Oatmeal is hands down one of my favorite breakfasts. I could eat it every single day and be a happy camper, and if you think you aren't a fan, you just haven't tried Anna-style oats. However, oatmeal on its own is never enough to keep me full for longer than an hour or two so I'm always looking for ways to soup it up and add some extra volume and protein.

Recently I've been adding eggs right into the pot. I know, I know, it sounds weird and kind of disgusting, but hang with me! I started with whisking in two egg whites while the oats were cooking, but now I am adding whole eggs, yolk and all. I swear it makes the oatmeal taste like French toast! And the extra protein and healthy fat will keep you full much longer. It's really important to eat protein at breakfast so your blood sugar doesn't crash from the typical carb-heavy breakfasts we're so fond of.

This recipe is very customizable and you can spin it in any flavor combination that strikes your fancy! Pumpkin French Toast is next on my list...

Here's the basic recipe:

French Toast Oatmeal

serves 1

1/3 cup old fashioned oats

2/3 cup water

1 tsp cinnamon

1 tsp vanilla

1/2 tsp almond extract (optional)

2 eggs

Bring the water to boil in a small pot. Add the oats, cinnamon, and any additional spices. Cook the oats for 2-3 minutes, until about 80% of the water is absorbed. Stir in the vanilla, and then whisk in the eggs, breaking the yolks. Continuously stir the oat/egg mixture until eggs have solidified and are incorporated into the oatmeal, and all liquid has been absorbed.

Top with maple syrup and fruit!