Since Griffin’s eating more solids, I’ve been experimenting with warm nourishing breakfast cereals, and of course oatmeal has played a part.
I’ll be honest; I’m not the biggest fan of the grain. It’s decent, but I can think of other yummy alternatives like sprouted corn blueberry waffles or a coconut smoothie.
But, after much tinkering, I’ve stumbled upon a way to raise oatmeal from regular breakfast fare to an absolutely divine treat.
This recipe is simple, easy and DELICIOUS!
- 2 cups of organic rolled oats (for this recipe, these are preferable versus steel cut)
- 4 cups of filtered water
- 1 scant tsp of raw apple cider vinegar or lemon
- 1 TB of whole wheat flour (you can use buckwheat flour if you’re gluten intolerant)
- 3-4 coconut rolled dates. These are the special ingredient. They can be found at Whole Foods in the bulk section or ordered online. Worth the investment!
- 2-4 TB coconut flakes
- 1/3 c. milk (can replace with coconut milk or water)
dash of salt
- raw honey or stevia to taste
- In a pan, soak your 2 cups of rolled oats in 4 cups of luke warm water with your vinegar/lemon and 1 TB of whole wheat flour for 24 hours. By doing this step, you’re helping to break down the antinutrients like phytic acid in the oats.
- This makes your oatmeal easier to digest and more nutritionally available to the body.
- Set out 3-4 coconut rolled dates so they are room temperature.
- In morning, put oatmeal on burner and set to high. Wait till water comes to a boil then reduce and simmer uncovered.
- Cook for about 15 to 20 minutes on low. About half way into cooking time, mince your dates with scissors, knife or fork and stir into oatmeal mixture. Add your coconut flakes and 1/3 cup of milk. Cook until most of liquid is absorbed and you have a nutty, thick oatmeal that is easy to dish out.
- Serve with raw honey, stevia or fresh fruit. Nuts and maple syrup also make a nice topping. ENJOY!
How about YOU?
Have you mastered your morning oatmeal? Share your recipe with us!