Because of my liquid dinner… I can’t really function well without having a good breakfast.
Particularly, when I choose to attend an early yoga session or go hiking, I must have something in my stomach at least an hour before beginning such activity. Or else, I would faint..
This golden oatmeal recipe has been my go-to pre-workout meal.
The fact that it’s light yet, nourishing gives me a quick energy boost to get through my morning exercise without feeling overly bloated.
To save time, I usually make a HUGH batch that lasts for a week.
// Ingredients (4-6 servings) //
2 cup rolled oats (or rye flakes) // 7 cups filtered water // 2 green apple (diced) // 1/2 cup raisins (or other dried fruits) // 10 pitted dates // 1.5 tsp ground turmeric // 1 tsp ground cinnamon // 1 tsp pumpkin spice (optional) // a pinch of sea salt // 1.5 banana (mashed) // 1 tbsp almond butter (optional) // 1/4 cup milk (per 1 serving) (optional) // almond slices (optional)
// Instructions //
Soak rolled oats (or rye flakes) overnight. Drain soaked oats (or rye flakes); heat them with 7 cups of water in cocotte until lightly boiled. Adjust to low heat; add chopped green apple along with raisins and pitted dates, following by spices and salt; stir well; simmer for another 3-5 minutes. Throw in mashed banana and almond butter; stir until combined; simmer for 10 minutes. Turn off the heat; let it cool down; divide into serving bowls. Pour warm milk on top; garnish with almond slices.