As soon as the temperature starts to drop, my cravings for a warm porridge-like bowl go through the roof! Before learning about my oat allergy, oatmeal was my go-to comfort meal. With that said, it definitely left my tummy not-so-happy, so this recipe mixed in a ton of superfoods, seeds, and protein to thicken the consistency with far more than just oats.
My goal was for this recipe was to create “fall in a bowl,” but truly, warming flavors like cinnamon and apple are delicious all year long.
Sprouted, gluten-free, protein packed and so satisfying! I first enjoyed this after an intense workout and it was perfect.
Enjoy! xo
| Servings |
2
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Ingredients
- 1 cup unsweetened almond milk
- 1/2 cup Water
- 1/3 cup sprouted, GF oats I used One Degree Organics
- 1/4 cup chia seeds
- 1/4 cup flax seeds
- 1/4 cup hemp seeds
- 1 tbsp pure maple syrup
- 1 tsp maca powder
- sprinkle pumpkin pie spice
- sprinkle pink salt
- dash cinnamon, as much as you like!
- 1 scoop Tone It Up nutrition vanilla protein or protein of choice
- 1 tsp coconut oil
- 1 small Honeycrisp apple
- sprinkle pumpkin seeds, sliced almonds
- spoonful almond butter
Ingredients
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Instructions
- Spray pot with coconut oil spray, then add in 1 cup of almond milk and 1/2 cup of water. Bring to a boil.
- Add in the oats, chia seeds, flax seeds, hemp seeds, maple syrup, pink salt, cinnamon and maca powder.
- Bring down temperature. Cover pot and cook like regular sprouted oats and mix thoroughly until oats begin to soften. Gradually stir until porridge-like consistency is achieved.
- In a separate pan, sautee diced apple with coconut oil and pumpkin pie spice
- Serve oats with apples on top, as well as any other toppings to your liking. I love adding nuts and seeds for a crunch, more almond butter to drizzle ontop or mix throughout, and endless amounts of cinnamon!
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