Not your Grandma’s Oatmeal
I absolutely love my local Açaí -Oatmeal bowl shop here in Winter Park, but I don’t love paying $12.00 for a bowl of oatmeal when the same thing at home would only cost about $3.00. And don’t get me started on trying to find a parking spot. We are all SO busy with our families, work, commitments and lives that it seems quicker to run into a cafe, grab breakfast to go and eat in the car or at your desk. But wouldn’t it be SO much better to enjoy a homemade breakfast with your own coffee and have a bit more moolah at the end of the month? For the time it takes you to drive to your local açaí shop or barista, you could be enjoying a healthy, homemade breakfast for pennies. Oatmeal is loaded with fiber keeping you full until lunch. I bet even your kids will start to eat oatmeal- just takes a sharp knife and a bit of artistic love to share with your family. Come on and let’s up our oatmeal game.
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Ingredients
1 Cup Old Fashioned Oats
1 3/4 cup water
1 banana sliced
10-14 raspberries
2 tsp bee pollen
2 tsp chia seeds
2 tsp raw honey or more to drizzle
1/4 cup toasted walnut halves- if allergic try toasted pumpkin seeds
1/2 cup greek yogurt
splash of unsweetened almond milk- optional
You can change this recipe and use whatever fruit is in season- peaches, mango, any type of berries. I especially love homemade chunky applesauce in the Fall. See my recipe HERE. Peaches love a dash of fresh nutmeg, blueberries and cinnamon always work well together. Just use some artistic flair and your family will love breakfast in the morning.
Directions
- In a saucepan, heat water to boiling, add uncooked oats. Stir for five minutes on low or until oats are creamy and water is absorbed.
- Transfer cooked oats to two bowls. Spoon Greek yogurt over oats and, if desired, a splash of almond milk. Then add in a semi circle the sliced banana, raspberries, and nuts in the center. Sprinkle bee pollen & chia seeds between fruit and nuts . Drizzle honey or agave over oats to taste.
