Breakfast/ Vegan

Gorgeous Morning Oats (vegan)

I love starting my day off with oatmeal. The fiber keeps me going for HOURS, seriously. Come lunchtime I’m still booming with energy from breakfast time. What else is great about oats? You can dress them up any way you like. Savory, sweet, simple, any way your heart desires. I topped mine with starfruit, berries, cacao nibs, and edible flowers. Pretty and delicious.

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This meal is full of complex carbs, the type of carbohydrate that digest slowly, which help keep you full but also keep your blood sugar levels balanced. Ever noticed how after eating a doughnut or a sugary muffin in the morning gives you a crash afterward, making you likely to crave even more sugar? Oatmeal doesn’t do that. It keeps those blood sugar levels steady, rather than spiking up and down.2-1-of-1 3-1-of-1

Fruit is full of fiber as well, and plenty of vitamins. The perfect combination breakfast. Just add a few nuts or a tablespoon of peanut butter in the oats to add some protein. Another way to boost the protein? Add a half scoop of your favorite protein powder when you make the oats. Adds flavor and a boost of amino acids. 4-1-of-1

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Gorgeous Morning Oats (v)


  • Cook Time: 2 mins
  • Total Time: 2 mins
  • Yield: 1 serving 1x

Description

Say hello to this delicious (and beautiful) bowl of low-sugar morning oatmeal. The fruit adds natural sweetness to the oats and almond butter boosts protein. Play around and add any toppings you like to create your own gorgeous masterpiece.


Scale

Ingredients

  • 1 package plain instant oatmeal (gluten-free certified)
  • 1 TBSP almond butter
  • 1.5 cups water
  • 34 berries, sliced
  • 1 starfruit, sliced
  • 1 TBSP raw cacao nibs
  • dash of cinnamon
  • handful edible flowers (optional)

Instructions

  1. Microwave oats with water, cinnamon, and almond butter for 1.5-2 minutes.
  2. Top with toppings and enjoy warm.

When choosing something for breakfast, aim to pair carbohydrates with protein. This helps sustain energy and keep you full for hours.

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