I’m not saying I’m not a morning person, but I’m not saying I am a morning person either. To be totally honest, I trend towards not being a morning person; it’s not a strong point. I don’t like staying up late, but I certainly don’t like getting up either!
Armed with that knowledge, you probably don’t find it hard to believe that I’m often borderline late for everything that happens before 10 am. After 10 am, I’m great and I love mornings! Chances are because by 10 am, all the morning tough stuff is done. No more hair to brush, fighting over outfits, supervising teeth brushing. Getting shoes on one kid, while the other’s stripping down to his ginch. I’m looking at you, Zenen!
Not sure that I can directly blame my busy mornings on my not having breakfast regularly, but I’ve spent nearly my entire life NOT eating breakfast. I’ve talked about it before, and I’ve vowed to change before. I have a really hard time sticking with it. This time is a little different.
Recently, I visited a Naturopath (N.D.) for a host of reasons, one of them; my chronic anemia. He has asked me to take iron pills – which I need to take with food, as I know, again from a life time of taking iron pills, make me sick to take without food. So because of that, I’ve been making a serious effort to eat breakfast on the regular.
Here’s a wonderful recipe that I came up with to help make breakfast more streamlined for me in the mornings! I hope you like it too!
- 1 tbsp coconut oil
- ½ cup steel cut oats
- 1 ½ cups non dairy milk – I’ve used almond, cashew and pumpkin seed
- ¼ tsp salt
- ½ tsp cinnamon
- ¼ tsp cardamom
- ¼ tsp nutmeg
- pinch of cloves (optional)
- 1 tsp vanilla
- ⅛ cup maple syrup
- ¼ - ⅓ cup raw pumpkin seeds
- Heat the coconut oil in a medium saucepan over medium, add the oats and toss to coat. Heast for a couple minutes until they change colour and give off a soft toasted scent.
- Add the milk and seasoning to the pot, and stir well. Heat to a simmer for 5 -10 minutes, stirring to prevent sticking.
- Stir in maple syrup, and pumpkin seeds.
- Transfer to individual jars or containers – and place in refrigerator. By the next morning the oats will have thickened but still maintained some texture!