Thank you to Rukmini Ali for the following amazing recipe. Hope you try it and enjoy! Rukmini Ali Shevlin's website is www.kriyashakti.net.
This is my favorite breakfast at the moment! It's refined sugar free, vegan, and can be gluten free as well. You can experiment with pretty much all of it - brazils and cashews in place of the almonds and pecans, orange rind instead of lemon, honey or agave instead of the maple syrup, pumpkin seeds instead of sunflower seeds. If you choose to put in dried fruit, be daring! Dried apricots, dates, and figs make it really luxurious, or for a tropical flavor try dried pineapple, mango and coconut.
Makes approximately 7 large bowlfuls.
4 cups rolled oats, preferably organic, gluten free if you like.
1 cup whole skin-on almonds, chopped
1 cup pecans, chopped
1 cup sunflower seeds
Grated rind of 1 lemon
1/2 cup maple syrup
1/2 cup coconut oil, melted
1 cup dried mixed fruit (optional).
Preheat the oven to 400, and grease a large baking sheet with a couple spoonfuls of the coconut oil.
Mix together the oats, nuts, seeds, and lemon rind in a large bowl.
Add the remainder of the coconut oil and the maple syrup, and mix together in a large bowl with your hands until all the oat mixture is covered and glistening.
Spread evenly over the baking sheet and place in the middle of the oven for 15 minutes or so, taking care to stir it every 5 minutes so that the oats brown evenly.
After 15 minutes, add the fruit (if using), and return to the oven for another 5 minutes. You're after that lovely caramelised flavour from the fruit, so don't let it burn.
Allow to cool on the baking sheet before transferring to a glass jar or other storage container. Serve with almond milk or yogurt and fresh fruit.
I'm not sure how long this would keep, since I've never managed to make a batch last longer than a week!
Loving Life and Living Love,
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