When oatmeal meets turmeric.

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. 

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