The best anti-inflammatory oat chia breakfast bowl.
I’ve been a bit MIA. I was exposed to my husband having a mild case of his first round of covid a month ago and I’ve been battling very itchy hives. My auto-immune numbers are haywire so I’m focusing on dialing in my diet to be very anti-inflammatory to help balance out this reaction and support my body.
This bowl is packed with nutrients to support your body as well as fuel it for many hours without snacking mid morning. I distain blogs that go on and on with verbiage prior to a recipe so let’s just get to this. It’s a hot recipe for the colder mornings so let’s get to it!
Equipment
- 1 saucepan
Ingredients
- 1/2 cup rolled oats certified gluten free
- 2 tbl chia seeds black or white
- 2 tbl canned pumpkin
- 1 cup unsweetened vegan milk
- 1 – 2 tsp ground Ceylon cinnamon
- Drizzle maple syrup
- 1/2 tsp ground ginger powder
- 1 pinch salt
Optional toppings:
- 1 tbl Flaxseed or Walnut oil
- Frozen cherries or wildblueberries
- Fresh fruit
- Hemp hearts
- Nut butters
- Nuts or seeds
Instructions
- Into your saucepan over low heat add your oats through milk. Whisk to combine.
- After a few minutes when the oats start to thicken add your cinnamon through salt.
- Cook until well blended and nice and thick. Remove from heat.
- Spoon into your bowl and top with any toppings you love. The oil is wonderful for keeping you full as well as supporting your brain.
Affiliate links: flax seed oil and my favorite gluten free, certified glyphosate free oats.
It’s the perfect, nutrient dense bowl to kick off your chillier fall morning. Enjoy!
~xx
— Knead to Cook