I may or may not be in denial that it's not fall yet. Summer is still in full swing here in south Louisiana, but that doesn't stop me from still enjoying the tastes of fall. This hot oatmeal recipe uses milk to help cool it down and make it truly enjoyable...even in this summer heat!
This is a quick, fiber-backed breakfast recipe. It's filled with 2 types of fiber, soluble and insoluble, and provides a whopping 7g of total fiber. The soluble fiber found in this recipe is beneficial for heart health, as it has cholesterol-binding properties. Its insoluble fiber is helpful for gut health, improving regularity.
For extra protein, I'll sometimes add 2 Tbsp. of peanut butter before adding the milk, making this oatmeal even creamier. This recipe can also be made ahead, placed in pre-portioned containers, and microwaved the day of.
This recipe can be made gluten free by using gluten-free oats. It can also be made dairy-free by using an alternative milk, such as soy, almond, or oat.
You can also watch how to make this recipe here.
