Some mornings call for a change from the usual breakfast routine. That and the fridge could be bare and all you have are oats to rub together. Let me show you how a simple pantry staple can become your new favorite thing that takes no time at all to put together.
Oats are loaded with benefits. There’s a lot of nutrition in a humble cup of oats!
Per cup, it contains:
- 17 g fiber
- 26 grams of protein
- 103 g carbohydrates to give you the energy you need
- high in magnesium and iron
I make a delicous oat cereal mix using dry fruit, flax, chia, and other tasty ingredients. It keeps in the pantry for up to two weeks and is perfect for overnight oats, or combined with hot nut milk for an instant creamy oat bowl. Top it with a light drizzle of maple syrup and your choice of chopped fruit. It’s fancy and tastes like everything you’d expect from a delicious bowl of oatmeal, minus the refined sugar. And the texture is perfect thanks to the flax and chia seeds.
Gia’s Raw Cereal Mix:
- 2 1/2 cups organic rolled oats
- 1 cup unsweetened coconut flakes
- 1 cup sliced almonds, could use chopped instead too
- 1/4 cup golden flax seeds, whole
- 1/4 cup chia seeds
- 1/2 cup date pellets*
- 1/2 cup dried bing cherries
Mix all ingredients in a large bowl to combine. Makes 3 1/2 cups of cereal. Store in pantry for up to 2 weeks, or in the fridge for 2 months.
*To make date pellets, place 6 large Medjool dates in the food processor and process to rough chop them. Add 1/2 cup of oat flour (which is just oats finely ground in a spice grinder or blender). Add more oat flour as needed and process until the dates resemble crumbles or pellets.
Overnight oats recipe:
- 3/4 cup Raw cereal mix
- 2 Tablespoons coconut yogurt
- 2 Tablespoons maple syrup, or to taste
- 1 cup nut milk
Add all ingredients to a jar, mix well and set in fridge overnight. In the morning, enjoy as is or garnish with more maple syrup and fresh fruit. Chopped green apple is amazing in this! Organic white peaches are delicious too. Enjoy!Homemade almond milk is the perfect nut milk for this bowl, but store bought works too.Homemade almond milk:
- 2 cups almonds, soaked overnight
- 4 cups water
Place almonds in bowl and cover with filtered water. Cover and allow to sit overnight. In the morning, drain and rinse the almonds and add them to your high powered blender with 4 cups of fresh filtered water. You could optionally peel the almonds for a super luxurious white almond milk, but it isn’t necessary. Blend until everything is broken down. Strain through a nut milk bag. Reserve the pulp as almond flour – either dehydrated or frozen until future use. The almond milk will keep in a glass jar for up to three days.
Make breakfast count and eat to your health!
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