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Thanksgiving Leftover Casserole

November 23, 2018

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Earth Bowl << Chocolate Oats w/ Toasted Super Seed Mix >>




Serves 3-4  



For Oats:


1 1/2 cups gf rolled oats


3 cups unsweetened vanilla cashew milk




1 1/2 cups warmed lite coconut milk


1 tablespoon coconut oil


1/4 cup golden coconut sugar + 1-2 tablespoons maple syrup


2 tablespoons cocoa powder


2 teaspoons cinnamon powder


Toasted Super Seed Mix:


1/4 cup chia seeds


1/4 cup brown flax seeds


1/2 cup almond slices

1/2 cup pumpkin seeds


1/2 cup coconut flakes

1 tablespoon coconut oil


1 tablespoon golden coconut sugar




your favorite fruit ( I used kiwis and blueberries )


any nut butters!





In a medium-sized saucepan, bring cashew milk to a rolling boil. Once boiling, add oats and stir to combine. Allow to cook at medium heat for 5-6 minutes or until most liquid is absorbed and the oats are slightly thick. 


While the oats are cooking, in a large skillet, heat coconut oil and add all super seed mix ingredients...toasting for 3-5 minutes on medium heat & tossing every few minutes to ensure the nuts and seeds don't burn. 

Set aside and allow to cool.

Transfer your cooked oats to a high-powered blender, adding all remaining oat ingredients as well. Blend for 30-45 seconds or until ingredients are well incorporated, being sure not to blend out the oats too much. You want it to be slightly chunky. Return the blended oats to your saucepan and cook for an additional 4 minutes at medium heat to thicken. 


Distribute your finished oats amongst 3-4 bowls and top with super seed mix + your favorite fruit and other toppings...


















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