I’ve got a tasty breakfast treat to share with you today!
Recently, I started following a blog called The Candid RD.
It’s written by Gina, a Registered Dietician from Ohio, who has been following a low FODMAP diet for the past three years. I’ve found her page to be a good resource for recipe inspiration.
Once such recipe I came across and immediately pinned was her banana split oatmeal.
All the fruits involved are FODMAP approved! I decided to give it a whirl.
Visit Gina’s page to see the exact recipe. Here’s an overview:
STEP 1: Gather ingredients.
STEP 2: While oats are cooking, chop fruit into bite-sized pieces.
STEP 3: Add 1TBSP of your favorite nut.
The recipe called for walnuts but I used cinnamon almonds instead (I love my SCUBA measuring spoon so much!).
STEP 4: Mix together and enjoy!
I decided to omit the chocolate chips that the recipe called for (I try and save chocolate only for desserts post lunch/dinner). It was a good choice because the recipe was amazing without them!
I forgot how much I love pineapple! It’s not something I regularly buy but that might have to change. Z and I typically just throw one type of fruit into whatever it is we’re making, but I loved the combination of three different varieties. That’s something else I plan to start doing—new fruit flavor combinations.
This was a refreshing change of pace from our oatmeal usual. Let the search for more varieties continue!
Now I want to know…
What’s your favorite recipe that includes pineapple?