Oatmeal and I, we’ve had a bit of a complicated relationship and have definitely been on the outs as of late.
We started out strong in my youth with sugar filled packets of peaches n’ cream.
Then I outgrew him and moved on to more portable breakfast means in my teen years.
After resorting to Subway sandwiches and cold pizza during the college years for my morning jumpstart, I slowly found my way back to the whole grain cereal of my youth but in a slightly more adult form.
I wasn’t sold on the first bowl. But as I started immersing myself more in the blog world and discovering the oatmeal obsessed Kath, I found that by simply adding a banana to the cooking oats and adding a mess of delicious toppings would right all that was wrong in the world.
And then I discovered the redheaded stepchild of oatmeal: spicy oats.
I think it is safe to say that at this point, I had fallen hard. Spicy oats were the marriage of my true love (eggs) and my new crush (oatmeal) and my latest obsession (Cholula).
And thank God I have spicy oats in my life because when bananas were taken away from me (see my no-no list!), sweet oatmeal just wasn’t the same. I could never replicate the creaminess again.
Or could I?
I know I don’t normally blog about my daily eats anymore but this mornings batch of oats in worth it, I promise.
It was the best batch of (not spicy) oats I have made since the absence of banana in my life.
1 c oats
2 c unsweetened almond milk
2 c chopped mango (I used frozen)
3/4 c lite coconut milk
1 T chia seeds
Toppings for EACH:
1 T chopped almonds
1 T unsweetened coconut flakes
Oatmeal, it’s good to have you back in my life in a non-savory form. I hope you can stay awhile!