Oatmeal is one of my favorite bases for these dessert-inspired-breakfasts, because it’s simple, easy to make, full of fiber and whole grains, and can be virtually transformed into anything like…
Ingredients
- 1/2 cup rolled oats cooked with 1.5 cups of water
- 2-3 tsp ground flax seeds
- 1/8-1/4 tsp ground cinnamon
- 1/2 cup 1% organic milk
- Sliced strawberries — as many as you like! I used about 6.
- 1 tsp sugar, honey or agave
Directions
- Cook the oats with 1.5 cups of water until the oats are fluffy and all the water has disappeared (I do this by cooking it for 2 minutes in the microwave, stirring, and cooking it for 2 more minutes.)
- Add the ground flax seed and cinnamon to the cooked oats while they are still hot. Stir to combine.
- Add the milk (you can add as much milk as you like – I use about 1/2 a cup to give the oats a nice creamy consistency) and the sugar/honey/agave. Stir to combine.
- Stir in the sliced strawberries, allowing them to melt in the hot oatmeal. Top with a few additional strawberry slices and serve.