And here is a nice recipe to get all you need in the morning. I changed a couple of things to mal it dairy free. I found the original recipe on The yummy life and she gives 6 different flavors.
1/4 cup uncooked old fashioned rolled oats
1/3 cup coconut milk
1/4 cup unsweetened coconut yogurt
1-1/2 teaspoons flax seeds
1 teaspoons maple syrup (more or less to taste)
1/4 cup blueberries (or enough to fill jar)
– add oats, milk, yogurt, flax seeds, and maple syrup. Mix until well combined.
– add blueberries and stir until mixed throughout.
– Put lid on and refrigerate overnight or up to 2 days. Eat chilled.
I am looking for new breakfast ideas that the entire family can enjoy on week days and that use ingredients that we already have. I was browsing through my books and found this recipe that really sound delicious. It’s from the Great country Inns of America Cookbook. This is Alma del Monte Inn’s recipe.
I plan on preparing it this week. ENJOY!
Ingredients: (yield:8 servings)
5 tablespoons of butter (I will probably use coconut oil)
1 cup sugar
1 large egg white
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup regular rolled oats (uncooked)
3/4 teaspoon ground cinnamon or cardamom
Fruit of your choice
Whipped cream (I will not use any)
Preheat oven to 350F
Beat butter and sugar with an electric mixer until creamy. Add egg white and vanilla, beat until blended. Stir in flour, oats and cinnamon. Crumble crust mixture over fruit filling. (Any fruit thickened as for pie filling.) Bake until topping is well browned, about 1 hour. Serve hot or cold. Garnish with a dollop of whipped cream. This cobbler is excellent with peaches, apricots, nectarines and apples.