HOW TO MAKE OATMEAL | 4 DELICIOUS WAYS

HOW TO MAKE OATMEAL | 4 DELICIOUS WAYS
HOW TO MAKE OATMEAL
4 DELICIOUS WAYS

Learn how to make oatmeal on the stovetop and microwave. I make this healthy oatmeal recipe on a weekly basis. It's so light, creamy and fluffy plus it keeps me satisfied for hours. It's honestly the best oatmeal I've eaten, and I'm so excited to share it with you.

I like to naturally sweeten the oats by cooking them with a banana and then get my flakes fluffy by adding some egg whites at the end. I know this may sound strange, but it actually makes the most delicious oatmeal ever.

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#OATMEAL #RECIPE
How to make better oats
2/3 cup rolled oats
1 2/3 cups cold water
1 banana, chopped
1 pinch kosher salt
1/2 cup egg white
Half a teaspoon of cinnamon powder
1 tablespoon hemp seeds
1 tablespoon peanut butter

instructions
Combine oatmeal, 1/1 cup water, banana, and salt in a small bowl. Stir and bring to a boil.
Reduce heat to low and stir in 1/3 cup cold water.

Slowly stir in the egg whites, stirring constantly, until the oats appear opaque.

Cook for an additional 2-3 minutes or until the oats are creamy and cooked through.
Serve with extra slices of banana, hemp seeds and peanut butter. Enjoy!

*Noticeable*
If you like to cook oatmeal in the microwave, serve one serving at a time.
Combine 1/3 cup of oats with 2/3 cup of water, 1 banana and ½ sliced ​​salt in a microwave-safe dish (I like to use these covered glass cups).

Cook for 1 minute in the microwave or until the oats are heated through and softened. Do not let the oats boil. It will be very hot and the egg whites will scramble.

Slowly stir in 1/4 cup egg whites and microwave for another minute. Stir in cinnamon, transfer to a bowl and top with banana slices, peanut butter, and hemp seeds. Enjoy!

NUTRITION
Service: 1 service | Calories: 278 kcal | Carbs: 35 grams | Protein: 16 grams | Fat: 9g | Saturated fat: 1 g | Sodium: 170 mg | Potassium: 460mg | Fiber: 5g | Sugar: 9 grams | Vitamin A: 77 IU | Vitamin C: 5mg | Calcium: 31 mg | Iron: 2 mg
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