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Aug
13

Cinnamon Maple Crunch Oatmeal

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I’m not much of a breakfast eater, but this one even makes me take note.  So warm and yummy!  You are going to have a new favorite!

Cinnamon Maple Oatmeal Crunch

Cinnamon Maple Crunch Oatmeal

Cinnamon Maple Crunch Oatmeal

Ingredients:

Soak Your Oats!

  • 1 cup Rolled Oats
  • 1 tbsp Rolled Rye Flakes
  • 1 tsp apple cider vinegar (or fresh-squeezed lemon juice)
  • warm filtered water

Cinnamon Maple Crunch Topping

  • 1 tbsp butter (or coconut oil)
  • 1 tbsp sugar (or coconut sugar)
  • 1/3 cup crispy pecan pieces
  • 1/4 tsp ground cinnamon
  • Pure dark maple syrup for drizzling on top
  • Raw milk, nut milk or coconut milk, also for drizzling

Instructions:

Step One: Soaking Your Oats!

  1. Place the “Soak Your Oats” ingredients into a ceramic (or glass) mixing bowl or jar.
  2. Add enough warm filtered water to completely cover the mixture by an inch or two. Mix well to combine.
  3. Cover and place it in a warm area of your kitchen for 12-24 hours.

Step Two: Making Cinnamon Maple Crunch Oatmeal

  1. Once soaking time is completed, drain oat mixture in a fine-mesh strainer and thoroughly rinse. Set drained oats aside, while you prepare the pecan topping.
  2. In a saucepan over medium-low heat, melt butter. Add sugar, stirring well to combine. (If you prefer, you can use pure maple syrup in place of the sugar.) Add pecans and cinnamon; toss to well coat the nuts and continue to cook for about a minute, just until the mixture begins to dry a bit. Turn off heat, place candied nuts in a small serving dish.
  3. In the same saucepan you used for the nuts, add 1 1/4 cups of filtered water and return pan to medium heat. Then, add the drained and rinsed soaked oats and bring them to a gentle simmer. Cook, stirring occasionally, for about 3-5 minutes until desired consistency is reached.
  4. Divide oatmeal evenly among 2-3 bowls. Top with candied pecans, a big ole splash of milk and drizzle of pure maple syrup.

Enjoy!

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Categories : Breakfast

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