21 Sep 2016


I eat oatmeal every morning, and if I don't get the chance at the start of my day, I always end up making it for dinner. I guess my body just needs it's daily dose. I make my oatmeal in a particular way that gets it nice and creamy, and I LOOOVE sweet things (big surprise, look at my blog) so my oats are regularly smothered in nut butter and coconut sugar. I essentially am eating a giant bowl of warm cookie dough each time I sit down with my oatmeal. I am not mad about it.

The photos in this post are from when I stayed with bad ass lady friends on Bainbridge Island in Washington. It was a lovely escape from the routine of life at home, and I really enjoyed making oats for all the women most mornings; they were so sincerely grateful and it was inspiring. Feeding others is an empowering experience for me, and nourishes everyone involved: emotionally and literally.


[ serves three ]

3 cups cold water
1/8 teaspoon sea salt
1 1/2 cups rolled oats 
1 teaspoon cinnamon powder
1 teaspoon vanilla extract
1 teaspoon ginger powder
1/4 cup coconut sugar or your fave sweetener 
3-4 tablespoons almond butter or your fave nut butter
1/2 cup cold non-dairy milk

1 cup raspberries
1 cup blackberries
3-4 tablespoons pumpkin seeds
3 tablespoons chia seeds
3 tablespoons hemp seeds

To make the oats: add the oats and salt to the water and bring to a boil, then bring the heat to low and add the rest of the ingredients - except the milk. Once the oats are the consistency you like, take them off the heat and pour in the milk, it will cool it down so you can eat it right away and it makes the oatmeal even creamier! Add more of anything you want. Top with... the toppings. And enjoy! I sprinkle a lil more coconut sugar on mine because I live for sugar.