For many of us, oatmeal is a go-to when it arrives to swift and balanced breakfast selections. This recipe reimagines the vintage oatmeal for Entire30 and paleo diet plans, and is also vegan and gluten-free. With a powerhouse list of components from flaxseed and chia to almond flour and nuts, you can expect to get pleasure from a filling breakfast that will not spike your sugar levels leaving you starving right before lunchtime. Add your favorite garnishes—dried fruit and coconut are both exceptional, as well as a sprinkling of chia seeds.
Helps make 2 to 4 servings
1/3 cup finely chopped nuts
1 Tbsp floor flaxseed
2 Tbsp almond flour
2 tsp chia seeds, in addition additional for garnish
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp sea salt
3/4 to 1 cup almond milk or entire-fat coconut milk
2 Tbsp day syrup
How to Make It
- In a medium bowl, combine the nuts, flaxseed, almond flour, chia seeds, cinnamon, ginger, and salt.
- In a compact saucepan or in the microwave, warmth the milk (start with 3/4 cup) with the date syrup till virtually boiling.
- Pour the liquid over the dry ingredients and stir to incorporate. Insert extra milk if you favor a thinner consistency.
- Major with chia seeds or other preferred garnishes.
Linked: Simple, healthier, 350-calorie recipe thoughts you can make at home.