Oatmeal 2.0: with buckwheat, quinoa and millet

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Culy reader Wai Seu Chan thinks oatmeal is way too sticky and even resembles wallpaper glue, so she made this variant with buckwheat, quinoa and millet. 

For the basic mix:

  • 340 grams of buckwheat
  • 170 grams quinoa
  • 175 grams of millet
  • 65 grams of pumpkin seeds
  • 35 grams of sunflower seeds

For 2-3 servings of carrot cake oatmeal:

  • 160 grams basic mix
  • 240 milliliters of water
  • 240 milliliters regular or plant-based milk
  • 2 tablespoons agave syrup
  • 1 teaspoon cinnamon powder
  • 180 grams grated carrot
  • 40 grams of raisins
  • 45 grams coconut grater

“Oatmeal 2.0 is actually not oatmeal. It is a mix of different (primal) grains that provide a delicious bite. Because of the neutral taste you can vary with it and it is also gluten-free!”

In addition to the recipe for the basic mix of the oatmeal 2.0, Wai Seu also shares a delicious recipe for carrot cake oatmeal below. Yum!

The basic mix

The idea for this oatmeal 2.0 came from a recipe from My New Roots. Place all ingredients for the mix in a clean preserving jar and shake a few times until well blended.

This is enough for about 10-15 servings.

carrot cake oatmeal

Rinse the base mix in cold water. Put the mix with the agave syrup, cinnamon, water and milk in a saucepan. Bring to a boil and lower the heat.

Let the oatmeal 2.0 cook gently for ten minutes. Now add the carrots and raisins. Stir well and cook for another ten minutes until the grains are soft.


Source: Culy by culy.nl
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