It’s the “Old-Is-New” Breakfast Break!

Food bowls are all the rage. Why not reimagine a “breakfast bowl.” Oats are core and maybe you have yet to try the steel cut variety. They offer a chewy texture and are easy to prepare. Planned-overs hang well in the fridge for second and thirds later in the week.

• My bowls are composed of layers:
  • Cooked oatmeal in the bottom
  • Layer of diced bananas
  • A good dollop of Greek yogurt
  • Sprinkle of cinnamon or cardamom
  • Another dice of a different fruit
  • Topped with chopped nuts

Oatmeal Bowls are way past your grandma’s hot breakfast.

INGREDIENTS: This will make 5 cups of finished oatmeal.

• steel cut oats – 1 1/3 cups
• water – 4 cups
• salt – 1/2 tsp
• cinnamon – 1 tsp [or 1/2 tsp cardamom]
• raisins – 1/4 cup [or other dried fruit]
• sugar – 2 TBS [optional] brown sugar is my fave

INSTRUCTIONS: Pressure Cooker is the best way to fast oatmeal

1. Pressure Cooker: Combine oats, water, sugar, raisins, and salt Bring to pressure and cook 5 minutes. Then take off burner and let slow release for 5 minutes. Add in spice of choice and stir
2. Stove top: Bring water to a simmer and add the oats, salt, raisins and cinnamon. Bring to the boil and cover and reduce heat to very low. Simmer for 40 minutes until oats have softened, but still have a chew

GARNISH: Consider some or all

• Serve oatmeal hot with a little milk or cream
• Add diced fresh fruit, like bananas
• Top with a dollop of yogurt or creme fraiche
• Top with another type of diced in-season fruit
• Top with chopped, toasted nuts or seeds

[Featured photo is garnished with bananas, yogurt, strawberries and walnuts]

Recipes by B Hettig