This sugar cookie oatmeal tastes every bit as decadent as the real deal, but it’s made with thick, creamy, heart-healthy oats. Packed with protein and fiber, you’ll be full and energized for hours!
In a saucepan or microwave safe bowl, combine the rolled oats, sea salt, cinnamon, sweetener of choice and milk and simmer on medium until most of the liquid is absorbed.
Once thick, add the large egg/ground flax and mix very well until fully mixed in. Add the coconut flour, vanilla protein powder and continue stirring until a very thick batter is formed. Add the extra half cup of milk.
Remove from heat and pour into a bowl. Top with extra cinnamon.
Notes
TO STORE. Store leftover oatmeal in an airtight container and keep it in the fridge for up to 1 week. TO FREEZE. Transfer leftover oats to a freezer-safe container and freeze for up to 2 months. TO REHEAT. Either on the stovetop or in the microwave. Be sure to add extra milk, as the oatmeal will have thickened up quite a bit. Let leftovers thaw overnight in the fridge before reheating.