Classic Oatmeal Recipe

Cook oats

In a small saucepan combine 1 cup rolled oats, 1 3/4 cups water, 1/4 cup milk and 1/4 tsp salt. Bring to a gentle boil over medium heat, stirring occasionally.

Reduce heat to low and simmer, stirring frequently, until the oats are thick and creamy, about 5–8 minutes depending on your oats. If mixture becomes too thick, add a tablespoon of water or milk to reach desired consistency.

Remove from heat. Stir in 1/2 tsp vanilla extract, 1 tablespoon honey and 1 scoop protein powder until fully incorporated and smooth. Taste and adjust sweetness with more honey if desired.

While oats cook, wash and hull 3 oz strawberries and quarter them. Reserve a few slices for garnish.

Spoon the cooked oatmeal into a serving bowl. Top with the quartered strawberries and 2 tablespoons plain Greek yogurt or a light cream dollop. Drizzle additional 1 teaspoon honey over the fruit and oats for a glossy finish.

Make batter: In a small bowl whisk together 1/2 cup all-purpose flour, 1/2 tsp baking powder and 1/8 tsp salt. In another bowl whisk the egg, 1/4 cup milk and 1 tablespoon honey until combined. Pour wet into dry and whisk briefly until combined; small lumps are fine. Let rest 5 minutes.

Heat a nonstick skillet over medium heat and coat lightly with butter or oil (about 1 tsp). Pour batter to form small pancakes (about 2–3 pancakes depending on pan) using roughly 2–3 tablespoons batter each.

Cook until bubbles appear on the surface and edges look set, 1–2 minutes. Flip and cook 30–60 seconds more until golden and cooked through. Keep warm on a plate covered with foil or a clean towel.

Stack the pancakes and brush or drizzle a little extra honey if you like.

Cook the egg: For a fried egg, heat 1 tsp butter or oil in a small nonstick skillet over medium-low. Crack in the egg and cook until whites are set but yolk remains runny, 2–3 minutes; cover for 30–45 seconds if you prefer the top more set. For poached, simmer 1 cup water with 1 tsp vinegar, create a gentle whirlpool and slip in the cracked egg, poach 3 minutes for a runny yolk.

Season the egg with salt and pepper to taste and keep warm until plating.

To serve, place the bowl of protein-enriched oatmeal on a plate. Arrange honey pancakes beside or partially on top of the bowl. Add the cooked egg on the side or on top of the pancakes if desired.

Garnish with the reserved strawberry slices and an extra drizzle of honey. Serve immediately while warm.