Ingredients:
1/2 cup gluten-free oats
1/2 cup chia seeds
10 tablespoons hemp seed
2 tablespoons unsweetened coconut flakes
3 1/2 cups of nut milk or more as needed
Cinnamon
Stevia
Directions: Heat nut milk then add all ingredients.
Cook 5 minutes or until soft
Blueberry compote:
1 1/2 cups frozen blueberries
1 teaspoon freshly squeezed orange or lemon juice
1 teaspoon orange or lemon zest
1 teaspoon Grade A Dark Amber maple syrup
1/4 teaspoon ground ginger
Combine all compote ingredients in a small saucepan over medium heat. Cook, stirring occasionally, for 3 to 4 minutes, until the mixture bubbles, pulls away from the sides of the pan, and becomes syrupy.
Spoon a dollop over the oatmeal/porridge.
1/2 cup gluten-free oats
1/2 cup chia seeds
10 tablespoons hemp seed
2 tablespoons unsweetened coconut flakes
3 1/2 cups of nut milk or more as needed
Cinnamon
Stevia
Directions: Heat nut milk then add all ingredients.
Cook 5 minutes or until soft
Blueberry compote:
1 1/2 cups frozen blueberries
1 teaspoon freshly squeezed orange or lemon juice
1 teaspoon orange or lemon zest
1 teaspoon Grade A Dark Amber maple syrup
1/4 teaspoon ground ginger
Combine all compote ingredients in a small saucepan over medium heat. Cook, stirring occasionally, for 3 to 4 minutes, until the mixture bubbles, pulls away from the sides of the pan, and becomes syrupy.
Spoon a dollop over the oatmeal/porridge.
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