I’m starting a gluten-free diet this week to see if I can get rid of headaches I’ve had my entire adult life, and also possibly address a few other health issues.
This is totally new to me, so I spent quite a bit of time doing research and reading labels in the grocery store. I’ve heard gluten is very sneaky and hides in a lot of places you might not expect it. I bought gluten-free soy sauce and also certified gluten-free rolled oats from Bob’s Red Mill. My grocery store has a pretty good gluten-free section, and it was interesting to see all the stuff that’s available.
I’m keeping it healthy this week since health is my reason for doing this, so I didn’t pounce on the gluten-free cookies, though they looked good. I’ve always loved cold oatmeal with chia seeds, so I decided my first gluten-free recipe would be a pretty oatmeal breakfast parfait using the blueberry chia seed gel I made the other day.
Cold breakfast oatmeal is super easy to make and very tasty. Here’s a recipe that takes less than 10 minutes to put together. Yum.
This recipe serves two. You can just double or triple it to make additional servings.
*It’s a good idea to make the blueberry gel a day ahead of time so it’s ready for this recipe. To make blueberry chia gel, put three cups of natural blueberry juice (I used Northland Superfruits Blueberry Blackberry Acai juice) in a ball jar. Add 3 T chia seeds and shake well. Continue to shake every few minutes to keep the seeds from clumping. In about 15 minutes, put the gel in the fridge. Give it another good shake whenever you open the fridge. Let it sit overnight until it forms a gel with chia seeds suspended in it. Done.
Cold Oatmeal Parfait with Blueberry Chia Gel
- 1 cup rolled oats (use gluten-free oats to make this recipe gluten free)
- 1.5 cups Silk Original Unsweetened Almond Milk
- 1 cup blueberry chia gel*
- 2 T pure maple syrup
- A few drops pure, natural vanilla extract
- 1 cup fresh (or frozen) blueberries
- 2 small ball jars with lids
- Mix the oats and the almond milk together in a glass mixing cup with a spout. Add three to four drops of vanilla extract and mix.
- Mix the maple syrup with the blueberry chia gel.
- Pour a quarter of the oat mixture into each jar.
- Pour a quarter of the blueberry chia gel into each jar on top of the oats.
- Divide the rest of the oat mixture between the two jars.
- Divide the rest of the blueberry chia gel between the two jars.
- Put 1/2 cup of blueberries on top of each parfait.
- Put the lids on and put the jars in the refrigerator overnight.
The next morning, take the jars out of the fridge and enjoy!