by Beetsauce
Photo by Beetsauce
Beetsauce's Notes:
Expand1 cup rolled oats, organic if possible Ask a question about this ingredient
2 1/4 cups water Ask a question about this ingredient
1/4 cup date pieces Ask a question about this ingredient
2 tablespoons ground flaxseed Ask a question about this ingredient
2 - 3 tablespoons coconut flakes, organic if possible Ask a question about this ingredient
pinches of kosher salt Ask a question about this ingredient
Toasted nuts, as much as you like of cashews, walnuts, pecans, pumpkin seeds, sliced almonds – use all some or none Ask a question about this ingredient
Brown sugar, to taste Ask a question about this ingredient
Milk, or non-dairy milk Ask a question about this ingredient
Combine oats, water, dates, flax, coconut and salt in a heavy-bottomed pan (1 quart). Set aside.
Ask a question about this stepChop up nuts into smaller pieces and toast over medium heat. Stir regularly and watch closely so they toast evenly. 5 minutes. Remove from heat. (I like to make myself a cappuccino while the nuts are roasting).
Ask a question about this stepPlace pan on medium low heat. Bring to a boil. Reduce heat to low and cook until oatmeal starts to stick to the bottom of the pan, stirring occasionally, 5 minutes or so.
Ask a question about this stepRemove from heat and let sit a minute or two.
Ask a question about this stepPlace in your favorite bowls. Add brown sugar, milk and top with nuts. Eat with your favorite spoon
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
try skipping the sugar and using ginger, nutmeg, and cinnamon instead... :) great warming spices that ignite your energy for the rest of the day.