Easy Eats: Protein Oatmeal

As the seasons change and I wake up to crisp or even cool mornings, I inevitably crave comfort food. Call me crazy, but an ice cold smoothie doesn’t really do it for me when it’s dark, chilly and I’m snuggled in my comfy cozies. What sounds better? A warm bowl of homemade oatmeal. None of that packaged, sugary stuff but real, whole grain oats cooked on the stove.

My affinity to oatmeal partly stems from the fact that I truly enjoy it, but I think a lot of what makes it extra comforting to me is the memories of eating stovetop oatmeal with my mom at the kitchen table in our old house. My mom makes the best comfort food (like this chili) and sharing this meal with her always fills my heart (and belly).

Thankfully, this comforting meal is also very nutritious! Oats are a great source of carbohydrates and fiber, especially beta-glucan, which helps reduce blood sugar levels and cholesterol. They also contain more protein and fat than most grains, are incredibly nutrient dense and even contain a wide range of antioxidants. The one thing about oats, though, is that they are very high in carbohydrates, which can be challenging for someone like me with PCOS. Does that mean I shouldn’t eat them? Absolutely not. I can still enjoy the benefits of oats but always like to balance them with extra fiber, fat and protein to help keep my blood sugar balanced.

To make my oatmeal a completely balanced breakfast, I add a few extra touches – flax and chia for an extra punch of fiber, nut butter for some fat and collagen powder for more protein. The result? I’m full, satisfied and don’t have a carb crash come mid-morning. Consuming carbs with protein is a great rule of thumb for those of us with blood sugar issues.

I also like to add a lot of nutrients via my toppings – nuts and seeds, organic fruit, spices, raisins (without added sugar), granola, coconut flakes, cacao and original or keto maple syrup (this one is my fave). The key is to put half of your toppings on the bottom of the bowl so they get mixed in evenly. This also allows you to use organic frozen fruit, which we always have on hand! The warm oatmeal melts it almost instantly and it makes for a delicious treat when you make your way to the bottom of the bowl.

PRO-TIP: Store things like nuts, seeds, chia and flax in glass containers in the fridge. It extends their shelf life and prevents any oils from oxidizing and becoming rancid. I use these wide mouth mason jars because they work well for storage, glasses and vases too!

For reference, oats are inherently gluten free but I try to use certified gluten free (usually rolled, but if I have time I’ll do steel cut) oats that haven’t been processed in a facility with gluten just in case (I’m not allergic, just sensitive).

Feel free to mix up your toppings for a fun twist! I’ll be sharing some go-to toppings in the next few weeks as the temps get cooler.

PRO-TIP: I snag most of my organic pantry staples from Thrive Market! This is not sponsored, but I am an ambassador for the brand since it’s a resource we’ve used and loved for YEARS!

Why Thrive Market? If you’re not familiar with Thrive, their mission to make healthy living accessible and affordable for everyone – and y’all know I am all about that. For $59.95 a year or $9.95 a month, members have access to non-GMO, organic, gluten-free, and vegan foods and healthy products at 25-50% below retail price – and I love that it’s all shipped to my front door! It’s also way cheaper than our local health foods store and even Whole Foods. Plus, for every paid membership they receive, Thrive provides a free membership to a low-income family, teacher, or veteran. Learn more on how it works here and get a free gift ($24 value) when you join using this link.

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Stovetop Protein Oatmeal

An easy, hearty, nutrition packed breakfast for days when you need a little extra comfort!

For the oatmeal:

• 1 cup water
• 1 dash sea salt
• 1/2 cup rolled oats (these take about 10 minutes to cook, but if you use steel cut you'll have to increase cook time!)
• 1/2 tsp cinnamon
• 1 tbsp chia seeds
• 1 tbsp ground flaxseed
• 1/4 cup almond milk, unsweetened (flavored works depending on your toppings!)
• 1-2 scoops unflavored collagen (flavored works too!)

For the toppings:

• cacao nibs
• maple syrup or keto (sugar free) syrup
• grain free or regular granola (I like Purely Elizabeth the best!)
• frozen organic berries
• unsweetened coconut flakes
• nuts and seeds

1. Add 1/2 cup of water and dash of salt to a small sauce pan. Bring to a boil.

2. While waiting for the water to boil, get your bowl and add 1/2 of your desired toppings: frozen fruit, nuts/seeds, nut butter and a little maple syrup. I love blueberries the most!

3. Once water is boiling, add oats, chia, flax and reduce heat to a simmer. Simmer until all the liquid is absorbed – around 6 minutes.

4. Add almond milk and 1-2 scoops of collagen protein, stir, and cook for another 2-4 minutes.

5. Pour oatmeal over toppings and then top it with the rest of your desired toppings.