The Oatmeal Recipe

So. I go through breakfast phases. For the longest time (when we lived in Florida) I drank a green smoothie pretty much every morning. Then I went through a yogurt bowl phase where I ate vanilla yogurt with banana and peanut butter day after day. After that was the protein pancake kick.

And while I still love all of those, right now I'm all about the oats. Not overnight oats (which I love during the summer) but just regular, hot oats. I eat them at least four times a week and have found that they are one of the only things that can actually keep me full until lunch time, which is important since some days that isn't until 2 or 3 PM for me. 


And what kind of person would I be if I didn't share the recipe with you all?! Not a very nice one.

In all seriousness, these oats pack a punch thanks to the protein almond milk that I use and the healthy fat from the peanut butter. I swear by Silk Protein Nutmilk - a combination of almond and cashew milk -  and it truly makes all the difference. Adding half a banana to the base keeps them thick, fluffy and voluminous. 


  • 1/2 cup rolled oats (I use Trader Joe's GF oats)
  • 1/2 cup almond milk
  • 1/2 cup water
  • 1/2 banana, mashed
  • 1 tsp vanilla extract
  • Toppings: nut butter of your choice, remaining half of banana, fruit - whatever you want!
  1. Heat your stove on medium high.
  2. In a small pan, combine oats, almond milk, water, mashed banana and vanilla. Stir.
  3. Bring mixture to a boil, and then whip oats repeatedly for 2-3 minutes, or until liquid starts to thicken.
  4. Reduce heat to medium and let oats boil for 60 seconds.
  5. Whip again, and then remove from heat.
  6. Pour into bowl and add toppings! I typically add peanut butter, jelly and the other half of my banana but go crazy and add whatever you want!