When I was a girl, Mother would make me a big bowl of “mush.” Rolled oats, sometimes granola, dried and fresh fruit, wheat germ, flax, soaked in milk or freshly made yoghurt and drizzled with honey. It was hand down my favorite breakfast; far superior to cream of wheat or boxed cereal. Later, in my early 20s Mother warned me about eating it too often. “I got pregnant on mush, watch yourself.” It is indeed an energizer and a great way to start a morning.
Prep time: 5 min
Make time: 4-8 hours (inactive)
Equipment: Bowl, knife, measuring cup/spoon
½ c rolled oats (I use Bob’s Red Mill gluten free oats)
2 T unsweetened dried coconut
2 – 3 T dried fruit (cranberries, raisins, apricots, etc.)
2 T chopped nuts (walnuts, almond, or pecans)
1 T flax seed meal
1 t ground cinnamon or allspice
½ apple, diced
1 t lemon juice
1 – 1-1/2 c milk (nut, rice, cow, or goat)
Honey, agave, or maple syrup to tasteIn the morning, the oats, nuts and fruit will be hydrated and soft from absorbing the milk. Drizzle your favorite sweetener on top or enjoy plain.
In your favorite cereal bowl place the oats, coconut, fruit, nuts, flax meal and cinnamon. Stir to incorporate and evenly coat with the spice. Dice the apple and squeeze lemon juice on top. Thoroughly coat the apple with the juice to prevent it from browning. You can do this step in the cereal bowl or separate. Stir apple into cereal mix and evenly distribute. Pour milk over the cereal, cover with a towel or saran wrap and let stand in the refrigerator overnight. During the winter/early spring when the house is cool, I leave it on the counter (as I use nut milk). In the morning, the oats, nuts and fruit will be hydrated and soft from absorbing the milk. Drizzle your favorite sweetener on top or enjoy plain.
Tip: In a hurry to get to work every morning? Prepare in a portable container and eat when you arrive at work.