Micaela Erickson/The Hofstra Chronicle
Oatmeal: The versatile breakfast we all need in our lives! I was anti-oatmeal until I tried this quick and easy recipe, and it’s sure to become a staple in your go-to breakfast options.
Ingredients:
1/2 cup rolled oats
1 cup water or plant-based milk
1 whole ripe banana, mashed
1 tablespoon chia seeds
1 tablespoon almond butter
Pinch of salt
Cinnamon to taste
1 cup blueberries
Honey or sweetener of choice to taste
Instructions:
Combine the oats and liquid of choice in a saucepan.
Add the mashed banana, chia seeds, almond butter, salt and cinnamon.
Mix ingredients and then turn the stovetop to medium heat.
While the oatmeal is cooking, take a cup of blueberries and put them in a small bowl.
Sprinkle the blueberries with cinnamon, a pinch of salt and a bit of honey or other sweetener.
Microwave until berries have a syrup- or compote-like consistency.
Take the oatmeal off the heat and put it into a bowl.
Top with the stewed blueberries and enjoy!
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November 18, 2020 at 11:42PM
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Chron Cooks ft. Micaela Erickson: Oatmeal - The Hofstra Chronicle
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