Whitney may have joined Instagram fairly recently, but her photos instantly caught my eye. Her bowls of oatmeal always seem to include a pop of colorful berries and melty peanut butter and puddles of berry sauces. Combined with her trademark white rug and glass bowl, her oatmeal is a treat for the eyes!
Hello, everyone! It is my great honour to be your host today for May’s Oatmeal Enthusiast installment. 😉 A big thank you to Lauren for allowing me to put this piece together for you guys! Her blog is beautiful and her recipes never disappoint, so I only hope that I can do the Oatmeal Artist site the justice it deserves.
My name is Whitney, and I am a 19 year old biology student residing in the hopelessly dazzling Pacific Northwest region of Canada. Spring here has finally sprung, and I can’t help but feel at peace among the rows of emerald-leaved trees and glowing flowers. I love to spend my evenings down at the beach on campus, watching the waves roll in as the sun sets behind the endless mountains. I am always blown away by the sheer beauty of my home when the rain starts to fade and blue skies roll in.
I am very new to oatmeal – in fact, I had my first bowl since early childhood less than 6 months ago, and I’ve only been experimenting with it since late February! You can see some of my progression on my Instagram, @wholewhit. Nowadays, I look forward to the next morning’s oat-y creation nearly every night. I guess you could call me a real dev-oat-ee. (sorry [not really])
My later meals are typically filled to the brim with veggies and healthy proteins, but as a self-professed lover of dessert as well as my entire friend circle’s one-woman bakery, I can’t go a day without eating something sinfully sweet and indulgent. These days, I turn to oatmeal for a healthier version of my favourite treats. I love how filling it is; I am never hungry before lunch. It’s also full of good nutrients, especially when loaded up with fruits and cooked in vanilla cashew milk, my liquid of choice.
For my 15 minutes of fame, I decided to share with you my most favourite creations. From these, you may draw a few things; 1) I love fruit; 2) I have a nut butter problem; and 3) damn, that girl can really put away a lot of chocolate.
I decided to kick things off with my most favourite flavour of all – dark chocolate raspberry. I cooked this baby down with lots of cocoa powder & frozen raspberries, as well as my usual salt, vanilla, and mashed banana. I topped it off with hot raspberry “sauce” and fresh raspberries (plus chocolate and PB, of course). Those little guys sure are expensive, but as soon as I get home and crack open the container, I never regret my decision. Continue reading