GLUTEN FREE OATMEAL WITH STEWED FRUIT

When it's Friday morning and freezing in NYC, there is no better breakfast than a hot bowl of oats. And fruit. I cook with gluten free oats and prefer to cook them on the stove top rather than in the microwave. I added a spoonfull of raw coconut butter on top for some healthy fat and if you love coconut everything as we do, try it. 

Husband approved.

Ingredients:

1/2 cup gluten free oats (I use Bob's Red Mill)

1 cup of almond milk (soy, regular, hemp, water - all work too)

1/4 cup organic raspberries

3 strawberries sliced

1/4 cup blueberries

1/2 banana sliced

1 tsp coconut oil

1 tsp raw coconut butter

1/2 tsp cinammon

1/2 tsp raw honey 

1/4 cup dried mulberries

1/2 tsp flax seeds

Directions:

Place oats and preferred milk in medium sized pot and bring to a boil. Reduce heat and simmer for 3-5 minutes; keep stirring the oats. The longer you let the oats cook, the thicker the consistency. Heat a small pan with coconut oil and place the raspberries, strawberries, blueberries, banana, cinammon and raw honey, allow to cook for about 5 minutes, until the fruits start to fall apart. Pour the oats into a serving dish and top with the stewed fruit, dried mulberries, flax seeds and top with a spoonfull of raw coconut butter. Almond, cashew or peanut butter are great alternatives too.