NOTE: It’s controversial whether oats are paleo or not. Heck, I wasn’t quite sure myself. I specifically chose gluten-free oats to hopefully avoid the potential cross-contamination that’s almost inevitable with a lot of non-gluten grains. Just some food for thought. Don’t do well with oats? Don’t eat them! Simple as that.
Every Saturday or Sunday I spend a couple hours meal prepping my lunches for work, a breakfast I can eat throughout the week, snacks, and then sometimes I’ll prep certain parts of our dinners for the week. Yes, it takes some time, but the time it saves me during the week is everything. I have a busy work schedule and there’s no way I’d be able to eat mostly-Paleo if I didn’t prep and prepare ahead of time. Eating well is very important to me, so I always make sure to carve out some time to get it done!
I didn’t really feel like doing the typical egg bake or frittata for the week, so I decided to mix it up a bit.
And this totally & completely hit the spot yesterday. So much so, that even though I woke-up late for work and was running a little behind, I decided I just had to snap some quick photos and share this recipe ASAP. You can thank me later!
– 4 cups Gluten-free oats
– 1/2 bottle Califia Farms Unsweetened Vanilla Almond Milk
– 1 cup Pumpkin seeds, ground
– 2 tbsp Flax seed, ground
– 3 tbsp Chia seeds
– 1/2 cup Coconut
– 2 tbsp Honey
– 2 tbsp Maple syrup
1. Use a blender or food processor to
2. Add all dry ingredients to storage container and mix thoroughly.
3. Add almond milk, honey, and maple syrup and mix thoroughly.
4. Store in fridge for 3-4 hours and/or overnight.
5. Serve with whatever toppings that tickle your fancy.
Toppings I like:
Banana, berries, cacao nibs, almond butter, pistachios, apple, and raisins.
It’s really as easy as dumping a bunch of ingredients into the container you would like to store it in when you put it in the fridge and voila– you have a tasty breakfast! It’s so perfect for the summertime, too, when you’re not wanting something heated.
I was surprised how full this kept me, as well. I’m a bit of a snacker between breakfast and lunch because I usually eat breakfast before I leave for work around 7am. Waiting those 5 hours until lunch is hard, okay? But in all seriousness, this kept me fuller longer and I didn’t notice any ill effects after reintroducing oats into my diet so this will definitely find its place in my breakfast recipe rotation.
What’s your favorite easy breakfast to make ahead for the week?