RIS-OAT-O STYLE OATMEAL -
The best you'll ever have made w/ SUNBUTTER
Comfort food at its best! What is it about big, creamy bowls of foods reminiscent of childhood that take us back in time with just the thought of them? Like Mac and Cheese or Oatmeal. The later was a familiar food in my home growing up in Winnipeg, MB yet then we knew it as porridge. Besides being an oh-so-needed warming sustenance for our short, albeit freezing cold walk to school in Winnipeg`s long winters, it was fast, easy and affordable for a family of 8 on one, so-so salary. My mom could stretch a dollar like no one I know. I can still picture her, a wonderful cook, stirring up a big ole pot with a worn, wooden spoon. My siblings and I’d be so excited for the inevitable brown sugar and cinnamon we could liberally top it with. For a delicious new taste experience choose coconut syrup or if you are more of a traditionalist go for the familiar, real maple syrup. Lakanto and stevia are great options for diabetics.
INGREDIENTS
2½ cups old fashioned organic rolled oats, quinoa or buckwheat flakes (gluten free if needed or choose teff, amaranth or sorghum)
3 cups cold water
2 cups+ non-dairy milk such as coconut, (you'll need more water or milk if you cook it long and slow)
¼-1/2 tsp sea salt
1/4 cup Sunbutter, organic or your favorite butter
1 tbsp coconut or maple syrup
Toppings
Fruit of your choice if desired as well as coconut or maple syrup, Lakanto, locale honey or stevia
¼ cup raw walnuts, sunflower seeds or almonds, cinnamon, ground flax…
TERI’S TIPS:
The best you'll ever have made w/ SUNBUTTER
Comfort food at its best! What is it about big, creamy bowls of foods reminiscent of childhood that take us back in time with just the thought of them? Like Mac and Cheese or Oatmeal. The later was a familiar food in my home growing up in Winnipeg, MB yet then we knew it as porridge. Besides being an oh-so-needed warming sustenance for our short, albeit freezing cold walk to school in Winnipeg`s long winters, it was fast, easy and affordable for a family of 8 on one, so-so salary. My mom could stretch a dollar like no one I know. I can still picture her, a wonderful cook, stirring up a big ole pot with a worn, wooden spoon. My siblings and I’d be so excited for the inevitable brown sugar and cinnamon we could liberally top it with. For a delicious new taste experience choose coconut syrup or if you are more of a traditionalist go for the familiar, real maple syrup. Lakanto and stevia are great options for diabetics.
- Breakfast, Snack, Pre-Post Workout meal, even dessert
- Prep Time: 15 min or longer if desired
- Yield: Serves 6+ generously with leftovers
- Vegan, gluten, soy, corn, dairy free
INGREDIENTS
2½ cups old fashioned organic rolled oats, quinoa or buckwheat flakes (gluten free if needed or choose teff, amaranth or sorghum)
3 cups cold water
2 cups+ non-dairy milk such as coconut, (you'll need more water or milk if you cook it long and slow)
¼-1/2 tsp sea salt
1/4 cup Sunbutter, organic or your favorite butter
1 tbsp coconut or maple syrup
Toppings
Fruit of your choice if desired as well as coconut or maple syrup, Lakanto, locale honey or stevia
¼ cup raw walnuts, sunflower seeds or almonds, cinnamon, ground flax…
- Combine oats, water and sea salt in an 8 cup saucepan.
- Cover and bring to a boil over medium high heat then reduce heat to low and simmer 5 mins. Stir oats, add 1 cup non-dairy milk and reduce heat to low. Leave uncovered and cook over low heat for another 10-20 minutes checking every 5 minutes or so and adding additional water or milk as needed. This process takes time yet results in such a rich creamy texture. Of course you can enjoy it as soon as it’s ready yet this slow cook method is my favorite way to enjoy oatmeal.
- Just before you are ready to serve your oatmeal, stir in the SunButter and syrup of choice along with an additional splash of milk.
- Serve in bowls you’ve warmed by the stove and top as desired. Then sit down and enjoy this body and spirit nourishing breakfast bowl.
TERI’S TIPS:
- Cook your oatmeal long and slow for the best results. Think risotto-like with only occasional stirring required making Italy’s ‘slow food’ movement doable even with today’s fast pace.
- Adding vanilla is a great flavor enhancer.
- If you have digestive challenges eat fruit separate of cooked foods and ideally before or between meals. Instead of fruits, serve your ris-oat-o savory with toppings: avocado, steamed greens, sun-dried tomatoes, nutritional yeast, mushrooms...
- Stir in 3 or 4 tbsp chia seeds for added fiber and healthy omega three EFAs, calcium and iron. You will need more liquid if you do this.