Strawberry Shortcake Oatmeal

Ingredients

1/4 cup strawberries, sliced

1/2 cup (40g) rolled oats

1/2 cup skim milk (or your favorite milk substitute)

1/2 cup water

pinch of salt

1/2 medium banana, sliced into thin pieces

1 + 1/4 tsp vanilla extract (Best. Vanilla. Ever.)

1 + 1/4 tsp + pinch of stevia

2 tbsp fat-free greek yogurt (I use Fage)

1 tbsp (6.5g) wheat germ

1 small shortbread cookie, crumbled

mint leaves, as garnish (because I had some on hand)

Directions

Add strawberries and a pinch of stevia to a small bowl. Using a potato masher (or large fork), smash the strawberries until they reach a strawberry shortcake like consistency. Set aside.

In a medium size pan, heat the oats, milk, water, and salt over medium heat. Once the mixture begins to simmer, approximately 5-6 minutes, stir in the sliced banana.

Continue to stir, almost whipping, until the banana breaks down and the mixture thickens and becomes creamy, about another 3-4 minutes. As I have mentioned in many of my oatmeal recipes, I really like adding the banana because it adds so much volume to the oats.

In a separate small-size bowl, add the greek yogurt, 1/4 tsp of stevia, and 1/4 tsp vanilla and whip together using a hand mixer on medium-low speed. Set aside. Add 1 tsp of vanilla extract, wheat germ, and stevia, and stir until incorporated.

Pour into a serving bowl and top with the smashed strawberries, then the crumbled cookie, and finally the yogurt mixture. Garnish with the mint leaves.