Yesterday, I entered the world of rice cooker oats.
Thanks for the directions Maggie! My oats turned out super thick and creamy, and my entire kitchen smelled like cinnamon and vanilla. Love that. After they were done, I stirred in some Jay Robb vanilla rice protein powder with a little hot water. Toppings were the last of Deb’s homemade pumpkin pie almond butter and a spoonful of Nuttzo.
This morning I ate something I haven’t had in many many months…
I rarely purchase cold cereal anymore. OK, I never buy it, but I had a coupon for a box of Kashi (thanks again Annabel!), and picked up some 7 Whole Grain Cereal Puffs. My criteria was no soy protein isolate and little to no sugar. Puffs it was. I ate a huge bowl (2 cups) with unsweetened chocolate almond milk, 1 scoop Sun Warrior chocolate rice protein powder, and a big scoop of Nuttzo. Alone, the cereal wouldn’t do much for me as it basically tastes like crispy air, but after adding some protein and fat, this was a surprisingly satisfying breakfast. The crunch was a nice change.
Last but not least, I wanted some bread. Bread is another item I rarely buy. So, I made some.
Using the millet bread recipe sent to me by reader Jen, I made oat bread with raw oat groats, and it came out perfect. Recipe as follows:
- Soak 2/3 cup grains overnight.
- In the morning, drain grains and spread on a parchment lined cookie sheet to dry a bit.
- Place dry grains in blender or food processor and pulse/grind into a flour.
- Add 1/2 tsp Celtic sea salt, 1 stevia packet, and 3/4 cup water.
- Blend – it will be watery.
- Meanwhile, pre-heat oven to 350° and melt 1 TBSP unrefined coconut oil in a baking dish. I used a round cake pan.
- Pour your bread water dough into the pan and bake for 23 minutes.
This post was fairly colorless, but totally delicious. Hmm, I think I need something green for lunch. 🙂
Have a good weekend!