If you would like a heartier, chewier right away oats, then the secret is in the kind of oats you pick. In this situation, you must pick metal lower oats!
Metal cut oats are the the very least processed of the oat groat so that it retains the bran. Rolled oats are a great deal far more processed which tends to make for a softer or, in my feeling, mushier oatmeal.
When I first applied steel reduce oats in this recipe, I thought maybe it would turn out a small far too challenging to chew, but then I built yet another edition employing rolled oats and hated the mushy texture. So steel reduce oats for me is the way to go.
Here’s a recipe chock-total of healthful substances that make for a filling breakfast or fulfilling food at any time of the day.
The elegance of the recipe is that you can transform up the components and amounts as you see in good shape.
Hold it vegan by employing only plant-primarily based milk. Also, I favor organic substances anytime attainable.<
This recipe will make at least two-servings, but of course it’s all dependent upon how big an eater you are.
1/2 cup plus 1 tablespoon uncooked steel cut oats
1 heaping tablespoon hemp hearts (hemp seeds)
1 teaspoon poppy seeds
1 tablespoon chia seeds
1-2 tablespoons almond slices
1 tablespoon pine nuts
2 tablespoons golden raisins
1/2 teaspoon almond extract (glycerin based)
1/2 teaspoon (or to taste) cinnamon. I use Ceylon cinnamon, which is milder tasting but generally more preferred in health circles.
1 packet of stevia plus approximately 3-5 drops of liquid stevia. You can use regular or one of the flavored ones. I prefer a toffee flavored stevia. More or less to taste, as needed.
3/4 cup plant milk. I use an all-in-one blend of almond, cashew and macadamia nut.
1. Put all dry ingredients in a container that’s large enough for the recipe to expand after you add the milk.
2. Cover over the dry ingredients with your choice of plant-based milk alternative and stir well. Add more milk as necessary so that you have at least 3/4 of an inch of fluid sitting above the dry ingredients.
3. Place in the refrigerator and let soak overnight. In the morning, if you still find it too solidified, simply add more plant milk and stir. Use additional sweetener to taste, also if needed.
Note: I make mine in the morning and then eat it the next morning so that, in reality, it’s soaking for a full 24-hours. Remember to stir well before eating.
A few options:
- You can also add some soaked (sprouted, if you can get it) quinoa for a more nutritious blend. Soak the quinoa overnight separately then add it to the recipe in the soaking stage.
- Fine-chop some pecans or walnuts.
- Fine-chop a date or two or figs.