We have oatmeal almost every morning for breakfast. I either make from scratch, reheat leftovers, or eat it chilled with some Greek yogurt (I usually make a big batch at the beginning of the week). To avoid boredom, I add lots of variety: apple cinnamon oatmeal, baked oatmeal with berries, these delicious oatmeal muffins, or peanut butter and banana oatmeal (a kids favourite). Oatmeal is super versatile and is delicious hot or cold. It can even be added to smoothies for a fibre boost. Because of the plethora of health benefits, including protection against heart disease and Diabetes, improved digestive health, weight management and even mortality, the dietitian in me loves eating it and serving it to my family. The Mom in me loves that my kids will eat it, it's quick and easy, and that it makes great leftovers.
Banana Coconut Oatmeal With Blueberries
The HOT version:
I love this version because I can make a BIG batch at once (I usually double this recipe) and I can eat it hot, reheated or chilled.
In a medium pot over medium heat, heat butter until melted. Add steel cut oats and stir for 2 minutes to toast.
Stir in cinnamon, nutmeg and salt.
Add hot water and milk and stir, bringing to a boil. Cover and turn heat down to low; cook oats for 20 minutes.
Remove lid and stir in mashed banana and maple syrup. Continue cooking, uncovered for 15 minutes, or until oats thicken to your desired texture.
Serve immediately and top with blueberries, almonds and coconut, as desired.
Inspired by: spoonfullofflavour.com
The COLD version:
I love this version because it's SUPER quick to throw together the night before and appeals to me more in the summer months because it's chilled
In a mason jar, combine:
Incorporate fruit by gently stirring. Replace the lid and leave in the fridge overnight.
In the morning, add slivered almonds and shredded coconut to taste.
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