Ginger Apple Oats
Prep Time:
5 minutes
Prep Notes:
Chop fruit and measure ingredients the night before to save time.
Cooking Time:
10 - 15 minutes
Yields:
4 servings
Ingredients:
2 cups regular oats (not instant. Steel-cut also work)
1 apple, cut into bite sized pieces
1 -2 slices of ginger root, diced
3 -4 Tablespoons dried fruits of your choice (apricots and cranberries work nicely)
about a handful of walnuts, almonds, sunflower, pumpkin, chia seeds - whatever you have on hand 2 Tablespoons of Blackstrap molasses
1 Tablespoon of peanut butter (another awesome mix-in (fat, protein, Vitamin E, and magnesium)
Cinnamon, nutmeg, cloves, cardamom: sprinkle on with reckless abandon
water and / or nut milk
Prep Time:
5 minutes
Prep Notes:
Chop fruit and measure ingredients the night before to save time.
Cooking Time:
10 - 15 minutes
Yields:
4 servings
Ingredients:
2 cups regular oats (not instant. Steel-cut also work)
1 apple, cut into bite sized pieces
1 -2 slices of ginger root, diced
3 -4 Tablespoons dried fruits of your choice (apricots and cranberries work nicely)
about a handful of walnuts, almonds, sunflower, pumpkin, chia seeds - whatever you have on hand 2 Tablespoons of Blackstrap molasses
1 Tablespoon of peanut butter (another awesome mix-in (fat, protein, Vitamin E, and magnesium)
Cinnamon, nutmeg, cloves, cardamom: sprinkle on with reckless abandon
water and / or nut milk
Place your fruit, oats, molasses, and spices in a medium pot with about 2 cups of water, or just enough to cover your oats and fruit.
Stir well and heat over medium-low heat.
Stir occasionally and add more water or nut milk to reach desired consistency. If it bubbles or begins to stick, you have the burner too warm. Once the apple is soft and most of the liquid has been absorbed/evaporated, remove from heat.
Add in the peanut butter if using, and the nuts and seeds of your choice. A little more water or milk will help it all come together. Let sit for a few minutes (it will be too hot to eat anyway).
Pour into your favorite bowl and top a dollop of coconut yogurt.
Notes:
As you know, I love cooking once and eating 2, 3, even 4 times. Place leftovers in single serve containers to have breakfast ready-to-go for the next morning.
You can enjoy cold with yogurt (it sounds weird, but I love it) or re-heat in a small pot with a little water or nut milk.
Coconut flakes and dark chocolate chips make this kid (and husband) friendly too.
Homemade cranberry sauce is a delicious topping that adds in more nutrition (and feels fancy).
Stir well and heat over medium-low heat.
Stir occasionally and add more water or nut milk to reach desired consistency. If it bubbles or begins to stick, you have the burner too warm. Once the apple is soft and most of the liquid has been absorbed/evaporated, remove from heat.
Add in the peanut butter if using, and the nuts and seeds of your choice. A little more water or milk will help it all come together. Let sit for a few minutes (it will be too hot to eat anyway).
Pour into your favorite bowl and top a dollop of coconut yogurt.
Notes:
As you know, I love cooking once and eating 2, 3, even 4 times. Place leftovers in single serve containers to have breakfast ready-to-go for the next morning.
You can enjoy cold with yogurt (it sounds weird, but I love it) or re-heat in a small pot with a little water or nut milk.
Coconut flakes and dark chocolate chips make this kid (and husband) friendly too.
Homemade cranberry sauce is a delicious topping that adds in more nutrition (and feels fancy).
