Although I have always loved oatmeal and am constantly eating it for breakfast, it’s one of those things that can quickly become boring if you don’t mix things up when it comes to toppings and preparation. One person can only eat plain oatmeal topped with fruit so many times…
Luckily, oatmeal is a bit like a blank canvas and with the right additional ingredients, it be a tasty, filling, and healthy breakfast. To start, all good oatmeal starts with milk not water in my opinion.
Lately I have been using my favorite lactose intolerance friendly milk, a2 Milk®, to make my morning oatmeal. The reason I love a2 Milk® is that is a more natural replacement to chemically processed alternatives like Lactaid, almond milk, or soy milk. It also taste and cooks just like real milk. Here’s why! The team behind a2 Milk® realized that originally all milk contained only the A2 protein. However, over time a genetic mutation occurred in cows and a new type of protein developed called A1. This A1 protein is the one that causes digestive discomfort and is in all cows’ milk in-stores today. That’s why a2 Milk® only contains the A2 protein, thus eliminating digestive discomfort for those who have trouble digesting lactose. Genius.
Back to the oatmeal! Once we have out oatmeal and milk, the next thing to think about is how to prepare it. Lately my mornings have been crazy so I have been all about the overnight oats. Just pop them in the fridge the night before and breakfast is ready in the morning. Pop it in the microwave if you like your oatmeal warm or eat it cold like muesli.
And then the most important part – the add-ins and toppings. This is what gives the oatmeal all its flavor. I almost start with a mashed banana so I don’t need to add any additional sweetener. Then from there I like to add some spice. For this recipe I used cardamom and cinnamon, which is the perfect combination and one you wouldn’t expect to find in oatmeal. Then you need some fruit, in this case I used raspberries, but any fruit will do. Finally, I needed something crispy in my oatmeal so I made a delicious 5 minute oatmeal crunch topping. It makes it kind of like an oatmeal fruit crisp and adds a ton of texture and flavor.
Cardamom Raspberry Overnight Oatmeal Crumble
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 1 U banana, mashed
- 1 tbsp. oats (for topping)
- 1 tbsp. chia seeds
- 1 cup a2 Milk® reduced fat milk (or nonfat)
- 1/2 cup nonfat Greek yogurt (plain or flavored)
- 1 cup raspberries
- 1/2 tsp. cardamom (or to taste)
- 1/2 tsp. cinnamon
- 1/2 tbsp. whole wheat flour (for topping)
- 1/2 tbsp. walnuts (for topping)
- 1/2 tbsp. coconut oil (for topping)
- 1 tsp. brown sugar (for topping)
Stir together the oatmeal, chia seeds, mil, yogurt, raspberries, cardamom, and cinnamon. Refrigerate overnight or for at least 4 hours.
Preheat the oven to 350 degrees. Mix together the oatmeal, whole wheat flour, walnuts, coconut oil, and brown sugar. Spray a baking dish with cooking spray and spread out in a thin layer. Bake for 6 minutes, stir, and bake for 2-3 more minutes until crunchy.
When oats are ready, top with more fresh fruit and oatmeal crumble topping.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.