Contender for the 2011 Spar for the Spurtle. This recipe was not tested by Bob's Red Mill. Gluten Free*, High Fiber, Soy Free.
Servings
4 servings
Prep time
n/a
Cook time
n/a
Passive time
n/a
Ingredients
1-3/4 cups
Water
1/8 tsp
Sea Salt
1/2 cup
Steel Cut Oats
or Organic Steel Cut Oats, toasted and cooled
1/2 cup
Cottage Cheese
1
Bananas
ripe, medium-sized, mashed
2 Tbsp
Almond Butter
2 Tbsp
Flaxseed Meal
1 tsp
Ground Cinnamon
1 tsp
Vanilla Extract
1/2 tsp
Ground Nutmeg
1 cup
Blueberries
(or substitute another fruit)
1 Tbsp
Slivered Almonds
toasted
1 Tbsp
Brown Sugar
(more or less to taste)
Instructions
Bring water to a boil. Stir in salt and oats. Return to boil. Reduce heat to a low simmer and cover. Stir at 8 minutes.
At about 17 minutes, check for desired texture (I like al dente). If texture is good, fold in the cottage cheese, bananas and almond butter. Let sit, covered and off heat, for 3 minutes.
Add the flaxseed meal, cinnamon, vanilla and nutmeg. Stir gently to combine.
Gently fold in the fruit and top with brown sugar and slivered almonds.