• Polynat

    posted on August 31, 2010 at 10:31 pm

    Gotta try this one! Thanks Ricki for guest posting and thanks Amy for your blog :)

    [Reply]

  • Ricki

    posted on August 31, 2010 at 10:38 pm

    Thanks, Amy, for that lovely introduction and for giving me the opportunity to contribute to your blog–it was so much fun! Hope the SSGF readers like the pudding, too. :)

    [Reply]

    Amy Reply:

    @Ricki, Thank you!! It’s an honor to have you with us today!

    [Reply]

  • Brandae

    posted on August 31, 2010 at 11:20 pm

    This looks wonderful! If I used blanched almond flour instead of some or all of the nuts, do you think the texture and/or consistency would be much different? Thanks!

    [Reply]

    Ricki Reply:

    I think if the weight were the same, you could substitute the almond flour instead of one of the others. :)

    [Reply]

  • cheryl

    posted on September 1, 2010 at 6:51 am

    oh Ricki, you’re such a rock star. Love the story and I love your new e-book, too!

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  • Hallie @ Daily Bites

    posted on September 1, 2010 at 7:22 am

    This looks amazing!!!

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  • Valerie @ City|Life|Eats

    posted on September 1, 2010 at 9:47 am

    Oh my – this looks lovely. I may be making it very soon :)

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  • gfe--gluten free easily

    posted on September 1, 2010 at 11:52 am

    I love you, Ricki! You are so funny and charming with your posts. :-) And, then you always give us a “to die for” recipe. This looks absolutely perfect “as is” and even with a few changes. ;-) As long as I don’t change the true person I was attracted to, right? Oh, I mean recipe that I was attracted to. LOL (You always sound like me talking about my hubby, especially when you add the parenthetical comments!)

    Hugs,
    Shirley

    [Reply]

  • Jenn AKA The Leftover Queen

    posted on September 1, 2010 at 12:25 pm

    I love this way to eat oatmeal! Looks incredible!

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  • Bettie@wineablegifts

    posted on September 1, 2010 at 12:48 pm

    Must try this for brunch! Sounds delicious!!

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  • Zoe @ Z's Cup of Tea

    posted on September 1, 2010 at 1:13 pm

    Looks amazing! I like that it’s simple and I would make it now if I already had those ingredients on hand. It reminds me, in a way, of pukkola: a kind of cold oatmeal or muesli from Jamie Oliver.

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  • Julie Bates

    posted on September 2, 2010 at 12:09 pm

    Oh my gosh – made this last night and had it for breakfast this morning. SO GOOD!!!! And, it’s kept me full all morning! All I had at home was unsweetened chocolate almond milk, so I used that for the milk and added chocolate flavored stevia instead of vanilla stevia. Came out great! Next time I may add chocolate chips though to make it even more chocolaty… I’d love to try this with cashew milk. For the grains, I used 1 cup of brown/wild rice I had from the day before, and a few spoonfulls of GF oats. Thanks for a super recipe!

    [Reply]

    Ricki Reply:

    Chocolate is a great idea! Must try that next time. :)

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  • Jessi @SweetandSaltyLife

    posted on September 2, 2010 at 6:33 pm

    Ricki! It’s so nice to meet you through Amy’s blog :) . I have to admit I am pretty excited about this recipe! I also thoroughly enjoyed reading your story along with it :) . Hmm I think I will have to give it a try this weekend. Thank you for sharing such a special favorite :) .

    [Reply]

  • Clare

    posted on September 5, 2010 at 9:07 am

    I made this recipe last night and it was deeeelicious! Good idea to try brown rice instead of oats (julie bates). Has anyone got any other gluten free substitutes? Would quinoa flakes or rice flakes work the same way? Been going gf and sf for a week now and found that I was hungrier than usual today after the pudding, and a bit bloated, so I guess it was the oats??? Just getting used to the whole gf&sf concept. Its seems a bit overwhelming but it needs some time to adjust I suppose. Thanks for the ideas and inspiration Amy and Ricki…

    [Reply]

    Amy Reply:

    @Clare, I have never made this particular recipe as it was a guest post but I’ve used quinoa flakes instead of oats and it’s always worked for me. Whenever I eat oats for breakfast, I add some protein and a little fat – like cottage cheese or greek yogurt with some nuts. It balances out the meal so that I feel satisfied longer.

    [Reply]

    Amy Reply:

    @Clare, One more thought, Clare…some days I’m just a lot hungrier and I’m bloated not because of what I ate but because of other things – hormones, increased activity, etc. It’s not always the food, though my first tendency is to think it is.

    Some days I just need more food just like some days I need more rest and others I need more activity – and I’ve learned to honor that. I try to listen to my body so that I can tell the difference. Hugs!

    [Reply]

  • Alta

    posted on September 6, 2010 at 9:57 am

    What a lovely dish. I froze a BUNCH of blueberries earlier this summer, and this would be a perfect way to use some of them. Love it. Thanks Amy and Ricki!

    [Reply]

  • Robin

    posted on September 8, 2010 at 3:58 pm

    We are going to try this with steal cut oats but I don’t know if we need to cook them first.

    [Reply]

  • Mike

    posted on February 7, 2011 at 5:16 pm

    So does everyone consider quaker old fashioned oats to be gluten free?

    [Reply]

    Amy Reply:

    @Mike, No – oats have to be certified gluten-free because they’re generally processed on equipment that also processes wheat. Try Bob’s Red Mill or Legacy Oats. They make gluten-free oats.

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  • Chantille Kelly

    posted on May 8, 2011 at 11:36 am

    Love, love, love this dish! What a fab idea..we’ve made it twice already and each time it disappears so fast….thanks for the great recipe!!!

    [Reply]

    Amy Reply:

    @Chantille Kelly, Good! Ricki is a fabulous cook. :)

    Hugs,
    Amy

    [Reply]

  • adriana

    posted on February 11, 2013 at 2:30 am

    This looks amazing! I am going to make this in the morning. A few questions though. Can I use raw hazelnuts? And raw cashews? thanks!

    [Reply]

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