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September 8, 2012

Fabulous Living Oatmeal

This is the BEST oatmeal we've ever tasted. It's nothing like cooked, mushy oatmeal. The texture and flavor are fantastic. Delicious and nutritious!!!! A nice hearty breakfast when you are craving something more than a smoothie. Sticks to your ribs AND energizes! Great way to send your kids off to school!




Hulless oats are whole oats, grown without the exterior hull, and if alive, will sprout easily. Whole Oat Groats are hulled and are often, but not always steamed. You may need to do some experimenting and test sprouting to see which oats are truly alive, or ask your supplier. They usually know. Steel-cut oats, are hulled, and then stone-ground or steel-cut  into chunks. They are usually steamed to keep them from going rancid and are not raw, unless otherwise specified. Any nut or grain that is chopped, ground or processed in any way, will go rancid quickly. I rarely buy anything other than whole nuts, grains and seeds, and store them in the freezer or refrigerator. Ground items, like chia or flax are very prone to spoilage.


I really prefer hulless oats or "naked oats" or any oats that specify they are for sprouting. Hulless oats are a variety grown without hulls, and they don't have to be hulled, which often renders the oats dead. If in doubt,  soak and sprout a small amount. If they start to grow tails, great, but if they just swell up, and never grow, they are not raw. 


Sprouted With Tails Forming
After soaking, during the sprouting process, and again prior to preparing your recipe, taste the oats to make sure they are soft and chewy, not crunchy, and not sour. If they taste sour, they were either rancid, or not rinsed and drained properly during the sprouting process. Dispose of them and try again. Don't put too many oats in a container. They need air to breathe and need to be rinsed and drained well. For oatmeal I prefer soaked, not sprouted or they start to get bitter, but for flours, I sprout until tail just starts to form. (see photo).

I sweeten oatmeal with organic Grade B maple syrup.  It's not raw, but I prefer it to agave. Use *YFS - Your Favorite Sweetener.


Living Oatmeal Ingredients:
3/4 cup of sproutable oats, soaked overnight. (May drain and sprout - but can get bitter)
3 Tablespoons nut milk or filtered water, as needed
1 Tablespoon maple syrup, grade B (or *YFS to taste)
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 oats and nuts thoroughly. 
2 - In food processor, mix oats, water, sweetener, extract, and pumpkin seeds. (Pulse process works best).
3 - Add about 1/3 of walnuts and raisins and process until mixture begins to soften and blend, still somewhat chewy in texture.
4 - Add milk or water slowly, if needed for texture. 
5 - Serve and garnish with remaining nuts and raisins and your favorite garnishes. 
6 - In dead of winter, warm individual servings in dehydrator for several minutes. 

This is a super charged breakfast. A great way to start your kids off before school!  Put the toppings in little bowls and let them add as they desire. 

HOW TO SPROUT OATS

3 comments :

Jenné @ Sweet Potato Soul said...

This looks delicious! I love making raw granola for breakfast, but sometimes opt for old fashioned oatmeal for its texture & nostalgia. I'm going to sprout some oats, and try this recipe asap. It's cleary so much healthier than oatmeal!

Anonymous said...

hello, why don't we sprout the oats?
Thanks.

Barbara Shevkun said...

You can sprout ever so slightly, however, for oatmeal, the oats can get bitter quickly. Soaking causes the sprouts to germinate and increases nutrients. It's easy and convenient to soak overnight, wake up, and make your oatmeal. You can certainly play around with sprouting, but keep tasting the oats to make sure they are not getting bitter.

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