As a tribute to Kath Eats Real Food's Tribute to Oatmeal, here is my oatmealstravganza mega-post. I use gluten-free oats, prepared in an absurdly diverse variety of ways. My standard procedure is to soak 1/2 c. oats (or other cereal grains) in 1 c. water overnight. In the morning, I combine the oats with almond milk in a saucepan and bring it to a bowl over high-medium heat. Once boiling, I reduce the temperature to low-medium and continue to cook for about 5 minutes, or until thickened. Sometimes I stir in 30 g. of protein powder while the oats are still in the saucepan, then transfer it to a bowl. I then top the oats with a spoonful of nut butter, in the long standing food blogger tradition.
Vanilla Protein Oatbran
-1/3 c. oat bran-1 c. unsweetened vanilla almond milk
-15 g. vanilla rice protein
-2 tbsp. almond butter
Chocolate Protein Barley (contains gluten)
-1/2 c. rolled barley-1 c. unsweetened vanilla almond milk
-15 g. chocolate rice protein
-1 tbsp. almond butter
Chocolate Hemp Oats
-1/2 c. rolled oats -1 c. unsweetened vanilla almond milk
-2 tbsp. hemp protein
-tsp. cocoa
-tbsp. crunchy peanut butter
Instant Peanut Butter Oats
-1 packet (56 g.) instant flax oats
-2 tbsp. smooth peanut butter
Vanilla Toasted Almond Oats
-1/3 c. steel-cut oats
-1 c. unsweetened almond milk
-30 g. Kaizen natural vanilla whey protein
Vanilla Almond Oats
-1 c. unsweetened almond milk
-30 g. Kaizen natural vanilla whey proteinPumpkin Pie Protein Oats
-1/2 c. rolled oats
-1 c. unsweetened almond milk
-30 g. Kaizen natural vanilla whey protein
-1/4 c. canned pumpkin
-sprinkling pumpkin pie spice
Vanilla Chia Protein Oats
-1 c. unsweetened almond milk
-30 g. vanilla rice protein
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