Sprouted oat plant-based pudding 🍨
Every once and a while I try to recreate my childhood fave: cinnamon and spice @quaker oats. This batch ended up being a lil more special and a lil more like rice pudding but I wouldn’t have it any other way. Plus, you wouldn’t even miss the milk in this classic, I swear. I have received so many questions and praise for my sprouting hobby and my heart is so full. Highly considering making a @moodymadeyefoodie blog. For the sake of this post and the fact that I’m pretty ocupada tonight, I’ll leave it at: sprouting=added nutrient density, increased bioavailability, and UNPARALLELED FLAVOR there I said it. Ate this for an early plant powered dessert before I tackle my to-do list. Here’s how I whipped these up:
In a saucepan over medium heat, add @malkorganics pecan maple milk & their vanilla almond milk (these are my two favorites but use what you love). Whisk in cinnamon and a dash of vanilla extract with sweetener of choice. I’ve been using either @redbeardfarms local honey or in this case, the og maple syrup from the best @maplevalleycooperative . Add a generous amount of salt and trust me on this. This is how you get that Quaker taste. The maple caramelizes, the vanilla extract mellows out, and the salt brings out flavor. I added about 1 tsp to 3 cups liquid and 1/2 cup @sproutedflour organic oats. The salt will depend on the oat & liquid.
These particular oats are a whole grain, with a texture similar to brown rice. Most unique and delicious sprouted oats I ever tasted. They smell like funnel cake. So serious. Once liquid comes to gentle boil, add oats. Let them simmer for 30 minutes or until liquid is soaked up. I top with @goddess .ghee, flax seeds & @sunpotion tocos. It was magical and you really gotta make them🔥
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