Autumn Harvest Breakfast Bowl
A fiber-rich start to your day using seasonal Loma Linda produce and heart-healthy fats.
Ingredients
- 1 cup steel-cut oats
- 3 cups water, plus a pinch of salt
- 1 cup mixed fresh berries
- 1/3 cup sliced almonds, lightly toasted
- 2 tbsp ground flaxseed
- 1 tsp cinnamon
- Unsweetened soy or almond milk, to serve
Servings: 4
Prep: 20 min
Cook: 25 min
Instructions
- Bring the salted water to a boil and stir in the oats. Reduce to a bare simmer.
- Cook uncovered for 20–25 minutes, stirring occasionally, until creamy but still toothsome.
- Stir through the cinnamon and flaxseed off the heat and let stand 3 minutes.
- Divide between bowls, top with berries and toasted almonds, and pour over cold plant milk.
Adapted from the LLU Nutrition Teaching Kitchen.