Most of you know that my favorite breakfast is a green smoothie, but its important to switch it up a bit. What's important to keep in mind is that you need a good dose of protein, healthy fats and fiber in each meal, especially in the morning. This helps keep you full, it keeps your blood sugar stable, and of course, it supports proper digestion.
While I have found that a "super-food" protein smoothie is my go-to solution, I often crave something warm and more hearty. On those days, I usually go for a warm bowl of oatmeal. However, as I started paying closer attention to my body and how it feels after different meals, I came to realize that my beloved oatmeal usually didn't keep me full long enough, and I was often feeling tired two hours after my breakfast. Why? Because, while plain oatmeal has some fiber and protein, it's just not enough on it's own, and if you add sugar or honey (as I did) without adding more fiber or healthy fats, it can cause a spike in your blood sugar. So I started playing around with my oatmeal to make it a better, more wholesome (and more delicious!) breakfast.
One great (and quick) option is adding some chopped nuts, flaxseeds and/or coconut oil to the oatmeal. But to switch it up a bit, I have experimented with other gluten-free grains that are naturally higher in protein and fiber, to come up with other amazing and more filling oatmeal alternatives.
Here is one example that I came up with recently, and absolutely love! It's a gluten-free, protein- and fiber-rich, multi-seed, and delicious oatmeal recipe:
Note: You can also use amaranth instead of millet (I have tried both, and both are delicious). Quinoa, Millet and Amaranth are all gluten-free and rich in nutrients - including vitamin B6, magnesium and iron, among others. The three of them have a high protein content, with quinoa being the highest in protein, containing all the necessary amino acids. What I find most interesting (and many people don't know) is that these three grains are technically not grains, they are seeds, and tend to be easier to digest and better for the gut than most grains.
So for a hearty breakfast, I like to cook these seeds together with oats and chia seeds, to get a healthy dose of my much needed protein, fiber and Omega-3's.
Give this recipe a try, and love to hear your thoughts. Also, please share your favorite gluten-free breakfast recipe!
Love and oatmeal,
Mariana