Monsterous Oatmeal Bowl by LunchBox Dad

Who says breakfast needs to be boring and “safe”? My friend Beau from LunchBox Dad turned up his scare factor this week with a recipe dedicated to the magical world of monsters. Learn how to turn breakfast into a monsterously good time with Beau’s Monsterous Oatmeal Bowl. Share your scary creation on social media with hashtag #QuakerUp


1 Packet Quaker Lower Sugar Instant Oatmeal, Maple & Brown Sugar

1/4 Fresh orange, peeled and separated into sections

1 Tablespoon(s) dried cranberries

1 Tablespoon(s) sliced or slivered almonds

1 Teaspoon(s) grated orange zest


1. Prepare oatmeal as directed.

2. Place two sections of orange next to each other at bottom of bowl for monster lips.


3. Pile dried cranberries together in a circle above the mouth to form the eye.


4. Spread orange zest around top of bowl for hair and put a little on the cranberries.


5. Place almonds on orange like teeth and on hair like horns. Put one almond on eye and finish with last cranberry to serve.

Female Entrepreneurs Who Have Inspired Me

I love the questions people ask me when they come into OatMeals. One of my favorites is, “Sam, it’s not always easy for a woman entrepreneur, have other women inspired you?” I love the question as it gives me the chance to talk about all the remarkable women who I have learned from on my journey as a business owner.

While I’m sitting here typing this post, the first woman to pop into my head is J.K Rowling. I love Harry Potter, and even more so, the woman behind the characters. When Rowling was just a hopeful writer who could barely pay her bills, she spent countless days and nights in the small café near her apartment writing the stories that would become worldwide sensations. Creative? She surely is. Persistent? You bet. However, the word on top of my mind is “brave”. Not too many people are brave enough to stick to their ideas and stay true to themselves, but Rowling made it.

Another woman who inspires me is Ariana Huffington, co-founder of the Huffington Post. I admire her not only because I’m a diehard reader, but through her ability to break through as a leader in the media industry, one which tends to be highly competitive, much like the challenging restaurant world.

Finally, I can’t forget to mention Lidia Bastianich. A foodie like me is obviously obsessed with a few brilliant gourmets, and Lidia is definitely at the top of my list. Her laser focus on Italian food culture inspired me to stay committed to building a business around my passion, oatmeal.

Don’t get me wrong, these three doesn’t nearly exhaust my female entrepreneur influences — there are so many!  Who inspires you?

Fruit Cobbler Oatmeal

Try this simple treat for dessert tonight! Your tastebuds will thank you later. 


  • 1 packet(s) Quaker Maple Brown Sugar Instant Oatmeal
  • 1/2 Nos Fresh peach, diced
  • 1 Tablespoon(s) fresh blueberries
  • 3-4 Nos Fresh Blackberries
  • 2 Tablespoon(s) Quaker Granola (any variety)
  • 1 sprinkle(s) of cinnamon


Prepare oatmeal as directed. Top with fresh fruit, sprinkle with granola & cinnamon, and enjoy!


Fun and Fruity Oatmeal Breakfast Parfait by LunchBox Dad

Want to add some fresh fruit into your kids back-to-school breakfast?  My friend Beau at Lunchbox Dad is sharing an exclusive recipe for his beautiful and delicious Fun and Fruity Oatmeal Breakfast Parfait with me. This back-to-school recipe looks like a dessert but has all the benefits of a wholesome and filling breakfast. Show us how yours turned out on social media with hashtag #QuakerUp


1 packet Quaker Lower Sugar Instant Oatmeal, Maple Brown Sugar

1/2 fresh peach, diced

1 tbsp fresh blueberries

3 fresh blackberries

2 tbsp Quaker Granola (any variety)

Sprinkle of cinnamon


1. Prepare oatmeal as directed.

2. In plastic parfait cup, layer oatmeal, blueberries, more oatmeal, peaches, and the last of the oatmeal.

3. Place granola on top of oatmeal. Arrange blackberries on top, sprinkle with cinnamon and serve. 


This perfect summer treat will get you through the whole week.

Orchard Peach, Cherry & Vanilla Crème Fraîche Baked Oatmeal Cups


2 cups Quaker Old Fashioned Rolled Oats (plus more for topping) 

1 tsp baking powder

1/2 tsp salt 

1 tsp cinnamon 

1 cup fresh cherries, pitted and halved

1 cup fresh peaches, pitted and diced

1 1/2 cup low fat or nonfat milk 

1 large egg

1/2 cup pure maple syrup

1 1/2 tsp melted butter / vanilla bean, split lengthwise

1/2 cup Crème Fraîche

Turbinado sugar for topping


Preheat oven to 350 degree. Line a muffin pan with cupcake liners. 

In a large bowl, mix together the oats, braking powder, salt, cinnamon, cherries and peaches. In a small bowl, whisk together the milk, egg, maple syrup, and butter. Add to the dry ingredients and stir to combine. 

Spoon crème fraîche into a small bowl. Scrape in seeds from vanilla bean and stir to blend. 

Spoon butter into muffin liners (using an ice cream scoop works well). Spread or dot each with a spoonful of the vanilla crème fraîche and top with a slice of peach and cherry. Sprinkle each with a little raw rolled oats and turbinado sugar. Bake for 20 - 25 mins or until crème fraîche is set like custard and oats are golden brown. Eat warm or at room temperature. Can be stored in the refrigerator and reheated. 

A Bowl of Oatmeal Love Recipe by LunchBox Dad

I am very excited to bring you all a fantastic new series of recipes and images from a blogger friend of mine, Lunchbox Dad. For the next four weeks, Lunchbox Dad (or Beau as his friends know him) will post original recipes and creations to make oatmeal more creative and fun for adults and kids getting ready to go back-to-school.

Beau’s first recipe not only provides your kids with a wholesome breakfast, but a big bowl of love. Try the recipe below and feel free to show off your creation on social media with hashtag #QuakerUp

A Bowl of Oatmeal Love Recipe


1/2 Cup(s) Quaker Oats (Quick or Old Fashioned)

2 Tablespoons strawberries

4-5 Fresh raspberries

3 Fresh cherries, pitted & halved

Drizzle of honey


1. Prepare Oatmeal as directed.

2. Slice strawberry in half and then cut each half in the shape of a heart. Cut two cherry halves into heart shape. Slice other cherry halves into strips. Set four as strips aside and mix the rest into the oatmeal.

3. Set strawberry hearts end to end in the middle of the bowl of oatmeal. Repeat with

cherry hearts. Set raspberries around the edge of bowl then do the same with the four cherry strips.

4. Drizzle honey over fruit and serve.





Drool-worthy mind break: Here’s a peek at my infamous cinnamon scones. 


Time Saving Tip - Steel Cut Oats!

In honor of making it through the week, I have a tip to save you some of those coveted morning minutes! Soak your oats overnight to reduce cooking time. Before going to bed, boil 4 cups of water in a pot. Then add one cup of oats and simmer for 1 minute. Cover the pot, cool, and store overnight in the refrigerator. The next morning reheat on low, stirring occasionally.

The key to anyone’s heart? Classic baked goods! All you need now is the perfect recipe. May I suggest Quaker’s Famous Oatmeal Cookies? 

Spice can be oh so nice! Try my BRAND NEW Moroccan Spiced Cold Oat & Carrot Salad with Fresh Apricot dressing recipe. All these ingredients I picked up at my local farmer’s market.

Moroccan Spiced Cold Oat & Carrot Salad with Fresh Apricot Dressing

1 cup Quaker Steel Cut Oats
2 cups water
3 medium or 6 small rainbow/multicolored carrots (orange, yellow, purple)
½ cup raw sliced almonds
½ cup raisins
1 fresh apricot, peeled and pit removed
¼ cup olive oil
1 tbsp lemon juice, freshly squeezed
1 tbsp apple cider vinegar
2 tsp honey
1 tsp ground cumin
½ tsp paprika
¼ cup fresh mint leaves, chopped
Sea salt and fresh cracked pepper


 Preheat oven to 350 degrees.  In a small saucepan combine the oats and water and bring to a boil.  Lower heat and simmer for 10-12 minutes, stirring often.  Transfer oats into a fine mesh strainer and rinse under cold water to stop cooking.  Place strainer full of oats over a bowl to continue draining, and place inside refrigerator to cool. 

Place almonds on a baking sheet and toast in the oven for about 10 minutes, or until golden and fragrant. 

Cut carrots into long ribbons with a vegetable peeler.  In a vitamix or small food processor, combine apricots, olive oil, lemon juice, apple cider vinegar, honey, cumin, and paprika.  Blend on highest setting until smooth.

In a large bowl combine the cooled oats, carrots, raisins, toasted almonds and mint.  Top with the apricot dressing and stir to combine.  Season to taste with salt and pepper and enjoy!