It’s been freezing cold just about everywhere in the country the past couple of days. I’ve been wearing multiple layers both outside and inside my apartment since my old-school radiators don’t seem to have enough steam to keep my toes from going numb (literally). I can’t imagine people who have no heat at all or nowhere to go and hope that they are finding their way to warmth.
After dragging myself out of bed in my full attire of pajamas, wool socks and a hoodie sweatshirt, I was craving anything warm – a shower, using my hairdryer, even washing my dishes that I left in the sink last night. So, a smoothie was not happening. Instead I decided to make some oatmeal, which was easy to do while I was getting dressed. I added some sunflower seed butter, chia seeds and hemp seeds after cooking to add some tastiness along with protein, fiber and healthy fat. In typing up this post, I realized some vanilla extract would have been a nice added touch, so thinking I’ll add it when I make this again tomorrow morning.
- 1/2 cup gluten-free rolled oats
- 1 cup water
- 1/4 apple, chopped
- 1/2 date
- 1/4 cup unsweetened vanilla quinoa milk (or other non-dairy alternative)
- 1/2" fresh ginger, minced
- Cinnamon, to taste
- Pinch of salt
- 1 Tbs sunflower seed butter
- 1 tsp chia seeds
- 1 tsp hemp seeds
- Bring water to a boil on the stovetop and then add in the rolled oats. Simmer for about 5 minutes and then add in the apple, date, ginger and cinnamon. Continue cooking for approximately 10-15 minutes (depending on desired consistency), adding in quinoa milk and a pinch of salt in the last 5 minutes of cooking.
- Serve in bowl with chia seed, hemp seed and sunflower seed butter to mix through.