My go-to breakfast, it is filling but not heavy and very nutritious.
1/3 cup oats
1 Tbsp chia seeds
1 Tbsp hemp seeds
1 Tbsp ground or milled flax
1-2 Tbsp goji berries
1 Tsp cinnamon
2/3-1 cup water or nut milk
1/4 cup blueberries or cherries (frozen is ok in fall/winter)
pinch of salt
Combine all the ingredients except the frozen fruit in a jar. Stir well and leave overnight (can be left 24 hours). In the summer I eat this as is, cold. In the cold months I heat it on the stove for 10-15 minutes, adding the frozen fruit in the last few minutes. (For cold/raw just add the fruit to your bowl in the morning -when using froze leave it for a while to thaw – 10-15min).
I make this every 3-4 days. It is amazing. It is the reason I make almond meal cookies literally almost daily (those left over almond solids demand to be used). And it isn’t so difficult to make, tastes amazing, and helps you avoid the additives in commercial almond milks.
1 cup raw almonds
3-3.5 cups filtered water
Soak the almonds in fresh filtered water over night or for 8-12 hours. At some point, peel the almonds. If you wait at least 1.5 hours of soaking before attempting to peel it will be easy-as-pie (though some almonds are always just hard to peel, find a brand that is usually easy – just be sure the almonds are raw). Add the almonds to your blender, then add the water. A little less for thicker milk, a little more for thinner (or simply more) milk. Blend, you may need to blend for a few minutes. I use an old 2 speed blender and it is up to the task, the almonds are soft enough after soaking.
Pour the contents of the blender into cheese cloth, a nut bag or a jelly straining bag – cheaper than a nut bag but the same idea – and squeeze out all the liquid into a bowl. Now you can ladle it into your jars.
That’s it – now you have 3-4 cups of almond milk!
Take the almond solids in your cheesecloth/whatever you used and spread them in a pan. Bake at 250 degrees for about an hour or so until they are totally dried out. Crush with a fork and/or between your hands to grind down the almond meal. Yep. Now you have almond meal for baking amazing cookies.
I love Bircher Muesli, it always reminds me of a good friend – an old friend – who I rarely ever get to see anymore. We went camping together and she brought the most delicious Bercher style overnight oats with prunes and goat yogurt. It was a transformative breakfast. I have this vegan version often.
Rolled oats (spelt, kamut, rye)
Flax seeds, sunflower seeds
Toasted almonds and hazelnuts, chopped
A few unsweetened prunes,* chopped or pureed, raisins can be substituted
Water or rice or almond milk (1:1 ratio dry to wet).
Mix together, let sit overnight. Serve with berries.
This will keep in the fridge for a number of days so you can make a fairly large batch. It is very filling.
*prunes are preferable as, for dried fruit, they are fairly low gi. If using raisins, choose thompson over sultana (yellow) as thompson are much lower gi than sultana.
My Mom and I have made this together and it is a lovely breakfast or brunch. Warm, tasty and filling. This makes 2 servings and is easily doubled.
1/2 cup quinoa, rinsed
1 cup unsweetened rice/nut/soy milk*
1/4 teaspoon vanilla extract
1 dash cinnamon
1/4 cup blueberries
1 tablespoon pecans or walnuts, toasted and coarsely chopped
1. Bring the quinoa, milk, vanilla, and cinnamon to a boil, reduce the heat and simmer until tender, about 15 minutes.
2. Meanwhile, toast the nuts.
3. Mix in the blueberries, remove from heat and top with the nuts.
* I like IsolaBio nut and grain milks – no stabilizers or gums, sugars or oils.