Gluten free oatmeal bowl.
I posted this on IG yesterday and I had a ton of requests for the recipe so I thought I would write up for you all. I wasn’t sure what I wanted for lunch and I knew it had to be something warm. I couldn’t shake the chill after my run, post shower and bundling myself up – and a cup of tea. This hit the spot. You can customize it for your preference. Would serve as a quick breakfast, lunch, snack or dinner when you don’t have to make dinner for the entire family – don’t you cherish those nights? I do!
3/4 cup of Bob’s Red Mill rolled oats that are gluten free (regular thickness)
3/4 of a cup of coconut water, purified water, any non-dairy milk – almond, cashew, hemp etc.
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Raw cacao nibs
Almond butter – I used Justin’s maple almond butter
Vegan chocolate chips
To a small saucepan add your oats and liquid. Mix well over medium heat. Keep stirring and turn the flame down to low. I then add cinnamon and vanilla. Give a good stir and continue to cook for about 4-6 minutes or until the oats are soft. Then spoon out into a bowl and add your toppings of choice. Enjoy pipping hot.
On the fitness front…
Sadly I have one child home not feeling well. It made for a very long evening with little to no sleep. I won’t push my body today on no sleep and risk injury so today will be filled with several four-legged walks to the park to move my body. My legs feel like cement today, probably because I got no sleep last night. Self-imposed rest day.
I hope you all have a great day. ~oxo
— Knead to Cook