Who said you could not have REAL raw oats. The packets that are labelled raw oats in the shops are still not raw. So I have put together a recipe that is not only raw – it tastes amazing. All it takes is a few days of soaking Oat Grouts. This recipe can also be made with rice. This recipe is part of the over 200 recipe in my soon to be release Raw Is More Recipe book. You can buy an E book copy when attending one of our events.
spicy oatmeal with coconut cream
Serves 6 – 8
3 cups oat grouts – soaked for 4-5 days
(you can also use rice in place of the oats)
1 cup sultanans
1/2 cup agave
1tbls ground cinnamon
1/2tsp Celtic salt or Himalayan
1/4 cup grated green apple per person
- Oat grouts will have to be soaked for 3-4 days changing water twice daily and kept in a cool place. If you live in a hot humid climate, you may need to store in fridge during this process to avoid the oats going rancid and smelly. This might seem a long time to wait to use the oats – it is not time consuming though and the rest of the preparation is easy and fast. Just a little patients and organisation is required. I use this recipe at our retreats and as much as I have to supply meals for about 30 people, it takes very little of my time up.
- Drain all the excess water off the oats after the 3-4 days and rinse well.
- Now you can place the oats, sultanas, agave, cinnamon and salt into the food processor and mix well until smooth like cooked oatmeal texture.
- Final step – transfer the mixture to a bowl and fold in the remaining raisins and apple.
I like to serve this up with a dash of coconut oil and coconut cream and some fresh fruit – banana, kiwi fruit and berries go well with this.
Serving sizes are about equivalent to about 3/4 cup each. This dish is very filling.
If have a masticating juicer with the blank attachment, process oats (minus liquid) before placing in the food processor for a smooth mixture (or you can use a Kitchen Aid mixer). Then add all other ingredients.