Oats are known for its energizing carbohydrates and fiber – plus, they contain all nine essential amino acids. They are also a good source of protein; one cup of cooked oatmeal, or about one-half cup measured dry, has nearly six grams of protein. In addition to its high protein, there are many other health benefits of oats, e.g. they are richly packed with antioxidants that help lower blood pressure and reduce inflammation. Furthermore they are packed with vitamins and minerals, they contain manganese, manesium, copper, iron, zinc, folate and the vitamins B1 and B5. One of oatmeals’s best attributes is its fiber content, as this helps improve digestion, gut health and regulates bowel movements. It is a filling breakfast that will keep you sustained into the afternoon.
WHAT YOU’LL NEED:
For the oats:
100-150ml oat milk or any plant-based milk of your choice
50g gluten-free rolled oats
1 teaspoon cinnamon
half a banana
For the toppings:
1 teaspoon cacao nibs + chia seeds
1 tablespoon coconut flakes
1 tablespoon peanut butter
a bit of puffed quinoa
half a banana
agave syrup to taste
Add the oats, oat milk (or your non-dairy milk of choice) and cinnamon to a saucepan. Bring to a boil over high heat while continuously stirring.
Then, reduce the heat to low, add half a banana and continue to stir for around three to five minutes, or until you reach your desired consistency; depending on how soft you like your oats.
Once your oats have thickened, remove from heat and transfer them into a bowl.
You can top with whatever you like; I chose half a banana, cacao nibs, chia seeds, puffed quinoa, coconut flakes and drizzled over some peanut butter + agave syrup. Enjoy!
If you made this recipe let me know how you liked it by leaving a comment below. Or tag me on Instagram @adelinagerdt, I love seeing your re-creations!
Follow me on Pinterest and save this recipe for later!