Start your morning with the breakfast for a Superman)
*have some pulp left after making carrot juice? Use that as well to add some fiber and color to your oats;
*Oatmeal is one of the most creative breakfasts - add anything you like and experiment with the taste.
Get your soaked and fermented oatmeal.
(check the link added to the recipe)
Bring water to a boil and finely grate the carrots - the carrot pieces should be small to blend easily.
Add your oatmeal to a boiling water. The Soaked oats cook faster, so it will take you 5 minutes for quick oat and 10 minutes for the steel cut oats.
Make sure you cook the meal on a medium heat, stirring occasionally. In case you see, you need more water, please add some.
*If you are using carrot pulp - add it 2-3 minutes before the end of cooking.
*If you are using grated carrots - add right away with the oats.
Remove from heat and portion into a bowl.
Top with your favorites: Berries, nuts, cinnamon, nutmeg, raising, yogurt.
Relax and Enjoy!
Have a blessful day!
P.S. Soak the Goji berries in hot water for 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 41 | ||
Calories from Fat: 21 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.7mg | 1 % | |
Potassium 89.8mg | 2 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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Soaking and Fermenting Oats, Nuts, Seeds, Flour, Rice
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