oatmeal with almond milk

oatmeal with almond milk
A delicious bowl of oatmeal with almond milk.

My beautiful sister is a medical doctor, yoga teacher and busy business owner who, in addition to being an all-round nice person and a luxury handbag addict, runs a holistic health programme based on a blend of science and Eastern philosophy. Through the process of thought, movement, physical care and spiritual nourishment, the Global Goddess Project aims to encourage people to live healthier, more fulfilling lives.

And what could be a better way to begin that life than with oatmeal?

breakfast oatmeal
It takes just five minutes to make oatmeal.

Oatmeal is one of those beloved breakfast stalwarts you probably grew up with. On cold wintry days before the house had quite lost its chill, I would shiver my way into the kitchen and scant minutes later, sink into a pile of oats that warmed me from the inside out. It was not quite enough to make up for the fact that I was no longer snuggled under my doona, but it was a comforting consolation.

Hay there. Remember us?

If you need further motivation to embrace oatmeal, just think about the fact that oats are one of the best foods you could possibly eat. Oats are high in insoluble and soluble fibre, including a specific type of soluble fibre called beta-glucans, which are proven to lower LDL cholesterol and reduce the risk of heart disease. They’re low-GI, which means they are digested slowly and are an excellent choice for diabetics.

Oh, and they’re naturally gluten-free. More oats for everyone, I say!

If you’re looking for a breakfast that you can have on a detox, low-stress or immunity-boosting diet, look no further. The almond milk makes it dairy-free and the blueberries, which are high in vitamins C and K as well as cancer-fighting flavonoids, are tasty as well as being extremely good for you.

So take five minutes at the start of your day to treat yourself well. Don’t you deserve it?

It’s like a big hug at breakfast.

Oatmeal with almond milk
1 cup rolled oats
1 cup water
1 cup unsweetened almond milk
1 tbsp honey
Small handful blueberries

Place the oats and water in a saucepan over a medium heat, stirring until the water has been absorbed.

Add the almond milk and cook the oatmeal for 4 minutes, or until the milk has been absorbed and it achieves a thick consistency.

Stir through the honey and blueberries. Oh, and don’t forget to soak the oatmeal pan immediately – removing hardened oatmeal is a soul-destroying experience.

A few notes about oats.
Rolled vs steel-cut: the difference here is in the process. Rolled oats are de-husked, steamed, rolled and then lightly toasted. Steel-cut oats are chopped before steaming so they retain bits of the bran layer. They’re chewier, taste nuttier, have a slightly lower GI profile and typically take longer to cook (about 30 minutes on the stovetop). You can pre-soak them overnight to reduce the cooking time if you want to use steel-cut oats.

Gluten-free: oats are naturally gluten-free, but can be cross-contaminated during growing if they’re next to wheat fields. If you’re gluten-intolerant, you can buy gluten-free oats that have been certified through growth and production as being free from gluten.


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