Ingredients:
21/2 cups skim milk
Pinch of salt
2 cups quick-cooking oatmeal
1 teaspoon vanilla extract
2 tablespoons agave nectar or honey
1 ounce bittersweet chocolate
1/4 cup chopped walnuts, toasted
1/4 cup minimarshmallows
Heat a medium saucepan over medium-high heat. When hot, add oatmeal and toast until browned. Add the milk and salt, if desired, and bring to a boil.
Add vanilla, and agave. Stir until combined. Cook until the oatmeal has thickened, about 5 minutes. Add the chocolate and stir until has melted. Remove from heat.
Serve the oatmeal in bowls, and top with the tasted walnuts and minimarshmallows.
I half the recipe for 2 big servings. I do not toast the walnuts or marshmallows
Recipe by Rocco Dispirito from his book Now eat this Diet.
21/2 cups skim milk
Pinch of salt
2 cups quick-cooking oatmeal
1 teaspoon vanilla extract
2 tablespoons agave nectar or honey
1 ounce bittersweet chocolate
1/4 cup chopped walnuts, toasted
1/4 cup minimarshmallows
Heat a medium saucepan over medium-high heat. When hot, add oatmeal and toast until browned. Add the milk and salt, if desired, and bring to a boil.
Add vanilla, and agave. Stir until combined. Cook until the oatmeal has thickened, about 5 minutes. Add the chocolate and stir until has melted. Remove from heat.
Serve the oatmeal in bowls, and top with the tasted walnuts and minimarshmallows.
I half the recipe for 2 big servings. I do not toast the walnuts or marshmallows
Recipe by Rocco Dispirito from his book Now eat this Diet.
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