Boston Cream Pie Oatmeal is a tasty “healthified” and gluten free version of Boston Cream pie, made with natural ingredients. This easy oatmeal recipe is packed with protein and good fats! Breakfast in 10 minutes or less.
It’s Marathon Monday! Boston Marathon Monday. I wish I could be there playing “sherpa wife” to my friends running. You know I love to be the cheerleader and feed people. Yep, my niche. But since I can’t be there physically, I will contribute with a little ode to Boston with this gluten free breakfast. A “healthified,” or rather “Cotterized,” Boston Cream Pie Oatmeal recipe. See what I did there? Punny.
It actually makes for another a good post run meal and is perfect for Meatless Monday !
Let’s discuss why, shall we?
- Made with GF Lovegrown Super Oats – pumpkin seeds and chia for good fats. Low in sugar, great source of fiber. Plus the zinc is pumpkin seeds are great for runners because it aids in repairing those muscle tissues after exercise!
- Greek yogurt topping – Organic grass-fed dairy with calcium, protein, naturally lower in lactose if you use full fat, and good bacteria.
- Honey and dark chocolate – Natural sugars, great for restoring glycogen.
- Eggs/Egg Whites– More protein and good source of choline. Choline is an essential nutrient for the production of phosphatidylcholine. Remember when I spoke about phosphatidylcholine? It’s basically the backbone of the nervous system and acts very similar to that of B Vitamins. New studies have shown it can possibly reduce inflammation –> hence the post run need for choline and muscles. Phew!
See, I told you I made this dish for a reason. Plus the kiwi had never tried Boston Cream Pie, so this kinda works, for now. Hmm… I’m thinking we’ll have to go to Boston soon and get him the real deal, yes?
Now, let’s get this post marathon party started soon and serve up a dish of Boston Cream Pie Oatmeal!Print
Gluten Free Boston Cream Pie Oatmeal; a tasty “healthified” version made with natural ingredients and packed with protein and good fats! Breakfast in 10 minutes or less.
- 1 1/4 cups gluten free oats (we use Love Grown Super Quick Oats)
- 1/2 cup cream (regular or coconut)
- 1 1/4 cup chocolate milk (we use chocolate almond milk)
- dash of salt
- 1/4 cup egg white or one egg
- 1/4 tsp vanilla extract
- Toppings below
- 1/4 tsp butter extract (optional)
- Plain Greek yogurt for topping
- 2 tbsp Vanilla Cream protein powder or Vanilla Pudding
- honey or maple syrup
- dark chocolate sauce (optional)
- Optional Toppings –> honey, enjoy life chocolate chips, cocoa, etc.
- First, bring your cream and chocolate milk to a light boil in a small sauce pan. Add in your oats and dash of salt. Stir in your egg and vanilla extract. Cover and let it sit on low or off for 5 to 10 minutes. If you have regular oats, then you will need to cook according to package. Usually around 20 minutes. There should be fluffy egg parts within the oats once done.
- Once oats are cooked. spoon into bowl. Then make your topping.
- For the topping, just mix 1/2 cup of plain greek yogurt 1-2 tbsp of vanilla cream protein powder or vanilla pudding. add in butter extract and some honey to make it more like custard. Mix together until thickened. We use 1 tbsp vanilla protein and 1 tbsp flapjacked buttermilk protein powder mix with our yogurt.
- Spoon on top with yogurt then add regular or sugar free chocolate sauce and optional chocolate chips. SO GOOD!
You can make this with microwave oats no problem. Just divide the ingredients into 2 and cook one bowl at a time.
What’s your favorite way to “healthify” a dessert? Ever tried Boston Cream Pie before?
Who has friends running Boston today? Let me know so I can cheer –> Corny Cotter alert.