Next to cream of wheat, oatmeal is typically seen as one of the plainest and most drab breakfast foods. And for good reason. Without additions, oatmeal is a warm and creamy lump of mush. But just as we turn lemons into lemonade here at Munchies Just For Me, we can turn oatmeal into an interesting dish that makes you excited to wake up in the morning – even if it’s before ten a.m.
From a food allergy standpoint, oatmeal is hugely adaptable. In its purest form, oatmeal contains NONE of the eight most common allergens (milk, eggs, wheat, soy, fish, shellfish, peanuts and treenuts). However, finding pure oats for oatmeal can be a little more difficult. Bob’s Red Mill sells oatmeal that is safe for those with allergies to wheat or gluten. If you are not allergic to wheat or gluten, most other brands of plain oatmeal are safe, but as always, be sure to read the label!
While the little kid in me always loves to wake up to the Quaker Dinosaur Oatmeal, I like to spice my breakfast with fresh fruit combinations that leave me feeling satisfied and brighten my morning. My favorite combination? Peaches and coconut!
Peach Coconut Oatmeal Recipe:
1 package of plain instant oatmeal (or 1 serving of instant oats, per box instructions)
1/2 ripe peach
2 tablespoons sweetened coconut flakes
1/2 cup rice milk (you can use regular, almond or soy milk interchangeably)
1 tablespoon brown sugar
1. Combine the instant oatmeal and rice milk in a microwave safe bowl. Microwave on high for one minute (or follow the box instructions).
2. While the oatmeal is heating, slice up your peach into bite-sized pieces. Save the rest for an afternoon snack or for tomorrow morning!
3. Take the oatmeal out of the microwave and stir in the peach slices, coconut and brown sugar. Enjoy!