Remember when you were a kid and oatmeal was never your breakfast of choice? It was always plain and totally tasteless. It just seemed healthy and that was definitely not what you were after, especially when you could have a Pop Tart or bowl full of sugary colourful cereal. Okay, I never actually ate Pop Tarts or colourful cereal in the morning. That’s mostly because I was never a breakfast person at all… until recently, actually.
Before I figured out I had food allergies, I suffered from low blood sugar all the time. Breakfast was a slice of white bread with (unnatural, commercial brand) peanut butter and a huge glass of orange juice. That was it. Gluten, sugar, refined white carbs, barely any protein. Breakfast was something I ate because you were supposed to, not because I was seriously into it.
That changed when I learned the power of 1.) smoothies and 2.) oatmeal.
Oatmeal is the perfect breakfast: it’s filling, full of protein and fiber and healthy carbs, and you can get so creative with your toppings and the oatmeal itself.
My Berry Pie Oatmeal has raspberries cooked in with the oats and a splash of nutmeg and coconut milk. It’s sweet without having any sugar at all (besides the natural sugar in fruit, of course). At first, I tried to puree the raspberries but I have a single-serve blender and it just wasn’t having that idea at all. My blender left some of the berries pureed and some kind of whole, which I ended up liking. It gives the oatmeal a pretty pink hue which is always a good thing.
- ½ cup oats (gluten-free if necessary)
- ¾ cup water
- ¼ teaspoon nutmeg
- ½ cup raspberries
- Splash of coconut milk
- Put the oats, water and nutmeg in a small sauce pan. Sir and bring to a boil.
- While the oats are cooking, blend the raspberries until some are pureed and some are mostly whole.
- Turn the heat down to low and stir the berries and coconut milk into the oatmeal.
- Serve with blackberries and your choice of toppings.
WANT MORE OATMEAL?