Saturday, April 5, 2014

oh oats & a recipe (or two!)

oh oats, you humble breakfast of champions. Seemingly virtuous but easily mischievous.
I think people have an initial negative reaction to oatmeal because it has an image problem: people seem to associate it with the gloomy, instant variety. As a child, I didn't see how my parents could stomach it- it appeared so mucusy that the only purpose could spilling it around the table (parenthood must be charming).
One day, following an internet breadcrumb trail, I decided to try out this recipe for "overnight oats" which turned out to be a wonderful decision. Preparation starts the night before, so you wake up to a nice breakfast. They are so simple and hearty, easy to dress up or customize. Somehow, the preparation preserves the texture of the oats (no sad bowls of gloop!) far better than stovetop or microwave oatmeal. Here it is: my PR campaign to save the reputation of oatmeal

to make overnight oats:

1 part old fashioned oats
1 part yogurt
1 part milk
sweetener to taste (honey, dates, maple syrup, sugar, etc)
dash cinnamon or other spice if desired
(note: I often make this w/o yogurt and instead with 1 part milk to 1 part oats)

Combine ingredients, mix, and refrigerate overnight. In the morning, microwave if desired and get crazy with toppings.


this morning I had a lovely bowl of oatmeal: pears, date and caramelized pecan oatmeal sprinkled with cinnamon.


another personal favorite is apples, chocolate chips, and peanut butter

some other combinations that are nice: mangoes or figs with granola sprinkled on top, bananas with chocolate chips, berries with brown sugar







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