The weather has been so nice in Toronto the last few days that I’m not quite ready to start putting apple or pumpkin spice in my oatmeal just yet. As much as I love the fall, a small part of me is still holding onto summer – anyone else feel the same?
Despite the hesitation to incorporate fall flavours into my day, I somehow find myself making oatmeal all year round. Although some may feel it’s more of a fall/winter staple, for me it’s a quick and healthy go-to meal or snack I can’t live without!
Today, I finally share with you my classic morning oats recipe. This recipe is the barebones of most if not all oatmeal bowls I make. From this basic recipe, depending on how I feel, I toss in a little seasonal flavour (like pumpkin spice) or keep it super simple by keeping as it.
Why I love this classic morning oats recipe?
- Adaptable
- Tastes great on its own or with seasonal fruit
- Naturally sweetened
- Filling (in a good way)
- Creamy in texture
What makes this recipe a healthy option?
- free from gluten, dairy, soy
- nut free for those with allergies
- high in fiber
- great source of good fats
- rich in vitamins and minerals
Classic Morning Oats Recipe
Classic Morning Oats
Equipment
- small saucepan
- measuring cups and spoons
- large spoon
Ingredients
- 1 cup organic quick oats gluten free
- 3 tbsp organic hemp hearts
- 2 tbsp chia seeds
- 1 tbsp vanilla or unflavoured collagen grass fed or wild caught
- 1 2/3 cup coconut milk
- 1 tsp ground flax
- 1 tbsp high grade Canadian maple syrup
Instructions
- Add all ingredients to a small saucepan accept the flax and maple syrup. Stir well.
- Bring to a light boil, put lid on and turn off heat. Let rest for 5 minutes (this will help oats cook and thicken).
- Remove lid, stir in ground flax and maple syrup.
- Top with preferred fresh fruit.
Notes
What’s in your morning bowl? Do you enjoy oatmeal plain or topped with seasonal fruit?
Helping you put Wellness 1st,
Fay