By Chef: Heather McClees
Posted: September 15, 2016
A 100% raw oatmeal that has no sugar, dairy, or artificial ingredients. Featuring raw flax, coconut, apple, apple pie spice, unsweetened cranberries, raw oats, and water, this oatmeal is light, yet also filling, and it’s wonderful for digestion and health.
- 1/2 cup gluten-free, real, raw oats (such as Montana Gluten-Free raw oatmeal) or you can use regular rolled oats if you do not have raw oats
- 2 tablespoons raw coconut flour (Coconut Secret brand is raw)
- 2 tablespoons raw ground flax (I use Garden of Life brand)
- 1/4 tsp. apple pie spice (I use Frontier organic brand)
- 1 small apple variety of choice (I used one small, organic Pink Lady apple)
- 1/4 cup unsweetened dried cranberries (or 2 tablespoons raisins, a chopped date or 2 chopped figs)
- 1 cup cold, filtered water small squeeze of lemon
- small squeeze of lemon
- Optional: small drop of natural liquid stevia (such as Sweetleaf plain stevia) for extra sweetness — I didn’t use, but you may enjoy more sweetness
- Add the oats, coconut flour, flax, apple pie spice, and unsweetened cranberries (or other dried fruit) to a small bowl; stir together until combined and set aside.
- Next, chop your apple up into halves, then quarters; remove the seeds and discard. Cut the rest of the apple up into very small pieces or throw the quarters in a mini food chopper or Magic Bullet/Nutribullet to pulverize them into small bits, but not so much that they turn into applesauce.
- Add the apple mixture into the bowl of oats and other ingredients.
- Next, add your water, stevia if using, and stir everything together, scraping down the sides of the bowl to ensure it’s all incorporated.
- Add a small squeeze of lemon which helps flavor it like apple pie and makes it easier to digest since lemons are high in enzymes that aid in digestion.
- Leave the mixture in the fridge overnight or at least 6 hours. It will thicken up a good bit as it sets.
- Remove the next day or 6 hours later, and serve with extra fruit if desired or a dab of raw almond butter; you can also add a splash of non-dairy milk (such as homemade nut milk for a fully raw recipe or store bought non-dairy milk for a non-raw version). This recipe will keep for up to 24 hours in the fridge, but I don’t recommend leaving it longer than that or it may lose its texture and flavor.
*If you don’t have raw oats, use gluten-free and organic regular rolled oats.This recipe won’t be raw, but will still be healthful and fairly easy to digest. **Unsweetened cranberries can usually be found in the bulk section of a health food store. Most packaged, unsweetened cranberries have added fruit juice and added oil which I avoid. If you can’t find truly unsweetened cranberries, you can also use frozen cranberries since they will thaw out overnight or you can use another dried fruit like raisins, figs, or dates. *** Raw coconut flour is high in natural enzymes and has more flavor than processed (white) coconut flour options. Purchase raw coconut flour or use raw, unsweetened and shredded coconut for another option. *** If you are allergic to coconuts, then use 1 tablespoon of raw almond flour or 2 tablespoons raw almonds or cashews instead. Don’t omit the coconut flour if you’re not allergic though, it adds a wonderful cake-like flavor and is milder than regular coconut. It’s also helpful for improving digestion, satiety, and it makes this oatmeal recipe taste like cake!