If you love oatmeal, you will love this new twist to get the fluffiest oats in the biz!
“It’s so fluffy I’m gonna die!” -Agnes from Despicable Me
My words exactly while I was cooking these oats!
1/4 cup whole rolled oats
1/4 cup unsweetened almond milk
1/4 cup water
1 egg white
Whisk the egg until it gets a little fluffy/foamy. Combine with oats, water, and almond milk in a saucepan and bring heat to medium. Whisk the mixture until it starts to simmer. Raise the heat to high and continue whisking for a couple of minutes until it starts to thicken. Reduce heat back to medium and whisk until most of the liquid is soaked. Transfer to a bowl and enjoy with toppings!
Note: Be sure to whisk the egg before combining with other ingredients!
Make your oatmeal into a complete Rabbit Food meal with 1/4 cup of raisins and 4 Two Ingredient Coconut Macaroons!
The Rabbit Food Pyramid Breakdown
Whole Grain: rolled oats
Protein: egg white
Plant Based Fat: coconut macaroons
Congratulations to the winner of my Love True Naturals Beauty Box Giveaway: Melanie H.!
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Motivation Monday: “What you do today can improve all your tomorrows.”
My website had some technical difficulties this morning, so I apologize for the inconvenience. I’m so happy it’s back up and running!
I’m obsessed with desserts and after making some toasted coconut this weekend, I though to myself; I NEED to make healthy coconut macaroons! Most macaroons contain tons of added sugar and even full fat condensed milk, so I took to the kitchen to make a skinny bunny version with only 2 ingredients! Crispy and toasted on the outside with a lightly sweet chewy center!
This recipe is gluten-free, paleo friendly, clean, and made with healthy plant based fats!
If you’re following my Rabbit Food Pyramid: 4 Macaroons (2 Tbsp of shredded coconut) count as 1 serving of healthy plant based fats! Excellent topping for your Banana Nicecream!
Two Ingredient Coconut Macaroons
Makes 14 macaroons
(about 3.5 servings)
1 cup sweetened shredded coconut
1 egg white
Preheat oven to 350 degrees. Whisk one egg white and then stir into the shredded coconut until well combined. Spray a cooking sheet with nonstick cooking spray (I used coconut oil spray, but any will do). Using a 1/2 Tablespoon measuring spoon, scoop the mixture, press into the spoon (to keep the mixture together), and then place onto the cooking sheet. Once all of the mixture has been scooped into 1/2 Tbsp balls, place cooking sheet in the oven and bake for 10-15 minutes until they become a light golden brown. If only the bottom halves of macaroons brown, turn the oven to broil and cook for 1 minute until the tops turn golden brown. Remove from oven and allow to cool.
Note: Watch the macaroons while baking because they tend to burn quickly.
What’s your favorite healthy dessert to make?