Dairy-free, Gluten-free, Low-FODMAP, Vegan
I used to love having a hot bowl of oatmeal topped with berries in the morning. But several years ago when I began to have GI issues, oats were taken off the menu. Desiring to enjoy that meal again, I recreated it using nuts and quinoa, a seed I’m able to tolerate. Check out this recipe if you want a paleo version.
Recently, I’ve taken this oatmeal on a camping trip as we needed hearty meals that would keep us going but wouldn’t require a lot of space in our packs or preparation at the site. This did the trick! Since it’s portable, it works well when traveling or camping.
Soak Time: 6+ hours | Prep Time: 10 mins | Cook Time: 20 mins
Equipment: stove pot, food processor
- In a bowl, cover the nuts completely with water and soak them overnight, for at least 6 hours. Drain the nuts before use.
- 1/2 cup of raw pecans
- 1/2 cup of raw walnuts
- 1/4 cup of raw almonds
- Cook the quinoa in a pot, covered, on medium heat until the quinoa has absorbed the water and the seeds are soft, about 15 minutes. Stir every so often to prevent sticking. Remove from heat.
- 1/2 cup of quinoa, cooked until soft
- 1 1/2 cups of water
- Place the soaked nuts, quinoa, almond milk, shredded coconut, honey, and cinnamon and in a food processor and process until the nuts are finely chopped.
- 1 1/2 cup almond milk
- 1/4 cup shredded coconut, unsweetened
- 3 tbsp honey
- 1 tsp cinnamon
- Return the oatmeal to the sauce pot on the stove and cook on medium heat for about 5 minutes until it bubbles and you catch whiffs of cinnamon. Remove from heat and serve. Top with your favorite berries, banana slices, and a drizzle of honey or maple syrup.
- Berries or banana slices
- Honey or maple syrup
NOTE: This can be prepared ahead of time and saved for up to four days (for a camping trip or when traveling). If you’re saving it for later, complete all steps, then let it cool completely before storing it in an airtight container.