I’m pretty sure I ate oatmeal for 9 months straight this year and if I opted to have something else instead I probably spent all day thinking about my next bowl of oatmeal. That’s how much I enjoyed it. Then it happened. I suddenly became sick of oatmeal. I knew it was coming, I just tried not to think about it. What else can you really do to prepare for such a life-altering event?
I started trying new things and I found Van’s waffles. I also went through an everything bagel with vegetable cream cheese 3-day phase. It was incredible 3-day stint, but not very nutritious.
I have mixed feelings about maple syrup. I think it’s a great and tasty clean sugar, but it’s also very high in sugar. Regardless if something is clean or not, your body responds to sugar in the same way. No matter where it comes from.
You get this small little tablespoon of maple syrup and you’re expected to cover your pancakes or waffles in it? I’m sorry, but what kind of world do we live in? Sure, load it up with syrup, get super hyper, make people question your insanity and then fall into a sugar comatose.
Berries are lower in sugar, super sweet and are perfect to top your breakfast goods for a delightful taste. Here’s how I make my topping that will lift you up and won’t let you down.
FYI: In the picture you see a big helping of creamy deliciousness on top of the blueberries. That’s coconut oil. The regular kind (not extra virgin) doesn’t have a strong coconut taste, just make sure you’re getting pure coconut oil and there’s no other weird and strange junk in it. Coconut oil is a fat, so it gives you that creamy and awesome texture that butter gives you.
- ½ cup blueberries
- 1 tsp of raw honey
- 1 tbsp of chia seeds
- Toss everything in a small pot and place on the stove over medium heat.
- Once everything starts to bubble, keep stirring and gently use a potato masher to squish the blueberries down.
- Keep stirring so everything is well meshed.
- Pour over pancakes or waffles.