oatmeal cereal nutritious healthy

 

The title of this recipe sounds like I’m asking you to eat bird food, I know. Let me explain.

When we have oatmeal for breakfast, we are eating a meal of oats. Since this recipe replaces oats with a variety of seeds, you will enjoy a meal of seeds. Hence, seedmeal.

This name came naturally to me as my brain used the above logic. But every time I share my love for seedmeal, the response is always seed what?

This hearty breakfast is full of flavour and will easily satisfy you until lunch.

There is nothing wrong with oats but I choose seedmeal over oatmeal for two main reasons:

  1. Oats do not contain gluten themselves but are processed with gluten all around them, making cross contamination very high. When you are celiac or trying to completely avoid gluten, you should not eat oats. (Note: you can purchase them contamination free)
  2. Oats are whole grains, yes, but I feel that we easily get enough whole grains in our diets. Especially when you compare them to seeds, to which we are barely eating.

So oatmeal and breakfast lovers alike, try out this recipe and let me know what you think.

Seedmeal
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 cup buckwheat seeds
  2. 1 cup buckwheat flakes
  3. 1/2 cup chia seeds
  4. 1/2 cup hemp hearts
  5. 1 can coconut milk, full fat and BPA free
  6. 1L homemade unsweetened almond milk (or 1 full carton of store bought almond milk)
  7. 1/4 cup xylitol (or pure maple syrup)
  8. 1 tbsp cinnamon
  9. 1 heaping tsp of ginger
  10. 1 heaping tsp nutmeg
  11. 1/4 tsp cloves
  12. 2 apples, diced
  13. 1 cup coconut, shredded and unsweetened
  14. 1 cup pecans, chopped
  15. 1/2 cup pumpkin seeds, raw and unsalted
  16. 1/2 cup sunflower seeds, raw and unsalted
  17. 1/2 cup cacao nibs, raw
  18. 1 tbsp pure vanilla extract
Instructions
  1. Mix buckwheat seeds and flakes, chia, hemp, coconut milk, almond milk, xylitol, spices, and apple in a large saucepan on the stovetop.
  2. Bring to a boil and then reduce to a simmer.
  3. Simmer for 15 minutes, stirring occasionally.
  4. While cooking, toast pecans in a frying pan on stovetop.
  5. Add coconut, toasted pecans, pumpkin seeds, sunflower seeds, cacao nibs and vanilla.
  6. Simmer for 5 minutes.
  7. Add more almond milk or water if the consistency is too thick.
Notes
  1. You can also use quinoa flakes.
  2. Toast pecans at medium-low hot, tossing frequently. They will become fragrant when done. Be careful, they burn quickly!
  3. This makes enough to last you the week. Package in glass containers for leftovers.
Jessica Stopard http://jessicastopard.com/