Anyone that knows me well knows that I cannot skip breakfast and go straight to lunch. It doesn’t matter what time of day it is or what the circumstances; if I don’t have something remotely breakfast-y for my first meal, I cannot eat lunch
When I visited London a few years ago, I wanted something fruity before we went to lunch one day, but the only thing we could find was strawberry cheesecake (there was fresh fruit on it, at least!) So, I got that. Unfortunately for me, my older brother used most of my cheesecake as bait to catch a pigeon (gross, right??), but I at least got to eat the strawberry off of it first.
Alright, back to breakfast. I ate oatmeal growing up, but it was always out of those little paper packets (sometimes they even had dinosaur eggs in them). I never really loved oatmeal. So, when I grew up and moved out, I could never understand why people would choose to eat it for breakfast. Until I came up with this recipe.
It can fit into ANY diet
- Gluten-free
- Refined sugar free
- Dairy free
- Vegan/Vegetarian
Banana Berry Chia Seed Oatmeal
This is the oatmeal that will change your mind about oatmeal! It can be made to fit any diet, from vegan to refined sugar free!
Ingredients
- 1 cup rolled oats can use gluten free
- 2 tbsp chia seeds these can be omitted, but they add tons of nutrients with no noticeable flavor added!
- Pinch Real salt
- 1 tsp vanilla extract
- 1 1/2 tbsp pure maple syrup
- 2 cups almond milk can use desired milk of choice (dairy, soy, or even coconut!)
- 1 cup berries of choice fresh or frozen (blueberries are my favorite!)
- 1 banana sliced or broken into small chunks
- 1/4 cup peanut or almond butter to garnish
Instructions
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In a medium-sized saucepot, combine the oats, chia seeds, and salt.
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Stir in the vanilla, maple syrup, milk, berries and banana.
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Bring the oatmeal to a boil over medium high heat, then reduce the heat to low.
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Simmer for about 10 minutes, or until the oats are cooked and most of the liquid has been absorbed.
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Serve warm with a hearty tablespoon of peanut butter.
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For weekly prep: divide the cooked oatmeal into containers with lids. To reheat, place in the microwave for 10 seconds, stir, and reheat more as desired. Add a splash of milk to achieve the texture you’d like. Serve with a dollop of peanut butter.
Recipe Notes
If you like your oatmeal sweeter, you can add a small amount of coconut or brown sugar.
