Description
A healthy and filling breakfast recipe to make for the entire week! This lasts covered in the refrigerator for up to a week.
Ingredients
Scale
- 2 Cups Oats
- 1/2 Cup Walnuts, chopped
- 1/2 Cup Chia Seeds
- 2/3 Cup Unsweetened Coconut Shreds (optional)
- 1 Teaspoon Baking Powder
- 1 Teaspoon Ground Cinnamon
- Dash of Sea Salt
- 3/4 Cup MALK Pecan or Almond Milk or a FODMAP safe milk of your choice
- 1 Egg
- 1/4 Cup Maple Syrup
- 3 Tablespoons Coconut Oil, melted
- 1 Cup Blueberries
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine oats, walnuts, chia seeds, coconut flakes, baking powder, cinnamon, and salt.
- In another large bowl whisk egg, milk, maple syrup and coconut oil well.
- Blend the dry ingredients with the wet ingredients until combined. Add the blueberries and gently combine.
- Pour oat mixture into greased 8×8 baking dish and top with sprinkles of coconut flakes.
- Bake for 40-45 minutes or until golden brown.
Notes
Inspired by Love and Lemons
Keywords: breakfast recipe, FODMAP breakfast, fodmap oats
