Share on Facebook

10 Healthy, Tasty Oatmeal Toppings You Never Thought to Try

Rich in fiber, this filling whole grain is a perfect healthy breakfast—especially when you top it with these other nutritious, creative, and tasty ingredients, says Travis Stork, MD, cohost of the syndicated show "The Doctors."

iStock/Thinkstock

Apple Pie Oats

Top with chopped apples, walnuts, cinnamon, and a drizzle of pure maple syrup.

iStock/Thinkstock

Choco-Oats

Sprinkle a spoonful of unsweetened dark cocoa powder and a drizzle of honey; add a few dark chocolate chips for a special occasion.

iStock/Thinkstock

Pumpkin Pie Oats

Stir in a spoonful of canned pumpkin puree (not pumpkin pie filling) and dust with pumpkin pie spice or cinnamon, cloves, and nutmeg.

iStock/Thinkstock

Apple and Cheddar Oats

Top with chopped apples, a drizzle of pure maple syrup, and a little grated cheddar cheese.

iStock/Thinkstock

Egg and Herb Oats

Skip the milk and sweetener and top with a poached egg, some herbs, and a squeeze of Sriracha hot sauce if you like.

iStock/Thinkstock

Cheese and Avocado Oats

Top with a little grated cheese, avocado slices, and a drizzle of extra-virgin olive oil.

iStock/Thinkstock

Trail Mix Oats

Top with any seeds, such as chia, flax, sesame, or pumpkin seeds, and raisins.

iStock/Thinkstock

Greek Yogurt Oats

Stir some plain Greek yogurt into your bowl in place of milk.

iStock/Thinkstock

Nutty Banana Oats

Add sliced banana and a spoonful of all-natural, no-sugar-added peanut or almond butter.

iStock/Thinkstock

Very Berry Oats

Top with any variety of fresh berry or a mixture; if using frozen berries, stir them into the oatmeal as it cooks.

Get More Tasty Meals for Incredible Health

The Doctor’s Diet Cookbook is packed with dozens of recipes that follow the 10 Food Prescriptions in the New York Times best-selling book The Doctor’s Diet to help with weight loss while restoring health and preventing disease. Read more and buy the book here. Reprinted with permission from Bird Street Books, Inc. 2014

Originally Published in Reader's Digest