- 3 cups gluten free rolled oats (not instant)
- 1 1/2 cups raw walnuts, pecans, sunflower, or pumpkin seeds
- 3 TBS grass-fed butter or coconut oil
- 3 + 1 1/2 cups filtered water
- 1 TBS apple cider vinegar or lemon juice
- 3 heaping TBS cocoa powder
- 3 TBS coconut sugar
- 1/4 tsp unrefined salt
- 5 TBS maple syrup
- 1 tsp vanilla essence
- 1/2 tsp cinnamon
- 3/4 cup raisins
This is an easy to make breakfast even though it requires some preparation the night before. Put the rolled oats with 3 cups of filtered water and 1 tablespoon of apple cider vinegar in a glass bowl. In a separate bowl put the raw nuts or seeds, sprinkle with salt, and cover with filtered water. Leave both bowls covered on the counter for eight hours or overnight to soak at room temperature.
In the morning spread rinsed nuts or seeds on a baking pan and bake at 350F for 5-20 minutes, until they are dry but not burned. Sunflower seeds will need less time than walnut halves, so keep an eye on them and check every 4-5 minutes until they are done. Meanwhile, put the oats mixture in a bigger pot (oats absorb a lot of water and their volume will increases). Add the butter and cook on medium heat, mixing often. Gradually add another cup and a half of filtered water and cook until soft and creamy, about 15 minutes. Remove from the stove and add the rest of the ingredients. Make sure you add the cocoa powder through a strainer to break any clumps. Serve warm with the baked nuts or seeds sprinkled on top. Enjoy!