Healthy breakfast overnight oats with fresh raspberries and shredded coconut in a glass jar

 

Before realizing I was gluten-intolerant, I ate oats for breakfast every day for about eight years straight. I loved it! But it was ruining my body and my well-being.

You see, not only are oats manufactured usually on equipment with wheat products but oats can be cross-reactive for those who are gluten intolerant like myself, even when they don’t contain gluten. The proteins in all of these are similar, and that is what causes the reaction for most.

Finally accepting my intolerance eight years ago, I embarked on an intense dietary research journey (I’m still on it) and discovered the benefits of a plant-based, fruit-centric diet.

My family and I love to eat fruit for breakfast and snacks, but sometimes we want a little variety. Something a bit heavier, more grounding and more filling. This is my favorite recipe to have on hand for those times.

It’s honestly perfect for any time of day. I’ll eat it for an afternoon snack, dessert or even dinner. Of course, it’s delicious for breakfast, too.

Nutritious, gluten-free and vegan, and could not be simpler to make—here’s my gluten-free granola with vegan mylk!

Simple Granola Ingredients:

2 cup buckwheat
20 Medjool dates
1 tablespoon of Peanut Butter
2 cups of dried Coconut
2 teaspoon Cinnamon powder
1 teaspoon of Vanilla powder

To see the Mylk recipe and the full recipe instructions click below 😊

http://www.elephantjournal.com/2016/11/granola-without-the-oats-yes-its-delicious-vegan-gluten-free-recipe/

 

Wildly,

Donna


Ready to try vegan/plant-based but scared to begin? That’s why I’m here.

Join me and other Plant Based Mums on my Wild Nutrition: Your 30-Day Revolution to Plant-Based Vitality program: Starting today, click HERE

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