Oatmeal for breakfast – havermout voor ontbijt (GF – DF – SF)

It’s raining cats and dogs this morning. The sky is grey and gloomy. The temperature dropped from 25 to 12 degrees Celsius. Time for a healthy and warming breakfast: oatmeal porridge.
I use the gluten free pure oatmeal from Provena, the only brand in Holland with certified gluten free oats, from Finland. It’s called Kaurahiutale there ;)

Oatmeal has great nutritional value; it’s a good source of iron, magnesium, phosphorus, zinc and Vitamin B1.

I made a very basic porridge, only oats, apricots, water and almonds.
Sometimes, especially after baking (and eating) a lot of strawberry tartlets this weekend, I need simple, plain food. My body needs it, asks for it. It has no big, deep taste and that’s fine. I like cooking with big flavors and a little this and that with my food, a nice sauce or side dish to complete the meal. But I also like basic.

Like today. To be honest, it had a reason too: there was nothing else, no bread, no crackers, no banana, no yoghurt, no quinoa. Because of the beautiful weather we had past weeks, I was not in the mood for shopping, I was in the garden most of the time. As some of you know, I don’t have a garden of my own, but at this moment I have 2 gardens to look after, from friends who are on holiday.

And in my neighborhood there is a group of people, organized in Pro Groen (Pro Green that is) who initiated a picking garden for and by this neighborhood: de Pluktuin. I’m very enthusiast and every day I’m dropping by to do something: sowing flowers and herbs, planting trees and berries, yesterday I planted two kabocha pumkins, two round courgettes and two patissons.
I love gardening!

                                   

Back to basic: the recipe

Oatmealporridge with apricots (for 1)

30 g gluten free oatmeal
160 ml water
3 dried non sulphured apricots, chopped in small pieces
1 tbsp almonds, chopped roughly

Cook the oatmeal with the water and apricot pieces about 8 minutes on a low heat. Then put the heat off and a lid on and let it weld for 5 more minutes. Serve in a nice bowl and top with the almonds.
(and if you really want, you can add some palm sugar or another sweetener)

Havermout met abrikozen (voor 1)

30 g glutenvrij havermout
160 ml water
3 gedroogde ongezwavelde abrikozen, in stukjes gesneden
1 el amandelen, grof gehakt

Kook de havermout met het water en de stukjes abrikoos ongeveer 8 minuten op een laag vuur. Doe het vuur uit en een deksel op de pan en laat nog 5 minuten wellen.
Serveer in een mooie kom en bestrooi met de gehakte amandelen.
(als je wilt kun je wat palmsuiker of een andere zoetmaker erover strooien)