CHOCOLATE CHUNK OATS ON THE GO
SERVES 4 PORTIONS
2 cups (220 g) gluten-free quick- cooking oats
6 tbsp. (60 g) coconut sugar
2 tbsp. (15 g) ground flaxseed
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup (70 g) dried cranberries
1/2 cup (75 g) chopped almonds
1/2 cup (40 g) chopped vegan dark chocolate, soy-free if necessary
4 cups (950 ml) boiling water, for serving
NUTRITIONAL VALUES
Calories: 363kcal
Fat: 11g (1.2g S.Fat)
Carbs: 44.8g
Protein: 18.1g
Sugar: 3g
Sodium: 234mg
METHOD
Combine the oats, coconut sugar, flaxseed, cinnamon, and salt in a mixing bowl. Distribute the mixture evenly among four 16-oz. (475-ml) jars. Divide the cranberries, almonds, and dark chocolate between the jars and seal until ready to serve.
When ready to serve, pour 1 cup boiling water into one jar, stir, close the jar, and let the water soak in for 10 to 15 minutes. Before serving, give it another good stir. Rep the process as needed for the remaining servings. In a tightly sealed jar stored in a cool place, the dry mix will last up to 2 weeks.
When ready to serve, pour 1 cup boiling water into one jar, stir, close the jar, and let the water soak in for 10 to 15 minutes. Before serving, give it another good stir. Rep the process as needed for the remaining servings. In a tightly sealed jar stored in a cool place, the dry mix will last up to 2 weeks.
RECIPE NOTES
Bring a small banana with your dry oats and slice it over the top before eating for an even more filling breakfast. This would also be fantastic with a small apple.
