REAL, FRUGAL, HEALTHY, and FUN!!!
I used to love oatmeal. In fact, I loved it so much, when my husband and I would argue, instead of showing up with flowers, he’d show up with a canister of oatmeal. In fact, I only stopped eating oats a couple of months ago. I felt like I tolerated oats just fine, but I decided to try a month completely grain-free to see if it made a difference. It did! I’m both mind-blown and bummed. I mean, I’m thrilled with how good I feel, but it stinks that I only feel this way without my beloved oats.
I’ve been craving oats so much lately! I’ve seen a lot of posts about no-oat alternatives. I figured if other people could do it, so could I. I pulled out some different ingredients that sounded good. The result was amazing. I could eat this breakfast, lunch, and dinner if I allowed myself!
1/4 cup unsweetened coconut chips (you can find organic at Wal-Mart)
1/4 cup almond slices (or slivered almonds)
4 unsweetened dried apricots, finely chopped
1 Tbsp maple syrup (optional, but very yummy)
3 Tbsp full-fat coconut milk
1 Tbsp water
Sprinkle of cinnamon, for garnish
Coconut milk, optional to pour a little more on top
Directions: Place coconut chip, almond slices, chopped apricots, maple syrup, full-fat coconut milk, and water in an airtight container in the fridge overnight. Before closing the container, thought, give it a little stir to ensure it’s all well mixed. The following morning. Pour the contents into your blender and pulse for about 30 seconds. You want to retain some texture. I kept mine pretty chunky. I always like chunkier oats. The old-fashioned oats were always so much better than the scrawny minute one. Once you’re happy with the texture, scoop into a bowl. I sprinkled mine with a little cinnamon and added a splash of coconut milk on top. I used to love pouring extra milk on top of my oatmeal. Well, there you have it! Enjoy!