Raise your hand if you grew up on Quaker instant oatmeal packets before school.
I still remember the taste of the blueberry flavor, which was my absolute favorite. I would eat a packet of oatmeal almost every morning for quite a few years.
Later, when I started to become more interested in health and nutrition, I abandoned my beloved, highly processed, blueberry oatmeal packets for homemade steel-cut oatmeal with natural sweeteners and toppings.
And of course I was determined to make oatmeal lovers out of my own children. This version is an even better upgrade on the healthful iterations of my earliest days as a budding nutritionista, because we add protein (collagen), healthy fat (almond butter and coconut oil), and omega 3s (hemp and chia seeds). Bonus points if you soak the oats overnight in advance! My kids love when I serve the oatmeal in cute little ramekins with a sprinkle of dried wild blueberries on top. It’s a stick-to-your-ribs, full-until-lunch kind of breakfast. Let me know if you give it a try!
Tried and True Oatmeal
2 cups rolled oats
2 Tbsp honey or maple syrup
2 Tbsp coconut oil
2 Tbsp hemp seeds
2 Tbsp chia seeds
2 scoops of your favorite unflavored collagen or other protein powder
Sprinkle of cinnamon
Pinch of sea salt
2.5 cups filtered water
1 ripe banana, mashed
1/4 cup almond butter
Directions:
Add all ingredients except banana and almond butter to a medium saucepan. Bring to a simmer and stir everything together evenly. Cook for about 10-15 minutes, until thick and the oats are soft. Add more water if you need to.
Remove from the heat and stir in mashed banana and almond butter. Top with a sprinkle of dried blueberries or other favorite fixings.