If you have a busy life like I do, making Gluten-free Oat Breakfast night before is a big time saver in the morning. I borrowed this recipe from the Food Matters website, making a few substitutions/suggestions in brackets following an ingredient. Base Ingredients: 1/2 cup quick cooking oats [I use Country Choice Organic, Non-GMO, GF, Old Fashioned.] 1/2 cup coconut milk or coconut water [If you are counting calories, go with the water.] 1/4 cup frozen blueberries [I use organic or wild grown.] 1 tbsp desiccated coconut [I use unsweetened.] 1 tsp cinnamon 1 tsp coconut sugar [I use organic agave, organic stevia, or nothing at all.] Optional: 1 tbsp Food Matters Superfood Protein 1 tsp chia seeds Toppings: Add extra coconut, blueberries and/or chia seeds to serve Recipe and photo credits via: http://foodmatters.tv/content/how-to-overnight-oats-3-ways Fresh, nutritious, and very simple. Now, change it up using your own favorite...
