You know what they say…breakfast is the most important meal of the day. This breakfast is full of whole grain oats that are packed with fiber, iron and protein. Almonds add in some healthy fats and protein as well as a good dose of Vitamin E. And then there are cranberries which are packed with antioxidants and Vitamin C. This hearty breakfast keeps me full until lunch time.
2 cups whole grain rolled oats (certified gluten free)
3/4 cup fresh cranberries
1/2 cup slivered almonds
1/2 cup coconut sugar
1 tsp. vanilla extract
Boil 4 cups of water with a dash of sea salt. Once the water is boiling, add in 2 cups of oats. Cook for about 10 minutes. Add in cranberries, almonds, sugar and vanilla. Stir well and cook for 5 more minutes. Enjoy hot.
Please note you can also use dried cranberries if fresh cranberries are not in season.
This recipe was linked to Wellness Weekend, Full Plate Thursday, This Chick Cooks, Allergy-Free Wednesdays, Inspire Me Monday, Tasty Tuesday Party, This Week’s Cravings, Holiday Blog Hop, Totally Tasty Tuesdays, Gluten-Free Wednesdays and Tasty Tuesdays.