or, how i can eat chocolate for breakfast and not feel guilty.
i never liked oatmeal all that much. my mom used to make me huge bowls of it along with eggs and bacon the morning of tests when i was in school. “brain food” she called it. ugh. never instant sugar filled yumminess that my friends were allowed to eat. this was stove top sit in your gut for the next day or two oatmeal.
then i moved out, and went to college. the first time i went grocery shopping with my new roommate, i purchased instant oat meal. it was dinosaur egg oatmeal (i don’t remember the exact name). it was the kind where you poured boiling water over sugar-coated “eggs” and they dissolved into sugar dinosaurs among sugar laden [what i am pretty sure was] oatmeal. it was heaven. HEAVEN i tell you! oatmeal became the symbol of my independence.
it also became the symbol of my ever-growing fat ass.
fast forward to now. in my research for the year of fearlessness, i have come across many health related blogs that tout the benefits of eating oatmeal for breakfast. harumph i say. until i made some stovetop oats myself. i poured over the recipes and have been making several bowls a week. when made well, this stuff will keep you full until lunch. adding an egg to it (trust me, it makes wonderful custardy oat-y goodness) adds protein and resulting breakfast will not feel like a iron ball in your gut.
- 1 c water
- 1/2 c oats of your choice (i happen to have quick cook at the moment)
- dash of salt
- 1 organic egg (egg beaters can be used if needed)
- 1/2 tsp cocoa powder
- 1 TBS natural peanut butter
- agave syrup (or whatever sweetener you like best)
- unsweetened shaved coconut (optional)
combine water, oats, and salt in small saucepan. let warm just a moment, and add egg. whisk vigorously so egg combines without scrambling. let the mix bubble a few times while stirring, then remove from heat. add cocoa powder, peanut butter then agave to taste top with coconut if wanted and devour.
you are welcome.