My kids eat eggs pretty much every day, and there are only so many ways I can cook them and they will eat them. It’s a nice reprieve for all of us when I have time to break out other breakfast favorites.
Oatmeal always seems to be a crowd-pleaser. In the summertime, we add fresh berries and yogurt. In the fall, it’s pumpkin, apples, or sweet potatoes.
There’s sometimes a misconception that homemade (read: not instant) oatmeal takes forever. Really it doesn’t take me any longer than it does to make eggs and bacon. Plus, oatmeal is something you can throw in the crockpot! Can’t say that about many other breakfast items.
Caramel Apple Oatmeal (THM E)
Yields about 4 servings
- 1 1/2 c rolled oats
- 1 1/2 c water
- 1 1/2 c unsweetened vanilla almond milk
- 1/3 c Swerve or Gentle Sweet
- 1 Tsp caramel extract
- 1 large apple, any variety, diced (I used Gala)
- 1 1/2 tsp ground cinnamon
- 1 tsp vanilla
- 2 pinches salt
- 1 scoop whey protein isolate, optional
- 1 Tsp of chia seeds per servings, optional for garnish
Combine all ingredients in a medium sauce pan over medium-low heat. Bring to a boil and reduce to simmer for about 8-10 minutes, or until desired consistency. Serve immediately and top with chia seeds.