Oatmeal basic recipe
(gluten-free, low histamine)
6. June 2017
Oatmeal or porridge is probably one of the most popular breakfasts at all. It is incredibly versatile, easily digestible, long lasting and provides the body with many important nutrients such as iron, biotin, vitamin B1, vitamin B6 and magnesium. In addition, oats contain 14g of protein per 100g, a genuine powerfood, especially in a vegan diet. The perfect start of the day and definitely one of my absolute favorite dishes.
I can eat oatmeal morning, noon and evening, no problem and thank god it´s usually well tolerated with a histamine intolerance.
Oats contain very little gluten by nature, but the harvesting process and processing can lead to contact with gluten-containing grains and contamination. Therefore, people who are very sensitive to gluten should go for gluten free oats just to be on the safe side.
There are infinitely many preparation possibilities for oats with various ingredients and toppings. The imagination knows no limits.
Today I´ll show you my basic recipe for creamy oatmeal with no frills , which is nevertheless very delicious – just #simplyconny. In the course of time new variations will follow.
Have fun with trying the recipe!
Dairy - free
For a good eater like me or 2 servings
1 1/2 cups rolled oats (120g)
Or gluten free oats if you have an intolerance
3 cups plant milk or water (240ml)
1 tbsp coconut blossom sugar
Or an alternative sweetener of your choice
1 tsp chia seeds
1 tsp coconut oil
1 tbsp unsweetened apple sauce (optional)
Add plant milk / water, coconut blossom sugar, and chia seeds into a pot and bring the mixture to a boil
Add the rolled oats and cook constantly stirring for about 1 minute. Reduce the heat to medium temperature and cook until the desired consistency is reached. Stir from time to time to make sure that it´s not burning. For me it takes about 5 minutes until everything is beautiful creamy, just the way I like it.
Take the pot from the stove and stir in the coconut oil and the apple sauce. Ready!
Now it´s time for toppings! Everything is allowed. My all time favorites are blueberries, pomegranate seeds and mulberries