I eat oatmeal for breakfast every single morning. Winter, spring, summer of fall–this is my go-to breakfast. Sometimes I change things up if I’m on the go or have a really early morning, but then I don’t feel as satisfied as I do when I eat oatmeal.
You may be thinking that eating the same thing everyday is boring and that everyone knows how to make oatmeal. But, I’ve got a few tricks up my sleeve that will entice you to try this healthy breakfast recipe. First, I use milk because it’s a great source of vegetarian protein (8g in 1 cup). Protein helps you feel fuller longer, and most people don’t get enough of it at breakfast. (If you are lactose intolerant, water works just as well as milk.)Start your morning off right with Loaded #Oatmeal with SunButter! Click To Tweet
I also add some SunButter to my oatmeal. This US grown sunflower butter has as much protein, more magnesium, Vitamin E, zinc and iron, and less saturated fat than traditional nut butters, and it’s completely free of the top 8 allergens (like peanuts and tree nuts). This breakfast is healthy, keeps me satisfied until lunch, and doesn’t need any added sugar.
Loaded Oatmeal with SunButter
- 1/2 cup whole grain oats
- 1/2 cup water
- 1/2 cup milk
- 3 small strawberries, chopped
- 1/4 cup blueberries
- 1 tablespoon unsweetened coconut flakes
- 1/2 tablespoon SunButter
Combine the milk and water in a saucepan and bring to a boil. (Keep a close eye on this as it comes to a boil. Milk boils over very quickly and can turn into a giant sticky mess)
Add the oats and stir. Turn the heat down to medium and let cook for about 5 minutes or until all the liquid has dissolved.
Top the cooked oats with strawberries, blueberries, coconut and SunButter.
Disclosure: I work with SunButter to help people make healthy choices.