As far as nutritional value, taste, versatility and convenience go, you really can’t beat oatmeal for breakfast. And now, your daily bowl is about to get a lot more interesting thanks to Kayla Itsines.
If you’re looking for a new way to jazz up your oatmeal in the morning, you have to try this recipe! I love experimenting with different flavour combos. Just remember you can always change ingredients to suit your own personal preferences.
Pistachio, Ricotta and Cranberry Oatmeal
Serves 1
Ingredients:
45g rolled oats
100ml water
250ml lowfat milk (or milk of choice) 75g lowfat ricotta cheese
30g dried cranberries
10g pistachio nuts, chopped
1 tsp maple syrup
Method:
- Place the oats, water and milk in a small saucepan and bring to the boil, stirring occasionally. Reduce the heat to medium low, add the cranberries and simmer for 45 minutes, stirring occasionally.
- When the oats reach the desired consistency, remove from the heat and stir through half of the ricotta cheese.
- Place the warm oats in a serving bowl. Top with the remaining ricotta cheese and scatter over the chopped pistachio nuts.
- Finish with a drizzle of maple syrup and enjoy!
