Stuck in a breakfast rut? Checkout our top two go to healthy breakfast ideas below!
Oats are loaded with fiber, so they’re a great healthy breakfast! If you’re like me, though, you might run the risk of getting stuck in an oat rut. In college, I ate plain instant oatmeal every day. After four years, I couldn’t stand the stuff. To avoid oat burnout, make sure to vary your toppings!
My current obsession: chocolate oats with PB and dark chocolate. I’ve been obsessed with this combo and it’s def all about the toppings. Save this for your next breakfast – you’ll probably get addicted to it 😂🙈
1/3 cup oats
3/4 cup almond milk
1/2 scoop chocolate protein powder( I use @petite_protein which is pregnancy and breastfeeding safe)
1 tbs peanut butter
1 tbs dark chocolate
Strawbs & banana
– prep oats and milk and place In the microwave for 1-1/2 minutes
– Add the protein powder and mix through
– Top with the peanut butter, hemp seeds, granola, dark chocolate and fresh fruit. Mix to combine before eating and enjoy 🥰
HEALTHY CHOCCY MOUSSE PODS 🤤
These pods may not be something you can whip up every morning of the week, but unlike their alternatives French toast, this breakfast recipe keeps well if you make them ahead and freeze them.
Hands down my favourite raw treat I’ve ever made. The perfect breakfast treat. These took me a few goes to get it right and I think I’ve finally nailed them let me know your thoughts and don’t forget to tag me if you make them! Like & save this recipe for later trust meeee you will not regret it
1 cup oats
1/4 cup designated coconut
3 tbsp coconut oil
1 tbsp rice malt syrup/maple syrup
Pinch of salt
1/2 cup coconut milk
100g dark chocolate chocolate
1.Start with the crust. Grind the oats into a flour. Mix with designated coconut and melted coconut oil until it turns into a crumble. Add in the rice malt syrup, a pinch of salt. Make sure the mixture is still crumbly not too smooth and sticky. If mixture it too dry add a tsp of water
2.Roll mixture into around 10 balls and place balls in a mini silicone muffin mould or a mini muffin tin with muffin holders. Push up on the sides to resemble a cup. Bake at 180 in the oven for around 15 minutes or until a nice light golden brown. Keep an eye on them to make sure they don’t go too brown.
3.Whilst they are baking heat up the coconut milk with the chocolate for around 40 seconds or until chocolate has melted and stir together.
4.Once the base’s are cooked wait for them to cool down and spoon the chocolate into the cups. Let them set in the fridge for at least half an hour. Store in the fridge or freezer.
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