Becoming Sugar-Free ~ Baked Porridge-in-a-Jar

What I love about this healthy breakfast is how it makes eating well on the run possible. If you are a person who does not eat breakfast until you arrive at work or school, this portable aromatic jar of goodness is a real time saver, as you can make it on the weekend and enjoy it during the week. I adore the flavour options, which keep your mornings exciting so that you are likely to stick with this healthy breakfast choice.

 Ingredients:

1 cup unsweetened shredded coconut (see Tip)

3 tablespoons ground flaxseed

½ teaspoon baking powder

¼ teaspoon unrefined pink salt

1 cup unsweetened coconut beverage

1 tablespoon pure vanilla extract

½ teaspoon pure monk fruit extract (or ¼ teaspoon chocolate-flavoured stevia

or 1 tablespoon raw honey, yacón syrup or coconut nectar)

Directions:

1. Preheat the oven to 350°F. Set out six ½-cup mason jars or three 1-cup mason jars.
2. In a large bowl, mix together the coconut, flax seeds, baking powder and salt.
3. Add the coconut beverage, vanilla and monk fruit. Stir until well combined.
4. Add the ingredients for your preferred flavour option (see the next page), stirring to combine. Set aside for 5 minutes to allow the mixture to meld together. Evenly divide the mixture among the mason jars, leaving about 1 inch at the top. If any milk remains at the bottom of the mixing bowl, divide it equally among the jars.
5. Place the jars on a small baking sheet and bake for 22 to 24 minutes, or until slightly firm and golden on top.
6. Enjoy immediately or let cool completely. Seal with a lid and store in the fridge for up to 5 days or in the freezer for up to 3 months.

Tip: If you prefer a higher carb option and enjoy gluten-free grains, you can swap the coconut for rolled quinoa, millet or buckwheat flakes.

No Sugar Added Option: Use pure monk fruit extract or stevia.

Vegan Option: Omit the honey.

Makes 6 servings.

FLAVOUR OPTIONS:

Apple Cinnamon: 1 cup cored and chopped apple, ⅓ cup raw pumpkin seeds or chopped raw almonds, 1 teaspoon cinnamon and ¼ teaspoon ground nutmeg. (Omit the apple to make it keto-friendly.)

Blueberry Nutmeg: 1 cup wild blueberries (fresh or thawed), ⅓ cup hemp hearts, ½ teaspoon cinnamon and ¼ teaspoon ground nutmeg.

Ginger Peach: 1 cup pitted and chopped peaches (fresh or thawed), ⅓ cup chopped raw pecans, ¼ to ½ teaspoon ground ginger and ½ teaspoon cinnamon.

Cherry Chocolate: 1 cup pitted cherries cut in half, 2 teaspoons cocoa powder and ¼ cup sugar-free chocolate chips.

Banana Walnut: 1 cup sliced banana, ⅓ cup raw walnuts, ½ teaspoon cinnamon and ¼ teaspoon ground nutmeg.

This recipe can be found in my 4th book, Becoming Sugar-Free on page 159-160.

Grab your copy here!

Excerpted with permission from Penguin Canada from the book Becoming Sugar-Free: How to break up with inflammatory sugars and embrace a naturally sweet life by Julie Daniluk. All rights reserved.