Thursday, January 30, 2014

A Bowl of Oats

Jeff and I go through phases with breakfast foods.  Or rather, I go through phases and since I do all the shopping and cooking Jeff has to go through them with me.  Last winter was all about baked oatmeal (my sister-in-law gave me the BEST recipe).  This past summer we had plain Greek yogurt topped with walnuts and a drizzle of buckwheat honey every single morning for about two months.  Most years we go through a yogurt with pumpkin butter and granola phase in the fall.

So far this winter is all about steel cut oats.

Ok, really it's all about TOPPINGS.

The oats are cooked simply: Boil four cups of water.  Add a pinch of salt.  Throw in a cup of steel-cut oats.  Reduce heat to a simmer and cook for about 25 minutes, stirring occasionally, until oats are soft and creamy.

If I'm feeling fancy I might toast the oats in a bit of butter or coconut oil first, before cooking them.  Or use three cups of water and one cup of almond milk instead of all water.

I make a double-batch and store it in the fridge.  Then we reheat individual portions every morning.

And add toppings.  Lots of toppings.

This was my bowl this morning:
You know you have enough toppings when you can't even see the oats anymore.
Oats, almond milk, almond butter, a sprinkling of chia seeds and a sprinkling of flax seeds (gotta get those omega-3s), bananas, blueberries, toasted unsweetened coconut flakes and a drizzle of maple syrup.

Other favorite toppings: pear, any kind of berry, dried cranberries, raisins, slivered almonds, sunflower seeds, pepitas, really any kind of nut, any kind of nut butter, coconut milk...

Ok, give me some more ideas.

Because I think we'll probably be eating a bowl of oats every morning until at least April, so I have lots of time to try any topping suggestion you guys can think of.

Do you like oatmeal?  What are your favorite toppings?

2 comments:

  1. We love savory oatmeal with salt and pepper and an egg over easy on top especially as a quick dinner. What's your recipe for baked oatmeal?

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  2. We love pumpkin butter in our oatmeal! I made some with fresh pumpkin this fall, but it is also easy to make from canned pumpkin:
    http://smittenkitchen.com/blog/2007/10/pumpkin-butter-and-pepita-granola/
    Also, apple pieces or applesauce are also good mix-ins.

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