September 14, 2015
This recipe is like eating one giant bowl of macadamia nut cookies. If you are not familiar, macadamia nuts are grown in Hawaii, and on the islands they are used in everything from pancakes to a wonderful crust-like coatings for fish (double YUM). 🙂
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
vanilla extract 1 tsp
stevia 1 tbsp (6.5g)
wheat germ 8g white chocolate chunks
0.4 oz toasted macadamia nuts, chopped
In a 350° F oven, toast macadamia nuts for 3-4 minutes. I like mine extra toasty, but if you prefer yours less browned, just remove them after a minute or so.
Toasting them enhances the flavors and releases some of the natural oils. Remove from oven, and set aside to cool.
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.
Add the vanilla extract, stevia, and wheat germ, and stir until incorporated. Pour into a serving bowl and top with the toasted macadamia nut pieces and the white chocolate chunks.
1 servings = per serving
Fat: 15 g
Carbs: 57 g
Protein: 13 g
Check out more recipes from my
30-Day Oatmeal Challenge.