As Im scrolling through Instagram – I see a post from someone about their oatmeal breakfast and I thought to my self, “mmmm, hot food in a heat wave”… No, seriously. I did. Cause it looked that good. And I’ve eaten it 2 days in a row now. Thank God for AC.I don’t know why I’ve never ventured outside of putting raisins in my oatmeal. I’ve really been missing out on all the other delicious fruits I could mix in! I thought I was fancy this winter adding chia seeds and coconut oil to our oatmeals, but I can get fancier.
Recipe is basically the same for each day, just depends on the types of fruit you have on hand. We have strawberries in the house, so I’ve been adding those to the oats while they cook so they get nice and squishy and their flavors mingle with the oats. Blueberries would also be delicious. I topped it with peaches one day and bananas the next. Adding in some honey for sweetness, generous helping of chia seeds and a tablespoon of coconut oil mixes right in.
Ingredients: Serves 1
|1 C almond milk (vanilla unsweetened)||1 Tbs coconut oil|
|½ C old fashioned oats||Honey for drizzle|
|3-4 chopped strawberries (or blueberries)||Chopped fruit topping of choice|
- Bring 1C of almond milk to a rolling boil.
- Add oats, let cook for 2 minutes, stirring frequently.
- Add strawberries, let cook 2-3 minutes.
- Transfer to bowl. Add coconut oil, chopped fruit, and honey drizzle.