Early last week, I walked outside and I got that tingle that fall is just moments away. I AM NOT READY. I still want to bask in the sunshine and pretend that I don’t live in a city where it rains 8 months out of the year.
My only consolation is that with the cold, dreary weather comes warm food. Casseroles, baked sweet potatoes and everything that leads to me gaining 5 lbs. I figured it was time to come up with a hot oatmeal recipe.
I wanted to make this a nut-free recipe so I stuck to pumpkin seeds, sunflower seeds and chia seeds. Truth be told, I wanted to also use coconut shreds but I knew that my coconut-flavor hating husband would have a fit.
For sweetness, I used dates. Seriously, it gives it the most amazing warmth. It makes the coming fall season easier to bear when I think about making this for breakfast on those cold mornings.
After you’ve processed this in your food processor, it will look like this. Now, here’s where you have the option of how you want to try this recipe. You can either simply pour some milk over it cold and eat it like a cereal or cook it, and have oatmeal. Mr. Bejelly preferred this cold and I loved it hot. This recipe makes several servings so you can pop it in a jar and eat it throughout the week. It’s also crazy filling. The cooked recipe below only uses 1 cup of the mix and would easily feed 2 very hungry people.
- Place the seeds, dates, sea salt and vanilla in your food processor and process for 2 minutes until you have a rough chopped mixture.
- Place the mixture in a glass jar to store in fridge.
- Take 1 cup of the mixture and 1½ cups of coconut milk and place in a medium-size pan on your stove.
- Bring to a boil and let simmer for 10 minutes.
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