It’s HUMP DAYYYYY! 🙂
How are you all doing so far??
We’re pushing through the week slowly but surely, so don’t forget to smile! 🙂
Continuing on with National Porridge Week here on the blog, I’ve got a recipe for you that’s creamy, dreamy, and also white since winter never seems to go away!
For all you fellow east-coasters, I hope you’re staying warm and cozy!
For this coconutty creation you’re going to need some banana, oats, coconut flour, Greek yogurt, protein powder, egg whites, and shredded coconut of course! Coconut flour doesn’t really taste like coconut, but it makes the oats very creamy-looking and delicious.
However, feel free to adapt the recipe in any way you choose. It’s your oats, your stomach, and your breakfast. 🙂
Recipes were meant to be adapted. 😉
Creamy Coconut Oatmeal
- Serves: 1
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
1 cup milk of choice/water (I used unsweetened vanilla almond milk)
1/3 of a ripe banana, mashed
1/3 cup rolled oats
1 tbsp. coconut flour
2 tbsp. plain, nonfat Greek yogurt
1 tbsp. vanilla protein powder
Pinch of salt
1/4 tsp coconut extract *optional* (I didn’t use it)
1/4 tsp vanilla extract
3 tbsp. Liquid Egg Whites (or 1 egg white, but protein content will change)
*Optional sweetener to taste*
Heaping 1/2 tbsp. shredded coconut for topping
- In a small saucepan, bring almond milk and/or water to a boil, add in oats and mashed banana and reduce heat to medium. Stir around a few times and immediately add the coconut flour.
- Wait about a minute and add in the Greek yogurt, protein powder, pinch of salt, and extracts. I used a couple drops of Stevia in mine as well. Mix well to combine everything.
- When the oats are just about done, pour in the egg whites and whisk well to combine. Transfer your oats to a bowl and top with the shredded coconut.
- ENJOY! 🙂
Find this and other oatmeal pictures on Instagram! 🙂
Happy Wednesday! 🙂