As far as nutritional value, taste, versatility and convenience go, you really can’t beat oatmeal for breakfast. And now, your daily bowl is about to get a lot more interesting thanks to Kayla Itsines.
If you’re looking for a new way to jazz up your oatmeal in the morning, you have to try this recipe! I love experimenting with different flavour combos. Just remember you can always change ingredients to suit your own personal preferences.
Pistachio, Ricotta and Cranberry Oatmeal
45g rolled oats
250ml lowfat milk (or milk of choice) 75g lowfat ricotta cheese
30g dried cranberries
10g pistachio nuts, chopped
1 tsp maple syrup
- Place the oats, water and milk in a small saucepan and bring to the boil, stirring occasionally. Reduce the heat to medium low, add the cranberries and simmer for 45 minutes, stirring occasionally.
- When the oats reach the desired consistency, remove from the heat and stir through half of the ricotta cheese.
- Place the warm oats in a serving bowl. Top with the remaining ricotta cheese and scatter over the chopped pistachio nuts.
- Finish with a drizzle of maple syrup and enjoy!