A while ago, I posted a recipe for an instant breakfast mix made with oat & teff flours.
I’ve been eating it a lot lately, with nutritional yeast, raisins and sesame seeds mixed in for added value. And of course, chocolate chips. At first I was just adding a few, but in the last batch I added lots of them along with dark cocoa powder.
For this batch I used about 1/2 C oat flour, 1/4 C teff flour, 2 Tbsp of nutritional yeast and a pinch of salt. Sweetener, cocoa powder, chocolate chips and sesame seeds are optional. If you do add them, add to taste.
But for this recipe you really do need lots of chocolate chips. Make it like the original recipe: add a few spoonfuls of the mix to a mug filled halfway with very hot water (doesn’t need to be boiling, but hot enough to cook the flours). Just like with oatmeal, the more mix you add, the thicker it will be.
Then add a spoonful of creamy peanut butter – I used the natural kind. It made the cereal extra thick, creamy and very filling. Except for the sesame seeds, it reminded me of the chocolate peanut butter pudding at Marie Catrib’s (which probably means I had a little too much sugar in something I’m eating for breakfast).
It’s really nice to whip up a batch, throw it in a ziplock bag, and know I have breakfast covered for the rest of the week. I’ve been trying to make it a little different each time. Last week I added unsweetened shredded coconut, I highly recommend it. What would you add?
By the way, this is easily gluten free, and oil free for a strict fasting day!