1/4 cup dried oats (I like Bob's Red Mill gluten free instant oats)
1/8 cup dry quinoa
2 TBSP coconut milk OR almond milk (Silk unsweetened vanilla is a decent choice, or you can make your own -- I will teach you how in another newsletter)
1 TBSP walnuts
1/2 cup blueberries (fresh or frozen) -- I use frozen organic blueberries
1 organic egg OR vegan option: 1 TBSP chia seeds + 2 TBSP water
1 tsp organic extra virgin coconut oil
1/4 tsp aluminum free baking powder
dash of cinnamon
dash of Pink Himalayan sea salt
Preheat oven to 375 degrees.
Mix dry ingredients (oats, quinoa, baking powder,etc.) in a small bowl
Beat egg and stir in with dry ingredients -- if using chia seeds plus water, mix and let sit for 5 minutes and then mix in with dry ingredients
Heat coconut oil in small skillet for 1 minute and pour into the mixture.
Stir in blueberries
Transfer mixture into a baking pan/dish.
Bake for 15-20 minutes, until lightly browned on top (see the beautiful photo I took of my creation).
Total Fat: 16 grams
Cholesterol: 164 mg
Sodium: 87 mg
Total Carbohydrate: 42 grams
Dietary Fiber: 7 grams
Protein: 15 grams
You can top with 1 TBSP of maple syrup as a delicious option. I recommend adding to a small cup and dipping in. This recipe is FODMAPs friendly, as the oats are only 1/4 cup and I leverage it with the dry quinoa. The egg and walnuts give it a great boost of protein, and the blueberries make it amazingly high in antioxidants. Enjoy!