Lately I have been getting back into juicing. After a summer of smoothies, I started craving fall-inspired beet-carrot-apple-ginger juice again. Each morning for the last few weeks, I have been getting up, making juice and settling down to work for a few hours, before I head off to class. Now, juice used to be enough for me, but with training, running, and teaching more classes, I knew that if I switched back to juice, I would also need to add in a little extra something. Juice usually keeps me full, and its a great way to get more vegetables into my diet, but on active days, I need more fuel. Some days it is a piece of toast, other days it might be a healthy donut, but more often than not, it is quick and simple porridge – a creamier version of oatmeal – that I can whip together in just 5 minutes.
- 1 cup unsweetened, vanilla almond milk (or other liquid, such as water or non-dairy milk or a combination)
- ½ cup gluten free rolled oats
- optional 1 tsp maple syrup
- Pour almond milk and oats into a medium pot. Heat on high until boiling. Reduce heat to medium and cook until thickened, but still milky and creamy.Stir occasionally so oats do not stick to pot. It should take 5 minutes total.
- Pour into a bowl, top with maple syrup or other natural sweetener, nuts, dried fruit, berries, etc.
Simple ingredients, simple breakfast.
What is your favorite way to make oatmeal? Do you like it plain of with toppings?
Peace and Love,
Jessi
PS This is a 21 Days to Flourish approved recipe and part of the week 2 breakfast experiment. If you want to learn more and join on next month’s program, check out 21 Days to Flourish or email jessi@thehouseofhealthy.com
