Cleansing doesn't have to be gruelling! This breakfast dish is so tasty and will give your body an incredible boost by loading it up with tons of health promoting antioxidants. What a way to the start of your day! : )
~ Vegan ~
Ingredients:
3/4 cup steel cut oats, cooked
1 tsp cinnamon
2 tbsp ground flaxseeds
1 tbsp ground pumpkin seeds
1-2 tsp sunflower butter or almond butter
1 tbsp raisins
1/4 cup raspberries (fresh or frozen and thawed)
2 tbsp Nuts & Seeds Granola (see my recipe under Breakfast)
1-2 tbsp coconut cream (from a can, stir well before using)
2-3 tsp green food powder (optional)
In your favourite breakfast bowl add cooked steel cut oats, cinnamon, ground flaxseeds, ground pumpkin seeds, seed or nut butter and green food powder (optional). Stir well to combine dry ingredients. Add raisins, raspberries, granola and coconut cream. Enjoy!!!
I love stirring my porridge so all the flavours combine with each other for each delicious bite. I recommend stirring well after adding ALL of the ingredients, but its totally up to you how you would like to enjoy this amazingly tasty breakfast!!
Makes 1 large portion or 2 medium portions
Prep & Making time:
Prep time: ~ 5-30 minutes (for cooking or warming up pre-cooked steel cut oats) *
Make time: ~ 5 minutes
Total time: ~ 10-35 minutes (dependant on steel cut oats cooking method)
* I like to pre-cook mine and store it in the fridge or in the freezer in single portion sizes. I use muffin trays to portion out the cooked steel cut oats, then place the tray in the freezer for about 2 hours. Then I remove each muffin portion by running warm water on the back side of the muffin tray to slightly thaw the oats. I then store the portioned oats in a glass Tupperware in the freezer for up to 1 month.
Love the Power of Food:
Steel Cut Oats
This lovely grain, in one of its least refined states (steel cut), is loaded with health promoting nutrients and dietary fibre. For many people it is a great breakfast option when making porridge. Oats are a great source of selenium, phosphorus, and manganese as well as a good source for iron and magnesium.
Now, are oats truly gluten-free?
There is a lot of conflicting information out there which makes it very confusing for people! So, here is my interpretation and explanation of all the conflicting research:
Oats are not part of the wheat family so people with a wheat intolerance are fine to eat oats. Oats do contain a protein called avenin which acts similar to gluten proteins found in wheat, barley and rye grains. Some people may be sensitive to the avenin protein found in oats so should probably avoid them. If you are sensitive to gluten containing foods and are unsure about oats, my suggestion is to go without all gluten products, including oats, for a few weeks and see how you feel. Then introduce oats back into your diet, while continuing to avoid all gluten containing foods. If you have no reactions when eating oats then your body most likely can process the avenin protein well. If you have digestive issues when you re-introduce oats then probably best to assume your body doesn't digest them well and would be good to avoid or at least minimize your intake of oats.
So, the not so cut and dry answer: scientifically I would say no oats are not truly gluten-free. But, is the gluten protein the same a wheat? No, it is not, so this is where the two grains differ and can make a big difference how someone may or may not be able to digest each grain. It would be similar to comparing wheat to spelt, an ancient grain much less genetically modified. Spelt is actually a member of the wheat family, although the gluten protein found in spelt is much more easily broken down in the digestive tract. So, spelt is an excellent alternative for people who have a difficult time digesting wheat.
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