24 Jan A seedy breakfast: sweet and spicy oats

Posted at 23:31h in Blog by

Not so very long ago, the phrase “seedy breakfast” would have meant something altogether different. Now it means that my breakfast is full of seeds. And turmeric, and cinnamon, and freshly grated nutmeg… it’s pretty much the best breakfast ever.

Inspired by Leo Babauta and this blog post, I have given up making New Years Resolutions and focused on changing habits this year. As the Kundalini guru,Yogi Bhajan, taught: your habits define you. I’ve always believed in setting intentions for the year ahead, yet this may just be a more permanent way of doing it. My January has been all about health. I had an experience during the Christmas period (which I don’t feel ready to go into here just yet) that made me realise the importance of it. Good health is a blessing that we often take for granted. So this month I have avoided processed sugar, alcohol and… meat. In fact, I’ve gone Vegetarian. Or Pescaterian to be precise. I’m not sure how long it will last, because I do love the taste of meat, but at the moment my body feels purer and happier without it. I’m filling up on goodness instead and turmeric is the one of the healthiest things we can put into our bodies.

This seedy, oaty breakfast was invented by my mum and pimped up by moi. The oats are cold – the idea is that you don’t cook them, to preserve their nutritious value – instead, you pour hot (almond) milk over them the night before you want to eat them: 8-9 heaped tablespoons for 500ml milk. Then you mix in all the other ingredients down there and allow to cool overnight. The next morning, transfer it into bowls and put it in the fridge – you have breakfast for 3 days.
Ingredients:
500ml almond milk
8-9 tablespoons oats
2 tablespoons linseeds
2 tablespoons raisins
2 tablespoons honey
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
1 tablespoon crushed walnuts (or flaked almonds)
1 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
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