Superfood Gluten Free Oatmeal Breakfast Bowl

Superfood Gluten Free Oatmeal Breakfast Bowl - Candy Coated Cuinista

Superfood Gluten Free Oatmeal Breakfast Bowl – Candy Coated Cuinista

Do you wake up some mornings in a huge rush and know you want something healthy that “sticks to your bones” but going to the coffee shop is something you loathe like me? Well for me I always make some type of breakfast at home because I like to eat healthy. I wake up at five in the morning and need something that’s fast and this superfood gluten free oatmeal bowl is perfect for me. With five superfoods in this breakfast bowl (chia, oatmeal, ginger, pumpkin seeds and cranberries) it’s packed with all the good things I need to start my long day off right and it takes only 5 minutes to make. It really can’t get much easier than that.

Nothing keeps me on time better than a simple and fast breakfast and my Jord Wood Watch. I have been collecting classy, unique, high quality watches since I got my first job a teenager; but like most of us over the years I have stopped wearing my nice watches and opted to just use my phone as a watch. Let’s face it when smartphones took over these classic timeless watches seemed well antiquated and I was never fond of that; but I was just lazy and allowed all my watch batteries to die. However when I got my hands on this sleek, attention-grabbing, fashionable timepiece by Jord Wood Watches I remembered why I used to love wearing this accessory so much. It’s a great way to express your individuality and with these watches being made from different types of wood each piece can be uniquely yours and the women’s Frankie Series fits perfectly on my petite wrist and goes well with everything in zebrawood and its neutral tones.

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Yield/Serving: 1
Prep Time: 1 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 cup coconut milk, boiling
• ½ cup gluten free oats
• 1 tbsp golden brown sugar
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• Pinch of kosher salt
• Pure maple syrup, drizzled
• dried apricots
• chia seeds
• Dried cranberries
• Pumpkin seeds, hulled
• Dried coconut slices

Assembly
1. In a small saucepan boil coconut milk.
2. In your breakfast bowl combine oats, sugar, cinnamon, nutmeg, ginger and salt with a spoon.
3. Combine boiling milk with oats; stir and then let sit for 5 minutes.
4. Drizzle maple syrup on top and add dried apricots, chia seeds, pumpkin seeds, dried cranberries and dried coconut slices and serve.

Tips
• Substitute coconut milk for milk, water or any other milk alternative.

Please Enjoy

My thoughts
In the morning I’m all about a no fuss recipe and this is hearty and super healthy. It has crunch from the seeds and a slight tart from the dried fruits and sweet from the drizzled maple syrup. It’s a great combination for breakfast.

This post was sponsored by JORD Wood Watches


Unique Watch
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Harvest Gluten Free Spiced Oatmeal Muffins

Harvest Gluten Free Spiced Oatmeal Muffins - Candy Coated Culinista

Harvest Gluten Free Spiced Oatmeal Muffins – Candy Coated Culinista

Yield/Serving: 12
Prep Time: 15 min
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 1 cup gluten free flour
• ½ cup gluten free rolled oats, plus some for topping
• ½ tsp plus 1/8 tsp baking powder
• 1/8 tsp ground ginger
• 1/8 tsp ground cloves
• ¼ tsp cardamom
• 1 tsp mixed spice (cinnamon, coriander, caraway, nutmeg, ginger, cloves)
• 1 stick unsalted butter, at room temperature
• 1 tbsp molasses
• ½ cup packed golden brown sugar
• 1 large egg, at room temperature
• ½ tsp vanilla paste
• ½ cup plus 1/3 cup canned pumpkin puree

Assembly
1. Preheat oven to 350°F.
2. Line muffin cups into muffin pan.
3. In a medium sized bowl whisk flour, oats, baking powder and spices and set aside.
4. Using an electric mixer with the paddle attachment on medium speed mix the molasses, butter and sugars for about 5 minutes.
5. Scrape down the sides and continue to mix adding the egg and vanilla paste for 30 more seconds on low speed.
6. Add half of the flour mixture and pumpkin and incorporate.
7. Repeat with the remaining flour mixture and pumpkin.
8. Scoop into muffin cups and bake for 25 minutes, or until a cake tester inserted comes out clean.
9. Let cool in the pan for 5 minutes and then move to a wire cooling rack.

Please Enjoy

My thoughts
This recipe was intended to be cookies; but after I baked six cookies, the result was so fluffy that these really couldn’t be called cookies. I was hoping the batter would spread more than it did; so I grabbed the muffin pan and mad some muffins. This recipe tasted like everything autumn to me and its gluten-free.

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