oatmeal with berries and almond milk
I have to share with you my latest and most favorite way to make oatmeal in the morning. If you’re already an oatmeal fan this might be a nice change of pace; if not, you may become a convert. I know that without tasty toppings and embellishments oatmeal can be bland, which is why people often want to sweeten it. Here, the cooked mulberries give a natural “caramel-y” sweetness, enriched with health promoting goji berries, chia and flax, and served with warm vanilla-cinnamon scented homemade almond milk, it is far from bland!
The mulberries I use are sundried white Turkish mulberries. Regarded as a super-food, mulberries contain the heart healthy antioxidant reservatrol and are an excellent source of vitamin C and iron. Goji berries may be best known for their anti-aging properties, but they are also high in vitamin C, amino acids, antioxidants and beta-carotene. They help protect the liver and improve immune function too.
I know I have talked about warming almond milk and pouring it over porridge here, if you haven’t tried this you must. It’s heavenly when you let it sit for a second while you grab a spoon and rinse some berries. The almond milk thickens and sets, creating a luscious creamy top for your oatmeal. It may sound as if I have endless time in the morning, but the truth is I don’t. It’s often a race to get everything done and get out the door on time. But, this do-ahead-method can fit right into the morning routine and send you off feeling calm and ready for your day.
the breakfast table
The trick is to put everything in the pot the night before and have it ready to turn on as soon as you sleepily walk into the kitchen in the morning.
Soaking rolled oats doesn’t have the same effect as pre-soaking grains, which I always recommend. Since rolled oats are pre-steamed they won’t sprout and this also means that you don’t have to discard the soaking water.
If you have a flame de-fuser and 20 minutes worth of things to do while breakfast cooks, then all you do is put your soaked oats (soaking water and all) in a covered pot, put the pot over a low flame on a flame de-fuser and walk away. You don’t even need to stir it. When you return to the stovetop twenty minutes later, it’s perfectly creamy and ready to eat. Pour the cooked oatmeal into bowl and use the same pot to heat the almond milk. Easy and fast!
oats, goji and mulberries soaking
My favorite oatmeal with goji berries and mulberries
Oats help restore the nervous system, reduce cholesterol and strengthen the spleen-pancreas. Soaked chia seeds are a great item to have on hand, not only for your oatmeal but for adding an omega boost to smoothies too. I like to soak ¼ cup at a time, which ends up lasting me most of the week.
1/3 cup rolled oats
1/8th teaspoon cinnamon powder
2 teaspoons dried goji berries
10 dried mulberries
1 cup filtered water
Small pinch sea salt
2 teaspoons chia seeds
3 tablespoons homemade almond milk, recipe below
¼ cup fresh blueberries or other berries
2 teaspoons ground flax seeds
2 teaspoons wheat germ
¼ cup homemade almond milk, recipe below
In a small pot combine the oats, cinnamon, goji berries, mulberries, water and salt. Cover and soak over night. Place chia seeds in a cup or jar with 3 tablespoons of almond milk, stir well and place in the refrigerator over night.
Bring oat mixture to a boil over high heat, stir, reduce heat to low, cover and simmer for 8 to 10 minutes, stirring every few minutes. Remove from heat and stir in soaked chia seeds.
Spoon into a bowl and top with flax and wheatgerm. Return pot to stove and add ¼ cup almond milk, bring to a simmer over high heat and pour over oatmeal and top with berries.
Serves 1 person.
my favorite breakfast
Fresh almond milk
Almonds are the only nuts to alkalize the blood, all others acidify. Soaking the almonds overnight first allows the sprouting process to begin, making them easier to digest. Stored in the refrigerator almond milk will keep well for 5 to 6 days.
1 cup raw almonds
4 cups filtered water, plus more for soaking
1/8th teaspoon cinnamon
Pinch sea salt
½ teaspoon vanilla extract
Place almonds in a bowl, cover with plenty of filtered water and soak overnight. Drain, rinse and place in a blender. Add all other ingredients and blend on high speed for 2 minutes. Pour into a glass bottle or jar and store in the refrigerator. Shake well before using.
For more great recipes click on any of the images above to visit Amy Chaplin’s blog, Coconut & Quinoa!