It’s Wednesday! You know what that means!
Oatmeal and I? We only just recently became friends. (I know a certain couple of friends who have been on me to fix that.)
Actually, the healthy, homemade oatmeal and I just recently became friends, because I used to be in love with its sugary counterpart, instant oatmeal. You know, the kind with sugar, syrup, and all that other fun stuff.
I have an oatmeal pet peeve, though. Clumpy oatmeal. The kind that sticks to your teeth and gets stuck on the roof of your mouth, because it’s not creamy enough or has, gag, peanut butter in it. I can’t do it. It tastes great, but it’s the one thing, aside from water chestnuts, that I just can swallow in regard to texture. (Insert your best gagging sound here.)
I’ve been bound and determined to find an oatmeal I love, though. I like to switch things up for meals…I could never do bikini or figure competition prep. I need variety. (I could totally be generalizing on the prep thing. From what I’ve seen, though, it’s monotonous.) So I’ve tried a few…and no luck. Until I tried steel cut oats. Oh my. Chewy. Not-so-clumpy if I put some milk in it. Perfection. I started my recipe in a crock pot, actually. An idea I got from Ali Damron.
Sorry, guys. No peanut butter in here. However, I bet it’d taste amazing if you like your oats peanut buttery!
- For Main Batch:
- 1 C steel cut oats
- 1 C water
- 2 C Silk unsweetened almond milk
- 1 tbs. raw sugar
- 1 tbs. vanilla bean paste
- Per Serving:
- 1 tsp. raw pepitas
- 1 tsp. honey roasted sunflowers
- 2 tbs. dried currants
- 1 tsp. chia seeds
- In a crockpot, mix the oats, milk, water, vanilla bean paste, and sugar. Set the pot on low and cook for 3-4 hours, removing to cool for storage at desired consistency.
- When heating and serving, add a small amount of almond milk until you reach your desired consistency, as it will most likely thicken while being stored.
- The recipe makes about 4-5 3/4 cup servings. Add the seeds, chia, and currants to each bowl. (Feel free to personalize and add your favorites!)
I’m big on using almond milk in my recipes. Dairy tends to drive my stomach nuts, except for the occasional yogurt, so I’ve “had to” (ha) turn to almond milk. I love it. Far more than dairy milk, and I will, 99% of the time, grab Silk almond milk over any other brand. It’s always cheapest (at least around here) and always has the best flavor. Not to mention the fact that it has 50% more calcium per serving and only 30 calories. I’ll take it!
I started making my oatmeal and any other recipe requiring milk with Silk and I love it. I even got my whole milk loving husband drinking it…and the girls? They prefer it. We’re all in love.
And so are a bunch of my FitFluential friends.
I’ve grabbed a bunch of great recipes from the ones they’ve created using Silk, including this one for Lisa’s Strawberry Napoleons with #SilkAlmond Pastry Cream which I’ll be making this weekend when my family’s in town! I’m a big fan of Brittany’s Cinnamon Raisin Quinoa breakfast, too. (Kelly’s healthier version of condensed milk may need to find its way into my Pumpkin Pie. Haha.)
You can find all of these awesome recipes and more that my fellow ambassadors have created on Silk’s Facebook page. There’s even a coupon waiting for you.
FitFluential LLC compensated me for this campaign. However, all opinions are my own.
QOTD: Have you ever tried almond milk?