Exotic Oatmeal (Gluten Free)

Oatmeal may not have the best reputation for being an exciting breakfast, but I kind of think it should. Its comforting, hearty, versatile, and if you do it up the right way (which is super easy), incredibly delicious. This fiber-filled, cholesterol-lowering, heart-disease-preventing bowl of creamy goodness is exactly the kind of breakfast I want to start my day with. It takes less than 10 minutes to put it together, you really can’t beat that!

I switch it up pretty often when I eat oatmeal (which is also pretty often), but one of my new favorites is this mix. Its a simple recipe, and by no means revolutionary, but its yummy enough to deserve sharing. It’s a little spicy from the ginger, sweet from the bananas, honey, and a dusting of coconut palm sugar, as well as packing some added crunch (and benefits!) from the chopped almonds and chia seeds. If you don’t eat some of the ingredients or don’t have them on hand, feel free to sub them with whatever fruit, spices, and nuts you’d prefer. Tell me about some of your own oatmeal creations in the comments!

Exotic Oatmeal

Serves 2

1 C Whole Grain Oats

2 C Water

1/2 C Chopped Crystallized Ginger

1/2 C Chopped Almonds

2 Tbsp Raw Organic Honey (switch this out for another sweetener to make this recipe vegan)

2 Tbsp Chia Seeds

1 Tbsp Coconut Oil

2 Bananas (sliced)

Coconut Palm Sugar for dusting

1/2 C Almond Milk (Optional, but I like to add a little more moisture to get the oats even creamier)

1. Bring oatmeal and water to a boil.

2. Once boiling, add chia seeds and turn down the heat to low and allow to simmer until the oatmeal reaches the right consistency (about 5 minutes). Stir occasionally, scraping the sides of the pot to prevent sticking.

3. Mix in almond milk, ginger, almonds, coconut oil, and honey, and remove from heat.

4. Split the oatmeal into 2 bowls–top with bananas, sprinkle with sugar, and enjoy the easiest, most satisfying breakfast ever!