Do you love breakfast? Oatmeal? Smoothies? Fast, easy, nutritious, and satisfying meals? So why not combine your loves to make one fabulous way to start your morning?
This oatmeal smoothie is perfect to bring to work, on a picnic, for your family on the go, or to enjoy leisurely with the Sunday paper and a cup of tea.
This recipe is simple and easy. You can make a large batch ahead of time and store individual servings in pint-sized mason jars in your fridge.
Tip: We make a big pot of oatmeal on Sunday and use it creatively throughout the week for quick breakfast solutions. In fact, that is how we invented this protein-packed, fiber-filled, omega-3, overloaded breakfast bowl. Yesterday’s leftover cooked oats became today’s berry breakfast bowl.
Berry Breakfast Bowl
- 1 cup cooked oatmeal (cook whole rolled oats according to the package instructions)
- 1/2 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 cup milk of your choice
- 1 tablespoon ground flax seeds
- 1 tablespoon chia seeds
- 1/2 cup frozen berries (or more if you’d like! We used 6 frozen strawberries)
- 2 tablespoons maple syrup or 2 medjool dates, seeds removed
Put all ingredients in a blender and give it a whirl.
Pour into a mason jar or bowl. Top with chopped nuts, a sprinkle of chia, fresh fruit or homemade granola, if desired.
Makes 1 serving
Christine Beal Dunst and Stephanie Rapp are the co-founders of Embody Wellness Company, specializing in creating customizable holistic wellness and nutrition programs targeted at life’s most important milestones: marriage, children, and career. For more information, visit EmbodyWellnessCompany.com.