This recipe includes oats, healthy nuts or seeds, and spices. This recipe is not strict. You can vary the ingredients. For example, you could substitute:
- buckwheat, millet, or quinoa for the oats,
- flax seeds, hemp seeds, walnuts, or almonds for the pumpkin seeds,
- cinnamon for the ginger or clove, and
- good-quality raw honey or date syrup for the pure stevia (either ground powdered leaf or a pure extract).
Oatmeal can be a nourishing meal on a cold winter morning, particularly if you have blood type A or AB. At the same time, for healthy digestion, it is better to separate oatmeal (starch) and eggs (animal protein) at the same meal, according to proper food combining.
If you follow gluten-free eating habits, then beware that oats may have some gluten, but much less than wheat. The other grains and pseudo-grains, such as buckwheat, millet, or quinoa may or may not have gluten, and you may or may not be sensitive to them. Listen to your body. You are the only one who can evaluate your digestion.
- 337 milliliters water
- 100 grams oats (or other grain or pseudo-grain, such as buckwheat, millet, or quinoa)
- 1 tablespoon pumpkin seeds
- 12 drops pure stevia extract (or ½ teaspoon powdered stevia leaf) or one teaspoon raw honey
- 1 teaspoon carob (or cocoa) powder
- 1 pinch ginger (or clove)
- 112 milliliters almond (or coco) milk
- 2 tablespoons blueberries (fresh or frozen) or chopped apple
- Turn the heat on. Put the water in the pot and let it start to boil.
- When it starts to boil, put the oats in the pot gradually (not all at once, so they don't clump) and stir.
- Keep stirring and cook at least fifteen minutes until the water is absorbed and the oats are mushy. For more mushy oatmeal, add more water.
- Turn off the heat and add the pumkin seeds, carob or cocoa powder, ginger or cinnamon, stevia, and blueberries or apple.