Coconut Chia Oatmeal
I love breakfast. It’s one of my favorite meals and I NEVER miss it but I know that is not the case for everyone. My husband, for example, does not have the stomach for breakfast until 10am. By 10 am I’m already working on my second meal of the day! I’ve tried forcing plates of eggs and sweet potato hash, toast with avocado and oatmeal to no avail. He would rather eat a Perfect Food Bar (which I fully support) but that doesn’t change my love for the first meal of the day.
I got tired of oatmeal a long time ago. The blueberry-brown-sugar-carb-overload I was eating wasn’t filling me up and I was hungry an hour later which can be dangerous when it comes to lunch time and I want to eat everything in sight and wash it down with a coke…and then take a massive nap. Then I learned a very valuable piece of information – the key to a breakfast that will fill and fuel you up is to combine a good quality protein and fat. The protein helps keep you full, curbs sweet cravings and is essential to our bones, muscles, hair, skin, nails. Fat feeds your brain. Our brains consist of more than 50% fat and that fat creates the cell membranes in your body. Basically good quality fat makes us awesome and who doesn’t want a little more awesome in their lives?
I should probably get back to the oatmeal…this dish is a hearty and delicious take on traditional oatmeal. I use Bob’s Red Mill Gluten Free Oats, full fat coconut milk (YAY Fat!), chia seeds (hello energy!), cinnamon (slows sugar absorption), maple syrup (low glycemic index) and almonds (protein + crunch). One batch will feed you all week.
COCONUT CHIA OATMEAL
Download Coconut Chia Oatmeal Recipe Here
Cook time: 10 minutes Serves 3-4
1 15oz can of Coconut Milk (Full Fat)
½ cup water
1 cup old fashioned Gluten Free oats (Not Quick Cooking Oats)
2 tablespoons Chia Seed
2 teaspoons cinnamon
1 teaspoon vanilla
pinch of Himalayan Sea Salt
1 tablespoon Pure Maple Syrup
1/3 cups sliced almonds
Mix all ingredients (except Maple Syrup & Almonds) in a medium saucepan cook on medium low for 10 minutes until most of the liquid is absorbed.
Mix in almonds and maple syrup. Enjoy!
Recipe is easily doubled.
