Oatmeal with almond milk, ground flax seed, cocoa (or carob), and cinnamon (or ginger), and stevia
- 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.
You can substitute:
buckwheat, millet, or quinoa for the oats,
pumpkin seeds, hemps seeds, walnuts, or ground flax seeds for the almonds,
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.