Breakfasts are my favorite.
They are also my secret weapon for getting lean and staying on track with my nutrition. When I'm bouncing back from a holidays or a period of more relaxed eating, I spend MOST of my effort and thought on the first meal of the day.
After a long weekend and a few days going on not enough sleep, I crave a warm, comforting breakfast like this oatmeal. Because this breakfast is primarily carbohydrates (with a little bit of fat from the almonds), add a side of scrambled eggs + egg whites or some chicken sausage to up your protein here. Eating just carbohydrates may leave you feeling lethargic, bloated, and is not ideal for a fat-burning breakfast!
2 c. Unsweetened Vanilla Almond Milk
1 c. Trader Joe's Gluten-free Oats, pulsed in the food processor until the oats start to break down (they will look more like instant/quick cooking oats)
1/2 of an apple, diced
2 Tbs. slivered almonds
Optional: 1 Tbs. coconut sugar or 1-2 packets of Stevia
2 pinches of sea salt
1. In a small saucepan over medium-high heat, bring almond milk to a low boil. Add oats and cook for 2 minutes, stirring constantly. (You may need to lower the heat to avoid an oatmeal overflow.)
2. Reduce heat to low and add the cinnamon, sea salt, and diced apples. Let simmer until oats are thickened, stirring occasionally, for 7-8 more minutes or until oats are thick and creamy.
3. Remove from heat and add almonds and sweetener (if using). Pour into serving dishes and let cool slightly before serving.