One of my favorite pre-run breakfasts (because, friends, you should never ever ever workout on an empty stomach!) is oatmeal of some sort. It's thick, hearty, easy to digest, and tends to stick well in my stomach. That may sound weird, but what I mean is that I really feel like I can feel my stomach using it as fuel during my run. This particular day, I had a huge craving for a good ol' slab of vanilla cakey goodness... so I thought it would be a fun breakfast twist to make some birthday cake oats. I was thrilled with the consistency and flavor of this dish; it was sweet, but not too sweet, and the oats came out having that perfect cakey consistency. It was one of those dishes that you eat and think "this is so good, it can't be good for me"... but that was not the case! No guilt necessary. And, if they were this good on the stove top, I can only imagine how good they would be baked... I always talk about how cake-like my baked oats come out. Now that'll be an experiment for another day! After posting this one on @forksandfinishlines Instagram, I had lots of people asking me for the recipe. If you were one of those people, here you go! I hope you enjoy as much as I did! And, as always, let me know if you make them and what you think. Share your pics on instagram and tag me! I love to know who's making this stuff and that you enjoyed them!
gluten free // dairy free
ingredients:
1/2 cup Bob's Red Mill gluten free rolled oats
1 cup Silk Unsweetened coconut milk
1 tsp vanilla extract
1 tsp chia seeds
1 scoop of vanilla protein powder (I use SunWarrior Warrior Blend)
1 tsp coconut sugar
1 tsp coconut flour
rainbow sprinkles
Directions: combine oats with coconut milk in a pan on the stovetop. Bring to a light boil, until the oats begin to bubble lightly and the mixture starts to thicken. Remove from heat and add vanilla, chia seeds, protein powder, coconut sugar, and coconut flour. You may find that you need to add more liquid once the mixture is combined; slowly stir in additional coconut milk until it reaches your desired consistency. Transfer to dish of choice and top with rainbow sprinkles. *I made this the night before, stored it in the refrigerator and then reheated right before I was ready to eat it. I waited to add the sprinkles until it was fully heated and right before eating.
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