Creamy Oatmeal Muesli

Last week I mentioned the beautiful strawberries that just arrived in our markets, and I wanted to share what’s turned out to be one of my favorite uses for these sweet berries.

This week and into next month I’m cooking from a rather surprising source: The New Abs Diet Cookbook. I’m not usually one for diets, but I’m donning a bikini soon and after a winter of chili, chicken pot pie and San Diego’s finest, Stone IPA, I figured a few weeks spent eating mindfully could be a good thing.

Please don’t judge this book by its title. Honestly? It should be called something like, “Eating Your Way to Health with the 12 Power Foods.” I’m blown away by how much more energy I have eating this way, not to mention that I don’t spend my entire day hungry (never fear, I’m still thinking about food all the live long day).

I’ll showcase a few spinach-based recipes from the book in the upcoming weeks, but for now, enjoy this little taste, if you will, that transforms simple instant oatmeal from wallpaper paste into a hot, creamy Muesli in just minutes.

Creamy Oatmeal Muesli

1 packet unflavored gluten-free instant oatmeal
2/3 cup skim milk, more to taste
½ cup strawberries (or substitute your favorite fruit such as bananas, apples or other berries)
1 tablespoon sliced almonds or chopped walnuts (again, you may substitute your favorite nut)
1 teaspoon ground flaxseed meal
1 teaspoon honey

1. Combine oatmeal and 2/3 cup skim milk in a microwave-proof bowl; microwave for one minute on high, stir, and microwave on high for an additional 30 seconds, or per package instructions.
2. Stir in fruit, nuts, flaxseed and honey. If you’d like a more creamy consistency, microwave an additional 1/3 cup milk in a separate bowl for 25-30 seconds, until heated, and stir into the oatmeal.
3. Serve immediately.

Adapted from The New Abs Diet Cookbook.