I am not really a breakfast person at all, but lately I have been eating a lot of oatmeal. Not only is it really quick and easy to make, but it is such a versatile breakfast and a very stick to your bone type meal. This recipe has been my go to oatmeal dish but you can switch up the flavours and toppings however you please. I prefer stovetop oatmeal over instant because it is a lot better for you, and I really dislike the texture you get from instant.
Serving: 2 People
2 cups of milk or any milk product (almond milk, coconut milk, soy milk etc.)
1 cup of whole grain old fashioned rolled oats
2 tbsp pure maple syrup
2 tbsp light brown sugar
1 tbsp chopped almonds
1 tbsp chopped walnuts
1/4 tsp ground cinnamon + pinch
Pinch of ground nutmeg
1/2 sliced banana
3/4 cup of blueberries
1 tsp plain greek yogurt
Pinch of salt
In a medium sauce pan add in your milk, rolled oats and dash of salt. *TIP: You can alter the serving size of this recipe, but remember that your liquid to oats should always be 2 to 1 for the perfect consistency.* Bring your mixture to a slow boil on medium-high heat Once it gets to a boil turn it down to low and stir constantly for about 5-6 minutes until you reach the appropriate consistency. You do not want your oatmeal too liquid-y or to thick and gummy so make sure you keep an eye on it. Once the consistency is reached I turn off the heat and keep the saucepan on the heated element. Add in your maple syrup, sugar, cinnamon, nutmeg and chopped nuts- you can save some nuts for garnish if you want. Stir it all up! Serve your oatmeal in bowls and garnish with bananas and blueberries. In addition, in a separate small bowl mix your yogurt with a pinch of cinnamon and place a dolop on top of your oatmeal. Some people add in an extra splash or milk or cream once their oatmeal is in the bowl for extra creaminess but I love having the yogurt instead.