I feel that many of my recipes here are born from favorite childhood breakfasts. This oatmeal is no exception! I sustained myself in high school and college on the artificially flavored strawberries and cream instant oatmeal. I cherished that overly sweet hit of porridge each morning. Missing that sweet spoonful, I set about finding the No FOMO version! This oatmeal is hearty, rich and just slightly peanut butter and jelly-esque. The coconut oil gives this oatmeal bowl an irresistible creamy consistency. You will now catch me adding a heaping spoonful to ALL my oatmeals, it really makes a huge difference in providing buttery finish. 

My husband isn’t the biggest oatmeal lover but with these types of recipes in my arsenal, I will win him over… one hot breakfast bite at a time. 

Strawberries and Cream Oatmeal

You need:

• 1 cup old fashioned oats (not quick cooking)
• 1/2 cup coconut milk
• 1 1/2 cup unsweetened almond milk
• 3/4 cup diced strawberries + extra for topping
• 2 tbl almond butter
• 2 tbl coconut oil
• Crushed toasted almonds for topping

Get cooking:

1. Place a small pot over medium heat, add coconut milk, almond milk and oats. 
2. Simmer the oats and milk for about 10 minutes, until the oats have absorbed the milks and created a creamy texture. 
3. Add almond butter and coconut oil. Simmer for another 2-4 minutes over low heat. 
4. Place oatmeal in two bowls and serve with extra strawberries and the toasted crushed almonds.
5. Feel free to top with honey if you'd like your bowl a little sweeter.

Serves two!