GNOWFGLINS™

I’m experimenting with our morning oatmeal. We used to eat super-sweet oatmeal, but when we tossed out white and brown sugar and quit using quite so much honey or maple syrup, the children stopped enjoying it. So I’m trying to make it yummy and nutritious. Lately, they have been saying, “This is good!” If you try it, will you let me know what you think?

Decadent & Hearty Oatmeal

serves 10

• 4 cups certified gluten-free rolled oats
• 8 cups filtered water
• 3 rounded tablespoons raw carob powder
• 1/8 teaspoon stevia powder
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped raw nuts (we prefer walnuts or almonds)
• 3/4 cup raisins
• garnishes: sliced bananas, drizzled honey or agave syrup, raw hazelnut or almond milk

Put water and oats in 4 to 6 quart pot. Stir in raw carob powder and stevia powder. Bring to boil, then reduce to low heat and let simmer for 10 to 20 minutes, until thick. Stir in coconut, nuts and raisins.

Spoon into bowls. Top with garnishes and serve.

© Copyright 2006 by Wardeh Harmon