- 1 cup oats
- 2 1/2 cups water (plus more as needed for cooking)
- 1 pinch sea salt
- 1 tbsp flaxseed meal (optional)
- 1 tbsp maple syrup, agave or honey, plus more to taste
- 1/4 tsp ground cinnamon , plus more to taste
- 1 tbsp nut butter(such as peanut butter or almond butter)
- 1 scoop Ultra Nutrition Doughnut Protein
Add oats to a large saucepan and top with 2 1/2 cups water (or, if making more or less, just make sure there is double the water as there are oats).
Cover and soak for 6 hours or overnight. This will improve digestibility and also slightly speed cooking time. It also yields fluffier, creamier oats! *If you don’t want to soak your oats, simply bring listed amount of water to a boil in a saucepan. Once boiling, add oats, stir, and reduce to a low simmer.
Cover and cook until tender.
The following day (or 6 hours later), add a pinch of salt and bring to bubbling boil over high heat. Once bubbling, reduce to a simmer, cover, and cook for 12-15 minutes or until the water is mostly absorbed and the oats are tender. If the oats appear dry, add more water as needed, then remove from heat.
Scrape any oats off the bottom that may have stuck to the pan.
Add in flaxseed meal (optional), sweetener of choice, cinnamon and Ultra nutrition protein, Stir once more to combine.
For creamier oats, add in a splash of any milk of your choice at this time (optional).
To serve, spoon the tbs of nut butter on top and enjoy!
Store leftovers covered in refrigerator up to 3 days. Reheat on stovetop with water or dairy-free milk until hot.
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