INGREDIENTS 

• 1 cups rolled oats

• 2 cups almond milk

• 2 bananas

• 1 tablespoons coconut oil

• 1/ 4 cup maple syrup

• 1 teaspoons vanilla

• 1/ 2 teaspoons cinnamon

INSTRUCTIONS 

• STEP 1: Boil almond milk and oats 

• STEP 2: Reduce heat to low, add cinnamon and vanilla and let simmer until thickened.

• STEP 3: While the oatmeal is cooking, add the coconut oil and 2 tbsp maple syrup to a large pan. Once it is sizzling, add in the sliced bananas.

• STEP 4: Cook on each side for about 3-5 minutes, or until nice and golden brown.

• STEP 5: When the oatmeal is done, stir in the final 2 tbsp of maple syrup (optional) and top with bananas.

• STEP 6: Top with an extra pinch of cinnamon, chia seeds, crushed walnuts, pecans, or nut butter and enjoy.

INGREDIENTS 

• 1 Cup Oats

• 1/2 Cup almond milk

• 1 Ripe Banana

• 1 Teaspoon Baking Powder

• 1/4 Teaspoon Salt

• *Optional - 1 Teaspoon Vanilla Extract

• Coconut Oil, For Cooking

• *Optional - Maple Syrup

INSTRUCTIONS 

• Place all the ingredients in a blender, oats, almond milk, banana, vanilla, baking powder, salt. Process until completely smooth.

• Brush coconut oil in a non-stick pan over medium heat. Add batter and cook until edges are golden brown, about 2-3 minutes, flip the pancake and cook for another 2-3 minutes. Repeat until the batter is all gone. 

• Freeze and reheat any extra pancakes. Makes about 10 small pancakes.

INGREDIENTS 

• One ripe avocado 

• Two slices of fresh sourdough bread

• Olive oil- good quality for drizzling

• Red Chili flakes 

• Micro greens 

• Himalayan pink salt

INSTRUCTIONS 

• Combine  ingredients in a bowl and mash together with a fork

• Spread over toasted sourdough bread (drizzle a layer of olive oil on your bread before toasting) 

• Top with microgreens