If you need something fast and filling for breakfast, look no further than oatmeal. Not only is it extremely versatile, but there is a large variety of oatmeal to choose from. I find the texture and taste of Scottish Oatmeal to be the most appetizing.
For 2 servings:
2 1/2 c. Water
3/4 c. Scottish Oatmeal
Bring the water to the boil, and add the salt and raisins and/or frozen fruit.
Slowly whisk in the oatmeal, and reduce heat to the simmer.
A filling recipe for those with sensitive stomachs (I find it is easily digested). This is called a “basic” recipe because there are many substitutions (type of nuts, dried fruit, amount of honey, etc.) that you can make to suite your tastes.
4 c. rolled oats
3/4 c. shredded, unsweetened coconut
1 c. chopped walnuts
1 tsp cinnamon
1/8 tsp salt
1/4 c. almond butter
2 T butter
1/8 c. water
2 tsp vanilla
1/4 c. honey (Use local when possible!)
1/2 c. raisins
You may also add 1 c. raw wheat germ if you are not concerned about gluten.
Preheat oven to 350.
Line a baking sheet with parchment paper.
Mix the almond butter, water, vanilla, honey, and butter over low heat until all ingredients well incorporated. Mix the dry ingredients (excluding raisins) in a large bowl. Add the wet ingredients to the dry, and mix.
Spread on the parchment paper and bake for 15-20 minutes, stirring every 3-5 minutes (watch closely, as it burns quickly).
Let cool. Add raisins. Enjoy!
I like to enjoy with unsweetened organic coconut milk with a few drops of liquid stevia. You may also add to yogurt to make your snack more filling!