I was never a big fan of oatmeal. It just never tasted good to me. I love my eggs and bacon in the morning, but sometimes you just don’t have time for it. Since my recent dietary changes and my (hopefully) temporary lactose intolerance, I had to give up things like my jar of whole milk for breakfast on the run. That’s when I rediscovered oatmeal, but with a twist that makes it just heavenly, and oh so healing for your digestive tract. The secret, as usual, is in the toppings 😉
I know, I know, its a lot of carbs and sugar. So I don’t eat this every day and if I’m going to, it better have some good fats – coconut oil is a great candidate. Raw honey and freshly crushed peanut butter or almond butter are great compliments. Don’t knock it till you try it.
For a while I tried to soak steal cut oats over night, but if I was good at planning ahead, I wouldn’t be eating breakfast on the run, would I? So I went looking for an alternative, and was pleasantly surprised. Are you ready for this… SPROUTED, gluten free oats. For those of you with acute sensitivities like myself, this makes a huge difference.
Here’s how I roll with my oatmeal:
- 1 cup of oats regular or sprouted
- 2-1/2 cup of water
- 2 tablespoons of coconut oil, find it here
- 1 teaspoon of raw honey, find it here
- 2 tablespoons of freshly ground almond or peanut butter
- a dash of cinnamon
- Bring the water to a boil.
- Put it the oats and simmer at low heat stirring occasionally.
- Pour it in a bowl and mix in all the delicious toppings, to taste
(Makes two servings)