Breakfast
Now that autumn has arrived, and colder temperatures will only increase through the coming months -- having this slow cooker oatmeal recipe in your arsenal will benefit you for months on end.
Slow Cooker Oatmeal Recipe:
1 1/2 cups gluten-free, organic, steel-cut oats
1/3 cup pure maple syrup
6 cups of coconut milk
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
Spray slow cooker with olive oil spray, so it doesn't stick to sides.
Combine all ingredients and add to slow cooker.
Cook on high for 3-4 hours, stirring every hour or so.
When desired thickness has occurred, your oatmeal is ready to enjoy. Add any fresh fruit or raw nut toppings you desire.
This is a crazy good way to start the day. For an antioxidant filled breakfast this morning, I pulled a recipe from my 14 Day Eat Real Food Cleanse.
This is called the Beauty Bowl and I had it with 2 hard boiled eggs.
It was very satisfying and filling, and the taste is like sunshine in a bowl.
I love Autumn and apples. This year I made homemade applesauce and apple butter. Leaving in Grey County we are so close to the local orchards in Meaford, that I make several trips over each fall to stock up and make applesauce. While good on its own, I also like to make other apple treats, like these gluten-free, dairy-free muffins.
I'm not big on almond flour, and to be honest it is quite pricey. Coconut flour is a great alternative if you have the right recipe. It is also pretty economical when you only use 1/2 cup in a recipe. Mind you, you must like the coconut flavour for these muffins to be a hit, the flavour is definitely coconut and apple. Yum! 2 of my favs.
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Yes, these are healthy enough for breakfast! With all natural ingredients and low sugar, these protein and fibre packed cookies are a healthy option for breakfast. Portable to eat on the go.
1 cup dates
1 large banana
3/4 cup applesauce
1 tbsp coconut nectar, maple syrup (or raw honey, not vegan)
1/4 cup melted coconut oil
2 cups finely chopped fresh strawberries
2 1/2 cups of rolled oats
1 cup unsweetened coconut shredded
5 tbsp chia seeds
1/2 cup hemp seeds
1 tbsp cinnamon
4 tbsp vegan protein powder (I used chocolate)
Preheat oven to 350F.
Soak dates to soften and then add to banana and pulse in a food processor till soft.
In a large bowl mix together date mixture, applesauce, coconut oil and coconut nectar or maple syrup until well combined, then add the strawberries and finish mixing.
In a separate bowl mix dry ingredients. Add dry mixture to wet until combined. I used my hands, it was much easier.
Form into 2" balls and pat down to about 1/2" thick. Bake at 350 for 30 minutes.
I used stoneware for one and parchment lined sheet for the other. Made 23 cookies.
