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“Mawage. Mawage is wot bwings us togeder today.” The mawage of summer and fall. That “bwessed awangement” of bold summer fruit flavors and autumn spices. (Comment below if you get the reference. Haha…)
This recipe is the perfect bridge between summer and fall. Everyone seems to be jumping the gun a bit with the pumpkin recipes, in my opinion (OK, ignore the pumpkin delight recipe I posted earlier this week); but I’m not quite ready to give up the bright flavors of summer.
If you aren’t comfortable with eating chocolate in your oatmeal, perhaps this recipe is more your speed.
Credit goes to Chocolate Covered Katie for the oats:liquid ratio as well as the cooking time. You can check out her awesome chocolate overnight oatmeal recipe here, and here’s my post with 5 different overnight oatmeal recipes, including the THM tweaks for Katie’s chocolate oatmeal. The reason I love this oats:liquid ratio as well as the process used is that you get more volume for your 1/2 cup serving of oats. For a person with a big appetite like I have, this is a big deal.
You can find this recipe in my cookbook, Necessary Food.
- ½ cup old-fashioned oats (use gluten free if necessary)
- 1½ cups liquid (water, unsweetened almond milk/unsweetened carton coconut milk [nut free], or a combination)
- ⅛ tsp. salt
- ½ one ripe peach, peeled and chopped (I assume thawed frozen peaches would work as well)
- 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- ½ tsp. cinnamon
- ¼ tsp. ground cloves or nutmeg
- Unsweetened almond milk/carton coconut milk (nut free), fat-free Reddi-Whip (not dairy-free) and/or sugar-free maple syrup for topping, optional
- In a large microwave-safe bowl, heat the oats, liquid, and salt for 4 minutes. Let the oatmeal sit in the microwave for an additional 5 minutes (omit this step for a thinner oatmeal). Get it out and add the rest of the ingredients (not cooking the peaches allows them to stay nice and firm). Refrigerate overnight and eat cold in the morning (I guess you could heat it if you want, but try it cold. It's awesome!).
- *or* Decrease the liquid to 1 cup, add a rounded ¼ tsp. glucomannan, and omit the cooking step. Refrigerate overnight. This yields a more pudding-like oatmeal.
- *or* If you forget to make this the night before, decrease the liquid to one cup and microwave the oats, liquid, and salt for 3-4 minutes. Stir in the rest of the ingredients. Eat hot.
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