Name: Scrambled Oats Recipe
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Cuisine: Healthy
Ingredients: 1/2 cup rolled oats; 2 eggs; 1/4 cup milk (dairy or non-dairy); 1/4 tsp cinnamon (optional); 1 tbsp maple syrup or honey; Pinch of salt; 1 tsp butter or coconut oil (for cooking); Optional toppings: fresh berries, nut butter, banana slices, chopped nuts, chocolate chips

Jump to Recipe·Leave a Review

Scrambled oats are a quick, warm, and filling breakfast option that’s ready in minutes and packed with protein and fiber. Unlike traditional oatmeal, scrambled oats have a fluffier, almost egg-like texture, which makes them extra satisfying. I love how they turn into a soft, custardy scramble that’s both comforting and energizing.

Why You’ll Love This Recipe

I love this recipe because it’s a creative twist on my usual bowl of oats. It’s incredibly easy to make, uses minimal ingredients, and is endlessly customizable. I can keep it simple with cinnamon and maple syrup, or dress it up with fruits, nut butters, or chocolate chips. It’s also a great option if I want something warm and hearty but don’t want to eat eggs every day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rolled oats
Eggs
Milk (dairy or non-dairy)
Cinnamon (optional)
Maple syrup or honey (for sweetness)
Pinch of salt
Butter or coconut oil (for cooking)

Optional toppings:

Fresh berries
Nut butter
Banana slices
Chopped nuts
Chocolate chips

Directions

I start by whisking the eggs in a bowl, then adding in the oats, milk, cinnamon, sweetener, and a pinch of salt. I mix everything together well.
I heat a small non-stick pan over medium heat and add a bit of butter or coconut oil.
I pour in the oat mixture and cook it just like scrambled eggs, stirring gently with a spatula until it begins to form soft curds.
I keep stirring and folding until the mixture thickens and looks scrambled, which takes about 3–5 minutes.
Once it’s fully cooked and fluffy, I remove it from the heat and top it with fruit, nut butter, or anything else I’m in the mood for.

Servings and timing

This recipe makes 1 generous serving, perfect for a single breakfast.
Prep time: 3 minutes
Cook time: 5 minutes
Total time: 8 minutes

Variations

I like adding mashed banana to the mix before cooking for natural sweetness.
For a chocolatey version, I stir in a teaspoon of cocoa powder and top with chocolate chips.
If I want more protein, I add a spoonful of protein powder or Greek yogurt on top.
Sometimes I switch out eggs for egg whites if I want a lighter option.

storage/reheating

Scrambled oats are best enjoyed fresh, but I’ve stored leftovers in the fridge for up to 1 day.
To reheat, I warm them in a non-stick skillet over low heat or microwave in 30-second bursts, stirring in between.
I usually add a splash of milk when reheating to bring back some moisture.

FAQs

Can I use instant oats for this recipe?

Yes, I’ve used instant oats before and they cook even faster. Just keep an eye on the texture—they get softer quickly.

Are scrambled oats sweet or savory?

I usually make them sweet, but they can be savory too. I skip the sweetener and cinnamon, and add cheese, herbs, or even sautéed veggies.

Can I meal prep scrambled oats?

I’ve made a couple of servings ahead and stored them, but they’re definitely best fresh. Still, they reheat well in a pinch.

Can I make this dairy-free?

Absolutely. I use almond, oat, or soy milk with great results, and I cook with coconut oil instead of butter.

What’s the texture of scrambled oats like?

The texture is soft and fluffy—kind of like soft scrambled eggs mixed with oatmeal. It’s different but really comforting.

Conclusion

Scrambled oats are my go-to when I want a cozy, quick, and protein-packed breakfast that feels different from the usual. They’re warm, fluffy, and so easy to make with whatever I have in the kitchen. Whether I’m craving something sweet, hearty, or even a bit savory, this recipe always delivers.