Every year I try to focus on a new cooking technique or style to bring greater variety to our customers at the hotel and restaurant, and last winter I decided to go raw. I spent two weeks eating green soup, albeit in Puerto Rico, while learning to sprout and cook with raw foods at a living foods camp. The complete nutrition delivered by uncompromised grains, fruit and vegetables along with the fiber and corresponding lower glycemic index that keep you full longer are all benefits of eating food raw vs. cooked. Mornings are when the first meal of the day should count the most but it is when we have the least amount of time to prepare. This is why this recipe for a breakfast cereal prepared at night that is ready in the morning is so exciting albeit obvious. It is creamy, crunchy and slightly sweet while giving you the illusion of having dessert for breakfast or a snack later in the day. The oats are creamy and the chia or flax seeds are plump from slightly sprouting overnight. It is almost the texture of rice pudding except for the sliced almonds which add crunch along with the chewy dates that meld into the texture of the carrots. You may need to add extra milk before eating this cereal, hot or cold.
Ingredients
1/3 cup whole oats
1 tablespoon flaxseed or chia seeds
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon maple syrup
1/4 cup carrot, grated
2 tablespoon thinly chopped apple
3 dates, chopped
1 tablespoon flaked unsweetened coconut
1 tablespoon chopped almonds or pecans
1/4 teaspoon vanilla extract
1/2 cup + 1/8 cup unsweetened almond milk
Combine all ingredients in a bowl and mix well. Cover and place in the refrigerator over night. In the morning, stir the mixture and add an extra 1-2 tablespoons of almond milk. You can heat this on the stove over medium-low heat or enjoy cold for a more fresh approach. Garnish with coconuts, almonds and a sprinkle of cinnamon and maple syrup.
