Prep Time: 20 min
I thought I liked oatmeal....but when I soaked my whole (I used hulless) oats overnight...and mixed this together, I could not believe how delicious it tasted! Given the oats are germinated..and sometimes just starting to sprout....they are even more nutritious!!!
I prefer hulless oats, but any organic whole oats should work. If in doubt, do a test. Soak 1/4 cup of oats overnight. Drain and put them in a mason jar...covered with either a sprouting lid or cheesecloth/rubber band. Rinse ever 6 - 10 hours and drain..by the next day, the oats should have little tail sprouts forming. If not..then your oats are not raw. Find oats that sprout for you and then make this amazing dish!
3/4 cup of sproutable whole oats, soaked overnight
3 Tablespoons almond milk or filtered water
1 Tablespoon maple syrup, grade B (or honey/agave)
1/2 teaspoon vanilla extract
2 Tablespoons pumpkin seeds
1/4 cup walnuts or almonds soaked, overnight
1/4 cup raisins
Garnish: Raisins, coconut, apples, bananas, berries, slivered almonds, mango, hemp seed, cinnamon, etc.
Directions: 1 - Rinse and drain soaked oats and nuts.
2 - In food processor, mix oats, water, sweetener, extract, and pumpkin seeds.
3 - Add 1/3 of walnuts and raisins and pulse process until mixture begins to soften, still on the chewy in texture.
4 - Add milk or water slowly, as needed for texture.
5 - Garnish with remaining nuts and raisins, shredded coconut, sunflower seeds, etc.
6 - You can warm individual servings in dehydrator for several minutes.
This is a super energizing breakfast and a fantastic way to start your kids off before school! Let them sprinkle on their own toppings to make it fun.