1/4 cup – Scottish oatmeal (or sub rolled oats)
1 cup – reduced fat milk
1 cup – sliced fresh strawberries
1 teaspoon – vanilla extract
1 tablespoon – shredded coconut
1 tablespoon – dry roasted almonds, chopped
Pair each serving with:
8-ounce glass of milk
Combine oats and milk in a saucepan over medium heat. Stir consistently as oatmeal begins to bubble.
Once oatmeal has reached desired consistency, about 5 minutes in, add strawberries, cottage cheese and vanilla.
Stir to incorporate. Cook for one more minute.
Remove from heat and pour into bowl. Top with almonds and coconut.
Recipe and photo by Kath Younger of Kath Eats Real Food.
Recipe and image provided by the Milk Life campaign, representing the nation’s milk companies. MilkLife