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Sure, a steaming bowl of steel-cut oats is a great a.m. meal, but if oats are the only whole grain in your morning rotation, you’re missing out, says Kat Brown, RD, RYT, a dietitian and yoga teacher in Menlo Park, California. “There are so many other surprising grains that you can turn into delicious breakfasts,” she says. To avoid oatmeal burnout this winter, try one of these simple, tasty recipes:
In a bowl, top ½ cup cooked barley with nuts, seeds, and a drizzle of maple syrup—or whichever toppings you usually add to your oatmeal.
In a bowl, combine 1 egg, ½ cup cooked brown rice, and ½ cup cauliflower “rice” (grated raw cauliflower). Form into pancakes and fry in olive or coconut oil.
In a frying pan over medium heat, add 1 tablespoon coconut oil, ½ cup cooked farro, ¼ cup each chopped onions and tomatoes, and a handful of scallions. Cook 10 minutes and top with a fried egg and half an avocado, sliced.
In a bowl, mix ½ cup cooked millet, 1 cubed apple, and a dash of cinnamon. For a creamier texture, cook the millet in almond milk instead of water.