I work with clients at any stage of their health journey and when transitioning to a real food, sugar-free, gluten free diet, one food I find they miss initially is oatmeal. This lemon chia n’oatmeal recipe is an easy, make-ahead replacement that can satisfy that craving. This can be eaten both warm like traditional oatmeal, or even eaten cold which is more like tapioca pudding. The fresh lemon zest and essential oil is a refreshing change to the usual chia seed porridge recipe and an extra dose of healthy protein from the collagen peptides makes it the complete low-carb, gluten free breakfast or snack that will keep you full and satisfied! You can store this recipe in the refrigerator for up to one week.
Further Food Nutritionist Commentary:
By Paige Geimer
Lemon Chia N’Oatmeal
½ teaspoon vanilla extract
2 scoops Further Food Collagen peptides
1 cup canned full-fat coconut milk
½ cup brewed lemon tea
2 tablespoons unsweetened shredded coconut
2 tablespoons white chia seeds
Zest of 1 fresh lemon (adjust quantity to your liking)
Raw hempseed hearts (optional)
2 -3 drops Young Living Lemon Vitality Essential Oil*
glass mason jar
* It’s important to only ingest essential oils that have been developed for internal consumption, which is why I only recommend Young Living Vitality blend
- Whisk eggs and vanilla in a small bowl and set aside.
- Pour coconut milk and brewed tea into a small saucepan and sprinkle collagen peptides, whisking to incorporate without clumping.
- Once combined, heat slowly over medium heat, stirring often.
- Once the mixture begins to simmer, stir more frequently.
- Once heated, slowly pour a ladle of the hot coconut milk into the eggs, whisking rapidly to incorporate.
- Pour this milk/egg mixture back into the saucepan while continuing to whisk. Cook for another 5 minutes, stirring occasionally.
- Pour the entire mixture into a glass mason jar.
- Add the lemon zest, chia seeds, hempseeds and essential oil drops, stirring to incorporate all into the liquid mixture.
- Secure the mason jar lid and refrigerate until cooled (20 minutes) until pudding is set (chia seeds will expand to make a tapioca consistency). (Note: You may wish to stir or shake the mixture after 5-10 minutes to ensure all is evenly distributed).
- Just before eating, top with additional shredded coconut, warm for a minute or two in the microwave, stir and enjoy!
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