A bold statement for a recipe to be the best breakfast ever. During my life, I have tried many different ways of eating. After my meat-eating youth in a traditional family, I have been mostly vegetarian. My needs do change, but some basic foods are good for most people, for most of life. Currently, I have been focusing on foods to reduce inflammation. This common condition is behind many of the diseases and illnesses people experience. All the auto-immune diseases are connected to inflammation in the body. So reducing inflammation is a huge support for getting healthy and staying healthy.
The recipe is super fabulous, extremely delicious, joyfully simple, and wonderfully healthy. The base is apples and oats. Suggest firm apples with a tart/sour taste, they get sweeter when cooked. Oats can be large or small flakes, gluten or non-gluten variety. When possible, use bio/organic quality.
Extras: fresh ground flax seeds, coconut blossom sugar, cinnamon, nutmeg, pine nuts, tahini, coconut flakes, blueberries, strawberries, or pomegranate. These have passed my own personal taste test. Chocolate failed the test.
Preparation: Cut apples into small pieces and put them in boiling water. The goal is to cook until the apple appears clear. Just before the apples turn clear, add the oat flakes, they may take 1-3 minutes depending on the size of the flakes. Let simmer for 1-2 minutes. It is ready to eat. If adding extras, suggest 3 or 4 at a time. More is not better.
I still like omelets, pancakes, ginger toast, ruby red grapefruit, and even a croissant with marmalade, but I keep coming back to this breakfast for how I feel for the rest of the day. Make your own test for five days, and see how your body reacts.
Photos: Large flake gluten-free oats, local apples. Second photo with fresh ground flak seeds, cinnamon, and pomegranate seeds.