About the Recipe
Let's face it, overnight oats are great, but sometimes you just don't have that kind of time to play with when it comes to breakfast. Instead of letting the hanger set in, whip up these oats, Swedish-style, which includes both rolled oats and oat flour, giving in the perfect texture you never knew you needed from you morning bowl of oats.
You'll want to adjust the liquid to your desired consistency, but I like to err on the side of less. Water or plant mylk with both suffice here. Cook the oats and oat flour together as you would normally, and voila, no-vernight creamy dreamy oats!
Top with fresh fruit, maple syrup, nut butter, cinnamon, nuts, whatever you please!
Ingredients
3/4 cup rolled oats
1/4 cup oat flour
1.5 - 2 cups water or plant-based milk (e.g., almond milk, oat milk)
Pinch of salt
Toppings of your choice (e.g., fresh fruit, nut butter, maple syrup, dried fruit, nuts, etc.)
Preparation
In a medium saucepan, bring the water or plant-based milk to a boil.
Add the rolled oats and a pinch of salt to the boiling liquid.
Reduce the heat to low and simmer for about 5-7 minutes, stirring occasionally, until the oats have absorbed the liquid and reached your desired consistency.
Remove the oatmeal from heat and let it sit for a minute or two to cool slightly.
Serve the cooked oatmeal in bowls and top with your favorite toppings, such as fresh fruit, nut butter, or a drizzle of maple syrup.
Stir the toppings into the oatmeal and enjoy while it's warm.
