Cinnamon Oat Museli

Cinnamon Oat Museli

Ingredients

2 cups Oats (large flake)
1 cup Rice Puffs Cereal
1 cup Walnuts (chopped)
1/2 cup Organic Raisins
1/4 cup Pumpkin Seeds
1 tsp Cinnamon

Instructions

Combine all ingredients and transfer to an airtight container until ready to
serve.

Notes

Serve it With, Any type of milk or yogurt, nutmeg, ground ginger, honey, maple syrup or fruit.
Warm it Up, Heat the muesli with milk in a saucepan or microwave before eating. The dry muesli mix can also be toasted in a large pan or in the oven for added flavour.
Overnight Museli, Let the muesli soak in milk in the refrigerator overnight. Store in a portable container if on-the-go.
Serving Size, One serving is equal to approximately 1/2 cup.
Storage, Store in an airtight container and keep in a cool, dry place for up to two months

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
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Warm-Up to Cinnamon

Warm-Up to Cinnamon

This popular spice is the inner bark of a tropical evergreen tree. When it is dried, cinnamon curls up into sticks and 80-90% of the world’s supply is grown in SriLanka.

Ground cinnamon has been used since 2000BCE in Egypt to flavour foods and treat medical conditions. Today cinnamon has been found to lower blood sugar, boasts antimicrobial antifungal anti-oxidant and anti-inflammatory benefits.

You can store ground cinnamon in airtight containers away from light and you need to use up ground cinnamon quickly as it loses its flavour.

Slow cooker/stove top recipe for

PUMPKIN PIE STEEL-CUT OATS
1 cup steel-cut oats                                         4 cups unsweetened plain almond milk
½ pumpkin puree not pie feeling                   3 tbsp maple syrup
1 tsp vanilla extract                                        1 tsp ground cinnamon
¼ tsp salt                                                        ½ cup plain yogurt or Greek yogurt
½ cup chopped pecans

In slow cooker, combine oats, milk, pumpkin, maple syrup, vanilla, cinnamon and salt. Cover and set to cook on low for 8-9 hours. In the morning stir oats well, scoop into bowls and garnish with yogurt and pecans. Reheat leftovers throughout the week with a splash of milk. Serves 6. Stove top-combine all ingredients except yogurt and pecans. Bring to a boil , reduce to medium-low and cook, uncovered, stirring often for 25 to 30 minutes. Scoop into bowls and garnish with yogurt and pecans.

Gwen Congham, Registered Nutritionist,
g.cottingham@hotmail.com
905-778-9998

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
You can also follow us on various social Platforms
(Insert Icons with links to her account her for Facebook, LinkedIn, instagram, Twitter & GoogleMyBusiness..you can get this directly from her account in our accounts section)
If you would like to contact me to discuss your needs email me 
(email me will be a link to email gwen@gwencottingham.com)

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