As promised, or rather, as I committed to myself...I made my oats for breakfast today! I'm working on more balanced breakfasts in place of a grab and go Larabar. I do love my Larabars, don't get me wrong. But, I need to reserve them for an occasional treat, not breakfast every day. My commitment is to make time to eat a healthy, balanced breakfast every day, even if I am in a rush.
Today's baked oats were good. I will tweak them next time because I made them too watery today. Sometimes eyeballing the ingredients doesn't always pan out!
Ingredients:
Today's baked oats were good. I will tweak them next time because I made them too watery today. Sometimes eyeballing the ingredients doesn't always pan out!
Ingredients:
- 1/2 cup gluten free Rolled Oats
- 1 cup coconut milk (start with 3/4 cup and add more if needed)
- 1T chia seeds
- 1/3 cup frozen organic blueberries (no need to thaw)
- pinch of sea salt
- dash of cinnamon
- optional: 1T mini chocolate chips (I added them today - Enjoy Life brand mini non-dairy chocolate chips)
Preheat oven to 400 degrees. Mix all ingredients in oven-safe bowl. Bake for 25-30 minutes, depending on how much milk you used. I needed the whole 30 minutes today. Let it cool for a bit before eating.
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| When I stirred the oats before baking, they turned blue! |
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| YUM!! |
