Raspberry-Coconut Breakfast with Toasted Oats
A delicious gluten-free, vegan, and healthy breakfast recipe with raspberries and crunchy toasted oats. It is not only made in not time, but it also is incredibly satisfying. So good that it is a healthy dessert for breakfast!
Servings: 4 Servings
Calories: 805kcal
Ingredients
Raspberry Smoothie
- 1 bag frozen raspberries (about 3 cups) 10 ounces/284 grams
- 1 cup coconut milk
- 2 dates pitted (optional)
Toasted Oats
- 4 tablespoons coconut butter or real butter
- 2 cups steel-cut oats gluten-free
- ⅓ cup whole almonds
- ½ cup raw agave or maple syrup
Instructions
Raspberry Smoothie
- Place all the ingredients in a high-speed blender (like a Vitamix). Blend on high speed into a smoothie.
Toasted Oats
- Melt the butter in a large skillet over medium heat. Add the oats and the almonds. Stir into the butter. Evenly divide the agave over the oats. Stir occasionally for about 10 minutes or until the oats are brown and crispy.
- Turn off the stove but leave the oats mixture in the pan. Let sit for 5 to 10 minutes to dry and cool. Break the large oat cookie into smaller pieces.
Layering
- Take small mason jars. Add first a layer of the raspberry liquid, followed by crunchy oats. Continue layering until full. Top off with extra oats.
Notes
The raspberries add a nice subtle sourness to the smoothie that combines well with the sweeter oats. But strawberries are another fruit that works well in this recipe—it will make it naturally sweeter.
Nutrition
Calories: 805kcal | Carbohydrates: 106g | Protein: 23g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 14mg | Potassium: 236mg | Fiber: 17g | Sugar: 22g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 7mg