Oatmeal has a reputation as a boring porridge, but I have come to love it. It is incredibly filling, especially coupled with saturated fats, and is easy to make and digest. The addition of the eggs in this recipe gives it extra protein and creaminess; it is delicious topped with fruit and nuts! OATMEAL CUSTARD
3 c water, milk, or non-dairy milk 1.5 c rolled oats 2 eggs 1/2 c dried fruit (raisins chopped prunes, apricots, dates, etc) toppings: fresh fruit ~ berries, chopped stone fruit, bananas, etc 2 T good fat: butter, ghee, coconut oil and/or coconut cream 1/2 c nuts/seeds ( I love almonds, pecans, sesame seeds, sunflower seeds, hemp seeds, and ground flax seeds) drizzle of honey, molasses, or maple syrup Put oats and liquid in a sauce pan over medium heat. Add dried fruit as soon as the oats come to a low boil. Cook until most of the liquid is absorbed and the oats are creamy. Add the eggs and stir until they are well cooked and combined (no translucent egg whites) Serve warm in a beautiful bowl topped with fruit, good fat, nuts/seeds, and a drizzle of sweetness. Alternate preparation: add the fresh fruit to the oats at the beginning to enjoy it well cooked and warm.
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