Sunday, February 16, 2014

Chocolate Chip Cashew & Coconut Oatmeal

Lot of people like to have breakfast for dinner. Me? I like to have dessert for breakfast.

And boy, this oatmeal delivers. It's like a magic cookie bar in my bowl. It doesn't hurt that I added a gratuitous scoop of homemade coconut cashew  butter to finish it off (try out my recipe here!) It just felt like the right thing to do, you know?

Let's rewind for a second...It's kind of ridiculous how much I love oatmeal. Stovetop, baked, overnight in a jar, or old faithful -- nuked in the microwave.

After lurking for months on Instagram and Pinterest, I realized the true potential oatmeal has. I always thought of it as the bowl of apples and cinnamon goop that came out of a package I found in the back of my cabinet. It was a last resort when we were out of Pop Tarts, cereal, and anything else edible in the house.

But I was wrong. So, gloriously wrong. There is a never-ending list of combinations that can bring me tears of joy.

Today's breakfast was one of those times. Just look at it. Seriously...LOOK AT IT. The chocolate. The cashew butter. The coconut. Stop me anytime. Let's just get into it, shall we?

1/2c quick cooking oatmeal
1/2c unsweetened almond milk
1/4c egg whites
1 tbs stevia
1 tbs cashew butter
1 tbs unsweetened coconut
1/2 tbs chocolate chips

1. Combine oats, milk, egg whites and stevia. Microwave for two minutes. Stir after one minute to keep egg whites from cooking together.
2. Stir in cashew butter, chocolate chips and coconut.

Nutrition 1 serving = 360 calories
Carbs: 39g  Fat: 17g  Protein: 15g

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