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In Hawaii, I stumbled upon these awesome boxed cookies, called Kauai Kookies. While the ingredients list is not exactly all “whole” foods, they hold a special place in our hearts.
I decided to break open the box and share one, adding it to our morning oatmeal concoction.
This was a great idea, as it added some crunch and a little coffee flavor to the oats. You can see the little coffee sprinkles and macadamia nut pieces in each cookie. YUM.
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, turn the burner on to medium heat. Once the mixture begins to simmer, approximately 5-6 minutes, remove the lid, and stir in the sliced banana. Continue to stir until the banana breaks down and the mixture thickens.
Note: You don’t have to add banana if you don’t want to. I just like the added texture and the volume that the banana brings to the party.
Add the vanilla extract, stevia, ground flaxseed, and cacao, and stir until incorporated. Pour into a serving bowl and top with the Sunflower Seed Butter, coconut flake, and crumbled cookie.
1 servings = per serving
Fat: 15 g
Carbs: 53 g
Protein: 10 g
Check out more recipes from my 30-Day Oatmeal Challenge.
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