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.
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
Instructions
For the cold version (overnight oats):
- Add all oatmeal ingredients to a large container with an airtight lid and stir well.
- Seal and place in the refrigerator overnight (or at least 6 hours).
- Divide the oats between four bowls and pile each with strawberries, pepitas and almonds.
- Add additional almond milk or coconut milk if desired.
For the hot version:
- Add the oats, chia seeds, coconut, maple syrup, coconut milk, and almond milk to a medium-sized pot.
- 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.
- Remove from heat and stir in vanilla extract.
- Divide between four bowls and top with strawberries, almonds, and nuts, along with additional almond and/or coconut milk, if desired.