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breakfast day 15: breakfast bowl

2/28/2019

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Picture
INGREDIENTS
  • 1 cup (100 g) gluten-free oats
  • 14 oz (400 ml) coconut milk
  • 1 cup blueberries
  • 1 cup strawberries
  • 1 cup almonds
  • 1 cup raspberries
  • 1-2 Tbs nut butter of choice
  • 2 Tbs coconut flakes
  • 1-2 Tbs maple syrup, to taste

INSTRUCTIONS
  1. Add the coconut milk and the oats to a saucepan and bring to a boil. Cook for 10 minutes on low heat. Stir in the maple syrup.
  2. Wash the berries. Add the oats, berries, and almonds to a bowl. Sprinkle with some coconut flakes and nut butter of you choice.

​Source: Contentedness Cooking
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