatmeal” are some of the names for steel or coarse cut oats. You should buy only enough oats that you can use within two months to ensure maximum freshness. Storing the oats in a cool, dark location can help keep them fresher longer.
If you are buying oats pre-packaged, look for well-known brands and check the “best before” date if there is one. Individual packages of oatmeal are usually best avoided, as these are typically the quick variety and often contain a lot of sugar. When opting for old-fashioned or steel cut rolled oats in the large bulk bins in supermarkets, don’t buy if they appear to be damp or have a rancid smell. You may want to compare the price for bulk coarse oats and those pre-packaged on the grocery store shelf to help you decide which is the better bargain.
Right this way to easy breakfast meal-prep.
Openers and Cookmark and FN Star Winner and Ayesha Key Lime Pie
Photo by: RYAN DAUSCH
By Heath Goldman for Food Network Kitchen
Don’t let the name fool you: Overnight oats take just a few minutes to prepare — no cooking necessary. They get their beauty sleep overnight in the refrigerator and are ready and at their best in the morning, just in time for breakfast. Here’s everything you need to know about overnight oats.
Back up, what are overnight oats?
While oatmeal is meant to be eaten hot, overnight oats are cool and creamy. Mix together old-fashioned rolled oats with liquid (milk) and, if you’d like, a sweetener. Overnight, the oats absorb some of the liquid and soften up, becoming delightfully chewy. Part of the fun of overnight oats is that you can customize them with different sorts of toppings — from berries to chocolate chips — so you never get bored.
Can you use steel-cut oats for overnight oats?
Let’s talk about different varieties of oats for a quick sec. Steel-cut oats are simply chopped up pieces of oats. They look granular and take the longest amount of time to cook. Rolled oats cook more quickly than steel-cut oats because they’ve been steamed and rolled out into large flakes. Instant or quick oats are steamed longer and rolled out into even flatter flakes. Typically, overnight oats recipes call for old-fashioned rolled oats. For creamy, non-mushy results, we do recommend using rolled oats. That said, if you’re in a pinch, you could use one of the two other varieties, but bear in mind that your results will be slightly different than the “typical” overnight oats you’re familiar with. Steel-cut oats are tough, so let them soak for at least two nights instead of one — if you’re making your overnight oats in advance for later in the week, these are chewier and denser, so ideal for later. Instant oats are wont to dissolve, so you’ll end up with a more pudding-like creation (but hey, it’ll still be tasty and nourishing).
Can you use regular milk in overnight oats?
Many recipes call for plant-based milks, but the truth of the matter is that you can use any sort of milk to make overnight oats — from regular cow’s milk to oat milk, refrigerated or shelf-stable. We also like adding regular yogurt or plant-based yogurt for extra creaminess (see our full overnight oats recipe at the bottom of this page).
What is the best ratio of milk to oats?
You can follow the recipe we have on the site for overnight oats, but a quick ratio to reference is 1:1 oats to milk. If you want to add additional creaminess with yogurt, you can add half as much yogurt as milk, for a ratio of 2:2:1 for oats:milk:yogurt.
How should I serve overnight oats?
You can make and serve overnight oats in any sort of vessel, although we like making them in the container that we plan on eating them in. Typically, we make overnight oats in jars that we can grab and eat on the go or at the kitchen table.
What should I top my overnight oats with, and when should I do it?
It’s totally okay to top your overnight oats with a sprinkling of berries when you’re assembling them. However, heavier fruits could sink down into your oats, so save them for the morning of, when the oats have had time to gel. We also recommend saving crisp toppings like nuts and cereal for topping just before you eat the oats in the morning, lest they get soggy. The sky’s the limit when it comes to toppings, but here are some of our favorites: chopped mango, pomegranate seeds, hazelnuts, chocolate, tahini, banana slices, strawberry slices, orange zest and ground cardamom.
Is it okay to meal prep several days’ worth of overnight oats?
Yes, you can (and should) meal-prep your overnight oats ahead of time. Try making a big batch on Sunday evening and portioning them out into jars. Don’t worry: The oats can sit in your fridge longer than just overnight without compromising their texture.
How long do overnight oats last in the refrigerator?
And if you are meal-prepping a bunch of overnight oats, it’s handy to know how long they’ll last! We recommend storing overnight oats in the refrigerator in airtight containers for up to five days. That means if you’re meal-prepping on Sunday, you can make a work week’s worth of overnight oats and not have to think about breakfast again until Saturday. How convenient.
A simple Food Network Kitchen-approved recipe with topping ideas galore.
Asked 5 days ago by
I don’t have a proper food processor, just a little baby-food-sized one, so when I made Alton Brown’s all-oats oatmeal cookie recipe before, I used half oat flour and half rolled oats. They were perfect, so I’d like to repeat them for my friend with celiac disease. I found gluten-free rolled oats, but the only oat flour I can find is labeled “may contain traces of wheat.” Is there a way I can make rolled oats into flour with something other than a food processor?
You could use a mortar and pestle, if you have a good (and large) one – though it would take a lot of time and grinding to make it work, and probably small batches to fit your mortar and pestle size, it is doable, especially if this is a one-time use. you would probably not want to do this often, though.
You might try a blender, it’s very similar to a food processor if you happen to have one. I would not recommend an immersion blender, as the oats (and flour) would fly everywhere (as opposed to liquid which holds together a bit more), but a regular blender should work well (also, keep it covered, though).
If you have a coffee grinder, that’s also a possibility – it is intended to turn beans into powder, this is just a different grain. You might want to make sure it’s quite clean unless you want coffee flavored cookies, though.
And final option, if you have a spice grinder, that should also work. Some people get a spare coffeee grinder for the job, or if you have a little hand crank grinder (like some people use for pepper or cinnamon or such), that would also work – though again, lots of work and small batch sizes, but possibly worth it for one time.
Additionally, if you toast the oats a bit, they should be dryer and easier to grind (and toasting gives a bit of flavor) – this will help especially if you’re using one of the hand methods, like mortar and pestle or tiny spice grinder.
Answered 5 days ago by Megha with 15 upvotes
An ordinary flour sift works. You just have to be patient. It takes a long time and you can’t press to hard. Perform a sort of stir, rub motion.
Answered 5 days ago by Amanda Oosthuizen with -2 upvote
Use a sift. It may take long, but the result is fine powder. Take some rolled oats and place it on the sift. Put the sift on top of a bowl or container. Rub the oat against the sift. After a while, you should have oat flour.
Answered 5 days ago by Anonymous with 0 upvote
I just buy oats from my local supermarket and then I turn it into a flour for making my morning porridge in the microwave. The result is a creamy delicious porridge with bananas or tinned fruits, that I enjoy all the year around and never get fed-up with it. I found the best way to turn oats into flour, is by using a blender on fast speed or as I do, by using a 400 Watts Braun hand blender, this too on fast speed. When using the microwave to make your porridge, blend the four into some COLD milk, then stir in hot water, but not too much, otherwise you will end with a watery porridge and not a thick creamy porridge. It was my idea to use the oats as flour, so that once in the stomach, it will easily attach itself to the cholesterol and then you know the rest. It’s a great idea if you want to reduce your cholesterol and lose weight.
Answered 5 days ago by Rony Walker with 0 upvote
We often use a coffee grinder to make almond flour for my son who is on a very restricted diet. We use a simple 19.99 blade grinder rather than a burr grinder. We’ve also used it to create powdered sugar from Xylitol and from ordinary cane sugar, and tapioca starch from tapioca pearls.
Answered 5 days ago by Paul TIKI with 9 upvotes
What if I told you there’s a better way to make oatmeal? Forget the instructions on the back of the bag. It’s about time I highlighted my go-to method for homemade oatmeal.
This oatmeal is extra flavorful and fluffy, not mushy. It’s miles better than packets of instant oatmeal or standard stovetop oatmeal. I really look forward to these oats in the morning, and they make great leftovers.
The trick is to toast old-fashioned oats in the pot first, before adding any liquid. This brings out their inherent nuttiness. You’ll find the rest of the details below, but it’s very simple to do and absolutely worth the extra few minutes.
You’ve heard me talk about what a difference toasting oats makes in my steel-cut oat recipe and toasted muesli recipe. Now we’re applying the same principle to rolled oats. Try this delicious and healthy oatmeal for breakfast!
Watch How to Make Oatmeal
How to Make Oatmeal
This basic oatmeal recipe yields extraordinary results. It’s quick, too!
You’ll find the full recipe below, but here’s the gist:
- Melt butter or coconut oil in a saucepan. Technically, you can toast the oats in a dry skillet, but a little butter or coconut oil makes the final result taste even nicer.
- Add old-fashioned oats and cook, while stirring, until they smell wonderfully toasty. Old-fashioned oats, otherwise known as rolled oats, are key here. Quick-cooking oats turn to mush, and steel-cut oats require much longer on the stove.
- Pour in milk and water, plus some cinnamon and salt. Use your milk of choice (non-dairy milks work just as well), or replace it with an equal amount of water for simplicity’s sake. The cinnamon is optional but adds complementary flavor. Salt simply enhances all of the other flavors—oatmeal without salt will taste bland, and oatmeal needn’t be bland.
- Stir and cook for several minutes, then turn off the heat (yes, turn off the heat!), cover, and let the mixture rest for 7 minutes. During that time, it will magically transform into the best oatmeal you’ve ever had!
Favorite Oatmeal Toppings
- Fruit: Sliced ripe banana, fresh or defrosted berries (strawberries, raspberries, blueberries), or fresh pomegranate
- Chia jam or fruit compote
- Drizzle of maple syrup or honey
- Pat of butter or drizzle of heavy cream
- Sprinkle of whole chia seeds, flax seeds or ground flaxseed
- Pinch of warming spices, such as extra cinnamon, ground ginger or pumpkin spice
- Greek yogurt
- Nut butter, such as peanut butter, almond butter or pecan butter
To feel full longer, add a generous dollop of nut butter or Greek yogurt to your oatmeal. They both offer some delicious creaminess in addition to healthy protein and fat.
Old-fashioned oats are a heart-healthy whole grain offering a variety of vitamins, minerals and antioxidants. According to my nutrition breakdown, which you can view in full underneath the recipe, one serving of this oatmeal offers a good source of potassium, phosphorus, magnesium and thiamin (vitamin B1).
Oats also contain beta-glucan, a type of soluble fiber that offers a range of benefits. Beta-glucan fiber is known to reduce LDL and total cholesterol levels, encourage the growth of good bacteria in the digestive tract, and reduce blood sugar and insulin response. Beta-glucan is why you feel so full after eating a bowl of oatmeal. Read more about the health benefits of oats here.
More Wholesome Oat Recipes to Try
If you enjoy this oatmeal, be sure to try these recipes throughout the seasons:
Please let me know how you like this oatmeal in the comments. I love hearing from you.
Get to know the differences between the main types of this nutrient-packed grain.
All members of the oat family start off as oat groats, the whole kernel that comes from an oat plant after it is harvested and husked. They are all loaded with nutritional value-oats are full of protein, and their fiber has been associated with a reduced risk of heart disease. But beyond that, each type of oat, whether quick-cook, old-fashioned rolled, or steel-cut, has its own characteristics. How to choose? It all comes down to your personal preference and the recipes you want to make.
Quick-cook oats are cooked, dried, cut into small pieces and then thinly rolled so they will cook fast when you prepare them. This production changes their overall texture so that when you cook them at home, quick-cook oats produce a mushier oatmeal than other types of oats, they also may have a gram or two less fiber than rolled oats but they are ready in five minutes or less. Their texture means they aren’t often used in baking recipes because they lack the necessary crunch but they do work wonderfully in this Chocolate Coconut Skillet Cookie, and this recipe for Blueberry-Oatmeal Muffins calls for either quick-cook or regular rolled oats.
Old-Fashioned Rolled Oats
Often simply called rolled oats or regular oats, old-fashioned rolled oats are made by steaming oat groats, pressing them flat and then rolling them into flakes. They are similar to quick-cook oats but larger and thicker. If your mornings are a rush, know that rolled oats can be made into quick-cook by pulsing them in a food processor. Another way to speed up morning oatmeal is to make chilled overnight oats. Old-fashioned rolled oats are a very versatile oat-they are the type most often called for in baking but can also be used for breading for chicken or as a delicious spicy topping for roasted vegetables or eggs, grain bowls, and salads.
These mild, nutty oats are the least processed, smallest type of oat and are denser, with twice the nutritional punch of other varieties. They have more texture and chewiness than quick-cook or rolled oats , too. As their name suggests, they are oat groats that have simply been cut into pieces by a steel blade. Steel-cut oats take the longest to cook: 20-30 minutes to cook compared to roughly 5 minutes for rolled oats and instant oats. Also called Irish oats, they are most often used for a traditional morning bowl of oatmeal or porridge.
Watch how to make creamy steel-cut oats in less time:
Watch Martha’s Favorite Oatmeal Toppers
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Oatmeal is certainly one of the healthiest breakfasts you can eat. In fact, eating oatmeal regularly has even been linked to living a longer life, and can even help with your heart health. So if oatmeal alone is so healthy, why would anyone want to make it healthier? Oatmeal may be considered one of the best foods to eat thanks to its high-fiber content, without anything added to that bowl of oatmeal, you may find yourself hungrier quicker. Which is why the secret trick for making your oatmeal healthier is adding in a protein and fat source.
This tip comes from Dr. Rachel Paul, PhD, RD from CollegeNutritionist.com, who says “oatmeal by itself, while a healthy food, doesn’t keep many people full for too long. Pair it with a protein and fat source, like peanut butter, to keep you full, instead of eating it plain.”
Here’s the nutritional science behind why adding fat or protein to your oatmeal would be considered the secret trick in making your oatmeal healthier, and for even more healthy eating tips, be sure to check out our list of The 7 Healthiest Foods to Eat Right Now.
Fat and protein are two macronutrients that help keep you feeling full for hours after eating your meal. Fats take longer to go through your digestive tract, meaning that you will feel full for a longer period of time. While fats keep you feeling fuller longer, proteins help with silencing the hunger hormone ghrelin, which is activated when your body is in need of sustenance. If you have a proper amount of protein in your meal (aim for around 20 to 30 grams of protein per meal), the hormone levels of ghrelin will reduce, keeping you feeling full and satisfied.
While oatmeal does have some protein in it, it’s not enough to keep you feeling full after your meal. Plus, without any fats in your bowl of oats, you’ll likely feel hungry soon after eating breakfast.
An easy solution to making your oatmeal healthier is by adding a fat source and protein source to your oatmeal. A tablespoon or two of peanut butter is a great add-in because it provides both fat and protein to your bowl. Cooking your oatmeal in milk instead of water will also increase the fat and protein content.
Other great solutions include adding in nuts, seeds, protein powder, and Greek yogurt. You could even make your oatmeal savory by adding some bacon bits or a fried egg on top! Some oatmeal lovers will even mix in egg whites to boost the protein content without compromising too much of the flavor.
With an extra boost of fat and protein, your body will feel full and satisfied and get you through to your next meal. So add in your favorite peanut butter—or almond butter—top with some fresh berries, and you’ll find yourself with healthier oatmeal in no time.
Who said oatmeal is limited to breakfast? Go beyond your usual bowl of oatmeal with these oh-so-delicious recipes. From snacks to desserts, there are a number of ways to transform this reliable pantry staple.
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These hearty oatmeal pancakes with cinnamon and nutmeg hit all the breakfast cravings when paired with yogurt and strawberries.
Oatmeal Raisin Cookie Dough
Use a little bit of this eggless cookie dough to boost your ice cream, milkshake, cinnamon toast-or make a cookie sandwich (smush some of the dough in between two vanilla wafers).
This breakfast bake is easy on the calories and fat and as pretty as a picture. With its berries and oat-almond topping, it’s almost like a tart, sweet fruit cobbler-great with a little Greek yogurt or milk on top.
Oat Milk and Oatmeal Cookie Ice Cream Sandwiches
We’ve raised the classic snack combination (cookies and milk) to a whole new level using humble oats. No-churn oat milk ice cream is sandwiched between two oatmeal cookies — no dunking needed!
Tropical Oatmeal Smoothie
This tropical-inspired smoothie is packed with fiber (6 grams per serving), thanks to the fruit and the clever addition of rolled oats.
Maple Oatmeal Scones
Ina’s maple-kissed scones get a hearty boost from quick-cooking oats — they’re a perfect grab-and-go treat for everyone in the family. Make a batch over the weekend and have something to look forward to on Monday morning.
Oatmeal Raisin Cookie Granola
Our tasters all agreed: This dessert granola tastes exactly like the cookie. Sprinkle it over vanilla or butter pecan ice cream.
Oatmeal Cream Cheese Butterscotch Bars
Who knew this breakfast staple could be so sweet? Anne’s indulgent bars pack all the good stuff: cinnamon, brown sugar, cream cheese and butterscotch chips.
Ham, Egg and Cheese Oatmeal
Sure, oatmeal’s great with cinnamon and sugar. For a twist, try this savory take: oatmeal paired with the classic combo of ham, eggs and cheese.
Whip this up before you go to bed and your future self will thank you.
Loaded Oatmeal Raisin Cookies
We use walnuts and raisins in these cookies, but feel free to try your own favorite mix of nuts and dried fruit, like pecans and cranberries or roasted peanuts and chopped apricots.
Oatmeal Cookie Smoothie
This all-in-one milk-and-cookies smoothie makes a nice change of pace for a breakfast or afternoon snack. Kids can get in on the fun too — let them press the buttons on the blender or measure out the ingredients.
Microwave Apple Cinnamon Oatmeal
This hearty breakfast dish is packed with cholesterol-lowering soluble fiber. Leaving the apple skin on contributes even more fiber. Most of the fat is a healthy monounsaturated fat from the nuts.
Pack your oatmeal muffins with good-for-you ingredients like rolled oats and dried fruit for a grab-and-go breakfast that’ll also satisfy your sweet tooth.
Oatmeal Pancakes with Maple-Glazed Roasted Apples
Bobby’s oatmeal pancake topper might be even better than maple syrup — he finishes this hearty breakfast with sugary roasted apples.
Hot Chocolate Banana-Nut Oatmeal
This isn’t just any old oatmeal. It’s like having dessert for breakfast. This recipe has got toasty nuts, sweet banana, rich cocoa and just enough chocolate chips to give you both healthy and sweet fix at the same time.
Transform your plain packets of instant oatmeal into a flavor-packed banana cream topped with a chocolate walnut bark.
Strawberry Oatmeal Bars
Ree’s crispy strawberry oatmeal bars work double duty as a great dessert or an afternoon snack.
Alton’s overnight oatmeal recipe couldn’t be easier: Combine the ingredients before you go to bed, and breakfast will be waiting for you in the morning.
Trail Mix with Honey-Oatmeal Clusters
Food Network Magazine’s take on this classic handheld snack boasts homemade oatmeal clusters along with dried fruit, mixed nuts, sunflower seeds, raisins, shredded coconut and peanut butter and chocolate candies.
Tropical Oatmeal Chocolate Chip Cookies
Studded with sweet chunks of dried fruit, these easy-to-make cookies are cakey and soft. They crisp up a day or two after baking and the flavors of the spices and coconut permeate each bite.
No-Cook Blueberry-Almond Oatmeal
Throw together this healthy oatmeal the night before and enjoy it the next morning. We love it cold, but if you prefer a little warmth, remove the lid and microwave the oatmeal until hot, about 1 minute.
Cinnamon Oatmeal Pancakes with Honey Apple Compote
Oats have a tendency to get gummy in pancakes, but when they’re blended with the whole wheat flour, they stay light in the batter while adding a nice nuttiness. Plus, the apple compote takes the place of syrup and is sweetened by unrefined natural sugars.
Mari’s Homemade Oatmeal Cookies
Chopped pecans and grated coconut add a toasty, nutty crunch to Trisha’s top-rated oatmeal cookies.
Healthy Oatmeal with Matcha Yogurt, Pistachios and Apples
The protein-rich yogurt and antioxidant-packed matcha green tea in this healthy bowl of oatmeal will give you a boost of energy and keep you fueled for the day ahead.