Recipe: Power Oats
I love the idea of breakfast, and I’m great about making sure the kiddos get a balanced start to their day, but I’m not always good about making sure that I do the same for myself.
Power Oats are full of protein and a great source of fiber, calcium and iron. And there is an endless list of yummy add ins. Our recipe is not only major mommy-fuel but the kids will enjoy it too!
Last spring we discovered that my daughter is HIGHLY sensitive to eggs and gluten, which also explains many of my own experiences with these ingredients. Hence, we have eliminated those items from our home meals. This cuts out ALOT of breakfast items, but it also means we have the opportunity to get creative in the kitchen.
This oatmeal recipe includes quinoa and red lentils for protein power. Feel free to add fresh fruit, dried fruit, coconut shreds, or anything else your belly desires.
- 1 cup oats
- 1/4 cup quinoa
- 1/4 cup red lentils
- handful raw almonds
- sprinkle pumpkin seeds
- 1/2 tsp cinnamon
- 2 1/2 cups water (or milk alternative)
- sweetener of choice; maple syrup, honey, coconut sugar
- optional toppings; fresh fruit, nut-butter, honey, cocoa nibs, coconut shreds, chia seeds, flax seeds, yogurt, warm milk of choice…
- Combine first eight ingredients into a pot and turn heat to medium-high. If you don’t have lentils or quinoa, you can leave them out and reduce your water by 1/2 a cup. It’s delicious with or without them.
- Bring to a boil, and reduce head to low-medium.
- Stirring occasionally, allow oatmeal to cook until desired thickness.
- Once desired consistency is reached, turn off the heat and serve into your favorite bowl.
- Enjoy as is, or top with some of your favorites.
- Pause. Give gratitude to yourself for making this deliciousness, to the farmers who made the ingredients possible, and to your children who are peacefully sitting and eating (🤞).