If you follow me on twitter, then you know that I’ve been in a breakfast rut. For over a year, I pretty much ate gluten free oats everyday…but I don’t know why I’m telling you guys that, you’ve seen the pictures :)
But since Parrish and I moved, I haven’t been able to fall back in to my groove. I tried a brief affair with gluten free corn grits, but they just never held me over. I would typically start feeling hungry around 11:30 and I don’t like to take my lunch break until 1pm. I flirted with gluten free pancakes, but I can’t make those on a regular basis.
So this morning, I decided to recommit myself to a relationship with gluten free oats.
And I’m so glad I did!
And it was actually this snack size serving of granola that inspired my oat toppings!
Triple Berry Granola and
Stonyfield Strawberry Pomegranate Yogurt. This bowl was BURSTING with berries!
In the oat mix: 1/3 cup gluten free oats, 1/3 cup water, 1/3 cup skim milk, 1/2 tbsp. Chia powder, and 1/3 banana sliced thin.
I LOVE the way the yogurt is almost like an icing! If you haven’t tried yogurt in oats yet, I highly recommend it!
I was super excited about the granola adding a crunch, but then I mixed it all together and got side tracked. By the time I got around to eating my bowl, the granola was saturated :( BUT it still had excellent flavor!!
What’s your favorite breakfast? I’m thinking about attempting to make some tiny quiches in muffin tins, but I haven’t searched out a recipe yet.
QUESTIONS ANSWERED! A reader asked where I get my Udi’s, and the answer is at Earth Fare in Raleigh, NC. And actually, I should say Parrish gets them there because he drives by the exit for Earth Fare on his way home from work! (And cause he’s a sweetie)