Do not get me wrong, I love my smoothie bowls for breakfast. But just like everyone else out there, I have those mornings when I wake up utterly craving a warm bowl of oatmeal! In the past, I have steered away from making hot oats because although they were seemingly easy to make, I could never seem to get the perfect consistency. And nothing is more devastating than an unhappy lumpy bowl of mush. That struggle, however, vanished when I recently watched Tess Begg's oatmeal hack on Youtube.  The recipe was not only easy to follow, but the flavor was outstanding and the consistency was out-of-this-world! Using her recipe as inspiration, I started making my own version of the delicious breakfast.

This recipe, which can be made in less than 10 minutes, is hearty, protein-packed, and insanely drool-worthy. Not to mention, it is also gluten-free! The chocolate protein pudding takes thirty seconds to whip up and adds an amazing chocolatey-creaminess to the breakfast. You can also mix it up by adding various spices to the batter, or different toppings such as chocolate chips, peanut butter, apples, jam, the list goes on!

INGREDIENTS (Yields one serving)

The Oats:

• 1/2 Cup gluten-free oats, I use Bob's Red Mill
• 1 Very ripe spotted banana*
• 1/3 Cup non-dairy milk or water
• 1/2 Tsp. cinnamon
• 1/2 Tsp. vanilla extract

Optional: 1/2 Cup frozen blueberries, or another mix-in of your choice

*Using a very ripe banana is crucial for this recipe. The ripe, preferably spotty banana is the natural sweetener in this recipe. If an unripe banana is used, the taste will not be the same.

Protein Pudding:

• 1 scoop of chocolate protein powder, I use Chocolate Sun Warrior Blend*
• 1/4-1/3 Cup non-dairy milk, cold brew coffee, or water

*When I do not have chocolate protein powder, I mix vanilla protein powder with cacao powder. If you wish to keep this recipe protein powder free, I suggest making this easy cinnamon nut-butter sauce.

INSTRUCTIONS

1. In a food processor or blender, combine the oats, banana, non-dairy milk or water, vanilla extract, and cinnamon until everything is evenly combined. The batter should mimic a pancake-like batter. If the batter is too thin, add more oats. If it is too thick, add more banana, non-dairy milk, or water.  
2. In a heated nonstick pan, add in the all of the oat-batter. Stir frequently to prevent sticking and to ensure even cooking. At this point, add in frozen blueberries or another topping of your choice, if using. 
3. Continue stirring the oats for about 3-5 minutes, or until the batter is noticeably thicker and it begins to hold its shape.   
4. Transfer to a bowl.
5. To make the protein pudding, in a small bowl, mix the chocolate protein powder and non-dairy milk, cold brew coffee, or water until smooth. The amount of liquid will vary depending on how thick you wish to have the pudding!
6. Pour the pudding directly on top of the oats, or serve on the side. Enjoy immediately!