I am pretty limited in ingredients these days due to my diet restrictions for my treatment, so my recipes are admittedly a little boring right now. BUT, the good news is that I am “allowed” to eat it, and they still taste pretty darn good.
3/4 c Rolled Whole Oats (Gluten Free), cooked. I like Bob’s Red Mill Brand
1 tsp Coconut butter or coconut oil
1/4 c brown rice milk, unsweetened
1/2 c fresh raspberries
1 tbsp raw cocao nibs
Optional: Stevia, to taste (if you like it a little sweeter)
Mix up your cooked oats, coconut butter or oil, and brown rice in a bowl.
Top with fresh berries and cocao nibs. (The nibs give it a nice crunch)
I always like to make a larger recipe of the oats and keep it in the fridge for any easy breakfast.
Cooking and prepping meals is not the easiest thing to do when you’re ill, so trust me, this comes in handy!