My adventures of making creamy oatmeal is still going strong. The first one was just too too dreamy I NEEDED to remake it.
HAHAHAH my love for toppings 😛
This is the cutest apple in the world. It’s so tiny and so the slices are so small and cute! If you don’t know by now, I love frozen grapes. You should try them. But be warned: once you do, normal grapes won’t taste the same.
I topped my chocolate chip honey banana bread with bananas. Bananas on bananas hahah!
I love the creaminess and bursting strawberry flavor. I also love having chunks of bananas in my oatmeal. If you don’t like bananas (I know that there are some people out there who don’t or can’t eat bananas), just omit and use more sweetener. I normally will use light muscovado, a type of natural and unrefined sugar, or pure maple syrup or honey. Don’t ever use white sugar okay? It’s highly processed and there’s no nutrition value at all. If by any chance you don’t like coconut, don’t worry you won’t taste it. Coconut will add healthy fats and keep you full longer 🙂 I love maca (perfect energy booster) so I always add it to my food but you can safely omit.
STRAWBERRIES AND CREAM OATMEAL
8 tbsp rolled oats
Pinch of salt
1c milk of choice
2 to 3 tbsp coconut cream
3 to 4 strawberries, chopped finely
1 tsp maca
1 to 2 tsp sweetener of choice
Put the first 3 ingredients in a pot, bring to a boil, turn to low heat and stir occasionally.
When half of the liquid is absorbed, stir in coconut cream and strawberries. Let it cook for about 20 seconds then slice your banana into coins or mash it and stir in. Leave some for topping if desired.
When the oatmeal has reached your desired consistency, turn off the heat, stir in sweetener and maca and mix well.
You can use coconut cream itself or the solid part of a chilled canned coconut milk which is technically coconut cream.