Filling. Hearty. Nutritious. And (why else would we really eat it?) delicious. Checking several of the "daily dose of" boxes all in one, this oatmeal pudding makes for either a great, nutrient-packed way to start the day, or a guilt-free snack, dessert, lunch or dinner (and any other meal name you abide by) if you’re still craving that something sweet.
Oatmeal Pudding
Yield: 1-2 servings (depending on how hungry you are, and remember, though I know it’s tempting, but only one 8 gram portion of dark chocolate per serving, even if it’s only one big one!)
¼ cup oats
¼ cup water
¼ cup coconut water
½ a banana (cubed)
½ an apple (cubed)
1 teaspoon cinnamon
¼ cup of almond-walnut-sunflower seed-pepitas (pumpkin seed) mix (larger nuts roughly chopped)
¼ cup dried cranberries
¼ cup blueberries
2 teaspoon honey
16 grams dark chocolate (2 x 8 grams, for 2 servings)
- In a saucepan, add oats and both waters. Cover and heat on low for about 3-5 minutes, (or until odors begin wafting through the lid).
- Remove the lid, add apple, banana, blueberries, chopped nuts (nut and seed mix), dried cranberries, and cinnamon. Stir gently with a metal spoon, (so as not to burst and break the fruit).
- Turn off the heat and add the honey. Stir gently.
- Scoop into serving bowl, then gently press your square of dark chocolate into your oatmeal pudding, so that only the tip of your dark chocolate iceberg can be seen, while the danger below, melts away. Serve warm.
Variations:
- Replace oats with chia seeds, barley, farro, bulgur or any other kind of grain your heart desires.
- Replace blueberries with blackberries or strawberries.
- Instead of having a single puddle of dark chocolate, break up the chocolate into pieces and mix into your single serving of oatmeal so as to ensure it, and the puddles to come, are evenly dispersed.
