Oats and Berries Breakfast
This is a breakfast I make on repeat during the summer months. It’s a bit lighter while still providing a variety of essential nutrients.
I love taking advantage of the fresh produce, and the combination of flavors alongside the honey, flax, oats, and yogurt is a favorite of mine.
You can easily double or quadruple this recipe if you’re cooking fora whole family or want to ensure leftovers for the week.
Why I love this breakfast as a Naturopathic doctor
Rich in fiber from the berries, oats, and flaxseed - for lowering cancer risk, improving detoxification pathways, and supporting regular bowel movements
A dose of phytonutrients called anthocyanins from the berries - protecting your heart and blood vessels
Healthy omega-3 fatty acids (reducing inflammation) and lignans (reducing breast cancer risk) in the flaxseed
Live cultures in the yogurt
Protein in the oats, milk, and collagen powder
Minerals and vitamins throughout!
Ingredients
Makes 2 servings
1 c organic rolled oats
1 c milk of choice (I use organic soy or hemp)
1/2 c filtered water
10 g collagen peptides or protein powder
1 tsp vanilla extract
Dash of cinnamon
Pinch of sea salt
Fresh or frozen berries
Yogurt of choice (I like Harmless Harvest think & creamy coconut plain)
Ground flaxseed
Raw honey to taste
Instructions
Combine oats, milk, water, collagen or protein, sea salt, cinnamon, and vanilla in a medium sauce pot on medium heat. Stir to combine.
Once the mixture starts to bubble, turn it down to low-medium heat and allow it to simmer for about 10 minutes, or until the oats are soft. Add more water or milk throughout if needed to reach your desired consistency
Split the oats into two separate bowls. Top with a generous handful of berries, a dollop of yogurt, 1 TBS flax and a drizzle of honey
Store leftovers in the fridge in an airtight container for up to 4 days
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