GranolaChic ™ \ˈshēk\

 

GranolaChic (Earthy, Wholesome, Goodness, Raw, yet with sophistication).  (Food and a description of a lifestyle, it seemed fitting for a chef that not only loves gourmet but is also a natural foods chef)

CHIC  Pronunciation: \ˈshēk\ : smart elegance and sophistication

The founder of  GranolaChic™ coined the phrase to summarize her philosophy. She didn’t know if people would appreciate the oxymoron and has enjoyed how much people do seem to relate. The response has been overwhelmingly accepting for such an incongruous combination of words. It seems more people relate to what would seem such an incompatible pairing knowing it is not at all impossible to be both Granola and Chic at the same moment. There are a lot of us out there!

Sometimes people think it is GranolaChic  like Chick but it is taking a spin on health; adding a balance of elegance and depth to an earthy goodness.

Have a GranolaChic™  day and thank you for all of your comments as we certainly love sharing with you the things that we  love the most. Our hope is that is adds joy and simplicity to your life.

Advertisements
Published in: on November 1, 2008 at 8:10 am  Comments (1)  
Tags: , , , ,

GranolaChic™ Gluten-Free Homemade Chicken Tenders (Kid Friendly Version)

 

©2005 GranolaChic, All Rights Reserved

 

I am excited to offer this recipe! You would not think something so allergy friendly would be so DELICIOUS but they beat Grandma’s fried chicken and they are more healthy too!!! See tips for the spicy adult versions. This is something I have made quite often by grinding my own flours, but I only just decided to use Bob’s Red Mill Gluten Free Flour and it worked great (just a new twist on an older recipe of mine). Not many people want to mess around with grinding their own flour so this makes the recipe very easy as well as healthy for moms and dads on the go.

 

Ingredients:

BATTER:

4 Tablespoons ENERG Egg Replacement (Parve)

4 Tablespoons purified water or distilled water

½ tsp Celtic Salt or Fleur de Sel

1/8- 1/2 tsp Organic Onion Granulated Spice Hunter is delicious brand

1/8 tsp Organic Garlic Granulated Spice Hunter is delicious brand

In a glass pie plate or on a small salad plate put the Egg Replacement, blend in the spices, and then incorporate the water to make a frothy batter. You want this to be thick enough to stick to the chicken, beef, lamb, or veggies but not so soupy so that it will not stick nor gummy so that it mounds in  globs. Place this mixture on the left side and make certain the breading mixture is on the right side. This will help the breading and batter process run efficiently, smooth, and with much less mess.

 

BREADING:

2 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour

1/2- 1 tsp Organic Garlic Powder granulated (not salt)

1 tsp Organic Onion Powder granulated

1 tsp Celtic Sea Salt

1/8-1/2 tsp Organic Paprika

1-2 tsp Organic Basil Minced Dry Herb for those children that don’t like to see green, give one or two a try and the flavor will usually sell them. If it’s an issue, just leave out the basil. It gives a really nice flavor to the tenders though. When you serve them with Organic Ketchup they seem to overlook the green specks….and they are usually browned enough it doesn’t stand out too much.

In a glass pie plate or on a small salad plate blend all of the ingredients and place on the right with the batter on the left side. See diagram in TIPS.

 

CHICKEN:

1.25 lb (20oz) Raw Organic Boneless Chicken Breast cut into strips or Raw Organic Boneless Chicken Tenderloins  You may use lamb, veggies, beef etc.

Smidge of Celtic Sea Salt for a fine sprinkle

1-2 cups Organic Coconut Oil for pan frying

Organic Ketchup for side condiment

Serves 4

 

In a cast iron or stainless steel skillet heat the Coconut Oil over medium heat until hot, not boiling or popping. You may test a piece of batter and if it fries immediately when you place it in the pan you know that your oil is ready.

You are going to want to have four plates ready to go, with the chicken plate on the far left, next the batter plate, followed by the breading plate on the right, and to the far right the platter where all of your pre-battered chicken will be ready for the frying process. If you use your left hand for the meat and the batter and you only use your right hand to bread the chicken you can keep yourself from having really caked up hands and avoid a huge mess in the kitchen. In keeping with your right hand being the “dry” hand without touching the chicken, take a small smidge of Celtic Sea Salt and sprinkle on the chicken. With your left hand take the chicken tenders or nuggets 1-2 at a time and dip them in the batter. Then place those two on the breading plate and with your right hand cover the chicken with the flour. Then with your right hand lift the chicken and give it a gentle tap on the plate or a little shake over the plate to remove any excess flour and then move those two pieces onto your prep plate. Continue the process until all of your chicken, beef, or veggies are battered. After all of your food has been battered you are now ready to fry or bake those beauties. Move them two or three at a time into your hot oil and start frying ( if using a small pan, do not fry more than 3 at a time or it will bring the temp down on your oil and you will have greasy chicken not really fried crunchy chicken) (When using a regular frying pan I do not fry more than 4-5  chicken strips at one time for the same reason) (Chicken nuggets would be about 8-10 at a time max for perfect crunchy nuggets). Fry them until golden brown on one side and with your tongs flip them over and on the opposite side frying them until golden brown. If you are using a meat thermometer make certain the internal temperature reaches 165°.  With your tongs remove them from the oil and set them on brown paper grocery bags to allow any excess oil to drain. These are tender, juicy, crispy on the outside, and full of flavor!! Continue frying the additional pre-battered chicken pieces and serve with Traditional Gravy, GranolaChic Gluten Free Gravy, or Ketchup. The adult versions are spicier and have delicious dips that may be served with them. I love the Bobby Flay inspired Pasilla and Ancho Honey dip for both chicken and beef tenders. Look for that in future blogs.

 

TIPS:

 Use the same batter for CHICKEN FRIED CHICKEN, CHICKEN FRIED STEAK….oh my goodness and now that you have gluten free gravy to go with this you may now eat old fashioned favorites with a healthy, allergy friendly twist.

For Chicken Nuggets simply cut chicken into 2 inch squares (to make the chore of cutting meat a little bit more easy put the meat in the freezer and allow to freeze only until firm not until thoroughly frozen. Remove from the freezer and they cut really nice and stay in a uniform shape.

Serve the Fried Chicken, Chicken Fried Chicken, or Chicken Fried Steak with Traditional or GranolaChic Gluten-Free pan gravy.

Make ahead: It is possible to pre-batter all of your chicken, lamb, beef, or veggies and then wrap them with unbleached parchment paper and plastic wrap, and then secure in a glass Pyrex dish with a secure lid and then place them in the freezer for frying later so that all of the messy work has been done and all you have to do is pull out a few pieces at a time and fry them.

Pan Gravy Recipe to follow.

Adult version Chicken Tenders, Chicken Fried Chicken, Chicken Fried Steak to follow.  The difference is adding spices you like. To taste I add pasilla, ancho, cayenne, paprika, to the breading. Then offering a spicy dip usually with a honey or sweet sauce as well as a spicy dipping sauce really makes this a fun treat to serve to those who like a little zip to their zing.

Prep Plate set up:

Raw meat or veggies

 

 

 

 

 

 

Plate or Platter 1

Egg Replacement Batter

 

 

 

 

 

 

Plate or Platter 2

Gluten Free Flour Breading

 

 

 

 

 

 

Plate or Platter 3

Plate for all of the Battered meat or veggies…now ready to fry or bake.

 

 

 

Plate or Platter 4

 

Frying Pan

Brown

Grocery Bag for Draining

 

 

 

 If you do not have time to make these at home or if you have no desire to make these at home and you want a Wonderful alternative to fast food chicken tenders or chicken nuggets make sure to check out Allergy Free Foods ™ Company as they have really good chicken tenders and nuggets and they strive to offer allergy free preservative free foods which is what we love. Here’s a link to their site http://www.allergyfreefoods.com/  . If you like their products write them. It is important to support those that are offering products that benefit you and are in line with your beliefs. That will only encourage more companies to follow the cruelty free, organic, allergy friendly way of life.

 

See our recipe for Store Purchased Chicken Nuggets that features Allergy Free Foods Brand Frozen Chicken Tenders and Nuggets.

 

 

 

GranolaChic ™ \ˈshēk\ “Cinnamon Roll”ed Tortillas

 

Try this simple Cinnamon Roll inspired dessert for a gluten free or almost gluten free cinnamon roll treat that the big kids and little kids alike are sure to enjoy!  (Gluten-free depending on the tortillas you use). You don’t have to wait for the dough to rise, I promise as soon as they come out of the oven they disappear. They are super super easy, super fast, and super yummy. You will be  a hit with your kids…….they do have calories, and organic sugar so beware.

 

WARNING: You may NEVER EVER NEVER want to mess with the old fashioned cinnamon rolls again once you taste these and see how fast and easy they are to make!!!

 

   

 Rolled Version

 

 

 

 

(rolled version)

 

 

 

 

 

In the photo I heavily dusted mine with organic powdered sugar but you can lightly dust them, drizzle with icing over the top just like cinnamon rolls, you can also serve them as I do sometimes with just the yummy gooey buttery cinnamon sugar stuffing from the inside drizzled over the top. You cannot go wrong no matter how you top this easy treat.

 

Cinnamon Roll Tortillas

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

Copyright 2007, GranolaChic®, All Rights Reserved

 

1 batch (12) of homemade tortillas: (or 1-2 packages of your favorite tortillas I use organic spelt in wheat or regular if I buy tortillas). You can find this at Whole foods spelt has low gluten and the gluten is easier for our body to digest that regular gluten. The brand that is so delicious is …..Rudi’s Organic Bakery Spelt Tortillas.

Salted Organic butter (or Amish Butter): I use this because of the high salt content and believe it or not,  it makes this taste more sweet.

Organic powdered sugar

Organic sugar cane

Organic cinnamon ground

1-2 pie plates

 

Heat oven to 350 and simply lay a tortilla flat on your pie plate. Generously sprinkle with ground cinnamon, dust with both sugars, add generous portions of butter in pats evenly placed around the tortilla. Place in the oven just long enough for the butter to melt and the sugars to combine with the butter to make a gooey filling (5 minutes). Remove from oven, spread the filling with the back of a spoon to distribute the gooey filling, roll your tortilla and then cut. I use the back of a small cereal spoon to lightly press the tortilla and to portion out pieces I am cutting with the knife. Add the left over juices from the pan on top of each serving and eat them up, you may also make a delicious cream cheese frosting and drizzle over the top, or dust with organic powdered sugar. While you are serving one batch simply slide the next batch in the oven and before the first batch is devoured your second batch is ready to cut. This is a fun and very easy naughty treat that tastes just as good as cinnamon rolls without all of the fuss and without all of the additional bulky bread filling. I hope you enjoy!!!! Better yet, I hope your kids enjoy!!!!! 

 

Have  A GranolaChic Day!!!!

 

Tips:The filling should be VERY messy, don’t worry if there is so much gooey filling that there is a lot left in the pie plate. The next batch that cooks will get the yummy filling on top and bottom and that won’t hurt a thing…it will only add to the flavor.

 

Alternative: You also do not have to Roll  the tortillas. You may simply fold them if it is easier and less messy. When your tortilla comes out of the oven take your fork or knife and use it to fold the tortilla in half, then make even slices in the tortilla, next fold each slice, drizzle with desired topping,  and serve. See photos below for the folded version. 

 

This is the folded version, the rolled version is just simple you take it from the oven and roll it up as you would cinnamon rolls and then cut slices. Drizzle and serve (see top photo for rolled version, the finished product looks like a small cinnamon roll). Either way works fine. Happy eating.

 

 

 

1. If you can see the pan has lots of cinnamon sugar butter mixture, it is messy and that’s ok.

 

 

 

 

2. Step two, simply fold in half. You will use the additional gooey drippings to drizzle over the top later!!!

 

 

 

3. Slice strips and before folding add more of the pan drippings to each slice, so that each serving has more gooey center.

 

4. Fold.

 

 

Folded Version

 

 

5. Place on plates, drizzle with topping and serve.

 

 

Why tortillas? I have a client that is allergic to baker’s yeast as well as many other items. They cannot have traditional cinnamon rolls, breads, etc. One of my goals in working with people is meeting their cravings in fun ways even if it is not the traditional food that would first come to mind. For those with yeast allergies flat-breads, raw sprouted and dehydrated, as well as crackers are great substitutes. It’s one of those things where you just have to break the rules and PLAY WITH YOUR FOOD. 

 

 

I have a special little chef in my life that is allergic to cow dairy, wheat, oats, yeast both baker’s and brewer’s as well as many other things so the tortillas I mentioned above would not work for an individual with oat allergies because those specific tortillas have oat in the ingredient list. I make special tortillas or flatbreads for that individual. If you have specific allergies or are cooking for someone with specific allergies feel free to email me and I will be more than happy to give you ideas or recipes to meet the needs of high allergy sensitive people.

 

 

Remember: Add a little bit of green to everything!!

 

 

GranolaChic

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Noodle Soup (Gluten-Free)

Chicken Noodle Soup Gluten-Free

Copyright 2001, GranolaChic, All Rights Reserved 

¾ package  GLUTANO Gluten Free, Wheat Free, Pasta (Tagliatelle) if you use the entire package it will be too many noodles per broth ratio. If not using Glutano noodles I make fresh noodles either Gluten-Free or Regular Tagliatelle noodles work great.

3-4 medium shallots finely minced

2-3 cloves garlic finely minced

2 Tablespoons Organic Butter (optional)

2 Tablespoons Organic Olive Oil

4 Cups Organic Chicken Broth

1 tsp dill dry (optional)

Sea salt to taste Pepper one rotation or a small pinch only

1 chicken breast fully cooked cut into one inch pieces or cubed (smaller pieces for tiny tots)

 I usually bake a chicken the day prior to this recipe and reserve the chicken breast for the Chicken Noodle soup the following day. You may use a rotisserie chicken as it will be very tender meat for this soup. Take the chicken and remove the breast meat. Cut one inch pieces and you may cube the meat into one inch pieces or have a more shredded looking meat. The reason I use one inch pieces is that when the meat cooks if it pulls apart it will not be lost in the dish I like to get a chunk of meat with each bite. For smaller tots I do cut the pieces even smaller. Reserve the chicken in a bowl, you will need it in a few minutes. In a stainless steel pot add the olive oil, butter, finely minced shallot, and finely minced garlic, add a pinch of sea salt and a pinch of pepper to the minced garlic and shallots, and sauté the shallot and garlic until translucent. Add  4 cups of organic chicken broth and bring to a boil. When the broth comes to a boil add your dry GLUTANO Gluten Free, Wheat Free, Pasta (Tagliatelle) and allow the pasta to cook for about 4 minutes, lower the heat to med/low add the chicken and allow this so simmer on low for another five minutes. Add a pinch to 1 tsp of dry dill weed allow to simmer for one more minute and remove from heat. Serve immediately. The finely minced garlic and shallots allow the flavors to develop without chunks so that they are not as noticeable. If you like the little chunks then just dice them.

Dill can be omitted and is not a traditional herb one may think of when eating chicken noodle soup. This adds such a great flavor and dill also has natural antibiotic properties as do onion and garlic. The organic broth and organic chicken add their own healing properties so this is a wonderful dish for those recovering from illness or needing a pick me up when they are fighting a flu or cold. I made this for someone this fall when they fell ill with a heavy case of the flu and nothing would settle. I made fresh apple juice during the illness which has such great healing properties and the soup really gave such energy and strength. It was a shock to my friend that they felt nourished but then hey an apple a day…. and grandma always said chicken soup was a miracle dish.  

Pasta: If you want to use different pasta you may substitute a different brand. I would not recommend this if it was not wonderful. It holds up great without the soggy break down and it certainly is wonderful for children that cannot digest gluten products. This dish is much requested.

* This can be dairy free if you omit the butter. If you don’t need a dairy free dish the butter makes this really good.

I created this recipe years ago but I did not add the Gluten-Free noodles until 2007. I make my own noodles from scratch but you may use any noodle you prefer.

GLUTANO Gluten Free, Wheat Free, Pasta (Tagliatelle) Recommendation

The kids around here do not go without beef stroganoff or home made chicken noodle soup just because they cannot eat foods that contain gluten. This store purchased pasta makes old fashioned dishes like this just one of many daily options for delicious gluten free meals. The pasta is also suitable for vegetarians, check back soon for our vegetable noodle soup served with this pasta.

The company is GLUTANO and we purchase ours at Whole Foods. It is offered for a reasonable price and it is a pleasant tasting pasta. Those that don’t have to eat gluten-free would even like this pasta. It is a little more firm and does not get as soft in chicken noodle soup so it is nice for leftovers.

 See our home made chicken noodle soup (gluten-free).

Merry Christmas!!!!

Hello everyone, we just want to wish you a lovely and wonderful Christmas!!!!!

It has been a lot of fun having you visit this year and we will be posting lots of fun recipes in the new year. We look forward to posting great store purchased recommendations as well as whole food yummies (recipes) for you to enjoy.

 Have a Blessed and WONDERFUL Holiday together. A friend sent me this line and I really love it…..so I want to share it with you.

“Only two defining forces have
ever offered to die for you,
Jesus Christ and the American G.I.
One died for your soul; the other
for your freedom.”     Jesus died for both because with our soul it gives us freedom in Christ too, isn’t that awesome!!!

Merry Christmas to you and your families!!!!!!!!!!!!!!!!!!!!!!

Published in: on December 24, 2007 at 9:00 pm  Comments (2)  
Tags: , , , , , , , , , ,

GranolaChic™ Perfect Snow-Cone Syrup (with fresh fruit)

 Who doesn’t like snow-cones? We have them almost every day; yes even in the cold, as our naughty treat (but there’s nothing naughty about this treat). It’s also a RAW food.

GranolaChic’s Perfect Snow-Cone Syrup  (with fresh fruit)

Copyright 2001, GranolaChic ™,All Rights Reserved 

1/2 bag Frozen Organic Fruit (Strawberry, Blueberry, or other)

1/4 Cup – 1/2 Cup Maple Syrup or alternate sweeteners like organic brown rice syrup, Agave Nectar, Simple Syrup from organic sugar, etc (The sweetener needs to be sweet and make it to taste…..each batch will be a little different depending on the ripeness of the fruit you are using)

ICE and your snow-cone machine

This will serve Two with enough for seconds. For a family of Four an entire bag of frozen fruit will usually leave enough for left-overs.  

The recipe I created with fresh/frozen fruit has been a HUGE hit with even children that do not like organic or healthy food. They didn’t even know the snow-cones were not traditional and they asked for seconds!!!

For two children take ½ bag of frozen fruit like organic strawberries or organic blueberries and allow them to thaw for a few hours in the fridge and then blend them until perfect and smooth. Then add your favorite sweetener (to taste because each batch will vary depending on the ripeness of the fruit) you may use simple syrup, organic rice syrup, maple syrup, Agave Nectar, and blend. Add this as Perfect snow-cone syrup. Maple syrup works the best and it tastes the most like the real snow-cone syrups…only….your kids are getting REAL fruit.You can also use fresh fruit in the same measurement as the frozen fruit, blend, add sweetener, and serve.

TIPS: If you are in a big hurry or you simply do not want to prep or wash the blender ….take Cascadian Farms Organic Fruit Juice in Concentrate and allow it to thaw in the fridge for a few hours. When the juice has thawed completely, prepare your snow-cones and use the Un-Diluted  juice as your snow-cone syrup. No FUSS, No MESS, No CLEAN-UP. They have really yummy flavors grape, raspberry, etc.

Other ideas: This is great over ice cream, mascarpone cheese, Chèvre with this syrup as a generous topping for faux cheesecake, serve over brownies as a drizzle, angel food cake, strawberry shortcake…OH YES, serve with cake, the ideas are endless. Add fresh fruit as a garnish on the plate, bowl, or platter and serve.

More ideas: If you take the fruit and you do not allow it to thaw and you blend it by adding the sweetener along with the fruit into the blender it creates a wonderful granita quality treat.

Published in: on December 12, 2007 at 5:17 am  Comments (2)  
Tags: , , , , , ,

Organic Juice (Recommendation) R.W. Knudsen organic apple

R.W. Knudsen Organic Unsweetened Apple juice is SOOOOOO delicious and it would be hard to beat the flavor!! It is naturally sweet.

We have tried the 365 brand at Whole Foods and the kids REJECTED the juice. We even did a blind taste test with children to see if they could tell the difference and THEY COULD EVERY TIME. We at GranolaChic could tell too and we usually really endorse the 365 brand. It just cannot touch the R.W. Knudsen juice.

Value: We purchase the 1 gallon glass jugs and we use the jugs again later for other juices or for water. The smaller quantities cost more if you compare the price in gallon containers. The rate is around 7.99-8.99 per gallon. You can get sales on the non-organic but recall how important organic is especially for fruits like apples, strawberries, blueberries, & grapes. Little ones have such a hard time with pesticides because of the size of their bodies and the amount of toxins in non-organic fruits. It’s worth the few extra dollars to prevent illness if you can at all afford to do so.

Tips:I heard the argument once that larger companies with commercial crops that have taken on organics have organic food but the food gets over-sprayed with some chemicals. If this is a concern, try to buy local organic produce because the crops are small and you know they don’t have the commercial crop close to have concerns with over-spray. Also, purchase from companies that are small and they don’t share crops with commercial growers.

Last: We endorse making fresh organic juice at home (because fresh is the best). We make everything from carrot, orange, apple, to mixed juices. I will try to post some of those recipes soon. If you have any requests email and let me know.

Have a GranolaChic® day and try A Little bit of Green in Everything!

Published in: on December 10, 2007 at 7:14 pm  Leave a Comment  
Tags: , , ,

Pomegranate Glaze

Pomegranate Glaze

Copyright 2005, GranolaChic®, All Rights Reserved

 1 large pomegranate

1/4 cup maple syrup or Agave nectar (to taste…. you may need more or less depending on the sweetness of the fruit, as each fruit can be more or less ripe)

This will top one batch of brownies so double the recipe if you have a large cake or want to have enough for seconds. It is a modest amount and should give 1/2 cup of glaze. 

Take the pomegranate and wash it thoroughly, cut into quarters, submerge into ice-cold water, remove all seeds, remove all peel and pith (discard peel and pith unless using it for another project), take the seeds and process them in a blender or food processor, strain any remaining seeds out for a smooth texture (if you enjoy the seeds leave them in, the texture will be much like that of a dish prepared with blackberry or raspberry if you leave the seeds in the dish), add agave nectar or maple syrup, to taste, blend one final time. Place over medium heat and warm while allowing the glaze to reduce until the glaze coats the back of the spoon with which you are using to stir. Remove from heat and either serve warm over ice cream, brownies, warm toasty nut bread or something like our coconut cranberry bread with pomegranate glaze, you may also allow to cool and then put into a squeeze bottle for use later and top pancakes, waffles, or anything your heart desires.

This is extremely simple and very good. It can be prepared RAW and it will not be as thick but it has a wonderful flavor either way.

RAW: Simply take the pomegranate and wash it thoroughly, cut into quarters, submerge in ice-cold water, remove all seeds, remove all peel and pith (discard unless using for another project), take the seeds and process them in a blender or food processor, strain any remaining seeds out for a smooth texture (if you like the seeds leave them in….it will be much like that of blackberry or raspberry seeds if you leave them), add agave or maple syrup to taste and blend one final time. Drizzle over chocolate cake, banana bread or walnut raisin bread, brownies, ice cream etc. Tips: We love to make simple faux cheesecake.

We take goat chevre (you may use mascarpone cheese or cream cheese) and place it in a cocktail glass add pomegranate glaze or blueberry puree over the top of the chunks of cheese and the kids think it is dreamy. You make it in five minutes, it’s just a fast/fun dessert.

Blueberry puree is made the same way. Simply take a bag of frozen organic blueberries and blend them until smooth, add maple syrup or agave nectar to taste (it should be very sweet) this is amazing over homemade snow-cones, ice cream, faux cheesecake, real cheesecake, you name it, it’s great. We enjoy this best cold and not heated. By using the blueberries frozen it is much like a blueberry slushy or if thick enough a granita. Way too sweet for us to eat alone but as a topping it is very delicious.

Overnight Oatmeal

Overnight Oatmeal   (no cooking required)

Copyright 2001, GranolaChic®, All Rights Reserved 

1 cup organic oats (no quick cooking oats,  the real thing)

1 cup Milk (enough to cover the oats completely)

1-2 Tablespoons Agave nectar or maple syrup (to taste)

1 tsp – 1 Tablespoon of Goat butter (optional) melt and pour over top if you are making warm oats

This is so easy and I have made this for years for little ones. I just decided to make it one day, I didn’t want to cook it because I didn’t want to lose the nutrients, and it went over really great. I hope your family will enjoy this for years to come.

Take organic oatmeal (again, no quick oats), place it in a bowl, cover with raw goat’s milk (or milk of your choice… nut milks etc), add agave nectar or maple syrup, cover and put it in the fridge for the next morning. You may heat it or serve it as a cold cereal. We enjoy it cold. If you need or like a little more milk just add that right before you serve the oats. If for any reason you have added too much milk, just pour the additional milk off of the top before you serve the cereal.

By not heating the cereal or cooking the oats you retain the RAW as well as the nutrients in the milk as well as the oats.

Tips: If you want green oatmeal just add a teaspoon of your favorite greens into the oats and mix really good right before you serve.

Butter: Certainly optional and it is only good if you are serving it warm. For the dairy free version use nut milk and omit the butter completely. The kids love this cereal cold and request it a lot! You cannot get easier than this and you can feel confident that they are getting all of the nutrients in this raw cereal too.

Quick version: You may prepare this and place it in the fridge and it will be ready in a few hours. It will take several hours for the oats to soak up the milk and give it that (the kids call it soggy) texture (adults will call it cooked texture) if you serve it too soon it will be too chewy. Just for the record a dad told me that he has never liked oatmeal but he really likes my version because it is moist and still a little chewy and the cooked version to him; according to his childhood memories, is soggy and gummy. I didn’t want the kids “soggy” description to make you feel it is a soggy cereal because it is not. It really makes the perfect texture. I do prefer the overnight version because it has the perfect consistency, but I have had the request first thing in the morning when it was not on our menu for the day so I improvised and promised it for an afternoon snack.