Foodie Friday: Oatmeal...my saga
Happy Friday everyone!!!
So for the last 27 years of my life I hated oatmeal. No joke. I don't use the word hate often. But oh boy I used it with this. BUT I have learned how great it can be for your body. So today's Foodie Friday is dedicated to oatmeal...because let's be real I don't eat it plain.
Peanut Butter Cookie Overnight Oatmeal
Ingredients
1 cupUnsweetened almond milk (or low fat milk of choice)
1/2 cupPlain low fat Greek yogurt (or mashed banana, or applesauce)
1/4 cupPeanut flour (aka PB2) 1
1/4 tspSalt (or to taste)
2 tbsBaking stevia or 1/4 cup sweetener that measures like sugar 2
1 cupOld fashioned oats
1/4 cupProtein powder (or additional oats)
directions
In a small bowl, mix all of the ingredients together. Divide between 2 small bowls, mugs, or mason jars. Cover and refrigerate overnight (or for at least an hour (or more) so the oats soften and absorb the liquid). Top with peanut butter and/or chocolate chips if desired! Enjoy cold, or microwave for 30-60 seconds to enjoy warm!
Sugar Cookie Oatmeal
Ingredients
1/2 cup rolled oats
1 cup water
1/2 cup milk of choice (I used almond milk)
2 Celestial Seasonings sugar cookie teabags (feel free to
change the flavor by using any favorite tea)
1/4 tsp salt
1/4 tsp pure vanilla extract
sweetener of choice, as desired
optional: coconut butter or oil, or vegan butter (You can easily omit this. But I liked the extra buttery flavor I got by stirring a little virgin coconut oil into my oats.)
directions
Heat the water and milk, then add the teabags and let sit for at least 15 minutes. Right before taking the teabags out, smush them a little with a fork so more of the flavor goes into the milk. Combine the liquid with the oats and salt, then microwave for 3 minutes. (If it starts to boil over, you can stop the microwave and keep heating in ten-second increments until the time is up. But don’t open the microwave door!)
Let the oatmeal sit in the closed microwave for 5 minutes, then transfer–uncovered—to the fridge. It gets thicker as it sits. (I made this, then went running for a little over an hour. It was the perfect texture by the time I got back. Bit if you want to eat this immediately, just use a little less water.) Right before eating, add your vanilla and sweetener (and oil, if using).
Blueberry Muffin Bowl
Ingredients
1/8 to 1/4 cup nondairy creamer (I use Silk)
1 serving cooked bulgur or oatmeal (See: How to Cook Bulgur)
sweetener of choice, to taste
1/4 tsp pure vanilla extract
fresh or frozen blueberries, post-blending
directions
Make sure to cook your bulgur or oats with salt. (I use 1/4 tsp, and it’s important to put this in before cooking the grains.) Once cooked, put the bulgur or oats in your blending gadget, such as a Magic Bullet short cup. Add everything else (except berries) and blend! Now add in some frozen blueberries, or any other fruit, nut butters, chocolate chips, etc.