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.

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