Unpretentiously sweet and stacked with blueberry season, this blueberry biscuit breakfast heat tastes simply like a blueberry biscuit yet is made with no margarine, oil, or refined sugar!
I've been having cereal for breakfast for a decent bunch of years now, and there are times where I can't resist the urge to think about how I haven't become ill of it yet. Without a doubt, experiencing nourishment stages is definitely not another thing for me — with Mini Wheats, Poptarts, and Nutrigrain bars being a portion of the more prominent ones — however I don't think any about my stages have ever kept going very this long.
Nothing more needs to be said. I truly like oats — it's both flavorful and soothing. It's likewise amazingly adaptable. At whatever point I wind up getting somewhat exhausted at breakfast time, I simply switch up the fixings or include ins and end up with something totally extraordinary. Once in a while I'll hurl in an egg white; in some cases a spoonful of coconut flour. Some of the time I'll top my oats with almond spread and nectar; now and then with coconut margarine and jam. The mixes are truly interminable.
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- 1/4 cup (20 g) rolled oats
- 2 Tbsp (14 g) oat bran
- 2 Tbsp (15 g) flour of choice*
- 1/4 tsp baking powder
- pinch of salt
- 1/4 cup (60 ml) unsweetened vanilla almond milk
- 1/2 – 1 Tbsp (7–15 ml) maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup (35 g) fresh or frozen blueberries
INSTRUCTIONS
- Preheat your oven to 375°F (190°C), and lightly spray an individual sized ramekin with cooking oil.
- In a medium-sized bowl, combine the oats, oat bran, flour, baking powder, and salt. Add the almond milk, maple syrup, and vanilla, mixing until well combined. Gently fold in the blueberries.
- Transfer the batter to your greased ramekin, topping with a few extra blueberries if desired. Bake for 20-25 minutes, depending on desired consistency.
Source : bit.ly/38LZlKR
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