if you come over for breakfast, most days (like 5/7) i will be stirring a pot of oatmeal. i would much rather have a huge breakfast and smaller lunches and dinners and i find that oatmeal really holds me over until lunch. for breakfasts i will usually be craving something hot, sweet, and creamy which is just the way these oats turn out. obviously there are infinite ways to top, mix, and swirl into a plain bowl of oatmeal, the bowl here is something that i make typically every morning. i can’t think of anything more delicious or nutritious! if i go more than 3 days without my morning oats, i have a serious craving.
in regards to the type of oatmeal, i typically use rolled oats (not quick or instant) on most days, steel cut oats on long weekends, and ground steel cut oats (also known as scottish oats) when i remember to grind them.
for some delicious variations, look here.
some easy ways to mix it up:
stir in a big spoonful of pureed pumpkin for festive fall oats
vary the fruit topping (i really like berries in the summer, pear slices in the fall, and bananas year round)
adding crunch with granola or crispy cereal of your choice
crumbling part of a scone or muffin on top
pouring the hot (but cooled slightly) oats into a nearly finished nut butter jar for oats in a jar! very portable and easy for travel.
everyday, anyday banana oatmeal
adapted from kath eats
this serves one hungry girl, increase or decrease if needed
1/2 c rolled oats (i do find that quaker oats make a creamier bowl but i usually use what is in the whole foods bulk bin)
1/2-3/4 c water (depending on if you like oats more liquid-y or not)
1/2 c milk (soy, almond, cow all work fine)
1/2 a banana sliced thinly (or sometimes i use a whole small banana)
spinkle of cinnamon, splash of vanilla
toppings and mix ins of your choice (in this case, the rest of the banana, shredded coconut, dried blueberries, sunflower seeds, and almond butter)
in a small sauce pan over medium high heat, bring the liquids up to a boil and add the oats, banana, salt, flax or chia, and cinnamon. when it starts bubbling, stir very vigorously and sort of smush up the banana. lower the heat a bit and keep stirring regularly until the liquid is all absorbed. if the oats look a bit raw still, add some more liquid until the mixture is creamy and at your desired consistency. the active cooking time is something like 8 minutes, from the moment you turn on the stove. stir in the vanilla (if using) at the end. transfer to your favorite bowl and top with whatever you desire.