Sprouted Oatmeal & Stoneground Almond Butter

Lacy Phillips

Sometimes it's the simplest things that bring an abundance of pleasure. For me lately, this has been my cozy bowl of sprouted oatmeal in the morning. After being on an anti-inflammatory autoimmune protocol for the past six months, as soon as the season changed, my body started craving oatmeal. Something that I haven't eaten in years. And it's been incredible re-introducing it. So nourishing, bloods sugar stabilizing, and it gives me energy for hours! I really can't tell you how this basic bowl brings me so much ritual and joy each morning. I slowly make it in my morning cozy sweater, with mantras playing. I look forward to this ritual every morning! 

SPROUTED OATMEAL & STONEGROUND ALMOND BUTTER 

Oatmeal (1 of 1).jpg

1/4 c sprouted gluten-free oats

1/2 c alkaline water

1/4 tsp honey

two dashes of salt

dash of cinnamon 

1 tbls stoneground almond butter

topped with chopped seasonal fruit

MAKE • Rinse oatmeal. Place in pot with water, salt, cinnamon and honey. Bring to a boil and then a light simmer. Stir occasionally until it is creamy and complete. Usually around 10 minutes total of cooking time. Stir in almond butter and fruit! Enjoy


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