This complete meal includes fresh strawberries, chia seeds, pumpkin seeds, slivered almonds, coconut milk, and almond milk. A little pure maple syrup is all you need for some natural sweetness. If you like to change up your breakfast now and then, you can modify the recipe to your taste by adding a dollop of nut butter, yogurt, and/or a mix of your favorite fruit and nuts. Another major plus: You can make this breakfast either hot or cold!
Strawberry oatmeal breakfast bowls
Prep time:
Cook time:
Total time:
Serves: 4
Recipe Modified from: ohmyveggies
Ingredients
- For the oatmeal:
- 2 cups gluten free rolled oats
- 2 tablespoons chia seeds
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons pure maple syrup
- 1 (14-ounce) can lite coconut milk
- 1 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- For the bowls:
- Fresh ripe strawberries, quartered
- Slivered almonds
- Pepitas (pumpkin seeds)
- Additional almond milk or coconut milk
Instructions
- For the cold version (overnight oats):
- Add all oatmeal ingredients to a large container with an airtight lid and stir well. Seal and place in the refrigerator overnight (or at least 6 hours).
- Divide the oats between four bowls and pile each with strawberries, pepitas, and almonds. Add additional almond milk or coconut milk if desired.
- For the hot version:
- Add the oats, chia seeds, coconut, maple syrup, coconut milk, and almond milk to a medium-sized pot. Bring to a full boil over medium-high heat, then reduce heat and simmer for 15 to 20 minutes, stirring occasionally, until oatmeal has thickened and the liquid has been absorbed. Remove from heat and stir in vanilla extract. Divide between four bowls and top with strawberries, almonds, and nuts, along with additional almond and/or coconut milk, if desired.
Photo Credit: ohmyveggies