Turmeric Ginger Oatmeal

• 2 cups gluten-free rolled oats
• 4 cups unsweetened almond milk
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric

• 1/2 tsp ground cinnamon
• 1 tbsp maple syrup
• 2 tbsp hemp seeds
• Pinch of black pepper (essential for absorption)

1. Combine oats, almond milk, ginger, turmeric, cinnamon, and pepper in a medium saucepan.

2. Bring to a soft simmer over medium heat, stirring occasionally to prevent sticking.

3. Cook for 8–10 minutes until the oats have absorbed most of the liquid and reached a creamy consistency.

4. Remove from heat and stir in the maple syrup.

5. Divide into bowls and top with hemp seeds for a protein boost.

Stewart’s Secret: Always add a tiny pinch of black pepper to your turmeric. It sounds unusual, but the piperine in the pepper increases your body's ability to absorb curcumin by up to 2,000%.