Vegan & Gluten Free Breakfast Bowl
- 1 cup (100 g) gluten-free oats
- 14 oz (400 ml) coconut milk
- 1 cup blueberries
- 1 cup strawberries
- 1 cup almonds
- 1 cup raspberries
- 1-2 Tbs nut butter of choice
- 2 Tbs coconut flakes
- 1-2 Tbs maple syrup, to taste
- Add the coconut milk and the oats to a saucepan and bring to a boil. Cook for 10 minutes on low heat. Stir in the maple syrup.
- Wash the berries. Add the oats, berries, and almonds to a bowl. Sprinkle with some coconut flakes and nut butter of you choice.