I can’t take credit for this idea by any means.
It’s not even a decent photo. That was an iPhone snap because I just wanted evidence I made this happen in 5 minutes. And let’s be honest, the last thing the blog world needs is more photos of oatmeal.
I promptly threw this on Instagram and was asked for the process behind the outcome. So, an oatmeal recipe found its way to my blog. Sorry, guys.
Since I ran out of my beloved pb2 to add in my oatmeal last week, I needed something else to pump up the flavor. Since I’m usually pressed for time in the morning, I didn’t have time to go through old bookmarked recipes. I racked my brain and remembered seeing an idea for cookie dough oatmeal from numerous sources. After taking inventory of what I had around, I got to work making the oaty side to my egg whites.
These measurements are a gross estimate. Play around with it; I never measure.
- 1/3 cup oatmeal
- 1/4 cup unsweetened almond milk
- 1/3 scoop Fitmixer Slim Vanilla powder (or any vanilla protein powder)
- 1/2 tsp vanilla extract
- 2 tbsp Xagave (or sweetener of your choice)
- dash of salt
- handful chocolate chips of your choice (I use Ghirardelli)
Scoop the oatmeal into a shallow bowl with half your measurement of almond milk. Microwave for 1 minute, then add the other half of the almond milk. Mix well. Sprinkle in protein powder, mix again. Add vanilla extract, agave nectar, salt, and stir one more time before adding your chocolate chips.
Et voilá. Dress up your oats and eat something that tastes remotely like cookies for breakfast. A little margarine may have made this taste even more cookie doughy, but I left it as is. It worked for me.