Aaron Chow Breakfast

Method

1. Bring 2 cups water to a simmer. Stir in the 1¼ cups100 g rolled oats and 2 tsp4.8 g cinnamon.
   • Rolled Oats1¼ cups100 g(100 g)(1¼ cups)
   • Cinnamon2 tsp4.8 g(4.8 g)(2 tsp)
2. Cook 8–10 minutes, stirring often, until creamy.
3. Stir the 1 cup148 g frozen blueberries and 1 cup232 g frozen strawberries in for the last 2–3 minutes, just to warm them through.
   • Frozen Blueberries1 cup148 g(148 g)(1 cup)
   • Frozen Strawberries1 cup232 g(232 g)(1 cup)
4. Off the heat, stir in the 1 tbsp16 g peanut butter until it melts, then the 2 tbsp14 g ground flaxseed and 1 tbsp12 g chia seeds — add a splash more water if it tightens up, and eat it while it’s still loose, since the seeds keep setting.
   • Peanut Butter1 tbsp16 g(16 g)(1 tbsp)
   • Ground Flaxseed2 tbsp14 g(14 g)(2 tbsp)
   • Chia Seeds1 tbsp12 g(12 g)(1 tbsp)
5. Top each bowl with the ⅛ cup10 g walnuts, chopped, ⅛ cup14 g pecans, chopped, and 1 tbsp8.1 g pepitas, and season with salt, to taste.
   • Walnuts, chopped⅛ cup10 g(10 g)(⅛ cup)
   • Pecans, chopped⅛ cup14 g(14 g)(⅛ cup)
   • Pepitas1 tbsp8.1 g(8.1 g)(1 tbsp)
   • Sea Saltto taste

Kids: stir the berries all the way in at the start so the whole bowl turns purple and sweet, and skip the pepitas on top if they’d rather not have the crunch.