Ever thought about adding oil to your oatmeal? I know, it sounds really weird. In my new favorite cookbook Giada's Feel Good Food, Giada De Laurentiis shares that one of her favorite ways to eat oatmeal is with olive oil. Truth be told, for a few weeks, I would make oatmeal--intending to put olive oil in it--but would chicken out and put the usual peanut butter in it instead. Since I am doing a "cook something new" challenge for 31 days, I finally tried olive oil in oatmeal and love it. It adds a nice richness to the oatmeal, and sometimes I'll add a poached egg on top for some more protein. Olive oil oatmeal is a great, quick savory breakfast during the work week.
Since I had coconut oil out on my counter (my dogs get a drizzle over their breakfast), I put some into my oatmeal since olive oil tasted so good! I added some honey, almond milk, and shredded coconut, and it was just the right amount of sweetness. The coconut flavor made the oatmeal taste more nutty. Coconut oil boosts immunity, helps with digestion, and speeds up metabolism, and the healthy fats of the oil slows down carbohydrate absorption and controls blood sugars. If you use a local honey, this helps with fewer allergies. Not a bad way to start the day, right?
What's your favorite work week breakfast?
Yields 1 serving
1/4 cup oats of your choice
3/4 cup water
1/4 tsp. coconut oil
1 tbsp. shredded coconut, unsweetened
1 tsp. honey
1 tbsp. almond milk
Boil water and add to bowl of steel cut oats. Allow the oats to absorb the water for 5-15 minutes, and then microwave for about 2 minutes. Be sure to watch your microwave and adjust the timing as necessary so your oatmeal does not bubble over!
After the oatmeal is cooked, add the coconut oil and almond milk, and stir. Then, add the shredded coconut. Drizzle honey over the oatmeal, and enjoy.
Source: A Simply Sweet Justice Original