If you’ve been following along, you may know that I’ve recently gone to a mostly plant-based diet. I still allow myself eggs, whey protein, and fish, but not much of those.
Why have I done this?
Well, after I completed a 21-day detoxification process, which involved my learning more about plant-based nutrition (and during which I lost 2 inches off my waist along with 10+ pounds), I felt so good that I decided to see if it was sustainable by staying mostly vegan. I enjoy the food quite a lot, so I am looking forward to the next year or so of this near-vegan experiment.
In the course of my post-detox diet, then, I adapted this recipe for oatmeal from one that was posted in a Facebook group.
It involves slow-cooking, which may or may not be necessary, but I think it’s gotta help blend the flavors, right?
- 2/3 cup steel-cut oats
- 1/4 cup ground flaxseed
- 1/2 tsp ground cinnamon
- 1/2 tsp Himalayan salt
- 1 tsp vanilla
- 1 Tbs coconut oil
- 4 cups water
- 1/2 cup unsweetened dried apricots, chopped
- 1/4 to 1/2 cup cup toasted pumpkin seeds
- Sweetener like raw honey, stevia, or agave nectar to taste (if necessary — I don’t use any)
- Add all ingredients except sweetener and pumpkin seeds to small slow cooker. Stir to combine. Cook on low for 2 to 6 hours (those small slow cookers vary temperature-wise), until liquid is gone.
- Mix in sweetener (if desired) and spoon into serving bowls.
- Sprinkle top with pumpkin seeds.
Makes 2 large servings.
You can use whatever fruit and nuts you like. I think a green apple and some walnuts would be tasty. Or maybe some raisins and pecans. Up to you. Enjoy!