If you’re trying to keep things on the lower carb side, breakfast is likely the hardest meal of the day to get figured out.
Traditional breakfast foods like pancakes, waffles, cereal, even oatmeal are a sugar bomb. Eat any of these foods and your blood sugar is sure to sink like the titanic. You’ll find yourself right back in the kitchen in a few hours or less looking for more food. Not to mention be zapped of any energy you might have had when your feet hit the floor in the morning.
Eggs are a good choice, but let’s be honest. There’s only so many days a week that you can eat eggs before they start to sound gross and unappealing. Amiright?
This recipe is inspired by a breakfast food near and dear to my heart… oatmeal. Gosh I loved oatmeal. It was my go-to breakfast for many, many years. There came a point when I didn’t love the way it was making me feel. It took me a while to connect the dots that it was oatmeal that was causing my lethargy, exhaustion, and brain fog. (All common signs of a crashing blood sugar, by the way.) No one has time for that. I had to switch things up, pronto!
I followed a simple blueprint to change what I was eating so those crashes and cravings were no longer a part of my life. My free resource The Ultimate Guide to End Sugar & Carb Cravings will show you how to make these same adjustments to your food. Smoothies are my usual go to in the morning. The principals in the guide can easily be applied to any smoothie recipe you dream up. Smoothies are easy to make low glycemic and nutrient dense. Where I live though, winter mornings are mighty chilly. Some mornings call for a hot breakfast that don’t involve eggs.
I call this recipe n’oatmeal because it’ll remind you of traditional oatmeal. I adoringly refer to it as oatmeal’s cousin.
The nice thing about this recipe is that it’s make ahead. Put all the ingredients in a jar or airtight container the night before and it’ll be ready for you in the morning. If you’re like me, you’ll do three or four in advance to save time throughout the week.
It takes minutes to heat, but feel free to eat it cold if you’re really on the run. It’s equally delicious both ways.
Don’t get weirded out by the hemp seeds and chia seeds if these are new ingredients to you. You can buy both at most regular grocery stores. They can easily be found at any health food store or online. Both type of seeds are packed with omega-3’s and protein. The chia seeds act as a thickener to this recipe and add a ton of fiber which is important if you want to stay full and satisfied for a long time. Hemp seeds are known for their healthy fats which is a very good thing! The fat, protein, and fiber is the winning combination to keeping your blood sugar nice and steady.
If you try it let me know how you like it!
- 3 Tablespoons Hemp Seeds
- 1 Tablespoon Chia Seeds
- ½ cup unsweetened vanilla almond milk
- 1 scoop collagen peptides (optional)
- 2-4 drops liquid stevia, or 1 teaspoon maple syrup
- Put all the ingredients in a jar or airtight container
- Stir and let it sit overnight in the refrigerator
- If eating it warm, empty the ingredients in a pan. Heat on the stove until warm, about 1-2 minutes.
- If eating cold, add toppings and eat up!