Many years ago in a land not-so-far away, I would cook oatmeal on the stove every morning with a scoop of protein powder. Then I’d eat it hot, straight from the pot.
Now, more than a decade later, I realized that I’m still making the same thing for breakfast – only better – with gluten-free whole grains and a cleaner, plant-based protein powder for superior nutrition. Plus, I eat it out of a bowl (rather than the pot), along with my five kiddos by my side who enjoy it just the same.
Ingredients:
1-1/3 cups gluten-free oat bran hot cereal
1 to 2 scoops vanilla protein powder
2-2/3 cups vanilla almond milk
1/4 tsp. fine Himalayan salt crystals
Raw coconut crystals
Directions:
1. In large saucepan, bring almond milk and salt to boil. Note: Add salt while almond milk is cold to avoid mini explosion.
2. Stir in hot cereal, reduce heat and simmer, stirring occasionally for about 2 minutes.
3. Turn off heat, stir in protein powder and add coconut crystals to taste.
4. Cover and let stand for a few minutes to thicken.