Tuesday, December 22, 2009

Holiday Porridge

It is important to start the day off with a healthy, blood sugar level stabilizing breakfast that does not cause your insulin levels to begin the pendulum swing that often sets the stage for cravings and reactionary over-eating throughout the rest of the day.  Steel-cut oats does just that.  This recipe is great for the most finicky eaters.  The brown rice syrup adds some sweetness, but is not a crucial ingredient.  If you do want to sweeten this recipe, I recommend the brown rice syrup, because it does not cause the drastic swings that sugar or even honey does.  The scent of this cooking dish will fill your kitchen with aromas that will cause others to come and ask what special occasion you’re cooking for (that’s why I’m calling it a “holiday porridge”)… let them know that you’re willing to share, just don’t tell them it’s supposed to be healthy!
2 ¼ cups water
pinch of sea salt
1 cup steel-cut oats
1 Granny Smith apple, finely chopped
2/3 cups walnuts, coarsely chopped
½ cup dried fruit (any combination of: raisins, dried cranberries, dried apricots, dried cherries, etc.)
1 Tablespoon brown rice syrup (optional)
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
Add salt to water in a medium sized pan and bring to a boil.  Add all other ingredients at the same time.  Stir.  Bring porridge to boil, cover pan with lid,  then reduce heat to simmer.  Allow to simmer for 5 minutes.  Remove from heat and allow to sit, covered for 10 – 15 minutes.  Top with a little milk or almond milk, or enjoy “as is”.  Makes 4 large servings.

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