Oatmeal. You either love it or you hate it. I’m an oatmeal lover for a number of reasons but mostly because 1) it’s easy, 2) it’s delicious, and 3) it’s essentially warm comfort in a bowl.
But there’s one thing I really don’t like about oatmeal, and it’s the fact that it rarely keeps me satisfied for more than a couple of hours (at most). Which seems a little absurd considering the size of the bowls of oatmeal I eat.
After analyzing the components of other breakfasts I consume (peanut butter toast with the works, protein waffles, etc.), I realized my oatmeal was missing two things: fat and protein. So I started playing around and added a good amount of fat (in the form of coconut milk) and protein (in the form of powder) to help bulk up the breakfast I know and love. Not surprisingly, my bowls of early-morning goodness went from tiding me over until 9 AM to tiding me over until lunchtime rolled around – all thanks to an added 17 grams of fat and 15 grams of protein (per serving).
Making the oats is simple. All you have to do is bring the water and coconut milk to a boil. Once boiling, add a pinch of salt and steel-cut oats. Let them gently simmer for 15-16 minutes (stirring every 5 minutes).
One of the things I love most about making oatmeal using the KitchenAid® Hard Anodized Nonstick 10-Piece Set is that the surface doesn’t allow for sticking. This means there aren’t any clumpy bits in your finished oats… not even if you forget to give them a good stir while they’re simmering away on your stovetop!
The Heavy-Gauge Hard Anodized Aluminum also ensures that I get even heating throughout, whether it’s for these oats or anything else I’m cooking. The Hard Anodized Nonstick 10-Piece Set is also dishwasher safe!
When your oats have finished cooking, turn off the heat, and stir in the protein powder until it’s completely combined. Serve the oats immediately—preferably loaded with your favorite toppings!
There are a number of ways you can flavor this oatmeal, and I urge you to get creative. My favorite variations are:
Mixed berry protein oats: Swap the chocolate protein powder with mixed berry. Top oats with coconut whipped cream and your favorite berries (fresh or stewed).
Roasted almond protein oats: Replace the coconut milk and water with almond milk. Stir in 1/4 cup of roasted almond butter. Swap the chocolate protein powder with vanilla, if desired.
Chai spice protein oats: Replace the chocolate protein powder with vanilla protein powder. Add 3/4 teaspoon of your favorite chai spice blend.
Banana-nut protein oats: Swap the chocolate protein powder with vanilla. Stir in 1/4 cup of banana puree at the very end. Top with walnut butter and roasted walnuts.
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Hearty Protein Oats
Makes 2 servings
2 cups filtered water
3/4 cup full fat coconut milk
Heavy pinch fine sea salt
1/2 cup steel-cut oats
1 scoop chocolate protein powder (I prefer Vega’s performance protein)
For the toppings (optional)
Pure maple syrup
Add the water and coconut milk to the 1.5-quart saucepan from the KitchenAid® Hard Anodized Nonstick 10-Piece Set. Set the pan over medium heat and heat until boiling.
Once boiling, add the sea salt and steel-cut oats and cook for 15-16 minutes.
Turn off the heat and stir in the protein powder. The oats will thicken considerably, but if you desire a thicker consistency, put them back on the stovetop for an additional 2-3 minutes.
Serve the oats immediately. I like to top mine with a drizzle of pure maple syrup, fresh fruit, and crunchy topping (nuts, cacao nibs, flaked coconut, etc.).
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*