Avocado Oatmeal

Avocado Oatmeal

I like avocados so much that I can even eat them raw. What I like most is the green color of the avocado after peeling it, which is particularly authentic and tempting. And the oily and smooth feeling is incomparable to any other fruit or vegetable. I remember the first time I ate avocado was in Switzerland. Seeing the dark green and shiny avocado, I excitedly bought one and took it home. At that time, I was not very proficient in cooking. I went home to the kitchen and peeled the avocado and took a big bite. The avocado itself has no taste. Maybe I ate it as a fruit at that time, so I was very disappointed and threw away the rest of the avocado. I ate it again in the United States. I also read a lot of cooking books, so I am very familiar with how to eat avocado. Now I like it even when I eat it plain. I like oatmeal, especially the thick and sticky kind, which seems to be eaten as a meal. Because when I was young, one of my mother's specialties was oatmeal porridge, the kind cooked with milk and very thick, so I have a complex about it. The same love for food may be inherited. My grandmother and mother both have high cholesterol, and I can't escape it even though I'm thin and a vegetarian. The women in my family also love to eat oatmeal, which helps lower cholesterol. However, not everyone likes the sticky style of oatmeal, and usually I don't go to this extreme when I have it for breakfast at home.

Ingredients for Avocado Oatmeal

0.25 cup of instant oats, 1 cup of soy milk, 0.25 avocado

How to make avocado oatmeal

1. Put oatmeal, soy milk or milk in a large bowl and heat in the microwave for 2-4 minutes (the specific time depends on your preference.

2. Peel the avocado, cut into small cubes and place in a bowl of oatmeal, then heat in the microwave for half a minute.