This protein and probiotic rich breakfast is one of a kind - and oh so simple to make! Whip it up on a Sunday evening for a grab-and-go breakfast throughout the week.
INGREDIENTS (makes 5 cups)
2 cups old-fashioned, whole oats (not instant oats)
¾ cup unsweetened coconut flakes
1 cup sliced, unsalted almonds
½ cup unsalted cashews
¼ cup pumpkin seeds
¼ cup whole millet
¾ tsp. salt
½ cup maple syrup
3-4 TBSP. coconut oil, melted
--- pomegranate kefir (or plain or your favorite flavor)
--- fresh berries and/or fruit of your choice, for topping
Note: you can use only sliced almonds if you don’t have cashews, and, you can substitute the millet with more pumpkin seeds if desired.
Crafted and photographed by the incredibly talented Bernice of Baran Bakery, this yogurt bowl pairs fresh blueberries and raspberries with our flavorful Fig & Balsamic EVOO Dark Chocolate served over Greek yogurt for an antioxidant-rich and totally delicious dessert.