I am realizing now that I’ve been concocting this recipe for years, improving the ingredients over time, and I finally have something I absurdly like and that is actually pretty good for me – and I have never shared. Here’s the deal – it’s so good that I sometimes fancy it up and serve it as a dessert for dinner guests (hint at the end).
It all starts with what I like for breakfast: something crunchy, sweet, plentiful, but not weighing down; something with good balance of nutrients, with lots of proteins, healthy carbohydrates, fiber, and a good amount of water; and of course something that can be made quickly and without fuss.
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