It may seem counter-intuitive to prep your breaky before bed, but this speedy recipe soaks overnight like a dream!
Rich in soluble fiber and providing a wealth of health benefits – like stabilizing blood sugars – oats are crowned a noble breakfast ruler in my type 1 diabetic, plant-based realm. And I used to think oatmeal was the most boring breakfast on the planet.
The mighty oat is a hot topic in the gluten-free debate since in addition to wheat, many people with celiac disease are allergic to oats (even the certified GF ones). For me, I seem to dodge any gluten bullets with brands like Bob’s Red Mill. They’re a tad pricier than your average old-fashioned oats, but that seal of gluten-free approval is worth its weight in golden grains. Check out their rigorous gluten testing process, pretty darn thorough!
If you’re struggling with wheat and dairy (especially in the early waking hours), this energizing breakfast bowl may just do the trick:
Prep time: 5 minutes
1/2 cup of raw certified gluten-free rolled oats
1/2 cup of almond milk* (or your preferred nut milk)
1 tbsp of chia seeds
1 tbsp of hemp hearts
1 tbsp of buckwheat groats
Sprinkle of cacao nibs
Raisins or bite size apple slices (optional)
*I like Silk True Almond (original, unsweetened) – one of the few brands free of funny business like carrageenan.
Carbohydrates: approx. 35 grams
Protein: 17 grams
Fiber: 10 grams
Stir all ingredients in a bowl, seal the top and throw in the fridge until morning.
You’ll wake up to a kick-starting bowl of raw, dairy/gluten-free, protein and fiber filled goodness! Since the most important meal of the day should also taste yummy, there’s only a subtle hint of birdseed flavor in there.
Happy morning fuel!