alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Golden Kefir Oats

Serves 2.

    Share

    Golden Kefir Oats

    Tangy kefir (a yogurt-like beverage) is a good bet when you want to load up on immune-boosting probiotics, or so-called “good bacteria.” Use it to soak oats and a health-hiking turmeric seasoning for an ultimate make-ahead, exotic-tasting, get-better breakfast.

    Advertisement

    Tip

    As a good source of probiotics, protein, and calcium, kefir is a dairy aisle nutritional rock star. But often it can be sullied by added sugars. To keep your intake of the sweet stuff in check, choose varieties labelled “plain.”

    Advertisement

    Golden Kefir Oats

    Ingredients

    • 1 Tbsp (15 mL) honey
    • 1 tsp (5 mL) ground turmeric
    • 1/4 tsp (1 mL) ground ginger
    • 1/4 tsp (1 mL) ground cardamom
    • 1/4 tsp (1 mL) cinnamon
    • 1/8 tsp (0.5 mL) salt
    • Pinch of freshly ground black pepper
    • 1 1/2 cups (350 mL) plain kefir
    • 1 1/3 cups (320 mL) gluten-free rolled oats, divided
    • 1/4 cup (60 mL) ground flaxseed, divided
    • 1 cup (250 mL) chopped mango
    • 2 Tbsp (30 mL) coconut flakes or chips
    • 2 Tbsp (30 mL) unsalted shelled pistachios, chopped

    Nutrition

    Per serving:

    • calories516
    • protein20g
    • fat17g
      • saturated fat5g
      • trans fat0g
    • carbohydrates76g
      • sugars28g
      • fibre12g
    • sodium251mg

    Directions

    01

    In medium bowl, combine honey, turmeric, ginger, cardamom, cinnamon, and salt. Add 2 Tbsp (30 mL) hot water and stir to dissolve honey. Stir in kefir.

    02

    In each of 2 wide-mouth jars or cereal bowls, place 2/3 cup (160 mL) oats and 2 Tbsp (30 mL) flax. Add half the kefir mixture to each jar or bowl, and stir until all oats are moist. Top with mango, coconut, and pistachios. Seal jar shut or cover bowl and chill overnight.

    Advertisement

    Like this recipe?

    This recipe is part of the Hold the Cold collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.