This recipe includes a grain (or pseudo-grain), healthy nuts or seeds, and spices. You can vary the ingredients. For example you can substitute:
- buckwheat, millet, or quinoa for the oats,
- pumpkin seeds, hemps seeds, walnuts, or almonds for the flax seeds,
- ginger or clove for the cinnamon, and
- good-quality raw honey or date syrup for the pure stevia, which is either ground powdered leaf or a pure extract.
This can be a nourishing meal on a cold winter morning, particularly if you have blood type A or AB.
For healthy digestion, it is better to separate oatmeal (starch) and eggs (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 pseudoo-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 broken flax seeds
- 12 drops pure stevia extract (or ½ teaspoon powdered stevia leaf) or one teaspoon raw honey
- 1 teaspoon cocoa, cacao nibs, or carob powder
- 1 pinch cinnamon (or ginger)
- 112 milliliters almond milk
- 2 tablespoons blueberries (fresh or frozen)
- Turn the heat on. Put the water in the pot and let it start to boil.
- When it starts to boil, put the oats gradually (not all at once, so they don't clump) in the pot 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 broken flax seeds, cocoa or carob, cinnamon or ginger, stevia, and blueberries or apple.