Did you know…
Blueberries are a GREAT source of vitamin C and manganese.
Coconut is loaded with fiber and medium-chain triglycerides (MCTs). MCTs aids in digestion and provides sustainable energy.
Pecans contain monounsaturated fat (the GOOD fat!) They are also a great source of protein and thiamin.
These are just a few of the many health benefits of these simple ingredients!
I don’t know about you, but I LOVE a bowl of oatmeal in the morning. Oats are so versatile and easy to make! Below is a flavorful and quick recipe that I whipped up this morning. I hope you enjoy it as much as I did!
INGREDIENTS:
- 1/3 cup steel-cut oats
- 1/2 cup fresh blueberries
- 1/2 cup vanilla unsweetened almond milk
- 1/4 cup unsweetened shredded coconut
- 1 oz pecan halves
INSTRUCTIONS:
- Add almond milk to a sauce pan, and bring to a boil.
- Add oats to the sauce pan, and cook on medium-low for about 10 minutes.
- Meanwhile, toast your coconut shreds and pecans in the oven on 350 degrees F. (**Be sure to watch the coconut because it cooks quicker than the pecan will!).
- Add your toppings and enjoy!
NUTRITION
- Serving Size: 1 bowl
- Calories: 542
- Sugar: 11.5g
- Fat: 44.2g
- Saturated Fat: 19g
- Carbohydrates: 49.5g
- Fiber: 14.8g
- Protein: 11.6g
- Cholesterol: 0mg
If you make these blueberry coconut pecan oats, be sure to leave a comment and star rating letting me know how they turned out. Your feedback is appreciated, and it helps me produce more of what you love!
Heal.Thy.Self 