Most of you may know that my diet is 90% gluten-free with the exception of a few food sources such as Oats. I believe oats is a real whole food. It is a slow releasing carbohydrate ( meaning it does not spike your insulin levels), it is loaded with many nutrients and is high in fibre. Oats contain minimal amounts of gluten so most people who are gluten intolerant cant actually often handle oats. I love this recipe because the chia and flax seeds make into a pudding like texture. And I love a good pudding for breakfast!!! Chia and flaxs are a great source of omega 3 and protein.
If you are not into oats you can subsitite it for quinoa flakes OR add more of the chia and flaxs and leave it out all together.
- 1/3 cup rolled oats
- 1-2 tbsp chia seeds
- 1-2 tbsp ground flaxseeds
- 1 tbsp cacao
- 1 tbsp choc protein powder ( optional- can leave this one out)
- 1 tbsp stevia/raw honey ( or sweetener of choice)
- 1 tsp cinnamon
- 1 tbsp coconut oil ( optional)
- Pinch of nutmeg
- 1/2 cup mixed berries or 1/2 mashed banana ( both are optional additions)
- 1/2 cup milk
- 1/2 cup water
Soak the chia, flaxs and oats in water the night before for better digestion of these foods.
In the morning- Add the oats, ground flaxs, chia seeds to heated saucepan on the stove- cover in 1/2 cup water and 1/2 cup almond milk and bring to the boil on your stove- Mix well until cooked.
Add tsp cinnamon, tbsp cacao, tbsp choc protein powder, coconut oil ( optional), tsp stevia/honey- stir again. Add more milk and water for a smoother consistency.
For optional berry compote: 1/3 cup mixed berries placed in a small pot with 1 tbsp coconut oil on the stove-heat until the berries become soft. Add a splash of warm water! Add sprinkle of cinnamon! Add berries to the pudding.
Top with anything you desire: Greek yoghurt, nuts/seeds, fresh berries, cinnamon.