Thursday, 3 November 2011
Delicious Ginger-Oatmeal breakfast
I started making this breakfast in the kitchen at work where there is no stove, and I had to have something available on the days I rush in and have to make breakfast there. It is super easy and very convenient because all the ingredients except the apple and the ginger (you could also go for the dried ginger if thats easier, but it will taste different) can easily be stored in cabinets over time. In addition it is a satisfying breakfast that gives long-lasting energy.
A comment to the recipe is that the amount of water must be adjusted slightly by the type of oatmeal you use. If you have large oats that are untreated, you need to increase the amount of water slightly so that the porridge wont be too thick.
1 1 / 2 dl rolled oats
1 / 2 -1 tablespoon grated ginger
1 / 2 tablespoon cardamom
1 / 2 tablespoon cinnamon
1 pinch sea salt
1 tablespoon extra-virgin coconut oil
2 tablespoons of crushed flaxseed
3 dl water (try with 3 1/2 dl if you use large oats)
Boil water in a water boiler. Mix all other ingredients except flaxseeds and apple in a bowl, and pour boiling water over. Let stand while you cut the apple into cubes. Use a hand blender to mash the oatmeal, add the apple pieces over, and finally sprinkle flax seed on top. Voila!
1 1/2 dl havregryn
1/2 -1 ss raspet ingefær
1/2 ss kardemomme
1/2 ss kanel
1 klype havsalt
1 ss extra virgin kokosolje
2 ss knuste linfrø
3 dl vann (øk vannmengden til 3 1/2 dl hvis du har store havregryn)
Kok opp vann i en vannkoker. Bland alle ingrediensene utenom linfrø og eple i en bolle, og hell det kokende vannet over. La stå mens du kutter opp eplet i terninger. Bruk en stavmikser til å mose havregrynene. Legg deretter over eplebitene, og tilslutt strø linfrø på toppen.
Posted by Torill Enget at 02:42