Good morning! It’s been really rainy here all week which I kind of like. It’s thunderstorming this morning as I sit here writing and sipping my coffee and it feels so cozy. I love that.
Before we get to talking about all things oatmeal, I finally updated my about me page that was way overdue for an overhaul. I hope you guys enjoy!
And now, oatmeal.
The breakfasts of all breakfasts.
Some might think it’s just mushy porridge that tastes like wood.
But add some toppings and some mix-ins and you have a hot, creamy bowl of deliciousness!
This summer since I started school I think I ate a bowl of oatmeal every single morning except like 3 mornings. And I never got bored.
Oats are cheap, higher in fiber and chock FULL of iron. A 1/2 cup serving of TJs gluten free oats has 25% of your daily iron needs. Woah, baby.
The secret to a great bowl of oats is a pinch of sea salt. Oats do not taste the same without it. Oh, and also use some milk when cooking your oats. Using all water just does not give the same creaminess. If you’re feeling really creamy, use canned coconut milk. I did and was in creamy breakfast bliss.
With a little topping variety, the possibilities are endless.
I stirred in a banana and topped with sunbutter, a classic.
I stirred in strawberries and drizzled on Justin’s hazelnut butter.
I whipped in a banana and topped the creamy oats with a scoop and PB and jam.
I cooked my oats with a chopped apple, topped with cinnamon and raisins and a blob of almond butter.
I stirred in a juicy, ripe peach and topped with raw almond butter.
I whipped in a banana, stirred in some cocoa powder and topped with salty, creamy peanut butter.
I whipped in a banana, stirred in shredded carrot+ raisins + shredded coconut and topped with maple syrup and sunbutter.
The last two were my fav. Carrot cake oatmeal and PB cup oatmeal? Yes, please.
I probably ate the PB cup version for a month straight…until I ran out of cocoa powder. It’s such a simple “recipe” but I had to share!
PB Cup Oatmeal [for one]
1/2 cup rolled oats
1/2 tablespoon chia seeds
1 cup unsweetened vanilla almond milk
1/2 cup water
pinch of sea salt
1 teaspoon pure vanilla extract
1 ripe banana, sliced thin
1 tablespoon high quality cocoa powder
a big scoop of PB
Combine first 6 ingredients together in a small saucepan. Cook over medium low heat, stirring frequently until all the water is absorbed. Then whip in the banana, stirring vigorously. Then add in the cocoa powder along with a splash of almond milk if your oats are a bit thick. Top with a scoop of PB or your favorite nut butter!
Then one Saturday morning I had a craving for carrot cake. But instead of putting myself into hyperglycemic shock, I dreamed up this carrot cake bowl.
It’s full of that carrot cake spice, has a hint of coconut, and the raisins plump up to give the perfect pop of sweetness. I like you’ll love it.
Carrot Cake Oatmeal [for one]
1/2 cup rolled oats
1/2 tablespoon chia seeds
1 cup unsweetened vanilla almond milk
1/2 cup water
pinch of sea salt
1 teaspoon pure vanilla extract
1/2 ripe banana, sliced thin
1 carrot, shredded
2 tablespoons raisins
1 tablespoon unsweetened coconut
1/2 tablespoon pure maple syrup
a big scoop of sunbutter
Combine first 6 ingredients together in a small saucepan. Cook over medium low heat, stirring frequently until all the water is absorbed. Then whip in the banana, stirring vigorously. Then add in the carrots and raisins and cook for another minute or two until the carrots soften and the raisins plump up. Stir in the coconut, drizzle with maple syrup and top with a scoop of sunbutter or your favorite nut butter!
Happy weekending and happy breakfasting!
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