| 6 | 5 | 460 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 min | 3 min | 7 |
| 3 1/2 cup | Oats, dry (quick or rolled) |
| 3 1/2 cup | Coconut Milk, Unsweetened (plain) |
| 1 3/4 cup | Egg white |
| 1/3 cup | Sunflower seed butter |
| 3 1/2 tbsp hulled | Hemp seeds, shelled |
| 2 1/3 cup halves | Strawberries |
1. Add the oats, coconut milk, and egg whites to a small pot over medium heat, stirring continuously. Cook for two to three minutes or until fluffy and cooked through.
2. Transfer to a bowl and top with sunflower seed butter, hemp seeds, and strawberries.
Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor: Add cinnamon, nutmeg, vanilla extract, and/or a pinch of sea salt.
Additional Toppings: Maple syrup, honey, bee pollen, crushed nuts, jam, chopped fruit, shredded coconut or chia seeds.
Make it Vegan: Omit the egg whites.
No Sunflower Seed Butter: Use almond butter, tahini, pumpkin seed butter, or peanut butter instead.
| Fruit | 0.6 |
| Grain | 3.9 |
| Meat Alternative | 1.5 |
