1/3 cup oats (either quick or old fashioned, nutritionally they are exactly the same)
1 1/3 cup water
1/3 package silken tofu (4 ounces of firm, soft, whatever you have on hand)
2 Tbsp cocoa powder
1 Tbsp natural peanut butter
2 tsp MoreFiber Stevia Baking Blend* (or 6-8 drops of liquid stevia)
a splash of skim milk**
The night before:
Combine oats and water in a bowl and microwave for 1 minute, then stick it in the fridge overnight so the oats soak up the water.
Take out your bowl of oats and microwave for 2-3 minutes until the oats get creamy and gloppy. Plop into blender along with the rest of the ingredients and blend smooth. Serve warm in a mug or bowl, you're choice!
*This is my little smoothie helper, it functions as both sweetener AND the guar gum and xantham gum to make it smoothie-like. But it would be just as tasty with plain stevia (or whatever sweetener you like).
** Replace the milk with water and it's Vegan Cream of Oat Pudding.
Serving Size: the whole thang
Calories from Fat 125
Total Fat 13.9g
Saturated Fat 3.1g
Total Carbohydrates 35.6g
Dietary Fiber 10g
Note: For those who don't plan ahead the night before, you CAN just use quick oats, add the amount of water given in the recipe and microwave as instructed but the oats won't be quite as creamy. So no worries if you just can't be bothered to overthink your breakfast. :)
Come back next week for a post with a few more variations! Don't like tofu? One of them is made with egg whites.