You must use oat groats for this recipe. The flat little white oat wafers most people use to make oatmeal are not oat groats. Even steel-cut oats are not oat groats. Oat groats look like fat brown grains of rice. You can soak them overnight and make them in the morning, but its best to give them another twelve to twenty-four hours to sprout and soften before you make oatmeal, unless you like it a bit chewy.
4 cups soaked and sprouted oat groats
1 1/2 tablespoons almond butter
1 1/2 medium bananas
3/4 cup raisins (soaked 1 hour and drained)
1 tablespoon ground cinnamon
1 tablespoon water
1/2 teaspoon nutmeg
3/4 cup agave nectar
1 medium apple, cored and grated (about 1 cup)
Sliced apples and dried shredded coconut for garnishing
1. Put all the ingredients except the grated apple and garnishes in a food processor and blend well. Its always nice to have multiple textures and consistencies in your food, so one trick for achieving this is to process the mixture a little, then stop and remove half of it to a medium bowl. Then blend the rest well, and combine the two mixtures in the bowl. This creates a creamy base with a little chunkiness.
2. Stir the grated apples into the mixture, garnish with apples and coconut if you like, and youre ready to eat!
Recipe courtesy of Raw Food for Real People by Ron Rotondi. Printed with permission.
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