AuthorHeather BlakeCategoryBreakfast, Dairy free, Fruit, Gluten-free, Grains, Vegan, VegetarianDifficultyBeginnerQuick and easy for this morning, this delicious breakfast will provide lasting energy, plenty of fiber, lots of antioxidants, and extra magnesium!
Prepare oats according to package directions, with water and a pinch of salt.
(I love putting steel cut oats in the crockpot overnight. Rolled oats can be cooked on the stove top in 5-8 minutes.)
Steel cut oats have the lowest glycemic load (preferable).
Rolled oats have a slightly higher glycemic load (acceptable).
Instant oats have a very high glycemic load and are discouraged.
After oats are cooked, top with cinnamon, flaxseed, pumpkin seeds, and frozen blueberries (which thaw very quickly and make this a great summer recipe too!)
Eat SLOWLY and chew well!
Ingredients
Directions
Prepare oats according to package directions, with water and a pinch of salt.
(I love putting steel cut oats in the crockpot overnight. Rolled oats can be cooked on the stove top in 5-8 minutes.)
Steel cut oats have the lowest glycemic load (preferable).
Rolled oats have a slightly higher glycemic load (acceptable).
Instant oats have a very high glycemic load and are discouraged.
After oats are cooked, top with cinnamon, flaxseed, pumpkin seeds, and frozen blueberries (which thaw very quickly and make this a great summer recipe too!)
Eat SLOWLY and chew well!
