Spiced Pear + Coconut Oats
(vegan, gluten free, elimination diet-friendly)
This is not turning into a health food or vegan blog. I love cookies and cheese way too much. However, you may have noticed I’ve done a few healthy recipes lately, including Grain Bowl Basics and Chocolate Coconut Chia Pudding Cups. I actually do eat really healthy most of the time, but I don’t like to say a certain food group is totally off-limits. Even as a write this, I’m thinking about the Turkish Delights I’ll be making in a few days for another post. I try not to eat too much junk, white carbs, red meat, etc. Over the holidays, though, I gained about 7 pounds back of the 20 I’d lost! But with just about a week of healthy eating, I’ve already lost 4 of them. It’s not too hard, but it does take discipline, and I know it’s a lot easier to catch myself now than it would be to wait until I’d gained 10 more pounds. So there’s that.
There’s also me reading about and preparing for the Elimination Diet to see what is giving me stomach troubles (I talked a little more about the Elimination Diet in the last 2 posts). The Grain Bowls, Chia Puddings, and this oatmeal are all Elimination Diet-friendly. Certain things, like the chocolate shavings on the pudding or the grape tomatoes in the grain bowls are not, but I really did those more for the camera. You can always add those to your food of course, but it won’t be Elimination Diet-friendly.
I never realized that oats weren’t gluten-free on their own. I figured that because it was just oats, it was naturally gluten-free. To do the Elimination Diet, I only had to get a few things at Whole Foods, but most of it is available at any grocery store these days. I did get some gluten-free quick cooking oats (by Red Mill), some unrefined coconut sugar, white quinoa, almond butter plus some red lentil and chickpea pastas all at WF, but that’s about it. The reason I got the quinoa and almond butter there is because I like WF’s generic brand 365 Everyday Value. I think the quality and price are both better than at a regular grocery store.
I added some ground flax to the oatmeal too. I order it from Amazon in whole seeds and grind it up in one of these. Once it’s ground, I store it in the freezer for up to 6 months. Flax seeds are full of Omega-3 fats (great for brain function and also found in foods like salmon and eggs). One tablespoon of ground flax has 37 calories, 3 grams of fat, 57 grams of potassium, 2 grams of fiber, and 1 gram of protein.
So here’s my take on a gluten-free, nutrition-packed, vegan, Elimination Diet-friendly –yet still warm and satisfying –oatmeal breakfast.
Total Time: 15 Minute
Difficulty Level: Easy
2/3 cup water
½ cup unsweetened coconut milk
1 pinch of salt
½ cup gluten free quick cooking oats
1 tablespoon ground flaxseeds
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 fresh diced pear (shown sliced only for photographic purposes)
1 ½ teaspoon coconut oil
Toasted Coconut (see below)
- Bring the water, coconut, and salt to a gentle boil.
- Add the oats, flax, cinnamon, and ginger, and reduce heat.
- Once the oats have begun to absorb the liquid, add the diced pear.
- Turn off the heat, and stir in the coconut oil.
- Top with toasted coconut.
For the toasted coconut, you’ll need:
A handful of unsweetened flaked coconut
- On a toaster oven-sized sheet pan, add a handful of unsweetened flaked coconut.
- Place it in a toaster oven, and turn on.
- Watch it carefully for 2-3 minutes and pull out of the oven just as it starts to brown.