A perfect dessert and oatmeal marriage. I like to add protein to mine so I can justify it as a true meal (breakfast, lunch, or dinner). You can omit the egg whites if they freak you out. But trust me, they make the oatmeal even fluffier!
Combine milk, water, salt and rolled oats in a large saucepan (use a large pan to avoid cleaning up a gooey boil-over mess!). Bring to simmer for about 5 minutes. Stir occasionally. Then add grated carrot. Simmer for another 4 minutes.
Lower heat to medium-low and add the egg whites, immediately stirring vigorously.
Stir in the sweetener, cinnamon, vanilla and walnuts. Allow the oatmeal to cook for another several minutes, until it reaches desired thickness.
For the icing drizzle:
Stir together yogurt and maple syrup until combined.
Pour oatmeal into a serving bowl and top with the sweet yogurt drizzle and shredded coconut.
Note: This makes an ABUNDANT bowl of oatmeal. You can use this ratio of liquid to oats (1 cup milk plus 1 cup water plus 1/2 cup rolled oats) with any oatmeal recipe. A longer cooking time allows the oats to absorb all the liquid. Patience equals a larger delicious serving!
Nutritional Info: 350 calories, 14g protein (Calculated using unsweetened almond milk, Truvia, and Cary’s Syrup)
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Absolutely delicious and nutritious. I made a double recipe and it was still just as tasty two mornings later. I used honey and a liitle less brown sugar. Suit your taste. For us egg whites are optional even though I like the texture they give.
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katejudy311 on 3.17.2012
This just looks amazing. I cannot wait to try it! I always eat oatmeal for breakfast, and I have been looking for some different variations. This one is next!