breakfast day 15: breakfast bowl

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