This post is sponsored by The National Milk Life Campaign
It’s strawberry season! And they are as sweet, juicy and flavorful as ever. I love cooked fruit – grilled, baked, as a compote. So when strawberry season rolls around, I send them right into my oatmeal.
In an effort to make the creamiest bowl of oatmeal there is, I turned steel cut oats into Scottish-style oatmeal by chopping them in the food processor for about a minute. {Keep going and you’ll eventually get oat flour.}
This increases the surface area, which reduces cooking time and allows more of the oat starch to seep out.
I always make my oatmeal with milk to get the best texture and most satiety with breakfast. At 8 grams of high-quality protein per cup, organic cow’s milk is my milk of choice. Water yields watery oatmeal and has no protein, fat or nutrients, so milk it is for the balanced bowl!
Add a little extra cottage cheese, and this is one creamy bowl of oats!
For toppings I added almonds and a sprinkle of coconut for some healthy fats.
Rather than starting your day with all carbs and ending with a big plate of protein-heavy meat for dinner, spreading protein out evenly throughout the day will not only keep your appetite in check, but it also optimizes metabolic processes in your body. {Check out this article for more details.} A great balance of protein, carbs and fat is what keeps me most satisfied all morning long, and this bowl clocks in with 23 grams of protein. Pair it with milk in your coffee or a small latte, and you’ve got over 25 grams of protein for breakfast.
Strawberries 'n Cream Oatmeal
Ingredients
- 1/4 cup Scottish oatmeal or sub rolled oats
- 1 cup 2% milk
- 1 cup sliced fresh strawberries
- 1 tsp vanilla extract
- 1 tbsp shredded coconut
- 1 tbsp dry roasted almonds chopped
Instructions
- Combine oatmeal and milk in a saucepan.
- Set heat to medium.
- Stir consistently as oatmeal begins to bubble.
- Once oatmeal has reached desired consistency, about 5 minutes in, add strawberries, cottage cheese and vanilla. Stir to incorporate.
- Cook for one more minute.
- Remove from heat and pour into bowl.
- Top with almonds and coconut.
This post was sponsored by The National Milk Life Campaign
Jeri says
April 15, 2015 at 8:16 amLooks so good. Guess my boiling water is now being changed for oatmeal instead of cream of wheat.
K. says
April 15, 2015 at 8:18 amYummy! I love strawberries, but I am actually allergic to them when they are raw. It is the weirdest allergy to have to explain to people. I can’t find a lot of recipes where they are cooked, besides some pies/tarts… so I don’t get to incorporate them into my diet so much. But this looks delicious! I’m definitely trying it!
Linda @ The Fitty says
April 15, 2015 at 8:48 amYou ought to try coconut chips instead of shredded coconut–it’s amazing and crunchy!
Meg says
April 15, 2015 at 9:20 amWow, coconut and strawberries in oatmeal sounds delicious! I have a milk question that you might be able to answer. When you say “At 8 grams of high-quality protein per cup, organic cow’s milk is my milk of choice,” it reads to me like organic milk has 8 grams of protein, whereas perhaps nonorganic milk has a different amount of protein. Is this the case? I don’t buy organic milk, so am I getting less protein per serving? Additionally, do milks with different fat contents (say whole milk vs. 1% milk) have different amounts of protein?
KathEats says
April 15, 2015 at 12:18 pmI mean milk of choice compared to almond, rice and hemp milk which are much lower in protein. Protein is the same in skim through whole milk – just the fat and therefore calories changes.
Courtney @ Sweet Tooth, Sweet Life says
April 15, 2015 at 9:28 amThis has me wishing I had packed oatmeal for lunch today… 🙂
Mom says
April 15, 2015 at 9:43 amLooks fab! Your oatmeal is one of the many highlights of my visits to your house.
Emily says
April 15, 2015 at 10:08 amThis looks delicious. I need to get back to making oatmeal. Every time I come here and look at your oatmeal, it reminds me just how versatile oatmeal is.
Erin @ Her Heartland Soul says
April 15, 2015 at 10:17 amYum! This looks so good!
Clementine says
April 15, 2015 at 11:11 amYay! I love nerding out about nutrition with you, Kath! Thanks for tips on this creamy bowl of oats. Never thought to add cottage cheese. Mmm. Hope you and Mazen get to pick strawberries soon. I’ll be picking with my mom next month here in North Carolina. ~<3
jamie says
April 15, 2015 at 12:00 pmIt looks like you forgot the cottage cheese amount in the recipe.
Thanks so much. It looks good!
KathEats says
April 15, 2015 at 12:17 pmFixed! Thank you.
Elise says
April 15, 2015 at 1:02 pmIs it really strawberry season in Virginia already? Here in the Midwest I wouldn’t dare buy a fresh strawberry before May. They just aren’t ready yet!
KathEats says
April 15, 2015 at 1:25 pmThey are coming up from the southern states and they are so so sweet already. Can’t wait for our farmers market to have them along with raspberries, blueberries and giant blackberries!
Cassie says
April 15, 2015 at 1:45 pmI love this! Can I sub the cottage cheese for Greek yogurt?
KathEats says
April 15, 2015 at 2:15 pmDo you mean the opposite? I think it would work ok.
Dani @ DaniCaliforniaCooks says
April 15, 2015 at 2:12 pmYou always come through with oatmeal recipes!
Emily @ Life on Food says
April 15, 2015 at 6:44 pmThis looks great. Warm and comforting but very Spring-esque too!
Cara Belle says
April 15, 2015 at 8:06 pmAs an oatmeal fan I definitely want to try this.
Marieke says
April 16, 2015 at 5:49 amI didn’t even know that Scottish oatmeal was a thing. I live in Scotland and here they are just oats 🙂 The best creamy porridge with that for sure.
Hannah @ Sprints and Scones says
April 16, 2015 at 7:11 amI love the Scottish oats! I bought steal cut oats ages ago, but they are a pain to cook because it takes so long. I am going to pop mine in the food processor and try this 🙂
Tiffany says
April 16, 2015 at 11:15 amHi Kath,
This is such a cute recipe! Thanks for sharing.
By the way, on the mobile version of your site – when i click view comments it doesn’t open to show the comments.
Have a wonderful day! 🙂
KathEats says
April 16, 2015 at 11:35 amThanks for the heads up.
Melissa says
April 16, 2015 at 12:30 pmThis looks absolutely incredible! I plan on recreating this soon! Definitely would give me something to look forward to in the morning!
Anne says
April 16, 2015 at 8:35 pmWhen you say 1/4 c Scotch oats, is that 1/4 c steel cut oats measured and then ground, or 1/4 c Scotch oats measured?
Also, how do you find the satisfaction/satiety level and digestion length/speed of steel cut vs. Scotch? Do you stay fuller longer with the less ‘processed’ steel cut or does it matter?
Thanks! you are the oats goddess 🙂
KathEats says
April 16, 2015 at 8:42 pmIt’s 1/4 of the ground Scotch oats. And the satiety should be about the same – the nutrition is the same, but just the cooking time should be reduced.
Alison Murray says
April 18, 2015 at 6:32 amIf I were a superhero, oatmeal, and this recipe in particular would be my one weakness 🙂 It’s got my favourite berry (strawberries) and one of my favourite proteins (cottage cheese). It’s like you created this recipe just for me!
Thanks for sharing, I’ve pinned and will be sharing on social media this week.
Ashleigh B. says
April 20, 2015 at 1:08 pmThank you for the super yummy breakfast idea! Made it this morning and my boyfriend and I both went crazy for it. I subbed greek yogurt for cottage cheese and guessed the amount (I pinned before it was corrected). My guess was right on the money at 1/4 cup! 🙂