Since this porridge requires but a little (very little) prep time, it will be a breeze come morning to pull this dish together. My mother is here visiting and I made this for her breakfast and she just loved it.
She said it hit the spot perfectly. And it was so easy to make she will probably make it once she gets home, for her it has to be easy or it just won’t happen. :)
Soak oats overnight and then drain, rinsing them till the water runs clear.
In blender combine the oats, chia seeds, water, and raisins. Blend till creamy.
Add the chopped apple, cinnamon and salt. Blend till creamy.
Optional: Top porridge with more raisins , diced apple, and sprinkle some cinnamon on top.
The Institute of Culinary Ingredients™
Raw honey isn’t vegan but I still use now and again. Read (here) why I like to.
Learn about the wonderful characteristics of Raw Coconut Nectar (here).
Are oats gluten-free? Yes, read more about that (here).
Are oats raw? Yes, they can be found. Click (here) to learn more.
Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.