Almond white chocolate flax oatmeal, for mamas


  • 1 tablespoon coconut oil (optional)
  • ½ cup old-fashioned oats
  • 1 ¼ cup water
  • 1 tablespoon almond butter
  • 1 tablespoon flaxseed meal
  • ¼ teaspoon brewer’s yeast (optional)
  • 1 oz (about 2 tablespoons) white chocolate chips
  • Brown or granulated sugar, to taste (I use about 1 tablespoon)


  1. Optional: Heat the coconut oil in a small saucepan over medium heat until melted. Add the oats and stir until the oil is evenly distributed. Continue to cook for 1-2 minutes, stirring, until oats smell nice and toasty.
  2. Add water and bring to a simmer over medium-high heat. Let cook for 4-5 minutes, or until they begin to reach your desired consistency. Reduce heat to medium if the mixture threatens to boil over.
  3. Stir in the almond butter, flaxseed meal, and brewer’s yeast until incorporated and the flaxseed meal begins to thicken the oatmeal. Stir in the white chocolate chips until melted. Add sugar to taste, and enjoy warm.


I like my oatmeal on the thicker side; if you prefer yours thinner, it can be easily thinned with a few tablespoons of water or milk at the end, before serving.

If you like, you can make a large batch of this and keep it in the refrigerator for an even easier breakfast, heated up in the microwave for a minute or so. It will keep for about a week.

The flaxseed meal can be replaced with one egg, added in the same step. The oatmeal will be slightly thinner.