Oats on the Go (GF, DF)

We LOVE oats. We eat them raw in our muesli, we toast them into the perfect granola, soak them overnight for fluffy oats, and serve them up warm in porridge form! In tribute to the this amazing, gluten-free, fiber packed grain we are dedicating a page EXCLUSIVELY TO OATS. We could write all day and still not cover the many delicious and nutritious ways and reasons to eat oats!

To Premise:

Yes, oats are a carb. Yes, they are white. And yes, they are to some degree processed. But don’t let that fool you. They retain their nutritional value (in the form of bran and germ) after being processed, making them the best source of whole grain goodness. Nutritionists across the board promote high fiber, high carb breakfasts. Oats are proven to reduce cholesterol with beta-glucan fibers that maintain blood sugar and sustain you till lunch. And they are GLUTEN FREE! (which us gluten intolerant foodies must appreciate.)

And who would have guessed… Oats are (technically) a superfood (although in are book they were already super)! So bring on the antioxidants 🙂

Sprinkle them on your smoothies, add them to your yogurt, and pour them into your pancake batter…. There is no better way to start your day! Once you get started, there are so many ways to make oats a quick and easy part of your breakfast routine.

And now for…


Apple Carrot Bites

Crunchy, Grainy and Moist- These bad boys are perfect to keep stocked up in your pantry for a grab-and-go snack that will keep you full and satisfied. 

What we used:

-2 Apples (pureed)

-4 Large Carrots (shredded)

-2 Eggs (whipped)

-1 cup of oats

-2 spoonfuls of almond flour (coconut flour works well, too)

-a pinch of salt and baking soda

-1 spoonful of honey

– A dash of cinamon

-A sprinkle of raisins

-3 spoonfuls of flax seeds

-A scoop of buckwheat

-The zest of an orange

-A hand full of chopped nuts

Combine the wet and dry ingredients, scoop them into bite sized balls and cook at 350 degrees F until they are toasted on the outside and cooked all the way through.

Eat them right away, or cover and save them for a healthy bite of slow-boring fiber and antioxidants!

What you need:

These ingredients where inspired by what we had in the fridge. So don’t be afriad to change the recipe based on what is in season and what you have! Its always best to work with what you’ve got 🙂




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