Eggy breakfasts are typically my preference. Heck, I even made an eggy dinner last night! But every once in a while I remember how much I love steel cut oats and I get back on an oats kick. And that’s exactly what happened this weekend.
On Day 1, I worked with what I had: coconut milk, frozen berries, and a mix of pumpkin and sunflower seeds from leftover from a Graze box. On Day 2, I picked up some fresh berries and added a bit of coconut sugar because I was in the mood for something a little more sweet.