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Oatmeal

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I have a confession.  Oatmeal is not my favorite.  My husband calls it "canvas" meaning that just like a blank canvas requires paint in order to become interesting, oatmeal requires lots of "help" to make it good.  Before the diet began, if I served oatmeal it would be accompanied with a smorgasbord of toppings: brown sugar, raisins, honey, nuts, and my husband's favorites: shredded coconut, mini marshmallows and chocolate chips.  Most of those toppings are now in the "no" pile so we had to re-think oatmeal a little bit and found that adding an egg, coconut milk, and cinnamon makes it creamy and pretty good.  I still like to add almond milk and a little honey on top. 
For 2 servings you will need:
  • 1 C quick oats, (regular oats will work too, it just takes a little longer to cook)
  • 1 beaten egg,
  • 1/8 tsp sea salt,
  • 1 C coconut milk,
  • 1 C water,
  • 1 tsp cinnamon.
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1.  Assemble ingredients
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2. ​Beat the egg with a fork
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3. ​Add 1 C coconut milk and 1 C water.
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4. ​Mix oats, coconut milk mixture, salt and cinnamon in a saucepan.
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5. ​Heat over medium heat, stirring constantly until thickened and creamy.
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6.  Place in serving bowls and add almond or coconut milk, raisins, and/or honey as desired. 
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