Oatmeal is a staple for me, and I eat it made with almond milk most mornings. Recently I decided to get a little bit more adventurous with what I put in there, so here’s the outcome of my first experiment, a little something I like to call Eton Mess Oatmeal. Now, you won’t find any meringue or cream, that wouldn’t be a great breakfast, but you will find a deliciously creamy sweet oatmeal base with fresh strawberries. It’s luxurious, delicious, and packed with protein thanks to my new secret weapon, Chobani. Here’s how to make it.
Firstly take your oats. This makes enough for two people, so halve this recipe if you’re making a single serving. My general rule of thumb is that half a cup of oats makes a cup of oatmeal once cooked, which is what I like to eat in the morning. I was making this for myself and Matt so I used one cup of oats.
Add your milk of choice (or water if you prefer) and simmer. I love using unsweetened almond milk, and would recommend you use a lighter milk here as the recipe is very creamy in the end. I tend to keep adding it until the oatmeal is at the consistency I like and I don’t measure this too much.
Once your oatmeal is starting to look cooked, take it off the heat. I waited until it was slightly more dry than normal since I knew I was adding Chobani, but this will depend on your preferences. If it’s too dry in the end you can always add another splash of almond milk.
Add a quarter of a cup of plain Chobani (make sure the oatmeal is off the heat now) and stir. At this point you can add your sweetener of choice.
Add your washed, halved strawberries, stir in and enjoy!
And there you have it! A creamy, indulgent (yet not), tasty and sweet way to start the morning. Tastes naughty, but it’s oh so nice for your body.
Let me know if you make this, and if you do, tag me in your twitter and instagram photos! I’d love to see!
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