Slow-cooked oatmeal is a food that reminds me of my childhood. Many a winter morning we would warm ourselves up with a steaming bowl of stove-top cooked porridge. Drizzled with honey, or sprinkled with cinnamon sugar, it was, and still is, an amazing comfort food.
But recently, it has been a bit controversial too. Why, you might wonder? For the simple reason that oatmeal (even slow-cooked steel cut oats) has the ability to spike blood sugar levels higher than a candy bar*! It may seem outrageous to equate a “wholesome” food with junk food, but blood sugar levels don’t lie! I realized my comfort food wasn’t doing myself or my family any favors.
For a while, we didn’t touch the stuff. After all, I would never feed my kids candy for breakfast! But then I got to thinking that there had to be a way make a healthier version of this classic breakfast dish without loosing the oatmeal-i-ness of it.
Now when I place a bowl of oatmeal in front of my kids, I know that they are diving into a nutritionally dense breakfast, loaded with nuts, seeds, and yes, oats! Protein and healthy fats, as well as carbs, make this a wonderful, quick way to start any cold morning. Topped with a spoonful of berry compote, yogurt, or simply a few dried cranberries and pumpkin seeds, this updated oatmeal is the perfect way to incorporate wholesome into your breakfast routine.
(A Grow. Cook. Eat. Share. original recipe)
2 cups quick cooking oats
1/2 cup almond flour
1/4 cup hulled hemp seeds
2 tablespoons ground flax seeds
1 tablespoon whole chia seeds
1 teaspoon cinnamon, optional
1/2 teaspoon salt
3 cups water
Combine all ingredients in a large saucepan over medium heat.
Stir constantly, scraping bottom of pan to avoid scorching.
Cook until oatmeal thickens and begins to boil.
Cook for a minute more, stirring constantly, and then take off the heat.
Top with your favorite nuts, seeds, or fruits, and a drizzle of honey.
Alternately, combine ingredients into a large bowl, and stir together so that the water is incorporated.
Place in the fridge overnight to soak, and serve cold.
(When using raw flax seed meal, oats, and almond flour, and hemp seeds, this soaked version is a raw meal.)
Makes 4 adult (6 kid) portions.
*Dr. Davis, author of Wheat Belly, talks about this in his book.