Click here if you don’t see theTable of Contents
Serves 2 at breakfast every day for about three weeks. See serving suggestions
Serving Suggestions: This is an excellent breakfast, rich in flavor and high in nutritional goodness. We eat it nearly every day. Make it from bulk items purchased at as low cost as possible and avoid pre-processed ingredients to reduce cost and un-needed additives. Experiment with various seeds and dried fruits. For example, our current batch includes some dried apricots instead of apples. If you can’t eat almonds or other nuts, leave them out. We also put frozen berries (blue and razz) that we nuke in the microwave, or a half a banana on top. If you use almonds, bake them in a toaster oven for 8 to 10 minutes before chopping them.
8 cups oatmeal (Rolled Oats, not Quick Oatmeal)
1 cup wheat germ (store large quantities in the refrigerator)
The following are optional – keep trying new ideas
1 cup almonds, roasted and coarsely chopped (see above)
1 cup sunflower seeds
1 cup dried cranberries
1 cup raisins
1 cup dried apples, in ½ inch cubes or apricots, diced
1 cup pumpkin seed (Pepitas) (store in refrigerator)
2 cups cereal flakes (any kind, organic, no sugar)
2 cups Grape Nuts
1. Roast almonds in 350°F/175°C oven for about 8 minutes. Mix other ingredients while almonds are toasting. Let almonds cool and chop coarsely and add to bowl.
2. Mix all ingredients well in a huge bowl.
3. Store in large plastic container.
4. Top with fresh fruit in season (or, bananas, thawed frozen blueberries) and serve with water, cranberry juice, yogurt, milk, soy milk or other liquid. Allow to soak briefly before eating.
Options: Add freshly ground flaxseed when serving to increase roughage and add Omega-3 oils.
Like our recipes? Please visit our Tip Jar.