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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:
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:
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
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
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