French Toast Oatmeal

Rolled oats are probably the one thing I have to restock in my pantry the most. Breakfast, lunch, or snack, they’re just too versatile for their own good. I’ve been seeing recipes for savory oats pop up recently. I don’t know if I’m there yet. Besides, I think there is definitely a possibility of too much of a good thing. There is way more to life than eating oats all day.

The only problem with oats is that they don’t keep me as full as they should for being so fiberful and such. But then I saw this. In the last two minutes of cooking your oats [on the stove top no less, I can’t get into the instant stuff anymore], toss a raw egg in there. Whisk it up real good. Let it cook for two minutes. You’re left with rich, creamy oats and added protein. You can’t tell you have an egg in there. I’m hooked. Now it’s just a matter of finding decent flavor combinations.

Inspiration: Edible Perspective

Ingredients

• 1/3 cup rolled oats
• 1 large egg, whisked
• 1/2 banana, thinly sliced
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1/2 cup water
• 3/4 cup almond milk
• 1 tablespoon flaxseed
• 1 tablespoon maple syrup [I used agave because I haven’t bought maple syrup yet]
• walnuts [optional]

Preparation

1. In a saucepan, mix oats, water, milk, cinnamon and banana over medium heat.
2. Bring to a boil, then reduce to a low boil.
3. Stir occasionally until almost all of the liquid is absorbed [7-10 minutes].
4. Add flax and vanilla.
5. Add egg and mix thoroughly.
6. Cook, without stirring, for two minutes.
7. Pour into a bowl and top with syrup/agave and walnuts if using.

I realize that oats take way longer this way, but they taste so much better. Seriously.