Shortly after I started food journaling, I learned that my body does much better on fats and proteins than carbohydrates like grains and legumes.
After making this realization, I was introduced; err more like fell, into a primal/paleo eating style.
4 days into it, I began missing big warm bowls of oatmeal.
8 days into it, I created big warm bowls of breakfast pudding.
8.25 days into it, I realized I’d never miss my oatmeal again.
Is it okay if I say that I like this pudding more than oatmeal?
No sugar crash, pure energy, no sore belly, happy intestines, it’s just better.
If you love warm, easy breakfasts, you’re going to love this!
If that’s not enough, it freezes just as well as my any Crock-Pot oatmeal would, and it’s higher in fiber.
I don’t miss you.
- 1 cup non-dairy milk – I used unsweetened almond milk
- 2 cups water
- 2 tablespoon maple syrup
- ½ cup chia seeds
- 2 tablespoon arrowroot powder *see note
- 1 teaspoon ground cinnamon
- pinch himalayan rock salt
- 5 large apples, sliced – do not peel!
- Mix milk, water, maple syrup, chia, arrowroot, cinnamon and salt at the bottom of your 3 quart Crock-Pot.
- Layer sliced apples over top and do not combine.
- Mix the crumble topping together in a large bowl. Using your hands, spread it over top of the apples. Cook on low for 4 hours, or high for 2 hours (I like the results of the lower setting, but either one works).
- Turn off heat, unplug, and let sit, covered, for one hour.
- Top with raisins and walnuts and enjoy!
Try adding your favorite protein powder to the mix to increase the protein content if required.
I wish I could just bottle this stuff up and take it on vacation with us! Alas, I’ll have to throw the leftovers in the freezer for when we get back.
Just 2 more days until we whisk away to the Dominican and I haven’t even thought about what I’m going to pack. There’s always tomorrow, right?
Do you prepare for trips days or weeks in advance or are you a last minute preparer?