Strawberry Shortcake Breakfast Bowl. An easy prep–ready in 5 minutes. Put a delightful, nutrient-packed spin on breakfast!
Make Mornings Great Again
Let’s face it: The way you start your day creates the vibe for the remainder of it. You may think that McMuffin gives you what you need, but rest assured your body and brain greatly disagree. If your body could tell you what it thinks, well . . . it might be considered profane. What you need is brain food and body food!
Strawberry Shortcake Breakfast Bowl – Fresh Strawberries
Super(hero) Cereal
At face value, antioxidants sound negative and free radicals sound positive. I mean who likes to be “anti” anything. And if those radicals are free who are we to keep them down?
Not so much.
Here’s the Q&D (that’s quick and dirty): Free radicals are bad. They are missing electrons. So in their terrible little way they go around trying to steal their missing electron from complete molecules. This results in damage to the previously complete molecule and turns it into a bad guy (or free radical) too.
Antioxidants, on the other hand, are like the superheroes keeping those villains at bay. They come in and donate the missing electrons to the free radicals, so the free radicals leave the healthy molecules alone. I love those guys. True to their superhero form, the antioxidants are stable or function with or without the electron they gave up, so things are a little better in the neighborhood!
Strawberry Shortcake Breakfast Bowl – Chopped Strawberries
The strawberries in this plant-based breakfast give you a nice dose of antioxidants and we have vitamins A and C to thank for that! Add vitamin B-6, magnesium, calcium and a healthy dose of fiber to the list of nutritional benefits. All that combined with the plant-based protein, omega-3s, fiber and additional nutrients offered by the oats, almond meal, and flax. Top those nutrients with that wonderful vanilla-infused sweet fruity taste — what’s not to love?!
Strawberry Shortcake Breakfast Bowl – Ready to Cook
In Case Five Minutes is Still Too Long!
Ever wonder what to do with empty coconut oil jars? For a great time saver I like to mix up several servings of the dry ingredients (gluten-free oats, almond meal and golden flaxseed) ahead of time and store them in a sealed jar in the refrigerator. Shake before measuring (to ensure even distribution), then measure 1/3 cup plus 2 tablespoons into your bowl or pan, add remaining ingredients and cook! You just made quick and easy that much better.
Strawberry Shortcake Breakfast Bowl – Cereal Mixture
Strawberry Shortcake Breakfast Bowl
This warm dish will warm your heart and replenish you soul. Come on, start your day right. Leave your house with a smile!
And if you are looking for other easy, plant-based, gluten-free fruity breakfasts, check out my Banana Bread Breakfast Bowl and my Apple Pie Quinoa Breakfast Bowl! Enjoy!
Strawberry Shortcake Breakfast Bowl
Strawberry Shortcake Breakfast Bowl – Topped withΒ Additional Plant-based Milk
Strawberry Shortcake Breakfast Bowl
Strawberry Shortcake Breakfast Bowl. An easy prep--ready in 5 minutes. Put a delightful, nutrient-packed spin on breakfast!
Ingredients
- 1/3 cup gluten-free oats
- 1 tablespoon almond meal
- 1 tablespoon golden flaxseed meal
- 1/2 cup filtered water
- 1/4 cup cashew milk (or other plant-based milk plus more for topping cereal if desired)
- 2 teaspoons maple syrup (more or less to taste)
- 1/4 teaspoon pure vanilla
- 1/2 cup chopped fresh strawberries
Instructions
- Once combined this dish can be cooked in the microwave on high for two minutes, stirring at one minute intervals. Once complete let stand for a minute or two. If you prefer to use the stovetop, bring all ingredients to a boil while stirring occasionally, then remove from heat, cover and let stand for a minute or two.
- 1) In pan or microwave safe bowl stir together gluten-free oats, almond meal and golden flaxseed meal. Add water and milk and stir. Add maple syrup, vanilla and chopped strawberries and stir.
- 2) Cook according to directions above. Delicious served with or without additional plant-based milk.
Notes
For a great time saver I like to mix up several servings of the dry ingredients (gluten-free oats, almond meal and golden flaxseed) and store them in a sealed jar in the refrigerator. Shake before measuring (to ensure even distribution) then measure 1/3 cup plus 2 tablespoons into your bowl or pan, add remaining ingredients and cook!
![I was just informed by my publisher that in an effort to adjust to the unique challenges facing so many, they have made the decision to move the release of my cookbook Eat Well, Be Well to October 06. I am so thankful for all of you who have preordered the book and please accept my apologies for the delay. It will continue to be available for preorder for those who would like to reserve a copy.
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As a small token of my appreciation for all of your patience and support I am going to release one of the brand new recipes from the cookbook. Which section should I take it from? Breakfast, Breads, Salads, Snacks, Appetizers, Mains, or Desserts? Let me know your vote below. π½β
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I hope that all of you are doing well both mentally and physically!Β πππ](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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