During a long Skype catch up with my sista over the weekend she started talking me through me what she had been eating for breakfast lately. Her way to describe it was ‘it’s like having dessert for breakfast’. So I just had to try a Sarah friendly version
and she was right, the combo is absolutely delicious.
What you need:
½ cup gluten free oats
1 ½ cups of water
A large dollop of lactose free yoghurt
1 tbsp slithered almonds
1 tsp chia seeds
Rice malt syrup to drizzle (optional)
What to do:
Combine oats and water in a saucepan.
Cook over a medium heat
for approximately 10 minutes or until the oats have softened, stirring as often as required.
Pour cooked oats into a bowl and top with yoghurt, strawberries, almonds, chia seeds and a drizzle of rice malt syrup.