(oaties with candied walnuts, pomegranate seeds, bananas and dried apricot slivers)

(getting all the fixins prepped. look how friendly those little bananas are.)

Even while living in the tropics, I crave oatmeal. It's cheap, healthy, and nourishing. Oats make me feel powered and full -- while still being reminiscent of a cookie or a slice of pie (especially in the summer, when I have left over berry compote to tuck under a layer of oats.)
For some reason, I eat my oats super fast, while D picks away at a reasonable pace -- I guess I just want to FEEL that carbohydrate energy!

For such a humble and sustaining breakfast, I just wanted to highlight the ways you can elevate oaties to a gourmand status -- adjusting flavors and ingredients by taste and season-- here are a few add-ins to keep in mind when making oatmeal next time . . . the sky is the limit with this little bowl!

shredded coconut
berries and peaches in summer
pears and apples in fall and winter
fruit compotes
dried fruits such as figs, golden raisins or cherries are lovely
peanut butter
almond butter
candied nuts -- cashews and walnuts are my favorite
cocoa powder and sprinkle of sugar
flax seeds or ground flax meal
blobs of jam
spices such as cinnamon, nutmeg, cloves, allspice or cardamon pods

Oaties for 2

1 c oats (no quick-cooking)
1 c water
1/2 c coconut milk
1/2 c cow milk or non-dairy milk
1 tsp cinnamon
sprinkle of nutmeg
1/2 tsp salt
1 tsp vanilla
1 regular banana or two small ones, sliced thin
4 dried apricots, cut into slivers
seeds of one pomegranate

1/2 c chopped candied walnuts (recipe to follow)
dash of salt
dab of butter
1 tsp sugar

these oats are all about the assembly and mise en place -- get everything prepped and then cooking part comes together quickly. First, candy the walnuts. In a low heat pan, saute the walnuts, butter, sugar and salt, stir continuously until nuts get golden in color, about 5 minutes. Pour walnuts onto a plate and allow to cool, they dry out and get crispy during their time on the counter while you attend to the other ingredients. De-seed the pomegranate, and place all the little red jewels into a bowl for topping. Slice dried apricots (or dried figs, raisins, whatever you like) and slice bananas.

In a medium pot, place milk, oats, water, spices, vanilla, apricots and salt -- cook on medium-high heat for 5-7 minutes, until oatmeal has absorbed all liquids. Add bananas and stir for one more minute. Ladle out equal portions into two bowls and top with pomegranate seeds and candied walnuts. Delicious with a big cup of tea or coffee.

and, here in Goa, I'm having: pomegranate seeds, mini bananas, dried apricots and candied walnuts -- a winning combination I'll definitely repeat in the States.

What do you put in your oats? Any special ways of cooking them? I'd love to know!

1 comment:

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