Ever take a bite of something and suddenly feel like Superman? Then you’re in for a treat! Here is my absolute favorite oatmeal recipe that I concocted during the “No Label” Challenge, and I’ve used it for almost every time I eat oatmeal! Call me crazy but I actually prefer these chilled or overnight than hot! They form into this dense texture that doesn’t feel like you’re eating oats. It’s like cake! A no-bake cake without eggs or an egg replacer? Sign me up!
I prefer these oats not with Stevia, but raw honey! It’s more natural-tasting and goes better with the coconut and berries in this bowl. I love Stevia and all, but who wants superfood oatmeal that has a bitter aftertaste?
This is great not only for days if you need a single-serving recipe that has tons of fiber, is nutrient-dense and delicious, but also when you’re craving some healthy complex carbs, sweetness that is not fruit or just hate kale and flax smoothies. But if you hate kale smoothies, we need to talk.
SUPERFOODS IN A BOWL
- 1/2 cup gluten-free rolled oats
- 3/4-1 cup milk of choice (can be subbed with water, or make 1/2 of the liquid milk and the other half water to cut calories and creaminess. But if you’re using non-dairy milk it seriously doesn’t make a huge difference)
- 2 TBSP unsweetened shredded coconut flakes (omit for a low fat recipe)
- 1 TBSP pumpkin seeds
- 1 TBSP goji berries
- 1 TBSP sliced almonds
- 1 tsp cinnamon
- Sweetener (highly recommended; I used raw honey but use agave or maple syrup for vegans)
- Opt: other superfoods such as chia seeds, flax, blueberries, the possibilities are endless!
- Fill a pot with the gluten-free oats. Slowly pour in the desired liquid, making sure the oats float to the top and nothing spills.
- Heat the stovetop to medium heat. Stir the oats with a spoon or ladle but do not scrape the bottom of the pot.
- Add in the third to eighth ingredients and stir. DO NOT DO THIS IF USING RAW HONEY, as it will destroy the enzymes and natural vitamins needed for optimal health! Add in other toppings of your choice! Note that you should add spices and sweeteners after the other toppings for everything to mix.
- Stir until the liquid bubbles up. When this occurs, turn the temperature to low heat and let simmer.
- When the oats bubble again at low heat, turn off the stovetop and serve in a bowl, carefully getting everything out of the pot but not scratching the bottom of the pan. If you like hot oats, then devour right away! What I like to do instead of eating it right away is to saran wrap the oats and place in the fridge for a couple hours or overnight. Once it’s dense and moist I stir in the raw honey until everything is perfectly mixed.
This fridge trick reunited my oatmeal and I. Once upon a time I was a grain-ophobe who thought eating too many grains or carbs made me fat! Fortunately I was wrong and made my oats the wrong way. The trick to making oats more filling is to use more liquid. Chilling them actually made them a lot thicker–it’s an interesting science experiment which I have yet to analyze! Now I have to eat oatmeal every other day. Plus it’s so customary! You can use steel cut oats, instant or regular, and add in as many toppings as you wish! It’s like Cold Stone where they mix all the toppings into the ice cream. If there is such thing as a make-your-own oatmeal bar that works like an ice cream shop, please let me know! I would die to go there!