BREAKFAST: RAW OAT GROATS OATMEAL WITH SPROUTED BUCKWHEAT AND NECTARINES

Finally got my hands on some oat groats (raw and unprocessed form of oats) and I am loving it.  Personally I am not a fan of cooked oatmeal, so this is a great hearty breakfast that I am loving.  Life has been so busy this past month, I really need some easy quick go to recipes.  Of course, I still make my smoothies too on most days  ;)

Eating these delicious grains are easy.  Soaking is the most important.  Soak the oat groats 8-10 hours or overnight, rinse and drain.  For the buckwheat, soak them for 30 min to 2 hours and rinse thoroughly.  They will have a slimy kind of residue.  This is normal, just rinse thoroughly and leave in your strainer overnight covered to get a little sprout out of them.  Now they are ready to eat.

(You can also just soak your oat groats in your favorite milk in the refrigerator overnight to get them ready to eat as well.)

RAW OAT GROATS OATMEAL WITH SPROUTED BUCKWHEAT AND NECTARINES

2 tablespoons soaked oat groats
2 tablespoons sprouted buckwheat
2 tablespoons raw slivered almonds
1 tablespoon chia seeds
1 tablespoon hemp seeds
1 nectarine sliced, or your own favorite fruit
Optional, chopped dates or raisins do give it a little more sweetness
Almond milk

Add all the ingredients to your favorite cereal bowl and enjoy!  Yup, no guilt eating this breakfast.

Enjoy!

PUMPKIN OATMEAL CRANBERRY COOKIES

 

 

There's something about pumpkin that makes us all feel cozy and these cookies are one of those things.  Just picture yourself sipping on your favorite hot drink, sitting by the fireplace with your family eating these cookies.  Ummmm so good!  I love the size of the cookies too.  So, I will just cut to the chase and post the recipe for you.  Here's the recipe:

 

 

PUMPKIN OATMEAL CRANBERRY COOKIES

 

3/4 cup whole wheat flour
3/4 cup all-purpose flour

1 cup rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves
½ teaspoon kosher salt
½ cup light brown sugar

1 cup dried cranberries

1/2 cup maple syrup or agave nectar, I used maple syrup
1 cup fresh pumpkin, steamed

½ cup coconut oil
1 ½ teaspoons vanilla



 

 

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the whole wheat flour, all-purpose flour, oatmeal baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, and cloves.

In a large bowl, whisk together the brown sugar, maple syrup, pumpkin, coconut oil, and vanilla until smooth. Then add the dry ingredients to the wet ingredients in two batches, stirring with a rubber spatula until just combined each time. Finally fold in the cranberries.

Roll the cookies into 1” balls and then flatten them with your hands slightly as you place them onto the prepared baking sheets. These cookies really don’t spread during baking. Bake for 10-12 minutes. Let the cookies cool completely on the baking sheets.

Makes about 3 dozen small cookies.