- May. 28 2019
The night before you plan to eat the oatmeal: In a medium size pan, heat the oats, water, and salt over medium-high heat, with a lid on. Once the mixture reaches a boil, turn the burner off.
Make sure to keep a close watch, because a boil over can happen very quickly (speaking from experience). You do not want to lose half of your oats all over the stove top.
DO NOT REMOVE LID. This is very important. This keeps the moisture inside, which is going to continue to cook the oats. Leave the covered pot on the stovetop overnight. In the morning, remove the lid and give it a stir to incorporate.
Turn the burner on to medium heat. Once the mixture begins to simmer, approximately 5-6 minutes, stir in the sliced banana. Continue to stir until the banana breaks down and the mixture thickens.
In a separate medium-size bowl, add the greek yogurt, mascarpone cheese, 1/4 tsp of stevia, and 1/4 tsp vanilla and whip together using a hand mixer on medium-low speed. Set aside.
Now, back to the oatmeal, add 1 tsp of vanilla, 1 tsp of stevia, and wheat germ, to the oats and continuing to stir. You will know when it is done, because it will be thick like a porridge, not at all soupy.
Pour into a serving bowl and top with cream mixture and coconut shavings.
Note: This idea came to me in my sleep. Literally, I dreamt about it! I had been trying to think of other ways to create a lower calorie, great tasting cream, without using Cool Whip (I like sticking to whole foods…less ingredients the better), and suddenly this idea came to me.
This concoction is very light and airy, and I cannot wait to use this new technique on some of my other recipe ideas. Delicious!
1 servings = per serving
Fat: 14 g
Carbs: 50 g
Protein: 12 g
Check out more recipes from my 30-Day Oatmeal Challenge.