By Marj Watkins and Suzanna Leigh
Adapted from Marj Watkins Loop article, December 2014
For stamina to keep you up with all the delightful demands of December – chilly weather, snow, winter colds, Christmas shopping, the planning, the parties to give and to go to – we need to feed our bodies and minds well. A good breakfast fuels us for these high energy expenditure days.
You can hardly beat oats for a breakfast ingredient that stays with you for the whole morning, gradually releasing the energy you need. For a quick breakfast, choose granola topped with yogurt and a generous sprinkle of raisins, dried sour cherries (which helps combat arthritis), or fresh or frozen blueberries (for brain food).
Here are a couple of choices for a hot breakfast featuring oats:
Oat Porridge
Per serving:
¼ cup steel-cut oats
2 tbsp dried sour cherries or blueberries
1 cup boiling water
Dash salt
Combine ingredients in a small saucepan. Bring to a boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally. Enjoy with milk of your choice. (I like coconut milk or almond milk).
To save time in the morning:
Overnight Oat Porridge
Put above ingredients in a small saucepan. Cover. Let rest overnight. In the morning, bring to a boil, reduce heat, cook covered on medium low for 9 minutes. Stir. Serve with milk or yogurt plus fruit.
From Suzanna: I use Bob’s Red Mill Steel Cut Oats. Without soaking, they take 15 minutes to cook in the morning. I shall try soaking them overnight and see what happens! If you try soaking it, let me know how that works.
Also, I like to add chopped walnuts or pecans, fresh pomegranate seeds, and a Tablespoon or two of olive oil. That’s what my beloved Rich served me for our first breakfast together.
Almond and Oat Pancakes
Makes about a dozen 3-inch pancakes
1 cup almond meal
½ cup sorghum flour
½ cup oat bran
½ tsp salt
1 tsp baking powder
2 eggs, separated
½ teaspoon vanilla
¼ cup olive oil
1 cup + 2 tbsp almond milk or coconut milk
Stir dry ingredients in a large mixing bowl. Whisk egg yolk with vanilla, oil, and milk. Stir into dry ingredients. Beat egg whites to stiff peaks. Fold into mixture in bowl. Heat griddle or skillet and lightly oil. Ladle pancake batter by tablespoonfuls onto the hot surface.
When bubbles form and break, turn cakes and cook briefly. Toothpick test to make sure they are done. Serve with a fruit compote for topping, or with yogurt and applesauce or fruit puree.
From Suzanna: Because sorghum flour is not always available on the Island, I tested this recipe with oat flour, as well. The sorghum flour made thicker, sweeter pancakes, and both were quite tasty! When the batter is thick, I cover the pancakes while they are cooking to help them cook through. One of the cooks in my household suggested letting the dry ingredients soak for a bit in the liquid to soften before mixing in the beaten egg white and cooking.
This makes a nice Christmas brunch! Top with yogurt, berry sauce, and pecans or walnuts. If you like, serve with scrambled eggs and bacon or sausage. We like beef bacon. I understand there are some nice veggie sausages for our vegetarian family and friends.
Berry Sauce
For 4 people
2 cups of frozen berries
2 tbsp water
1 tbsp cornstarch or potato starch
Put berries in a small sauce pan. Add just a little water – maybe a couple of tablespoons.
Have ready 1 tablespoon corn starch or potato starch, mixed in just enough water to make thick gravy consistency. Bring berries to a boil. When berries are all thawed and water is boiling, pour in cornstarch and water mixture slowly, stirring to prevent lumping. The sauce will thicken immediately. Turn off heat.
Nutri-tip from Marj: Oats are an excellent source of soluble fiber, which lowers cholesterol, reduces blood pressure, stops inflammation, and guards against diabetes. Other sources include barley, beans, peas, lentils, nuts, and seeds, citrus fruits, apples, bananas, pears, strawberries, blueberries, carrots.
Marj Watkins cook book “Gluten Free Baking” is now available! Email leigh.suzanna@gmail.com or stop by Lavender Cat Studio, Vashon Island Artist’s Studio Tour, #19, Dec 7, 8, 14, and 15, 10am-4pm.
Note: The Coffee Roasterie will start carrying Sorghum Flour starting Monday, December 9th.
