Hands up who struggles to eat breakfast in the morning? Maybe your in a rush trying to get the kids to school or get yourself to work on time. Breakfast is usually the last thing on your mind, despite knowing it is the most important meal of the day. A good slow-release energy breakfast can stabilise blood sugars, prevent binging on sugar and leading to healthier choices throughout the day. Not only will you feel satisfied and more energised, you will be healthier for it.
This has become one of mine and Jenson’s fave breakfasts. We love it so much I always cook a double batch each time (giving us 18 portions!). You can make it in advance and just grab it from the fridge on your way out and its loved by people of all ages. Its super quick to throw all the ingredients together and have a breakfast on the go. They can be eaten warm or cold too! I like to cut them into squares and eat them cold. This recipe is from my August Kitchen Club pack. Just like all my other recipes, it is dairy, gluten and refined sugar free….but tastes amazing!
Prep time: 3 mins
Cook time: 45 mins
- 2 cups gluten free oats
- 2 cups unsweetened almond milk
- 3 tbsp maple syrup
- 1/2 cup apple sauce (I used organic apple baby food)
- 1 tsp cinnamon
- 2 tbsp chia seeds
- 1/2 tub frozen berries (blueberries or raspberries work well).
- Preheat oven to 180 degrees c.
- Throw all ingredients except berries into a bowl and stir well to combine.
- Fold in your berries as evenly as possible through the mixture.
- Place into a silicone 9 x 9 baking tray (or you can grease a metal tray with coconut oil).
- Bake for 45 minutes before removing from the oven.
- Allow to cool slightly before serving warm or allow to cool entirely, cut into slices and enjoy cooled.
- Keep in the fridge up to 4 days and freeze for up to 3 months. Make sure you thoroughly defrost it before eating.
Love Natasha x