Jackson Lindstrom
Lots of people like oatmeal. Lots of people don’t like oatmeal. I am one of those people who does not like oatmeal.
The 2011-2012 National Health and Nutrition Examination Survey, conducted by the Center for Disease Control, found that only approximately 6% of Americans consume oatmeal, according to a research article from the journal “Nutrients.”
Instead of the monotony of eating eggs and toast every day because you can’t think of anything else, you can have a breakfast with a great nutrient profile and an incredibly easy process.
Oats are also typically a cheap option at the grocery store. For college students just trying to get by, they can be the perfect choice for breakfast.
Compared to eggs and toast, this recipe is also higher in protein, fiber, antioxidants, vitamins, and minerals, according to a review article from the Journal of Food Science and Technology.
If done right, the texture you end up with should be similar to cake. Healthy cake for breakfast? How is that possible!?
The list of ingredients are also easy to find in grocery stores and the recipe is so simple anyone could make it.
Ingredients
⅓ cup — Oatmeal
1 ⅔ cup — Water (use 5 times the amount of water if you want more oats)
Pinch — Salt
One tablespoon – Butter Of Choice (cookie butter, peanut butter, or almond butter)
1 Scoop – Protein Powder Of Choice
(Recommended) – Fruit Of Choice
(Recommended) – Dark Chocolate Chips
Steps
To start, add ⅓ cup of oats and 1 ⅔ cup of water, then microwave for 2 minutes.
When done, mix your oatmeal with a whisk or fork and add a generous pinch of salt.
This will enhance the sweetness of your oatmeal and prevent the mixture from rising and spilling.
Once mixed, microwave your oatmeal in one-minute increments, and mix in-between until it really starts to stick to your oatmeal, typically around four to five one-minute increments.
Once it is this texture, put in one tablespoon of the butter of your choice. I personally use peanut butter. This will add creaminess to your oatmeal with some fats as well.
Add one scoop of protein powder of your favorite flavor. I use RYSE blueberry muffin, but any flavor, such as the common default for many protein powders, such as chocolate, should work just fine.
After the peanut butter and protein powder are fully mixed, use a spoon to scoop out the edges into the middle so it cooks as evenly as possible.
Put the oatmeal back in the microwave one last time for 30 to 45 seconds. If you put it in the microwave for too long, your oatmeal can lose its taste.
This is the most important step to achieve the cakey consistency.
Let your oatmeal sit for at least two minutes then add fruit to add flavor diversity, if you choose.
I like to use bananas and strawberries, but you can use any fruit you think would fit well with your oatmeal.
The last cherry on top is to add whipped cream and some chocolate chips. I recommend using dark chocolate as it is rich in antioxidants.
I’ve never really liked breakfast food, so when I discovered I could combine together oats, protein powder, and peanut butter to create one ultimate breakfast, I was amazed.
Nutrition influences both the mind and the body, so it’s important to make healthful choices while also maintaining some enjoyment from food, two components present in this wonderful recipe.