The truth is that I don’t really even like pie. I mean I don’t hate pie (who hates pie?) but it’s not my dessert of choice. I’d choose a brownie/cookie/blondie/ice cream/chocolate over pie any day. Admit that you want to eat this pot o’ oatmeal like ten times more now that I’ve called it pie. Mmmmmhmmm. But really, this oatmeal is like the best of both worlds—all those heart-healthy oats with cholesterol-lowering soluble fiber paired with the subtle sweetness from granola and coconut…heaven in a bowl, my frands. Oatmeal is one of two go-to breakfasts that I recommend to my clients (the other being a smoothie). Why? Because it has one single ingredient that happens to be super good for you. Oats are minimally processed and packed with fiber, energizing B vitamins, and plant-powered protein. Did I mention that they’re easy to prepare? Easy preparation means people will actually go home and make them. Suggesting making oatmeal with almond butter for breakfast and suggesting buckwheat chia pancakes with maple cashew cream are two very, very different things. I love that each bowl of oatmeal has a totally different personality. While I like mine with a bit of sea salt, raw almond butter, and berries, other people like it with maple syrup, nanners, and cinnamon. As long as you don’t dump a truckload of brown sugar into it, I’m a happy gal. Adding granola to this oatmeal is what took it to the pie level. I have this crockpot at home and it always gets the job done!
