My friend, Maya Jacquez’s grandmother added Pinole to her slow-cooked oatmeal, called avena, to give it an extra boost! Her recipe inspired Pinole Chia Oatmeal. Packed with 10 grams fiber & loaded with plant protein and 2500+ omega-3’s, it’s the breakfast upgrade!
So Many Breakfast Options
There are endless happy breakfasts with Pinole Chia Oatmeal – cookies, pancakes, muffins, baked oats, overnight oats, and more.
Pinole Chia Oatmeal Cookies
We’re drooling over these Date & Pecan Breakfast Cookies made by Abril of Taste of Mexicowith Pinole Chia Oatmeal! Healthy, delicious cookies…yes please!
We love these cookies as a pre-workout meal 45 minutes before the gym!
My sister-in-law gave us some of her homemade granola for Christmas. It was so yummy, I had to get the recipe. I made a few tweaks, like switching from canola oil to coconut oil. Sent my son a big batch to his office and he said everyone said it’s addictive. So, there you have it. Healthy & addictive.
I made this yummy bowl of oats using the homemade almond milk recipe I created a couple of weeks ago. This nut milk is rich and creamy, and really brought my oats to a whole new level. Just added bananas, strawberries, coconut flakes & cacao nibs. Finished it off with some almond butter and bee pollen. Yum!
These oats are just what you need on the gorgeous crisp morning! Prepared steel-cut oats according to package directions and added 1/2 of a Granny Smith apple (baked & mashed), 2 TBS Treehive Maple Syrup + Honey & a dash of cinnamon. Topped it all with my homemade & healthyish pecan crumble, hemp seeds, goji berries, crunchy apple slices, maple almond butter, and, what made it really awesome ~ a drizzle of Picnik butter creamer (no sugar, keto friendly).HOW TO for BAKED APPLE & PECAN CRUMBLE is below:
BAKED APPLE ~ Preheat oven to 375 degrees. Line a small pan with foil. Place 1 TBS of coconut oil & a dash of cinnamon on the pan & melt while oven is preheating. Cut apple in half & brush melted oil on all sides of apple. Place apple face down on pan. Bake for 15 minutes or more, until apple is mushy. Scoop out apple & add to oats.
PECAN CRUMBLE: 1 cup rolled oats, 1/4 chopped pecans, 1/2 tsp cinnamon, 1/4 cup brown sugar, 2 TBS coconut oil ~ Place dry ingredients in large bowl & combine. Add the coconut oil & use a fork to mash & mix until the coconut oil is evenly distributed. Put in a small baking dish and bake at 350 degrees for 20 minutes. After 10 minutes, turn the mixture and return to the oven. This is also delicious in baked apples or pears. Cover & keep in the fridge for 2 weeks.
I LOVE this time of year & can’t wait to share my Valentine favorites! Today, it’s PINK HIBISCUS PORRIDGE made with steel cut oats, Suncore Foods fuchsia hibiscus super juice powder and coconut yogurt. I topped it with frozen raspberries, coconut flakes, sliced almonds, hemp seeds, rose petals, and a heaping spoonful of maple almond butter! YOU WILL LOVE THIS!
I bought this huge sweet potato this weekend & I made this yummy oatmeal & loaded toasts (posting about those tomorrow). Anyway, I made this with steel-cut oats with half water/half almond milk, sea salt & about 2 TBS Tree Hive Maple Syrup + Honey. When it was almost done I added in 1 cup of mashed sweet potato. I topped with maple almond butter, chia seeds & homemade pecan crumble.
Good Morning Peeps!!! I made this bowl with steelcut oats + almond milk, sweetened with the dried citrus turbinado sugar from my citrus drying project (a couple of weeks ago.) Topped it with cape gooseberries, raspberries, hemp seeds, cacao nibs, @suncore white dragon fruit chips, and hot, melted @Justin’s maple almond butter. Yummy!
2019 is here and so is Baked Anjou Pear Porridge with granola, a bit of Ginger Plum Compote, banana, dragon fruit chips, and a drizzle of syrup. I think red Anjou pears are so beautiful. So, when I saw them at the store I had to get a few – with no plan on what to do with them. Well, after a late night of acting like a 30 something New Year’s reveler, I knew exactly what to do! A hot bowl of porridge sounded just right given we had some really rich food last night ~ tenderloin w/bearnaise, mashed potatoes, salad w/shrimp & a luscious carrot cake. Here is how I made this gorgeous, comforting bowl.
~ I made the Bob’s Red Mill steel cut oats according to package directions using 1% milk, a dash of cinnamon & 2 TBS of turbinado sugar.
~ For the pear, I preheated the oven to 375 degrees and placed 2 TBS coconut oil on a baking sheet. While the oil warmed in the oven, I halved the pear and cored it. I removed the pan with the warmed oil from the oven and sprinkled a bit of cinnamon on the oil. I then placed the cut side of each pear half in the oil, moving it around to be sure they were completed saturated. Lastly, I brushed the top side with coconut oil and cinnamon mixture and baked the pears for 20 minutes.
Good Morning!!! Breakfast today is porridge made with Bob’s Red Mill steel cut oats prepared with vanilla almond milk. I topped it with the Ginger Plum Compote I made the other day, extra sliced plums, banana, golden raisins, a sprinkle of cinnamon, a heaping spoonful of almond butter & a generous drizzle of Tree Hive Maple Syrup + Honey.Just what I needed to get ready for yoga, this morning!