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Laura Prepon’s Oatmeal (3 Ways)


Serves 4 • Batch Cook

1 cup steel-cut oats (use gluten- 1 teaspoon salted butter free oats if you are avoiding gluten)
4 cups water or Himalayan salt)
1 teaspoon sea salt (I use Real Salt)


In a medium nonstick saucepan, combine the oats and water and bring to a boil.
Reduce the heat to maintain a simmer and cover, leaving a slight space for steam to escape and avoid bubbling over.
Cook for about 20 minutes, stirring a few times so it cooks evenly and doesn’t stick to the bottom, until oats are cooked through and are the desired texture.
Add the butter and salt, cover again, remove from the heat, and let sit for a few minutes. Stir before serving.

Here are the three ways I like to serve it:
1. For me: I mix in a scoop of collagen powder (I get it from the grocery store or health food store), 2 tablespoons almond milk, and 1 teaspoon peanut butter and top it with chopped walnuts and almonds. Sometimes I will add chocolate protein powder in place of the collagen powder for a chocolaty–peanut butter flavor.
2. For my daughter: I add fresh berries or half a sliced banana and drizzle with a teaspoon of maple syrup. She likes hers sweet.
3. For my husband: I top it with salt and freshly cracked black pepper, sliced avocado, and chopped walnuts. He likes a savory breakfast.

• I like to cook oatmeal in a nonstick pot because it makes cleanup a lot easier.
• When I batch, I double this recipe.
• To reheat, I put a few scoops of oats into a pot with homemade almond milk (recipe follows) and a touch of honey and heat over medium-low heat. I chop the oats with the flat end of a spatula; as they heat up with the almond milk, they break apart to return to oatmeal consistency.