I’ve been very lucky in my adventures with Celiac disease. I have a mother who shares the genetic disease, and since I cut out gluten two and a half years ago we have both been experimenting with being the healthiest we can be. My mother has always been an influence for good when it comes to health – she knows what to look for and what to avoid, and the skills she taught me growing up inform my choices still. But there’s one choice my mother makes that I can’t deal with: she won’t try my oatmeal.
She hates oatmeal. She thinks it’s gluey and slimy. (To be fair, most of the time she’s right.)
But the way I do oatmeal is not like the way other people do oatmeal. I throw oats, egg whites and milk into a bowl, add some superfoods, microwave and top with amazing treats. It comes out like a baked oatmeal muffin. Kind of.
This morning’s oatmeal bowl is amazing – definitely worth sharing. Check it out!
nutty gluten free protein oatmeal
1/2c gluten free rolled oats
1/3c egg whites
1/4c milk of choice
1 tsp maca powder
1 tsp psyllium husk powder
Stevia, to taste
3 tbsp chocolate PB2
1.5 tbsp milk of choice
1 tbsp hemp hearts
1/8 cup walnuts
In a microwave-safe bowl, combine the oats, egg whites, milk, maca powder, psyllium husk powder and stevia. Microwave for 2 minutes on high, then microwave in one minute increments until the center of the mixture is no longer jiggly.
While the oats are microwaving, mix the PB2 and milk in a small bowl. Use this sauce to top your oats when they come out of the oven, then add the walnuts and hemp hearts on top.
The base recipe here for the protein oats is super versatile, and can be used for almost any flavor combination. You can microwave berries in with the oats, or add cinnamon to the base and top with apples. If you try out another flavor combo, I would love to hear about it!