This hearty warm breakfast is low in salicylates so it’s suitable for eczema sufferers and children love it too. It’s also rich in fibre and potassium, linseeds supply omega- 3 and whole rolled oats are low GI (instant oats are high GI and not suitable).
NOTE: Please note, oats contain gluten, gluten free oats means they have been processed away from gluten containing grains, however oats are still not listed on the celiac website as a safe grain, so for those who are celiac oats are not suitable. For those only sensitive to gluten, oats may be ok for you, test to see how you react.
2 cups rolled oats 4 cups (1L) water 4 teaspoons real maple syrup 2 tablespoons ground linseeds/flaxseeds
1 cup od oat, soy or rice milk 1 ripe pear
Method: If possible, soak the oats overnight in the water to germinate the grain, making it more digestible and the nutrients more available. Place oats and their water in a small saucepan. Bring to the boil and simmer for approximately 5 minutes, stirring regularly, until cooked. Serve with maple syrup, linseeds, milk and pear.