Salted Caramel Protein Oatmeal

Salted Caramel Protein Oatmeal

  • Yield:1 serving
  • Difficulty:Easy
  • Time:15 minutes

After making this once, I am a total addict. I have eaten this EVERY SINGLE MORNING for the past week. It’s so darn mouthwatering I almost can’t handle writing about it! Sorry about the outburst but this oatmeal is positively DIVINE. This is one of the reasons I look forward to waking up in the morning! I have always been a fan of sweet and salty together, and this recipe works it to the fullest.

You can make this as salty (or not) as you want. I like it moderately salty without overdoing it. Using Himalayan pink salt or Celtic salt is wise because both types have many health benefits, and they contain 60-80 different minerals the body needs. Many people think salt is evil and the worst thing on the planet for your heart; there is a grain of truth to that—pun intended! This is because many people eat too much processed food, which contains entirely too much sodium. If you don’t eat processed foods or cook with salt, you should go ahead use it to flavor your food. The human body requires sodium to function, so have at it in moderation.

Ingredients:

  • 1 scoop of EFX Sports vanilla Pure Whey
  • ½ cup oatmeal or gluten-free oats
  • 1 cup of water (or amount needed according to your oatmeal’s cooking directions)
  • 1 tsp. extra virgin coconut oil
  • 1-2 tbsp. sugar or calorie free caramel syrup
  • ¼- ½ tsp. Himalayan pink salt or Celtic salt

Directions:

Cook oatmeal according to directions on the package of the type or oatmeal you have. Different types of oatmeal have different cook times. Once it is finished cooking add in the coconut oil and protein, and stir well. You can add the caramel syrup and salt and mix it all in or serve it poured on top for looks! It doesn’t get much easier than that to enjoy such a wonderful and highly addictive breakfast. I’ll see you at the next OAA meeting (Oatmeal Addict’s Anonymous).

Nutrition:

Calories: 290
Protein: 29 g
Fat: 5 g
Carbs: 31 g
Fiber: 2g