This oatmeal! It’s my fave way to make oats and it never gets old. I make it almost every day, and it gives me fuel for bike rides, the gym and life. It’s great for breakfast, lunch or dinner. The recipe takes a few minutes to make and tastes like cake. The best part is that you can dress it up or down as you see fit. Sometimes I’ll add a whack load of stuff like cinnamon, ginger, chia seeds and goji berries, and other days I’ll just do coconut sugar with some nut butter. IT’S UP TO YOU. Since this recipe is more on the decadent side, it’s perfect for folks who are trying to get into eating oatmeal everyday. —EvE
SERVES 1
½ cup (40 g) rolled oats
1 cup (235 ml) cold water
Pinch of Himalayan salt
1–3 tbsp (15–45 ml) nondairy milk (optional)
TOPPINGS
2–3 tbsp (24–36 g) coconut sugar
1–2 tbsp (14–28 g) almond butter
¼ tsp vanilla powder
2 tbsp (21 g) chopped almonds (optional)
In a small pot, combine the oats and the cold water with a pinch of salt. Bring it to a boil, stirring occasionally with a spurtle or wooden spoon. Once boiling, lower the heat to low (still stirring occasionally) until the oats are the consistency you like. I like mine thick. Then I add nondairy milk to thin it out and cool it down so I can eat it right away.
Top it off with all the goodies you want, adjusting the amounts according to your own preferences.