Cinnamon Chia Oatmeal
Oatmeal is one of my favorite breakfasts to have in the morning. I make it at least twice a week because it is easy, delicious, meal prep friendly and satisfying. As a busy mom, I prioritize having simple, nutritious, and delicious options in my toolkit readily available to me on hectic mornings. Oatmeal is something I can make a big batch of and it will feed me and my kids easily. My kids love oatmeal, especially this oatmeal.
This oatmeal is sweet and creamy without any added sugars. I love using real fruit like banana to sweeten my breakfasts instead of added sugars because it is low glycemic which is important at the start of the day.
Chia oatmeal is the perfect breakfast because is is filling and satiating. The combination of healthy fats, fiber and protein will help to energize you through your morning while keeping cravings at bay.
I also love sneaking in extra nutrition benefits into my oatmeal such as:
-chia seeds which are a complete source of plant based protein, a great source of omega 3’s and fiber
-hempseeds which add great protein, omega 3 fatty acids and calcium
-cinnamon which has incredible benefits for hut health and blood sugar levels
I believe that every great oatmeal starts with good quality oats and a creamy nut milk. For oats, I love using organic sprouted rolled oats or organic stone ground oats. Check your local farmers market to see if you have farm fresh oats available to you. For nut milk I recommend using a creamy nut milk that is either only sweetened with vanilla or dates. I love using a homemade nut milk as it is inexpensive and more delicious. I typically use about 1 cup for every 32 oz of water to keep the milk creamy. Cashew or almond milk are my favorites.
This batch feeds my toddler, my baby and myself perfectly. If you are making this for your baby just omit the salt! If you are serving more people just double the batch. It stores fabulously in the fridge for up to 4 days.
What you need (serves 1.5-2)
3/4 cup organic rolled oats
a pinch of salt
2 tbsp chia seeds
2 tbsp hempseed
A few generous pinches of Ceylon cinnamon
1 1/2 cup vanilla plant milk (unsweetened or only sweetened with dates)
1 ripe mashed banana
Directions: Heat a saucepan over low heat. Add all of the ingredients. Cook for 5-10 minutes, stirring occasionally. When finished the oats should be thick, soft and mushy. Test the oats for doneness before removing from heat. Some oats like stone ground oats require more time to cook.
Tip: If liquid is fully absorbed before the oats are fully cooked just gradually add a little more plant milk until the oats are cooked.