I had a can of coconut milk in the cabinet and yesterday morning had the brilliant idea to add it to oatmeal. Oats made with milk are superior to oats made with water. I’ve used almond milk, but the coconut milk addition takes the cake. Here’s what went into mine this morning:
- 1/2 cup oats
- sprinkle of cinnamon
- sprinkle of nutmeg
- 1/4 cup full fat coconut milk
- 1 cup water
- 1 tablespoon raisins
- 1/2 a large banana, cut into chunks
- sprinkle of chia seeds
I think the process of making oatmeal is pretty self explanatory; this is more of an idea to change up your morning oats a bit. It’s only a little bit of coconut milk, but it adds the perfect amount of creaminess to the oatmeal. It makes it feel like an extra decadent breakfast. It also ups the fat content, which means it ups the delicious factor and keeps you satiated for longer. Now you won’t go running for your midmorning snack so quickly.
I’d call that the breakfast of champions. Especially the kombucha. I’m also drinking tea; no dehydration for me!
Unrelated to oatmeal, our new cat Oliver loves water. I’ve never seen a cat that loves water this much.
This is after he spent 15 minutes playing in the water that I let trickle from the tub faucet. He’s a weirdo, but he’s cute. Happy FRIDAY! Celebrate with some coconut milk oats and some stout! It’s stout month at Southern and Mountain Sun!