Oatmeal is a serious breakfast staple in our house. When I was pregnant with Taylor, I ate it every single morning. Yes, for nine months straight! I now realize there wasn’t much balance happening here, but there is no sense arguing with a pregnant person.
For a super quick and easy breakfast we now sometimes eat instant oatmeal. This is what I ate when I was pregnant. I buy a natural, unsweetened version. It’s important to read the label on instant oatmeal as most of them are packed with sugar and don’t end up being that healthy for you in the end.
I like to add rolled oats into my breakfast smoothies. They are wheat free and 100% whole grain. Many athletes consume rolled oats in their diet. They find that the high content of complex carbohydrates and water-soluble fiber encourages slow digestion and stabilizes blood-glucose levels.
One tip to making a great breakfast smoothie is to ensure there is a combination of fiber, protein and healthy fats. These three items together help you stay full longer.
In this Breakfast Smoothie, I’ve combined raspberries, chia seeds, and rolled oats, which are three high fiber foods. There is 30 grams of fiber in this smoothie. Hence the name.
It was truly delicious. I hope you enjoy!
- 1 cup frozen raspberries
- ¼ cup oatmeal
- 1 frozen banana
- 2 tablespoons chia seeds
- 1 tablespoon unpasteurized honey
- 1.5 cups unsweetened almond milk
- ½ cup ice