My Go-To Spoonie Breakfast That's Quick & Easy
When you live with Central Sensitivity Syndromes, especially Myalgic Encephalomyelitis, energy conservation is paramount.
It's important to begin creating a list of go-to meals to cook that are quick, easy, and that incur as little pain and fatigue as possible.
This satisfying and filling bowl of organic gluten-free oatmeal is one of my favourite breakfasts because it checks off on all the above requirements.
The great thing about it is that you can adjust to meet your energy level of the day: either go super basic and just have plain oatmeal (quick oats only take 1-2 minutes to cook!) or gradually build it up with extra ingredients if you have the energy to do so.
So here's what's in mine today on this snowy winter's morning:
- Organic gluten-free quick oats, approx 1/3 cup
- Water, approx 1 cup
- Oat milk, add to your desired consistency (Earth's Own)
- Sultana raisins
- Whole ground flaxseed meal (Bob's Red Mil)
- Hemp hearts (Manitoba Harvest)
- Smooth peanut butter, approx 1 tbsp (Nuts To You Nut Butter Inc)
- Shredded coconut flakes
What I do:
- Bring raisins and water to a boil in a small saucepan (I do this to soften the raisins)
- Once the water's boiling, add the oats and stir continuously
- Reduce to medium heat
- Add oat milk - I add enough so that the end result is on the creamier side
- I don't normally do this but recently I've been stirring in about a 2 teaspons of flaxseed meal I cook the oats for 3-4 minutes instead of the actualy 1-2 minutes they need in order to cook down the liquid so that my oatmeal's thicker and creamier
- Transfer oatmeal to a bowl and sprinkle with hemp seeds, shredded coconut flakes, and add a dollop of smooth peanut butter