About the Recipe
An excellent source of protein and iron, oat groats are certainly a good addition to your breakfast menu. Groats also offer high antioxidant & anti-inflammatory benefits due to their zinc and copper content. Since groats come with the entire kernel, they are hard to chew. You need to soak them overnight so your morning porridge is nice and mushy.
½ Cup gluten free oat groats (Groats are the husked oat kernel)
1 ½ Cups water
1 Cup almond milk optional
A pinch of Sri Lankan rolled cinnamon
2 Tsp chia seeds soaked
1 Tsp cacao powder
1 Tsp pumpkin & sunflower soaked seeds
2 Tsp cashews, walnuts, almonds soaked and chopped nuts
Heat water in a saucepan and once it comes close to boiling, add oats to it.
Stir the oats into the simmering water. Reduce the heat to medium low and simmer gently for about 20 minutes, stirring occasionally, until the mixture is very thick.
Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed. (If you have doubled the recipe, your oatmeal might need an extra 5 minutes cooking time).
The oatmeal will be very creamy when it’s done.
Remove from heat and stir in any mix-ins (such as cinnamon, raw cacao) that you like.
Let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down at a palatable temperature.
Once it cools down a bit, add 1 cup of almond milk.
Add toppings of seeds and nuts and relish warm.