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
Ingredients
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1/4 cup
hazelnuts
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1 cup
rolled oats
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2 cups
water
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1 teaspoon
grated fresh ginger root
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2 tablespoons
chia seeds
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1-2 tablespoons
maple syrup
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1/4 cup
almond milk or light coconut milk
Directions
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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.
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In a medium saucepan, bring water and oats to a boil.
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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.
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Serve, and top with a bit more chopped hazelnuts and coconut for garnish. Enjoy!
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