Banana, prune, hazelnut and silan oatmeal
To save time in the morning, you can soak the oats in water the night before.
Servings: 4
Author: Shelly
- 1 cup gluten-free rolled oat or steel cut oats
- 1 cup water
- 1 cup almond milk (or any milk of your choice)
- 1 teaspoon cinnamon
- 1 pinch salt
- 1 banana sliced - optional
- 8 prunes or any other fruit you like - optional
- 2 tablespoons shredded coconut - optional
- To serve with
- - Silan (date syrup), maple or agave to drizzle over
- - Handful toasted crushed hazelnuts or any nut of your choice (while the oatmeal is cooking, toast the nuts in a toaster oven for 5–8 minutes or in a skillet over medium-low heat. To peel them: let them cool first, then put them in a clean kitchen towel and scrub them with both hands. Chop with a knife or put in a small plastic bag and crush them with a rolling pin).
Put all the oatmeal ingredients in a medium heavy-bottom saucepan and bring to boil.
Reduce the heat and simmer for 3 minutes with lid partially covering the pot.
Stir the oatmeal and cover the pot completely and cook until the oats are tender, about 7 minutes.
Serve in a bowl, with hazelnuts and silan. Add almond milk if the oatmeal is too thick.
Have a good healthy morning!