Mmmm good old oatmeal. This has been my go-to breakfast for the past couple years, that I honestly can say I do not get sick of. It is warm, hearty, tasty and fills me up until my mid-morning snack. I know it is such a simple recipe to share, that most already know, but this may encourage those of you who think you don’t like oatmeal, to give it a second chance.
I get my coffee started first, so it will be fresh and ready by the time my oatmeal is done. I use Gluten Free Chex Original Quick Cook Oats, but I always used to use Quaker Quick Cooking Oats. I enjoy both equally, but I recently switched because of the possibility of my inheriting my mom’s gluten-sensitivities she has recently found out about. I figure if I eventually make the switch to a gluten-free lifestyle, I’ll start with my oatmeal!
I mix my oats with both water and almond milk because the milk adds that extra creaminess. Once my oatmeal is all done in the microwave, I add ground cinnamon, chia seeds and tons of berries. The berries add that tartness and sweetness that I absolutely love. A bite of oats with cinnamon and berries followed by a sip of steaming coffee is perfection. It is such a warm and cozy breakfast that just starts my day out well. Give yourself that 10 extra minutes in the morning to enjoy your breakfast and be in the moment. Being mindful while we eat our meals is very important, and can help us enjoy our food more and end up feeling more satisfied. Pair this bowl of oatmeal and berries with some coffee and you ready to take on the day!
- 1/4 cup dry oats
- 1/4 cup vanilla less-sugar almond milk
- 1/4 cup water
- 3/4 tsp ground cinnamon
- 1/2 tbsp chia seeds
- 30 blueberries
- 10 raspberries
- 6 blackberries
- Mix together oats, almond milk and water
- Heat up oats according to package instructions (May need to stir, heat up, repeat)
- Mix in cinnamon, chia seeds and berries
- Tip: I usually need to heat my oatmeal up longer than the instructions on the package so I don't have too much extra liquid.
- Watch oatmeal so it doesn't cook over the top of the bowl.
- By The Kelli Kollection