Recipe by Kath Eats Real Food
Makes: 1 serving
1/4 cup Scottish oatmeal (or sub rolled oats)
1 cup 2% milk
1 cup fresh strawberries, sliced
1/4 cup lowfat cottage cheese
1 teaspoon vanilla extract
1 tablespoon dry roasted almonds, chopped
1 tablespoon shredded coconut
1 (8-ounce) glass of milk, to serve with oatmeal
Combine oats and 1 cup of milk in saucepan over medium heat. 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.
Serve with remaining 8-ounce glass of milk.
560 calories; 20 g fat; 9 g saturated fat; 40 mg cholesterol; 32 g protein; 68 g carbohydrates; 9 fiber; 520 mg sodium; 696 mg calcium (70% of daily value). Nutrition figures based on using 2% milk, and include an 8-ounce glass of milk served with oatmeal.