Coco-Ginger-Hazelnut Oatmeal

By • December 19, 2011 • 0 Comments



Author Notes: I created a little "mix+match formula" for making a hot breakfast formula: whole grains + liquid + chopped toasted nuts/seed + dried fruit + spices + a little sweetener. This morning it's cold out so I had a hankering for warm spicy ginger oatmeal and toasted hazelnuts. So worth it.HeatherPierceG

Serves 4

  • 1/4 cup hazelnuts
  • 1 cup rolled oats
  • 2 cups water
  • 1 teaspoon grated fresh ginger root
  • 2 tablespoons chia seeds
  • 1-2 tablespoon maple syrup
  • 1/4 cup almond milk or light coconut milk
  1. Toast and chop hazelnuts. In a baking sheet, lay hazelnuts in toaster oven and toast for 2-3 minutes, until skins begin to blister and hazelnuts become a light golden brown. Or toast in oven at 350 for 10-15 minutes. Remove from heat and let cool. Wrap in a clean, dry kitchen towel and rub hazelnuts until all skins fall off. Roughly chop skinned hazelnuts.
  2. In a medium saucepan, bring water and oats to a boil.
  3. Reduce heat to medium, add ginger, chia seeds, coconut, hazelnuts, and maple syrup. Cook for about 5 minutes until thick and creamy. Add almond milk and stir for about a minute, until heated through.
  4. Serve, and top with a bit more chopped hazelnuts and coconut for garnish. Enjoy!
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