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strawberry oat breakfast bowl

Strawberry Oat Breakfast Bowl Two Ways, With Zinc

This ultra-customizable, nutrient-packed breakfast can be made ahead for those grab-and-go mornings, or cooked stovetop for a warm, comforting meal. Chia seeds are high in fiber, antioxidants, protein, Omega-3s, and other essential nutrients, while oats are a good source of zinc, iron, protein, and carbs.
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Servings: 4
Course: Breakfast
Ingredients Method

Ingredients
  

  • 1 can lite coconut milk 14 oz
  • 2 Tbsp chia seeds
  • 2 cups old fashioned rolled oats opt for gluten-free options
  • 1 cup unsweetened almond milk
  • 2 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 Tbsp unsweetened shredded coconut
  • Fresh ripe strawberries, quartered optional topping
  • Slivered almonds optional topping
  • Pepitas/pumpkin seeds optional topping
  • Additional almond milk or coconut milk optional topping
  • Spoonful of cashew butter optional topping

Method
 

For the cold version (overnight oats):
  1. Add all oatmeal ingredients to a large container with an airtight lid and stir well.
  2. Seal and place in the refrigerator overnight (or at least 6 hours).
  3. Divide the oats between four bowls and pile each with strawberries, pepitas and almonds.
  4. Add additional almond milk or coconut milk if desired.
For the hot version:
  1. Add the oats, chia seeds, coconut, maple syrup, coconut milk, and almond milk to a medium-sized pot.
  2. Bring to a full boil over medium-high heat, then reduce heat and simmer for 15 to 20 minutes, stirring occasionally, until oatmeal has thickened and the liquid has been absorbed.
  3. Remove from heat and stir in vanilla extract.
  4. Divide between four bowls and top with strawberries, almonds, and nuts, along with additional almond and/or coconut milk, if desired.