I was not surprised to find a few of these in my office fridge. Oatmeal boxes are one of my favorite things to eat, and I love that I can whip up a bowl of something so fresh and tasty for my breakfast in the morning. This oatmeal bowl of goodness is a perfect way to start off the day or be the appetizer to a meal.
It’s an item that I have found myself incorporating into a lot of my morning routines. It’s also one of those things that I’ll use a lot of that leftover oatmeal and add it to scrambled eggs, pasta, or even a baked dish. Just look at the pictures of it.
The oatmeal bowl is a box of goodness that I use a lot. It’s easy to find, cheap, and I can whip up a bowl of something delicious for the morning.
To make this bowl, I just mix the oatmeal with a bit of salt and pepper. Then I pour it into the bowl and add a bit of milk. Then I add 1/4 of an egg (or two) and mix it in, and then I add the rest of the milk, a pinch of granulated garlic, a few dashes of cinnamon, and maybe a bit of salt and pepper.
I’m not sure I like the idea of making a bowl of oatmeal from scratch, but I’m sure it would be good enough to serve as a dinner dish.
In our very own kitchen, we have a dish called “Toasted Coconut Oatmeal,” which is made by toasting coconut in a skillet and letting it cool. The idea here is to toast the coconut in the skillet, then break it apart and add the oats in the skillet.
When the coconut is toasted, it releases many of its natural chemicals that help it toast quicker. The oats, meanwhile, do the same to the coconut to prevent it from splitting. In this way, the toasted coconut is the same as the coconut oil that we eat, but it’s also a great alternative to the oil.
The idea here is that you want your oatmeal to toast quickly and easily because that way it stays brown and the coconut is still intact. The toasted coconut oil can be used as a substitute for butter in your cooking, or you can also add it to your oatmeal to make it a healthier option.
The toasted coconut oil can also be used to make delicious cookies and bars, like this recipe from the recipe box of the oatmeal-toasted coconut bars.
The coconut oil that we eat is actually a really good substitute for butter. It’s just slightly different in texture. The difference is that the coconut oil contains more oil, but it has more of the coconut’s flavor than butter. It’s also lower on the glycemic index, which means it’s easier to digest.