Sunday Brunch

Breakfast was the perfect combo of sweet , crunchy, and savory: overnight oatmeal with almond/Kashi topping and an egg substitute omelet:


Overnight Oatmeal Base:

– 1/3 cup  multigrain cereal  (I usually use plain oats but I was out)

– 1/2 cup unsweetened vanilla Almond Breeze

– 1 Tbsp ground flaxseed meal

Mix base ingredients and refrigerate overnight.  Add desired toppings immediately before serving.

DSC01634Today I added the following toppings:

– 1/2 oz raw sliced almonds

– 1/2 cup Kashi Go Lean Crunch Honey Almond Flax cereal

…the perfect amount of crunch and sweetness!

Nutrition Stats: ~ 320 calories, 14 g fat, 34 g carb, 12 g fiber, 14 g protein

DSC01644Cheesy Egg Substitute Omelet:

– 1/2 cup Kirkland egg substitute

– 2 Tbsp reduced fat colby jack cheese

Heat skillet on medium heat; coat with non-stick cooking spray.

Add egg substitute and flip once it begins to bubble.

Plate omelet, sprinkle cheese on one side, and fold in half.

I added a sprinkle of sea salt today.


Nutrition Stats: ~100 calories, 3 g fat, 1 g carb, 16 g protein

And of course, Sunday brunch isn’t complete without coffee:


I used Guatemalan Green Mountain Coffee and a splash of Silk Light Vanilla Soymilk with 1 tsp of raw cane sugar.


One Response to Sunday Brunch

  1. […] Overnight Oatmeal Base topped with Kashi Go Lean Crunch & fresh […]

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