Ready to transform your pantry staple into something spectacular? Whether you’re craving cozy comfort food, quick weeknight dinners, or seasonal treats, Quaker oats are your secret weapon. We’ve gathered 20 delicious recipes that prove this humble ingredient can do it all. Get ready to be inspired—your next favorite dish is just a scroll away!
Classic Quaker Oats Porridge with Fresh Berries
Just when you need a comforting breakfast that feels like a warm hug, this classic porridge delivers. It’s a simple, nourishing bowl that comes together quickly with pantry staples and a handful of fresh berries for a bright finish. Let’s walk through each step to ensure your porridge turns out perfectly creamy every time.
Serving: 2 | Pre Time: 2 minutes | Cooking Time: 10 minutes
Ingredients
– A cup of old-fashioned rolled oats (like Quaker)
– Two cups of water
– A good pinch of salt
– A splash of milk (any kind you like)
– A couple of tablespoons of maple syrup or honey
– A handful of fresh berries (like strawberries, blueberries, or raspberries)
Instructions
1. Grab a medium saucepan and combine the cup of old-fashioned rolled oats with the two cups of water and the good pinch of salt.
2. Place the saucepan over medium-high heat and bring the mixture to a boil, which should take about 3-4 minutes.
3. Once boiling, reduce the heat to low and let it simmer gently for 5 minutes, stirring occasionally with a wooden spoon to prevent sticking. Tip: For extra creaminess, stir in the splash of milk during the last minute of cooking.
4. After 5 minutes, remove the saucepan from the heat and let the porridge sit for 1 minute to thicken slightly.
5. Stir in the couple of tablespoons of maple syrup or honey until fully incorporated. Tip: If you prefer a sweeter taste, you can add more syrup here, but start with this amount to balance the flavors.
6. While the porridge rests, rinse the handful of fresh berries under cold water and pat them dry with a paper towel.
7. Slice any larger berries, like strawberries, into bite-sized pieces for easier eating.
8. Divide the warm porridge evenly between two bowls. Tip: For a prettier presentation, spoon the porridge first, then artfully scatter the berries on top rather than mixing them in.
9. Immediately top each bowl with the prepared fresh berries.
10. Serve right away while hot. Here’s the final touch: the porridge should be thick and creamy, with the oats tender but not mushy, and the berries add a juicy, tart contrast that cuts through the sweetness. For a fun twist, try drizzling with a bit of extra syrup or sprinkling with cinnamon before adding the berries—it makes the flavors pop even more.
Quaker Oats Banana Bread with Walnuts
A cozy banana bread recipe that transforms overripe bananas into a comforting treat with the wholesome addition of Quaker oats and crunchy walnuts. This methodical guide will walk you through each step to ensure your loaf comes out perfectly moist and flavorful every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 3 overripe bananas, mashed until smooth
– 1/3 cup of melted butter, cooled slightly
– 1 large egg, at room temperature
– 1/2 cup of granulated sugar
– 1 teaspoon of vanilla extract
– 1 cup of all-purpose flour
– 1/2 cup of Quaker old-fashioned oats
– 1 teaspoon of baking soda
– 1/2 teaspoon of salt
– 1/2 cup of chopped walnuts, plus a handful more for topping
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with butter or cooking spray.
2. In a large mixing bowl, mash the bananas with a fork until no large chunks remain.
3. Add the melted butter, egg, sugar, and vanilla extract to the bananas, whisking until fully combined.
4. In a separate bowl, stir together the flour, oats, baking soda, and salt.
5. Gradually fold the dry ingredients into the wet mixture using a spatula until just incorporated—overmixing can make the bread dense.
6. Gently fold in the chopped walnuts, reserving a few for the top.
7. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
8. Sprinkle the reserved walnuts evenly over the batter for a crunchy finish.
9. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing—this helps it set properly.
11. Slice and serve warm or at room temperature.
Golden and fragrant, this banana bread boasts a tender crumb from the oats and a satisfying crunch from the walnuts. For a creative twist, toast slices lightly and spread with cream cheese or drizzle with honey for an extra touch of sweetness.
Healthy Quaker Oats Smoothie Bowl
Now that the holiday season is in full swing, let’s start our day with something nourishing yet festive. This Healthy Quaker Oats Smoothie Bowl combines the heartiness of oats with vibrant fruits for a breakfast that feels like a treat but fuels you right. It’s perfect for a cozy December morning when you want something quick, wholesome, and visually appealing to brighten up the gray winter days.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– A half cup of Quaker old-fashioned oats
– A cup of unsweetened almond milk
– A ripe banana, sliced
– A handful of frozen mixed berries (like strawberries and blueberries)
– A tablespoon of honey
– A splash of vanilla extract
– A couple of ice cubes
– For topping: a sprinkle of chia seeds, a few slices of fresh fruit (like kiwi or banana), and a drizzle of extra honey if you like it sweeter
Instructions
1. Grab your blender and add the half cup of Quaker old-fashioned oats.
2. Pour in the cup of unsweetened almond milk to help blend the oats smoothly.
3. Toss in the sliced ripe banana and the handful of frozen mixed berries.
4. Add the tablespoon of honey and the splash of vanilla extract for natural sweetness and flavor.
5. Drop in a couple of ice cubes to make the mixture thick and chilled.
6. Secure the blender lid tightly and blend on high speed for about 45 seconds, or until the mixture is completely smooth with no oat chunks visible. Tip: If it’s too thick, add a little more almond milk, one tablespoon at a time, until it reaches a pourable but thick consistency.
7. Pour the blended smoothie into a bowl immediately to prevent it from warming up.
8. Sprinkle the chia seeds evenly over the top for a crunchy texture and extra nutrients.
9. Arrange the slices of fresh fruit on top in a decorative pattern, such as a spiral or a star shape for a festive touch. Tip: Use a variety of colors to make it visually appealing and boost the vitamin content.
10. Drizzle a little extra honey over the toppings if desired, for added sweetness and shine. Tip: For a creamier bowl, you can swap the almond milk with Greek yogurt, but adjust the liquid amount to avoid it becoming too thick.
My favorite thing about this bowl is its thick, spoonable texture that holds up all the toppings without getting soggy. The oats give it a hearty, filling base, while the berries and banana add a natural sweetness that pairs perfectly with the hint of vanilla. Serve it right away for a refreshing breakfast, or get creative by adding granola or coconut flakes for extra crunch—it’s a versatile canvas for your morning cravings!
Quaker Oats Chocolate Chip Cookies
Diving into holiday baking doesn’t have to be complicated, and these Quaker Oats Chocolate Chip Cookies are the perfect proof. They’re a chewy, satisfying treat that combines the wholesome goodness of oats with classic chocolate chip cookie comfort, ideal for a festive afternoon like today. Let’s walk through the simple steps together, just like I would in my own kitchen.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– A couple of sticks of unsalted butter, softened
– A cup of packed light brown sugar
– A half cup of granulated sugar
– Two large eggs
– A splash of vanilla extract
– Two cups of all-purpose flour
– A teaspoon of baking soda
– A half teaspoon of salt
– Two cups of old-fashioned Quaker oats
– A generous two cups of semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed for about 2 minutes, until light and fluffy—this creaming step is key for a tender cookie, so don’t rush it.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution, which helps prevent dense spots.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined to avoid overworking the dough.
6. Stir in the Quaker oats and chocolate chips by hand with a wooden spoon until evenly distributed throughout the dough.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 9 to 11 minutes, until the edges are golden brown but the centers still look slightly soft—they’ll firm up as they cool, giving you that perfect chewy texture.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Fresh from the oven, these cookies boast a delightful chewiness from the oats, with melty chocolate chips in every bite. For a fun twist, try serving them warm with a scoop of vanilla ice cream for an instant holiday dessert, or pack them up as sweet gifts to share the festive spirit.
Savory Quaker Oats Vegetable Pancakes
Many home cooks overlook the humble oat, but these savory vegetable pancakes transform Quaker oats into a crispy, satisfying meal that’s perfect for breakfast, lunch, or a light dinner. Let’s walk through the simple steps to make them.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of Quaker old-fashioned oats
– A couple of large eggs
– 1/2 cup of all-purpose flour
– 1 cup of milk (any kind you like)
– A splash of olive oil, about 2 tablespoons
– 1/2 teaspoon of baking powder
– A pinch of salt and black pepper
– 1 cup of finely chopped mixed veggies (think carrots, zucchini, and bell peppers)
– 1/4 cup of grated Parmesan cheese
Instructions
1. In a large mixing bowl, combine 1 cup of Quaker old-fashioned oats, 1/2 cup of all-purpose flour, 1/2 teaspoon of baking powder, a pinch of salt, and black pepper—whisk them together until evenly mixed.
2. Crack a couple of large eggs into the bowl, then pour in 1 cup of milk, stirring gently to form a smooth batter without overmixing, which keeps the pancakes tender.
3. Fold in 1 cup of finely chopped mixed veggies and 1/4 cup of grated Parmesan cheese until everything is well incorporated, ensuring the veggies are evenly distributed for consistent flavor in each bite.
4. Heat a non-stick skillet or griddle over medium heat and add a splash of olive oil, about 1 tablespoon, swirling to coat the surface evenly.
5. Scoop about 1/4 cup of the batter onto the hot skillet for each pancake, spreading it slightly with the back of a spoon to form a round shape about 4 inches in diameter.
6. Cook the pancakes for 3–4 minutes on the first side, or until you see bubbles forming on the surface and the edges look set and golden brown.
7. Carefully flip each pancake using a spatula and cook for another 2–3 minutes on the second side, until both sides are crispy and cooked through—adjust the heat if they’re browning too quickly.
8. Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil, repeating with the remaining batter and adding more olive oil as needed.
9. Serve the pancakes warm, stacking them up for a hearty presentation. Beyond the basic recipe, these pancakes boast a delightful crunch from the oats and a savory kick from the Parmesan, making them a versatile base for toppings like a dollop of Greek yogurt or a drizzle of hot sauce. Try pairing them with a fresh side salad for a complete, wholesome meal that’s sure to become a new favorite.
Quaker Oats Apple Cinnamon Muffins
You know those cozy mornings when you crave something warm, comforting, and just a little bit sweet? These Quaker Oats Apple Cinnamon Muffins are your answer—they’re like a hug in breakfast form, with tender bites of apple and a hint of spice that makes the whole kitchen smell like fall. Perfect for beginners, I’ll walk you through each step so you can bake with confidence.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 and 1/2 cups of all-purpose flour
– 1 cup of Quaker old-fashioned oats
– 3/4 cup of granulated sugar
– 2 teaspoons of baking powder
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of salt
– 1 cup of milk
– 1/2 cup of melted unsalted butter
– 1 large egg
– 1 teaspoon of vanilla extract
– 1 and 1/2 cups of peeled and diced apples (like Granny Smith)
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, and salt until well combined.
3. In a separate medium bowl, whisk the milk, melted butter, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—be careful not to overmix, as this keeps the muffins tender.
5. Fold in the diced apples until evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow room for rising.
7. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely—this prevents them from getting soggy.
9. For extra flavor, sprinkle a pinch of cinnamon and sugar on top before baking if desired.
But these muffins aren’t just easy to make; they boast a moist, hearty texture from the oats and juicy apple bits, with a warm cinnamon aroma that’s irresistible fresh from the oven. Serve them warm with a dab of butter or a drizzle of honey for a cozy breakfast, or pack them as a satisfying snack on the go—they stay soft and flavorful for days.
Quaker Oats Energy Bites with Peanut Butter
Out of all the no-bake snacks I’ve tried, these Quaker Oats Energy Bites with Peanut Butter are the simplest to whip up when you need a quick, wholesome pick-me-up. They’re perfect for busy afternoons or pre-workout fuel, requiring just a bowl and a bit of mixing. Let’s walk through each step together so you can make a batch in no time.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A cup of old-fashioned Quaker oats
– A half cup of creamy peanut butter
– A third cup of honey
– A quarter cup of mini chocolate chips
– A couple of tablespoons of ground flaxseed
– A splash of vanilla extract
– A pinch of salt
Instructions
1. In a large mixing bowl, combine 1 cup of old-fashioned Quaker oats, 1/2 cup of creamy peanut butter, 1/3 cup of honey, 1/4 cup of mini chocolate chips, 2 tablespoons of ground flaxseed, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt.
2. Use a sturdy spoon or your hands to mix everything together until it forms a sticky, uniform dough—this might take a minute or two of thorough stirring. Tip: If the mixture feels too dry, add a bit more honey, one teaspoon at a time, until it holds together when pressed.
3. Scoop out about 1 tablespoon of the mixture and roll it between your palms to form a smooth, round ball about 1 inch in diameter. Tip: Lightly wet your hands with water to prevent sticking and make rolling easier.
4. Place each ball on a baking sheet lined with parchment paper, spacing them about an inch apart.
5. Repeat the rolling process until all the mixture is used, aiming for 12 equal-sized bites.
6. Transfer the baking sheet to the refrigerator and chill the energy bites for at least 30 minutes, or until firm to the touch. Tip: For a firmer texture, you can freeze them for 15 minutes instead—they’ll still be chewy but hold their shape better.
7. Once chilled, remove the energy bites from the refrigerator and transfer them to an airtight container.
8. Store the container in the refrigerator for up to 1 week, or freeze for longer storage.
Great for grabbing on the go, these bites have a satisfying chewy texture from the oats and a rich, nutty flavor enhanced by the peanut butter and honey. The mini chocolate chips add little bursts of sweetness, making them feel like a treat without the guilt. Try serving them alongside a cup of coffee for an afternoon boost or packing them in lunchboxes for a wholesome snack.
Quaker Oats Granola Bars with Honey and Almonds
Let’s make wholesome granola bars that are perfect for breakfast on-the-go or an afternoon pick-me-up. These Quaker Oats Granola Bars with Honey and Almonds come together with just a few pantry staples and bake up chewy and satisfying.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups of old-fashioned rolled oats (the Quaker kind works great)
– 1 cup of sliced almonds
– 1/2 cup of honey (I like the local raw stuff)
– 1/4 cup of unsalted butter
– A good pinch of salt
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal later.
2. Spread the 2 cups of rolled oats and 1 cup of sliced almonds evenly on a rimmed baking sheet.
3. Toast the oat-almond mixture in the preheated oven for 8-10 minutes, stirring halfway through, until they’re lightly golden and fragrant—this deepens the flavor.
4. While that toasts, combine the 1/2 cup of honey, 1/4 cup of unsalted butter, and a good pinch of salt in a small saucepan over medium heat.
5. Stir the honey mixture constantly for about 3-4 minutes until the butter melts completely and everything is smoothly combined, then remove it from the heat.
6. Stir a splash of vanilla extract into the warm honey mixture.
7. Transfer the toasted oats and almonds to a large mixing bowl and pour the honey mixture over them.
8. Mix everything thoroughly with a spatula until every oat and almond is coated in the sticky syrup.
9. Press the mixture firmly and evenly into your prepared baking pan—really pack it down so the bars hold together well after baking.
10. Bake at 350°F for 15-18 minutes, until the edges are a deep golden brown and the top looks set.
11. Let the pan cool completely on a wire rack for at least 2 hours before lifting out the slab by the parchment paper.
12. Use a sharp knife to cut the cooled slab into 12 even bars.
Out of the oven, these bars have a delightful chewy texture with a subtle crunch from the almonds. The honey gives them a warm, not-too-sweet flavor that pairs wonderfully with a morning coffee. For a fun twist, try drizzling melted dark chocolate over the top before cutting, or crumble one over Greek yogurt for a parfait-style treat.
Quaker Oats Blueberry Pancakes
Keeping breakfast simple yet satisfying is my weekday mantra, and these Quaker Oats Blueberry Pancakes deliver just that—a hearty, wholesome stack that comes together with pantry staples and a handful of fresh berries. Let’s walk through each step together to ensure fluffy, golden results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A cup of Quaker old-fashioned oats
– A cup of all-purpose flour
– A couple of tablespoons of granulated sugar
– A teaspoon of baking powder
– A pinch of salt
– A cup of milk
– One large egg
– A couple of tablespoons of melted butter
– A splash of vanilla extract
– A cup of fresh blueberries
Instructions
1. In a medium bowl, whisk together the Quaker oats, all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
2. In a separate bowl, beat the large egg lightly, then stir in the milk, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry mixture and gently fold together with a spatula until just combined—a few lumps are okay to avoid overmixing, which keeps the pancakes tender.
4. Gently fold in the fresh blueberries, being careful not to crush them to maintain their juicy bursts in the batter.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with butter or cooking spray.
6. For each pancake, pour about 1/4 cup of batter onto the hot skillet, spreading it slightly into a round shape.
7. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set, then flip carefully with a spatula.
8. Cook for another 1–2 minutes on the second side until golden brown and cooked through—check by pressing lightly; it should spring back.
9. Repeat with the remaining batter, keeping cooked pancakes warm in a 200°F oven if needed to prevent sogginess.
10. Serve immediately while hot. Stack them high and enjoy!
Soft and fluffy with a subtle oat chew, these pancakes offer a delightful contrast to the sweet, tart blueberries that pop in every bite. Serve them drizzled with maple syrup or topped with a dollop of Greek yogurt for a protein boost—perfect for a cozy morning treat.
Quaker Oats Pumpkin Spice Overnight Oats
Kicking off the holiday season with a cozy breakfast couldn’t be easier than with this make-ahead delight. Perfect for those busy December mornings, this recipe combines the comforting warmth of pumpkin spice with the heartiness of oats, all prepared the night before for a stress-free start to your Christmas Eve.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– A half cup of Quaker old-fashioned rolled oats
– A third cup of milk (any kind you like)
– A quarter cup of pumpkin puree (not pie filling)
– A tablespoon of maple syrup
– A teaspoon of pumpkin pie spice
– A pinch of salt
– A splash of vanilla extract
– A couple of tablespoons of Greek yogurt for topping (optional)
Instructions
1. Grab a 12-ounce mason jar or any container with a tight-fitting lid.
2. Add the half cup of Quaker old-fashioned rolled oats to the jar.
3. Pour in the third cup of milk directly over the oats. Tip: Using a liquid measuring cup for the milk ensures you get the right ratio for perfectly soaked oats.
4. Spoon in the quarter cup of pumpkin puree.
5. Drizzle the tablespoon of maple syrup into the jar.
6. Sprinkle the teaspoon of pumpkin pie spice evenly over the mixture.
7. Add the pinch of salt to balance the sweetness.
8. Add the splash of vanilla extract.
9. Secure the lid tightly on the jar and shake vigorously for about 30 seconds until all ingredients are fully combined and no dry spots remain. Tip: Shaking is key here—it prevents clumps and evenly distributes the pumpkin spice.
10. Place the jar in your refrigerator for at least 8 hours, or ideally overnight. Tip: Letting it sit for the full time allows the oats to fully absorb the liquid and develop a creamy, pudding-like texture.
11. The next morning, remove the jar from the refrigerator.
12. If using, top with a couple of tablespoons of Greek yogurt for extra creaminess and protein.
13. Enjoy cold straight from the jar, or give it a quick stir first.
Looking forward to a creamy, spiced breakfast? This overnight oats recipe yields a thick, spoonable texture with the warm, aromatic flavors of cinnamon, nutmeg, and ginger from the pumpkin spice melding perfectly with the subtle sweetness of maple. For a festive twist on Christmas morning, try layering it in a glass with extra yogurt and a sprinkle of granola for crunch, or warm it gently on the stove for about 3 minutes over low heat if you prefer it cozy.
Quaker Oats Veggie Burger Patties
Whether you’re looking for a hearty meatless meal or just trying to use up that half-empty canister of oats in your pantry, these veggie burger patties are a satisfying solution that come together with pantry staples. They’re packed with texture and flavor, making them perfect for a quick weeknight dinner or meal prep.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of Quaker old-fashioned oats
– 1 (15-ounce) can of black beans, drained and rinsed
– 1/2 of a yellow onion, finely diced
– 2 cloves of garlic, minced
– 1 large egg
– 2 tablespoons of olive oil
– 1 tablespoon of soy sauce
– A splash of hot sauce (like Sriracha)
– A couple of dashes of smoked paprika
– Salt and black pepper
Instructions
1. Preheat a large skillet over medium heat and add 1 tablespoon of olive oil.
2. Sauté the diced onion for 5 minutes, until softened and translucent.
3. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
4. In a large mixing bowl, mash the black beans with a fork until mostly smooth but with some chunks remaining for texture.
5. Stir in the sautéed onion and garlic mixture.
6. Add the Quaker oats, egg, soy sauce, hot sauce, smoked paprika, a pinch of salt, and a few grinds of black pepper to the bowl.
7. Mix everything together until well combined, then let the mixture sit for 5 minutes to allow the oats to absorb moisture and bind.
8. Divide the mixture into 4 equal portions and shape each into a patty about 1/2-inch thick.
9. Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat.
10. Cook the patties for 4-5 minutes per side, until golden brown and firm to the touch.
11. Serve immediately on buns with your favorite toppings.
Zesty and wholesome, these patties have a pleasantly chewy texture from the oats and a savory depth from the soy sauce and spices. Try crumbling one over a salad for a protein boost or serving them open-faced with avocado and a fried egg for a brunch twist.
Quaker Oats Lemon Poppy Seed Muffins
Venturing into baking doesn’t have to be intimidating, especially with a classic like these lemon poppy seed muffins. Using Quaker Oats adds a wonderful heartiness, and today I’ll walk you through each simple step to ensure your kitchen fills with the bright, comforting aroma of success.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of Quaker Oats (the old-fashioned kind)
– 1 and 1/2 cups of all-purpose flour
– 1 cup of granulated sugar
– 1/2 cup of unsalted butter, melted and cooled a bit
– 2 large eggs
– 1 cup of buttermilk
– The zest and juice from 2 medium lemons (you’ll want about 1/4 cup of juice)
– 2 tablespoons of poppy seeds
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– A good pinch of salt
Instructions
1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the 2 cups of Quaker Oats, 1 and 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and that good pinch of salt until everything is evenly combined.
3. In a separate medium bowl, whisk the 2 large eggs until they’re just broken up and frothy.
4. To the eggs, whisk in the 1/2 cup of melted (but not hot) butter, 1 cup of buttermilk, the zest and 1/4 cup of juice from your lemons, and the 2 tablespoons of poppy seeds until the mixture is smooth and uniform.
5. Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients.
6. Use a rubber spatula to gently fold the mixtures together. Tip: Stop folding as soon as you no longer see dry flour streaks; overmixing makes muffins tough.
7. Evenly divide the batter among the 12 prepared muffin cups, filling each about 3/4 full.
8. Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Tip: Start checking at 18 minutes—the muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Once baked, remove the tin from the oven and let the muffins cool in the pan for 5 minutes. Tip: This resting time helps them set and makes them easier to remove without breaking.
10. After 5 minutes, carefully transfer the muffins to a wire rack to cool completely.
Perfectly baked, these muffins boast a delightfully tender crumb with a subtle chew from the oats, punctuated by the bright zing of lemon and the gentle crunch of poppy seeds. For a special treat, try splitting one while still warm and spreading it with a little honey butter or lemon curd.
Quaker Oats Chia Pudding with Coconut Milk
Unbelievably simple yet satisfying, this Quaker Oats Chia Pudding with Coconut Milk is the perfect make-ahead breakfast or snack that requires zero cooking skills. Using just a handful of pantry staples, you’ll create a creamy, nutritious pudding that sets overnight while you sleep. Let’s walk through each step together—think of this as your foolproof guide to pudding perfection.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup of Quaker old-fashioned oats
– 1/4 cup of chia seeds
– 1 can (13.5 oz) of full-fat coconut milk
– 2 tablespoons of maple syrup
– A splash of vanilla extract
– A pinch of salt
Instructions
1. Grab a medium-sized mixing bowl and pour in 1 cup of Quaker old-fashioned oats.
2. Add 1/4 cup of chia seeds to the bowl with the oats—this combo will thicken beautifully as it sits.
3. Tip: Shake the can of coconut milk well before opening to ensure it’s fully mixed, then pour the entire 13.5 oz can into the bowl.
4. Drizzle in 2 tablespoons of maple syrup for a touch of natural sweetness.
5. Add a splash of vanilla extract and a pinch of salt to balance the flavors.
6. Stir everything together vigorously for about 1 minute until no dry spots remain and the mixture looks evenly combined.
7. Tip: Use a whisk if you have one to break up any clumps and create a smoother texture.
8. Divide the mixture evenly between two jars or airtight containers, pressing down gently to remove air bubbles.
9. Seal the containers tightly and place them in the refrigerator for at least 6 hours, or ideally overnight.
10. Tip: After 2 hours, give the puddings a quick stir to redistribute the chia seeds and prevent settling.
11. Once set, the pudding should be thick and creamy—if it seems too thick, stir in a tablespoon of water or extra coconut milk to reach your desired consistency.
Rich and velvety, this pudding develops a delightful oat-chewy texture alongside the gel-like chia seeds, with coconut milk lending a subtle tropical sweetness. Serve it chilled straight from the fridge, or get creative by layering it with fresh berries and a sprinkle of toasted coconut for a parfait-style treat that feels indulgent yet wholesome.
Quaker Oats Carrot Cake with Cream Cheese Frosting
Zesty and wholesome, this carrot cake brings together the earthy sweetness of carrots with the hearty texture of oats for a dessert that feels both indulgent and nourishing. It’s a perfect treat for holiday gatherings or a cozy weekend baking project, topped with a tangy cream cheese frosting that balances every bite. Let’s walk through it step by step, so you can create this delicious cake with confidence, even if you’re new to baking.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– A couple of cups of all-purpose flour
– A cup of Quaker oats
– A couple of teaspoons of baking powder
– A teaspoon of baking soda
– A pinch of salt
– A couple of teaspoons of ground cinnamon
– A cup of granulated sugar
– A cup of packed brown sugar
– A cup of vegetable oil
– A splash of vanilla extract
– A few large eggs
– A couple of cups of grated carrots
– A block of cream cheese, softened
– A stick of unsalted butter, softened
– A couple of cups of powdered sugar
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan lightly.
2. In a medium bowl, whisk together the all-purpose flour, Quaker oats, baking powder, baking soda, salt, and ground cinnamon until well combined.
3. In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil with an electric mixer on medium speed for about 2 minutes until smooth.
4. Add the vanilla extract and eggs one at a time to the sugar mixture, beating well after each addition to incorporate air for a lighter cake.
5. Gradually mix the dry ingredients into the wet ingredients on low speed until just combined, being careful not to overmix to avoid a tough texture.
6. Fold in the grated carrots gently with a spatula until evenly distributed throughout the batter.
7. Pour the batter into the prepared pan and spread it evenly with the spatula.
8. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
9. Remove the cake from the oven and let it cool completely in the pan on a wire rack for about 1 hour to prevent the frosting from melting.
10. While the cake cools, make the frosting by beating the softened cream cheese and unsalted butter in a bowl on medium speed until creamy and smooth.
11. Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until fully incorporated and fluffy.
12. Once the cake is cool, spread the cream cheese frosting evenly over the top with a spatula.
Delightfully moist and packed with flavor, this carrot cake offers a tender crumb from the oats and a subtle spice from the cinnamon. Serve it chilled for a firmer frosting or at room temperature to let the carrot sweetness shine, and consider garnishing with extra grated carrots or a sprinkle of oats for a rustic touch.
Quaker Oats Spinach and Cheese Quiche
A perfect quiche starts with the right foundation, and this Quaker Oats Spinach and Cheese version is no exception. It’s a wonderfully adaptable dish that’s as suitable for a cozy weekend brunch as it is for a simple weeknight dinner. Let’s walk through the process together, step by step, to ensure your quiche turns out beautifully every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup of Quaker Oats (the old-fashioned rolled kind)
– 2 tablespoons of melted butter
– A good pinch of salt
– 5 large eggs
– 1 cup of whole milk
– A generous cup of shredded cheddar cheese
– A couple of handfuls of fresh spinach, roughly chopped
– Half of a small onion, finely diced
– A splash of olive oil
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the 1 cup of Quaker Oats, 2 tablespoons of melted butter, and a good pinch of salt. Mix until the oats are evenly coated.
3. Tip: For a crispier crust, toast the oats in a dry pan for a few minutes before mixing with the butter.
4. Press the oat mixture firmly into the bottom and up the sides of a 9-inch pie dish to form a crust.
5. Bake the crust alone for 10 minutes, then remove it from the oven and set it aside to cool slightly.
6. While the crust bakes, heat a splash of olive oil in a skillet over medium heat.
7. Add the half of a small onion, finely diced, and cook for about 5 minutes, until it’s soft and translucent.
8. Stir in the couple of handfuls of fresh spinach, roughly chopped, and cook just until wilted, about 2 minutes. Remove the skillet from the heat.
9. In a large bowl, whisk together the 5 large eggs and 1 cup of whole milk until well combined.
10. Tip: Whisk the eggs and milk vigorously to incorporate air, which helps the quiche puff up nicely in the oven.
11. Stir the cooked onion and spinach mixture and the generous cup of shredded cheddar cheese into the egg mixture.
12. Pour the filling into the pre-baked oat crust.
13. Tip: For even cooking, tap the pie dish gently on the counter to remove any air bubbles from the filling.
14. Bake the quiche at 375°F for 35-40 minutes. It’s done when the center is set and a knife inserted comes out clean, and the top is golden brown.
15. Let the quiche cool for at least 10 minutes before slicing.
Zesty and satisfying, this quiche boasts a delightfully nutty, crisp crust from the oats that contrasts beautifully with the creamy, savory filling. The spinach adds a pop of color and freshness, while the melted cheddar brings a rich, comforting flavor. Try serving a warm slice alongside a simple green salad dressed with a bright vinaigrette for a complete, effortless meal.
Quaker Oats Peanut Butter Cookies
Unbelievably simple yet satisfying, these Quaker Oats Peanut Butter Cookies are the perfect holiday treat to whip up when you’re short on time but craving something homemade. Using just a few pantry staples, they come together in minutes and fill your kitchen with that warm, nutty aroma everyone loves. Let’s walk through each step together so you end up with chewy, golden cookies every single time.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of creamy peanut butter (the kind you’d spread on toast)
– 1 cup of granulated sugar (just your regular white sugar)
– 1 large egg
– 1 teaspoon of vanilla extract (a good splash for flavor)
– 1 cup of old-fashioned Quaker oats (the rolled kind, not instant)
– ½ teaspoon of baking soda (a little pinch to help them rise)
– A pinch of salt (to balance the sweetness)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper or a silicone mat to prevent sticking.
2. In a large mixing bowl, combine 1 cup of creamy peanut butter and 1 cup of granulated sugar using a wooden spoon or spatula until smooth and well blended.
3. Crack in 1 large egg and add 1 teaspoon of vanilla extract, then mix thoroughly until the mixture is uniform in color and texture.
4. Tip: If the dough feels too sticky, chill it in the refrigerator for 10 minutes—this makes it easier to handle and helps the cookies hold their shape.
5. Stir in 1 cup of old-fashioned Quaker oats, ½ teaspoon of baking soda, and a pinch of salt until everything is evenly distributed and no dry spots remain.
6. Scoop out tablespoon-sized portions of dough and roll them into balls with your hands, placing them about 2 inches apart on the prepared baking sheets.
7. Use a fork to gently press down on each ball in a crisscross pattern, which creates that classic peanut butter cookie look and ensures even baking.
8. Tip: Dip the fork in a little sugar between presses to prevent sticking and add a subtle crunch to the tops.
9. Bake the cookies in the preheated oven at 350°F for exactly 10 minutes, or until the edges are lightly golden but the centers still look soft.
10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes—they’ll firm up as they sit, so don’t move them too soon.
11. Tip: For extra chewy cookies, slightly underbake them by taking them out at 9 minutes; they’ll set perfectly as they cool.
12. Transfer the cookies to a wire rack to cool completely before serving or storing.
Now you’ve got a batch of cookies with a delightful chewy texture from the oats and a rich, nutty flavor that’s not too sweet. Nothing beats the classic crisscross tops, but try drizzling them with melted chocolate or sandwiching a scoop of vanilla ice cream between two for an indulgent twist.
Quaker Oats Strawberry Yogurt Parfait
This layered breakfast treat combines creamy yogurt, sweet strawberries, and hearty oats for a satisfying morning meal that feels special but comes together in minutes. Think of it as a deconstructed oatmeal bowl that’s perfect for busy mornings or a make-ahead snack. You’ll love how the textures play together—creamy, crunchy, and juicy all in one bite.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– A cup of plain Greek yogurt
– A couple of tablespoons of honey
– A splash of vanilla extract
– A cup of fresh strawberries, hulled and sliced
– Half a cup of Quaker old-fashioned oats
Instructions
1. Grab two clear glasses or jars to showcase the beautiful layers.
2. In a small bowl, combine the Greek yogurt, honey, and vanilla extract, stirring until smooth and well-blended—this ensures every bite is evenly sweetened.
3. Place about 2 tablespoons of the yogurt mixture into the bottom of each glass, spreading it evenly with a spoon.
4. Add a layer of sliced strawberries on top of the yogurt, using about a quarter of the strawberries per glass.
5. Sprinkle a quarter cup of Quaker oats over the strawberries in each glass, pressing lightly to create a flat surface.
6. Repeat the layers: add another 2 tablespoons of yogurt mixture, followed by the remaining strawberries and oats.
7. Finish with a final dollop of the yogurt mixture on top, smoothing it out for a neat presentation.
8. Let the parfaits sit in the refrigerator for at least 10 minutes to allow the oats to soften slightly and absorb some moisture—this prevents a dry texture.
9. Serve chilled, optionally garnishing with a whole strawberry or a drizzle of extra honey if desired.
You’ll notice the oats become tender but retain a pleasant chew, while the strawberries add a burst of freshness against the rich yogurt. For a fun twist, try swapping in different berries or adding a sprinkle of cinnamon to the oats before layering.
Quaker Oats Zucchini Bread
A cozy, wholesome treat that transforms humble ingredients into something special, this Quaker Oats Zucchini Bread is perfect for using up that summer garden bounty or just enjoying a nutritious snack. Let’s walk through it together step by step so you can bake with confidence.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 1 and 1/2 cups of all-purpose flour
– 1 cup of old-fashioned Quaker oats
– 1 teaspoon of baking soda
– 1/2 teaspoon of baking powder
– 1/2 teaspoon of salt
– 1 teaspoon of ground cinnamon
– 2 large eggs
– 1/2 cup of vegetable oil
– 3/4 cup of granulated sugar
– 1/4 cup of packed brown sugar
– 1 teaspoon of vanilla extract
– 1 and 1/2 cups of grated zucchini (about 1 medium zucchini)
– A handful of chopped walnuts (optional)
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, oats, baking soda, baking powder, salt, and cinnamon until well combined.
3. In a large bowl, beat the eggs with a whisk until frothy, about 30 seconds.
4. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract to the eggs, and whisk vigorously until smooth and slightly thickened, about 1 minute.
5. Fold in the grated zucchini with a spatula until evenly distributed in the wet mixture.
6. Gradually add the dry ingredients to the wet mixture, stirring gently with the spatula just until no flour streaks remain—overmixing can make the bread tough.
7. If using, fold in the chopped walnuts until evenly incorporated.
8. Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
9. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Let the bread cool in the pan on a wire rack for 10 minutes, then carefully remove it from the pan to cool completely on the rack—this prevents sogginess.
Just out of the oven, this bread boasts a moist, tender crumb from the zucchini and a delightful chew from the oats, with warm cinnamon notes shining through. For a creative twist, try toasting slices and spreading them with cream cheese or drizzling with honey for an extra-special breakfast treat.
Quaker Oats Chocolate Oatmeal Cake
A cozy, chocolatey treat that combines the wholesome goodness of oats with rich cocoa flavor, this cake is perfect for holiday gatherings or a simple weeknight dessert. Let’s walk through each step together so you can create this comforting bake with confidence.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup of Quaker oats
– 1 and 1/2 cups of boiling water
– 1/2 cup of softened butter
– 1 cup of packed brown sugar
– 1 cup of granulated sugar
– 2 large eggs
– 1 teaspoon of vanilla extract
– 1 and 1/2 cups of all-purpose flour
– 1/2 cup of unsweetened cocoa powder
– 1 teaspoon of baking soda
– A pinch of salt
– A splash of milk (about 1/4 cup)
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan lightly with butter or cooking spray.
2. In a medium bowl, combine the Quaker oats and boiling water, then let it sit for 10 minutes to soften—this helps create a moist cake texture.
3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy, about 2-3 minutes with an electric mixer.
4. Beat in the eggs one at a time, then stir in the vanilla extract until just combined.
5. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution.
6. Gradually add the dry ingredients to the butter mixture, alternating with the splash of milk, mixing on low speed until no streaks remain.
7. Fold in the softened oat mixture gently with a spatula until fully incorporated—tip: don’t overmix to keep the cake tender.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
10. Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing.
Keep in mind that this cake boasts a fudgy, dense crumb from the oats and cocoa, with a subtle chewiness that pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive twist, sprinkle with powdered sugar or drizzle with melted chocolate before serving.
Quaker Oats Savory Oatmeal with Poached Egg
Perfect for a cozy morning when you want something warm and savory, this Quaker Oats savory oatmeal with a poached egg transforms simple ingredients into a satisfying meal. Let’s walk through each step together to create a creamy, flavorful bowl that’s both comforting and nutritious.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
- 1/2 cup of Quaker Oats (the old-fashioned rolled kind)
- 1 cup of water
- A pinch of salt
- A splash of olive oil (about 1 teaspoon)
- 1 large egg
- A couple of tablespoons of grated Parmesan cheese
- A handful of fresh spinach leaves
- A sprinkle of black pepper
Instructions
- In a small saucepan, combine 1/2 cup of Quaker Oats, 1 cup of water, and a pinch of salt.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
- Reduce the heat to low and let the oatmeal simmer for 5 minutes, stirring every minute or so until it thickens to a creamy consistency. Tip: For extra creaminess, you can add a splash more water if it gets too thick.
- While the oatmeal cooks, heat a splash of olive oil in a separate non-stick skillet over medium heat.
- Add a handful of fresh spinach leaves to the skillet and sauté for 2 minutes, until wilted and bright green.
- Remove the skillet from the heat and set the spinach aside.
- Fill a small pot with about 2 inches of water and bring it to a simmer over medium heat—you’ll see small bubbles forming but not a rolling boil.
- Crack 1 large egg into a small bowl, being careful not to break the yolk.
- Gently slide the egg into the simmering water and poach it for 3 minutes for a runny yolk, or 4 minutes for firmer. Tip: Add a teaspoon of vinegar to the water to help the egg whites coagulate faster.
- Use a slotted spoon to lift the poached egg from the water, letting excess water drip off, and place it on a paper towel to drain.
- Transfer the cooked oatmeal to a serving bowl and top it with the sautéed spinach.
- Sprinkle a couple of tablespoons of grated Parmesan cheese over the oatmeal and spinach.
- Carefully place the poached egg on top of the oatmeal.
- Finish with a sprinkle of black pepper over the entire dish. Tip: For added flavor, try a dash of red pepper flakes or a squeeze of lemon juice.
Let this dish delight you with its creamy oatmeal base, perfectly complemented by the rich, runny yolk of the poached egg and the savory kick from the Parmesan. The wilted spinach adds a fresh, earthy note that balances the richness, making it a versatile meal you can enjoy for breakfast or a light lunch. For a creative twist, serve it with a side of toasted whole-grain bread or top it with crispy bacon bits for extra crunch.
Summary
Gathering these 20 Quaker Oats recipes offers endless inspiration for breakfast, snacks, and desserts. We hope you find new favorites to whip up for any occasion! Give them a try, then let us know which ones you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
