soaked oatmeal with mango & honey

Aaaahhhh Spring.

Glorious Spring!

It begins with a beautiful day.

Blue skies.

It adds a skip to your step.

skipping

And the desire to eat something fresh.

And Spring-like.

And yellow … like the sun!

But we live in Montana.

It’s still chilly here.

So it has to be warm.

And nourishing.

Plus, it’s still cold/flu season.

So it has to have healing attributes.

And most importantly, it has to be really good.

Our solution?

oatmeal w mango & honey

Soaked … because oatmeal (rolled oats) have phytic acid binding up all the nutrients and we want to be able to absorb the goodness in the grain.

Mango … because there’s nothing quite so sun-colored and yellow-gold as a ripe mango.  (Plus mango is one of the few fruits NOT on the EWG’s dirty dozen list, so if we can’t find them organic we don’t worry too much.)

And honey … well … Pooh likes honey.  Aaaaand, when it’s local and raw and fresh from a neighborhood farm, it’s jam-packed with anti-bacterial, anti-fungal, anti-viral goodness … and it helps ward off local Spring seasonal allergies better than no other!

And while it takes a little plan-ahead (the oats should soak overnight), once the ingredients are in the pot the whole thing takes about 5 minutes … so in addition to all the other great things about this breakfast, it’s REALLY FAST FOOD!  So getting out the door and into the sun can happen a lot more quickly!!

INGREDIENTS:

  • 1 cup soaked oats (for information about why and how to soak your oats, click HERE)
  • 1 cup milk (we use whole raw or low-pasteurized, non-homogenized milk)
  • 1 medium mango (halved and cut into bite-size pieces … see photo above for an easy way to get the fruit from a mango)
  • 1/2 to 1 teaspoon of salt (to taste)
  • 1 heaping Tablespoon honey
  • 1 heaping Tablespoon of chia seeds
  • 1 pat of butter per serving

DIRECTIONS:

The Night Before:  Soak your oats.  One cup of old fashioned rolled oats in a non-reactive bowl or glass jar, plus enough water to cover the oats by about an inch plus one tablespoon of Apple Cider Vinegar (or Lemon Juice or Whey or Buttermilk or Yogurt)

The Morning Of:  Rinse your oats in a fine mesh strainer … especially if you used ACV or Lemon Juice as your acid-medium.  It’s not totally necessary to rinse if you use Whey or Buttermilk or Yogurt.  That’ll be dependent on your tastebuds.  But I find that if I use ACV or Lemon Juice, it messes with the flavor of the oatmeal unless it’s really well rinsed.

Then … combine the oats, milk, mango, honey and salt in a saucepan.  Heat over medium heat for about 5-6 minutes (until you are satisfied with the consistency) … stirring often, so it doesn’t stick to the bottom of your pan or burn.

Just before serving, add a heaping tablespoon of Chia Seeds.  Stir to combine well.

Divide into servings.  Top each serving with a pat of butter and enjoy!

Makes 4 servings.

Happy April!

– Jeanne

P.S.

It may be April Fool’s Day … but we don’t joke about breakfast 🙂

 

We’re linked up on Natural Living Mamma and Healthy Roots, Happy Souls!

We’re also linked up on This Chick Cooks and Kelly the Kitchen Kop and The Nourishing Gourmet!

 

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