Eggs, oats, repeat. I can’t be the only one who gets stuck in a bit of a healthy breakfast rut during weekdays. While it’s not the most exciting, falling back on one of these go-tos—plus a piece of fruit—is just far too quick and easy to stray from on busy mornings. (Note to self: Be sure to revisit this round-up of25 healthy 10-minute breakfast recipesoften for inspo.)
Pictured Recipe:Air-Fryer Honey Granola with Banana Chips & Cherries
But once in a while, a new recipe concept can inspire me to break up with my breakfast BFFs…at least for a bit. My current crush is courtesy of Yumna Jawad, the home cook behind the blogFeel Good Foodie, and the woman who also created my favorite baked oatmeal, the brilliantbaked hummus pastaand theair-fried French toastI’ve totally eaten for dessert.
This week, she’s back with her twist in @leaheverecipes' “scrambled oats” concept. After seeing Jawad’s 26-second demo and realizing it combines my two breakfast mainstays into one simple and speedy skillet recipe, I couldn’t resist giving it a try the next morning.
To make Jawad’s signature scrambled oats, you’ll just need a medium bowl, a fork, a heat-safe spatula and anon-stick skillet. In the bowl, add one peeled banana, ¾ cup oats, 1 egg, 1 tablespoon plain Greek yogurt, 1 teaspoon cinnamon and a pinch of salt.
The yogurt “adds moisture without using any butter or oil,” Jawad explains, although you could certainly add a bit of either to the pan before adding this banana mixture to infuse even more flavor into the finished product.
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Use the fork to mash the banana and create a batter with even consistency, then transfer it to the skillet and cook over medium heat. Cook for 5 minutes, then use the spatula to flip and break up the pieces into a scrambled egg consistency. (Think of this like you were trying to flip a pancake, but only caught a corner. Happy accidents!) Cook, stirring frequently, until the scramble is golden brown and chunky like soft granola.
From here, Jawad builds a bowl withGreek yogurtat the base, the scrambled oats on top of one-third, blueberries on top of one-third and sliced strawberries on top of the final portion. She finishes the breakfast bowl with a sprinkle of shredded coconut.
The result? “Something a little different for breakfast that’s high in protein, high in fiber and good for you,” she says. I echo that sentiment, and have since tried this inmason jar parfaits, as a topping forbaked applesfor a makeshift fruit cobbler and to simply topfresh fruitfor a speedy snack.
ICYWC, she was right about those fiber and protein claims. I ran this recipe through an online calculator and was delighted to see that the 420-ish calorie creation has 11 grams of fiber (nearly half of the 25 grams of fiber women are supposed to shoot for each day!) and 15 grams of protein, depending on the exact type of yogurt you use—which helps this recipe align with our high-fiber and high-protein nutrition parameters.
Photographer: Kelsey Hansen, Food Stylist: Kelsey Moylan
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