Sunday, October 3, 2010

From Scratch - Decadent Nut & Maple Syrup Oatmeal

I bet when you think of all the things that could be decadent, oatmeal didn't come to mind. You'd be wrong. This is so warmy-ooey-gooey and filling. It's great for a cold morning (or night) and it uses all real food.I made one large portion for my dinner this evening and I didn't measure, so these are educated guesses, but it's really all to taste anyway. If you like your oatmeal thinner, add more milk, if you like it thicker don't. (Updated 3/6/11)

Nut & Maple Syrup Oatmeal

3/4 cup stone ground oats
1 tbsp Braggs Raw Apple Cider Vinegar
enough water to cover, plus some
1 cup milk or so
1/2 tbsp butter
4 tbsp heavy cream
2 tbsp Grad B Maple Syrup (Grade B is better, and more nutritious than Grade A)
1 tsp vanilla
pinch of sea salt
1/4 cup crispy nuts*, I used walnut, toasted

Soak oats in water and apple cider vinegar for 8-12 hours. (This breaks down the phytic acid in the oatmeal and makes the nutrients more easily digestible.)

In a small pot add soaked oats and milk bring to a low boil and stir for 8-10 minutes.Add the butter and remove from heat. Stir in the heavy cream, maple syrup, vanilla, salt and last garnish with freshly toasted nuts. Enjoy!

*Crispy Nuts- a recipe by Sally Fallon. Soaking your nuts in salt water gets rid of the phytic acid in the nuts, an anti-nutrient that is very hard to digest and isn't good for your body. Use about 1 tsp of salt per cup of nuts. Cover the nuts with filtered water and stir in salt. Let them soak for 24 hours. Drain, and spread out on a cookie sheet and bake at 150 (or as low as your oven goes) for 12 hours. Or use a dehydrator until they are completely dry and crispy. Store in a airtight container in your refridgerator.

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