Entire recipe: 242 calories, 6.5g fat (1.5g sat. fat), 479mg sodium, 39.5g carbs, 7g fiber, 7.5g sugars, 7g protein
Green Plan SmartPoints® value 6*
Blue Plan (Freestyle™) SmartPoints® value 6*
Purple Plan SmartPoints® value 2*
Fans of lemon bars will FLIP for this breakfast bowl... The coconut and blueberries take it over the top!
Prep: 10 minutes
Cook: 20 minutes
Ingredients:
1/2 cup old-fashioned oats
1 1/2 tsp. lemon juice
1/2 tsp. lemon zest
1/4 tsp. coconut extract
1/8 tsp. cinnamon
1/8 tsp. salt
1 cup unsweetened vanilla almond milk
1 no-calorie sweetener packet (like Truvia)
1/3 cup blueberries (fresh or thawed from frozen and drained)
1 1/2 tsp. sweetened shredded coconut
Directions:
In a nonstick pot, combine oats, lemon juice, lemon zest, coconut extract, cinnamon, salt, and almond milk.
Mix in 1 cup water. Bring to a boil, and then reduce to a simmer.
Cook and stir until thick and creamy, 12 - 15 minutes.
Transfer to a medium bowl, and stir in sweetener. Let cool until thickened.
Top with blueberries and shredded coconut.
MAKES 1 SERVING
HG Heads-Up: If using frozen blueberries, make sure no sweetener has been added.