I’m usually not one to have a whole blog post about oatmeal. But every once in a blue moon, there sits a bowl in front of me and it completely blows my mind with how delicious it is. So today, coconut cream pie oatmeal gets its debut …

It’s so creamy and coconutty. I felt like I was having dessert and not breakfast … and that’s completely ok with me 🙂 Plus, this oatmeal is packed with protein! With the addition of liquid egg whites (which make the oatmeal so fluffy and light) and a greek yogurt topping, I was full for hours. You could also sub coconut whipped cream for the greek yogurt. OR drizzle it with coconut maple cream. Now that would be delicious, too 😉

coconut cream pie oatmeal:
Yields 1 serving
Points Per Serving: 6pp

OATMEAL
1/4C quick oats
3/4C unsweetened vanilla almond milk (or milk of choice, coconut milk perhaps 😉 )
1T chia seeds
3T liquid egg whites
1/2 melted* banana
1t coconut extract

FOR THE TOPPING
1oz non fat greek yogurt**
3 drops of stevia (or sweetener of choice if needed)
1/4t coconut extract
1t almond meal
1/2t shredded coconut

*microwave sliced banana for :30 until smooth
**can use coconut flavored greek yogurt- points may vary

⋅In a small bowl, add all oatmeal ingredients. Mix well and microwave on high for 1:30.
⋅While the oatmeal cooks: mix greek yogurt, stevia, and coconut extract in a separate bowl until combined.
⋅When the oatmeal is done, stir once again until all is incorporated.
⋅Then, top the oatmeal with greek yogurt, almond meal, and shredded coconut.

Enjoy your healthy breakfast, dessert style 😉