Improved Bottomless Oatmeal
Since I've made my own granola, I've decided to add it to my bottomless oatmeal recipe! Breakfast is my favorite meal of the day, and I look forward to this every morning. This oatmeal recipe make a HUGE serving and keeps you satisfied for hours for a tradeoff of not so many calories. It also tastes much better than regular quick oats oatmeal, in my opinion.
Ingredients and calories:
2 tbsp of oat bran (~56)
3 tbsp of homemade granola (~80, but I'm honestly not really sure, I'm just guessing)
1 tbsp of buckwheat kernels (~40)
2 tbsp of coconut flour (~60)
1 cup of unsweetened vanilla almond milk (30, or unsweetened cashew milk for 25 calories)
1 2/3 cups of water
Total calories (Makes one serving): ~266
Measure out the oat bran, granola, buckwheat, and coconut flour into a medium to large pot. Add in the almond milk and water and put over medium-high heat. Stir occasionally and put over low heat once the oatmeal starts to boil. It should take about 25 minutes for the dry ingredients to fully absorb the almond milk and water. If you want your oatmeal to be thicker, use less water or more oat bran.
I topped my oatmeal with 5 tsp of sucralose (0), half of a small granny smith apple (~38), 5 sliced strawberries (~19), and 12 blueberries (~9). You can also try it with 2 tsp of unsweetened unsalted peanut butter (~63, I use the Sprouts brand, very very tasty), some blackberries, or some sliced Turkish figs. And, of course, my breakfast is not complete without a cup of Cafe Bustelo with 2 packets of Whole Earth sweetener and a teaspoon of unsweetened cocoa powder (when I'm in the mood for a chocolate-y flavor) and an episode of Forensic Files/Medical Detectives :) Enjoy!
