by HeatherPierceG
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HeatherPierceG's Notes:
Expand1/4 cup hazelnuts Ask a question about this ingredient
1 cup rolled oats Ask a question about this ingredient
2 cups water Ask a question about this ingredient
1 teaspoon grated fresh ginger root Ask a question about this ingredient
2 tablespoons chia seeds Ask a question about this ingredient
1-2 tablespoon maple syrup Ask a question about this ingredient
1/4 cup almond milk or light coconut milk Ask a question about this ingredient
Toast and chop hazelnuts. In a baking sheet, lay hazelnuts in toaster oven and toast for 2-3 minutes, until skins begin to blister and hazelnuts become a light golden brown. Or toast in oven at 350 for 10-15 minutes. Remove from heat and let cool. Wrap in a clean, dry kitchen towel and rub hazelnuts until all skins fall off. Roughly chop skinned hazelnuts.
Ask a question about this stepIn a medium saucepan, bring water and oats to a boil.
Ask a question about this stepReduce heat to medium, add ginger, chia seeds, coconut, hazelnuts, and maple syrup. Cook for about 5 minutes until thick and creamy. Add almond milk and stir for about a minute, until heated through.
Ask a question about this stepServe, and top with a bit more chopped hazelnuts and coconut for garnish. Enjoy!
Ask a question about this step
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
