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!
- Heat your stove on medium high.
- In a small pan, combine oats, almond milk, water, mashed banana and vanilla. Stir.
- Bring mixture to a boil, and then whip oats repeatedly for 2-3 minutes, or until liquid starts to thicken.
- Reduce heat to medium and let oats boil for 60 seconds.
- Whip again, and then remove from heat.
- 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!