Breakfast Bowl – New! Kind of Like a Banana Split
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. They hang well in the fridge for second and thirds later in the week.
I love to do this latest bowl craze and layer on cold fruit, yogurt, seeds and nuts atop hot oatmeal. It’s way past your grandma’s hot oatmeal.
INGREDIENTS: This will make four cups of finished oatmeal.
- steel cut oats – 1 cup
- water – 3 cups
- salt – 1/2 tsp.
- cinnamon – 1 tsp. [or cardamom, or other cookie spices]
- raisins – 1/4 cup [or other dried fruit]
INSTRUCTIONS: Stove top and a Quick Pressure Cooker method
- 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.
- Pressure Cooker: Combine oats, just 2-1/2 cups of water, and salt. Bring to pressure and cook 5 minutes. Then take off burner and let slow release for 5 minutes. Then add in remaining ingredients and stir.
GARNISH: Consider some or all
- Serve oatmeal hot with a little milk or cream
- Add diced 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
- Consider flax or chia seeds
[Featured photo above is garnished with bananas, yogurt, strawberries and walnuts]
Recipe adapted by B Hettig
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