🤕I woke up with a blaring migraine today (because 🪱 treatment), so a comforting breakfast was in order. These pecan cookie crumble oats are so delicious and easy to make. It’s honestly like having dessert for breakfast.
🥣Make your oats with plant milk, and a sprinkle of vanilla powder/extract and sea salt. Top them with pecan cookie crumble, sunbutter, raspberries, a tiny drizzle of maple syrup, hemp hearts, and Maldon salt flakes.
💗Best way to start the day.
INGREDIENTS (serves 2)
⅓ c chopped pecans
⅓ c unsweetened shredded coco
¼ c almond flour
Pinch of sea salt
½ tsp vanilla powder (or vanilla extract)
2 tbsp maple syrup, to taste
1 tbsp softened ghee (or coco oil)
1 tbsp coco sugar
Protein: add hemp hearts or a scoop of your favorite vanilla protein
- Mix all ingredients in a bowl, except coco sugar.
- Spread out crumble mixture on a parchment-lined baking sheet.
- Bake at 350°F for 10 minutes.
- Flip/break up crumble, and sprinkle coco sugar all over. Bake for 5 more minutes.
**GF/DF/LOW HISTAMINE (I followed mastcell360 low histamine foods list very strictly initially, then added some foods from the SIGHI list as I began to tolerate more foods, all under the care of a dietitian. A low histamine diet is restrictive and not meant to be followed long-term, as nutrient deficiencies may develop).**