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.
3 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. 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!