You can add collagen to anything. This chilly weather has me craving gluten-free steel-cut oats. My hack is to make a big batch and then freeze it into servings. The coconut milk is a game-changer and makes it super creamy and gives you healthy fat. You can thank me later.
This makes 15 - 1/2 cup servings. If you want to make less follow the directions on your oats and use a ratio of 1/2 water and 1/2 coconut milk.
3 - 13.5 oz cans of coconut milk
32 ounces of water
3 cups of steel-cut oats
3/4 tsp pink salt to taste
1 stick pack of collagen per serving
Add all ingredients to the Instant Pot and stir. Close and put on sealing. Set to high pressure for 4 minutes. Takes about 30 minutes total to cook. Carefully release the steam. Open the lid and stir well. Let it sit to continue to absorb the liquid. Use a 1/4 cup ice cream scoop to batch and freeze.
You can also do this on the stovetop. Bring the water, coconut milk and salt to a boil. Reduce to a simmer and add the oats. Continue stirring until the oats thicken up. Approximately 25-30 minutes.
Add your favorite nut milk, berries and our collagen and enjoy!