Hey Friends! How’s it goin?
Since I started working I’ve been eating oats for breakfast almost every morning. It’s quick and super easy to reheat once I get to work so I just stick with it. I even top it with the same things every time: seeds, cinnamon and apples.
So on Saturday, I woke up and couldn’t bring myself to have one more bowl of apple cinnamon oats. I really wanted cookies, but hello, breakfast. I considered pancakes but do you have any idea how many dishes it takes to make a batch of chocolate pb pancakes?
Way too many to wash on a lazy Saturday, that’s for sure 😉
So finally I settled on cookie dough oats.
I made cookie dough oats once before, following a recipe that called for butter and sugar. But I don’t usually have those ingredients in my pantry, so I had to improvise.
Enter coconut oil and maple syrup.
Coconut Cookie Dough Oats
I was a little nervous to try the butter/coconut oil substitution in this recipe because I prefer not to use coconut oil unless I’m baking. The coconut flavour tastes a little off in stir-fries and sauteed veggies.
But from the first bite, I knew I had a winner. The coconut oil added an extra-creamy texture to the oats that made me feel almost guilty for having it for breakfast.
Definitely what the doctor ordered 😀
- ½ cup water
- ½ cup almond milk
- ½ cup rolled oats
- 1tsp coconut oil*
- Pinch of salt
- 2 tsp maple syrup**
- ½ tsp vanilla
- 1 tbsp unsweetened coconut flakes
- 1 tbsp chopped walnuts (optional)
- ½ tbsp semi sweet chocolate chips (optional)
- ½ tbsp peanut butter chips (optional)
- Combine oats, water, milk, coconut oil, salt and maple syrup in a small non-stick pot
- Bring the mixture to boil over medium heat then reduce heat and allow to simmer for 3-5 minutes, stirring occasionally
- Remove from heat and stir in vanilla
- Add desired toppings and devour
**Can use equal parts brown sugar instead
What about you?
Are you a fan of cookie dough oats?
What’s your favourite combination?
Share in the comments below!
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