Is breakfast the hardest meal of the day for you? Do you struggle with what you can eat now that eggs and cereal are off the menu?
Fact: Breakfast as we know it has only been a meal out of a box since those clever Kellogg brothers marketed the heck out of their corn. And btw, I read an article recently about a study that revealed the box was more nutritious than the contents. What the ..?!
I LOVE my sautéed veggie skillet breakfasts, however we’ve been LOVING my latest recipe, AIP Overnight Oats. I know you’re going to love this quick, easy and satisfying Bircher muesli-style breakfast option. So get the recipe below, give it a try and tell me about it.
Vacation Tip: Make up batches of the dry ingredients to take away. Mix in the wet ingredients the night before you want to eat, then you’ll out sight seeing in no time!
AIP Overnight Oats
Print the recipe here!
3/4 cup sliced tigernuts (Canadians, I used these)
3/4 cup toasted coconut flakes
1 cup grated carrot
1 granny smith apple, grated
1/4 cup raisins
1/2 tsp ground cinnamon
1/4 tsp ground mace
2-3 scoops collagen (optional)
1 x 500ml carton coconut milk
1 cup water
pinch sea salt
To serve (optional) –
Put all the ingredients into a large bowl and stir well. Push the dry ingredients down into the liquid. Cover the bowl and place into the refrigerator overnight.
In the morning give the mixture a good stir and spoon into your bowl, or into glass jars if it’s To-Go.
To serve, add a little more coconut milk if needed. Top with coconut yoghurt and/or berries if you like.
Keep for up to 3 days in the refrigerator.
Plus for more breakfast inspiration, you may want to think about getting a copy of the e-book “85 Amazing AIP Breakfasts“!