Coffee Blueberry Oatmeal (gluten-free, dairy-free, vegan)

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COFFEE BLUEBERRY OATMEAL

Oatmeal with coffee and blueberry

This is a great breakfast to kickstart any day and give you some extra energy! I love to add coffee to my oats, it adds good flavor and gives me a boost when I wake up feeling a bit tired.

This recipe is easy-to-make, as well as being gluten-free, dairy-free, soy-free and cane sugar-free. It contains good whole carbs, healthy fats and some protein too.

I hope you love this recipe as much as I do!

Liezl XO

This recipe is from my new ebook Just Breakfast (out now!): https://guides.liezljayne.com/justbreakfast/

INGREDIENTS:

1/2 cup rolled *oats
1 + 1/2 cups water
1 teaspoon instant coffee
1 tablespoon *almond butter
1/2 cup frozen *frozen blueberries
1/2 teaspoon coconut oil
1 teaspoon *sweetener

NOTES

*OATS: Oats are naturally gluten-free, however cross-contamination can occur if they are produced in the same place as wheat, barley or rye. Most people with Coeliac disease can tolerate oats that are certified gluten-free.

*ALMOND BUTTER: Almond butter makes the oatmeal extra creamy and delicious – and adds protein and healthy fats. You can use any nut butter you prefer, such as cashew or hazelnut butter. Peanut butter can also be used but keep in mind it’ll give the recipe a strong peanut flavor. You could also leave this ingredient out completely and subtract 100 calories from your breakfast.

*FROZEN BLUEBERRIES: Either fresh or frozen blueberries can be used in this recipe, however, frozen are usually more affordable. I use frozen.

*SWEETENER: You can use maple syrup, coconut sugar, honey, date sugar or any sweetener you prefer. I use maple syrup or coconut sugar.

HOW I MAKE IT:

1. Place a small pot on the stove top

2. Add the oats and water, and bring to a boil
Tips: To speed up the process, use an electric kettle to boil the water before adding it to the pot. For extra fluffy oats, soak the oats in hot water for 5 to 10 minutes prior to cooking

3. Once it starts to boil, add the blueberries in before turning down the heat.

4. Let it simmer for roughly 5 to 10 minutes, stirring occasionally

5. Once cooked, serve in a bowl and mix in the instant coffee, coconut oil, almond butter, cinnamon and sweetener (optional)

6. Add toppings (optional), eat and enjoy!

OPTIONAL TOPPING IDEAS:

Optional topping #1: Add roughly 100 calories
-14 raw or dry roasted almonds

Optional topping #2: Add roughly 50 calories
-1/2 medium banana (sliced)

Optional topping #3: Add roughly 25 calories (brand dependent)
-1/4 cup plain/vanilla *yogurt (I use unsweetened coconut yogurt)

*YOGURT: You can use any type of yogurt that you prefer but keep in mind that calorie content varies greatly between type (coconut, soy, dairy, etc.) and brand. The calorie content in this recipe is based on an unsweetened coconut yogurt which is about 105 calories per cup. If the yogurt you’re using has a higher calorie content and you want to keep the calorie value the same as this recipe, you could simply use less, based on the nutrition facts of that particular product. For a dairy-free option, use a dairy- free yogurt (coconut, soy, etc.)

This recipe is from my new ebook Just Breakfast (out now!): https://guides.liezljayne.com/justbreakfast/

Photo by Rob Jonathan Williams for liezljayne.com / Styled by Liezl Jayne Strydom / Recipe and content by Liezl Jayne Strydom