OATMEAL WITH COCONUT YOGURT AND BLUEBERRIES

 
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This has been my go to morning breakfast for since the beginning of this year and for good reasons: its quick, easy, nutritious, filling, and tastes amazing. I have been eating some kind of porridge for breakfast almost everyday ever since I could remember. Millet porridge, quinoa porridge, and even rice porridge. Types of grains and topping combinations are actually endless so it’s hard to get bored with having porridge (almost) every morning. For some reason though this one has really stuck with me. Until I get tired of this (maybe never?) I’ll keep using this recipe. I’ve also gotten in to the habit of making my own coconut yogurt (I adapt/follow this recipe by Minimalist Baker) although I am still trying perfect that recipe. When my yogurt doesn’t quite come out right or if I didn’t feel like making it that week I usual buy my favorite store bought version: Anitas is by far my favorite because its perfectly thick and sweet without any additives/weird emulsifiers or added sugar. If you can’t find Anitas near you CoYo is another brand I like.

Besides my favorite yogurt as a topping, I also add my favorite fruit, sprinkle of cinnamon, and some hemp seeds for extra protein. Feel free to sub in whatever your favorite fruit and/or seeds are. I find this breakfast keeps me full but not too full until its time to snack or have lunch later in the day.

Ingredients

  • 1 cup of rolled oats

  • 1 to 1.5 cups of water

  • 1/2 cup of fresh (or frozen when not in season) blueberries

  • 2 tbsp of hemp seeds

  • 1 serving of your favorite yogurt

  • 1 or 2 dashes of cinnamon

Method

  1. Cook your rolled oats in a pot with the amount of water needed to get the texture you prefer your oatmeal to be. I usually start with a cup of water and add more water if needed.

  2. Pour in to a bowl and top with your favorite toppings. Mix well and enjoy!

* I am not sponsored by any of the companies I mentioned in this post. All opinions are my own.