Simpe, Seasonal, Scrumptious | ||||||||
Recipe: | Honey and Almond Oatmeal | |||||||
Yield: | 1 | Date: | 1/25/12 | |||||
Portion Size: | 1 1/2 cups (BIG!) | Chef: | Rebecca | |||||
Scale: | ||||||||
AMT | UNIT | INGREDIENTS | PROCEDURES | |||||
1/2 | cup | Whole Raw Almonds | 1. Best to rinse, sprout for 24 hours, then remove skins | |||||
If you don't have time to sprout, just rinse the almonds, | ||||||||
bring them to a simmer in about an inch of water in a | ||||||||
small saucepan, then drain and remove skins. | ||||||||
2. Run a knife through the almonds to roughly chop | ||||||||
1/2 | cup | Old-fashioned Rolled Oats | ||||||
1 1/2 | cups | Water | ||||||
1 | tblsp | Flax Seeds | ||||||
1/4 | teasp | Salt | 3. Combine oats, water, flax seeds & salt in saucepan, | |||||
simmer for 3-5 minutes till oats are to desired softness. | ||||||||
4. Transfer to serving bowl | ||||||||
5. Stir in almonds | ||||||||
1 to 2 | tblsp | Raw Honey | 6. Drizzle honey over oatmeal to taste | |||||
7. Serve / Eat | ||||||||
I post recipes I use in my kitchen with seasonal produce from my CSA boxes from Riverdog Farm and things from my garden. Ingredients in italics are from my garden; ingredients with a " * " before them are from Riverdog. Eat Well!
Wednesday, January 25, 2012
Honey and Almond Oatmeal
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