This dish has become my most favorite breakfast. Who would have ever thought of putting ginger and turmeric in oatmeal? I guess that would be me. I don’t remember how I discovered it, but it has become an all-time favorite. There are a few steps to it, but once you have some of the ingredients made it is a simple assembly line. No cooking.
I start with my own nut milk. I usually make hemp, sunflower, macadamia and or walnut. Hemp granules are my favorite and easiest to make. I would rather use walnuts for the topping.
instructions:
1/2 to 3/4 cup regular or gluten-free oats (do not use the quick cooking type)
Pour the milk of choice over it. Let it sit for about an hour. The oats will naturally expand so make sure you cover them with the milk. You may have to add more milk when you are ready to serve.
At the same time pull out a heaping 1/2 cup full of frozen wild blueberries and allow them to thaw.
Begin soaking a few walnuts for your topping.
Next, chop some fresh ginger and turmeric, probably about a teaspoon or so. For those of you who are just starting out the ginger may be a little strong so you might want to use a little less. Create it for your own taste.
When the oats are soft and the blueberries are thawed put all the ingredients together, chop your walnuts, a banana (or not), and any other fresh fruit you may want. Sprinkle them on top.
Finish the dish with a tablespoon or more of maple syrup. Enjoy!!
P.S. For the turmeric to expand its potency, you can also add a dash of pepper. I know, sounds a little weird, but it’s delicious and so very healthy, and satisfying.
