After yesterday’s sugar-filled post, I decided to give our sweet teeth a break with this nutrient-packed breakfast bowl (it all works out in the end, right?). And it’s a breakfast that is DEFINITELY worth waking up for.
I mean, check out that fruit! And that’s not even the best part. To make this breakfast extra satisfying I made TWO different types of steel-cut oatmeal for this. I’ll give you a hint… one includes 70% dark cocoa! I mean, right?! (I guess I didn’t totally forget my sweet tooth on this one, whoops!)
And I haven’t even touched on the homemade granola yet! It has a pinch of cinnamon, maple syrup (as a natural sweetener), and coconut oil (instead of butter) and, that’s not even going into the secret ingredients I added for extra “staying” power!
Flaxseeds and chia seeds! Unusual, maybe, but I promise they work! Just smelling this mixture before it went into the oven was heavenly. Your house is going to smell SO good!
- I. Granola
- 2 cups rolled oats
- ¼ cup coconut oil (at room temp)
- ¼ cup flax seed
- ¼ cup chia seed
- ¼ cup maple syrup
- 1 TBS. vanilla extract
- II. Oatmeal
- 4 cups cooked steel-cut oatmeal (read package instructions for details)
- 2 TBS. dark cocoa powder
- 1 tsp. honey
- ¼ cup almond milk (I used vanilla flavored)
- ¼ cup raspberries
- 1 ripe mango, sliced
- 1 banana sliced
- I. Granola
- Preheat the oven to 300. In a medium sized bowl, add the dry granola ingredients and mix together. Add the coconut oil and, using a spatula, incorporate it into the dry ingredients. Add the maple syrup and vanilla extract and place on a baking sheet (I lined mine with parchment to prevent sticking) and place granola into the oven for 45 minutes or until golden brown.
- II. Oatmeal
- Separate the oatmeal into two small bowls. Into one, simply add the vanilla almond milk and top with the finished granola and fruit of your choosing.
- In the other bowl, add the dark cocoa powder and honey. Mix well. Then top with granola and fruit. (TIP: I also added additional flaxseed to the top)
