Say goodbye to mid-morning munchies! When you start your day with oatmeal–the kind you make for yourself, with toppings like walnuts, dried blueberries, and almond milk–you’re satisfied and rolling clean into lunch, even if it doesn’t come until late.
Oatmeal, even the thick-cut kind, takes less time to cook than you think. And adding coriander gives it a subtle flavor you can’t get from pre-packaged. For toppings, treat yourself to some “special sugar”: India Tree’s dark muscovado–a teeny amount delivers big flavor. Honey or maple syrup are also a great choices. Leftovers? Spoon them into serving bowls, cover, and refrigerate. To revive, steam or microwave a bit. Enjoy!
Amy’s Product Recommendations:
- Oatmeal: Bob’s Red Mill Old Fashioned Rolled Oats OR Extra Thick Rolled Oats (available organic and gluten-free; don’t bother with “instant” or “quick cooking” as they can have a mushy texture)
- Sugar: India Tree’s dark muscovado
- Steel Cut: If you want to make steel cut, you’re going to need more time. Here’s my recipe for overnight steel cut oats
- 3 cups water
- optional: 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 cups rolled oats (regular or thick, not instant or "quick")
- toppings: nuts, dried fruit, steamed milk, a little dark muscovado sugar or honey
- Bring water to boil in a medium-sized saucepan. Add coriander, salt, and oats--give a stir, lower the heat to maintain a slow simmer for 5 minutes.
- After 5, turn off the heat, give oats a stir, and cover the pan. Let sit for 5 minutes, if you're in a rush, 10 if you've got it. Done. Sweeten with a little dark muscovado sugar or a spoon of honey plus toppings: toasted walnuts + dried blueberries or dried banana cut into rounds + cocoa nibs--play around and make your own breakfast dessert!