RECIPE: Scrambled Oats with Blueberries

This recipe links to the post ‘So What’s the Big Deal about Breakfast?’

Serves 1

• 1/2 cup gluten free rolled oats
• 1/2 cup milk of choice ( I use almond or hemp)
• 1 banana
• 1 teaspoon chia seeds
• 1 teaspoon hemp seeds (optional)
• 1 tablespoon pumpkin seeds
• 1/4 cup fresh or frozen blueberries
• coconut oil for frying

1. Mash the banana with the milk and mix through the oats, cover and leave to soak overnight.
2. In the morning add the seeds and blueberries.
3. Melt a smear of coconut oil in a non stick frying pan then add your mix, cook like you would scrambled egg until it becomes more opaque and is hot all the way through.