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 until lunch, even if it’s a late one.
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 tiny bit delivers big flavor. Honey and 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 Use 3 1/2 if you like your oatmeal more porridgey
- 2 cups rolled oats regular or thick, not instant or "quick"
- 1/2 tsp salt
- 1/2 tsp ground coriander
- nuts, dried fruit
- dark muscovado sugar, honey or maple syrup
- steamed milk, almond milk, whatever you like
Bring water to boil in a medium-sized saucepan. Add salt, coriander, and oats, give it a stir then lower heat to maintain a slow simmer for a couple minutes.
Turn off the heat, give oats a stir, and cover the pan. Let sit for 5 - 15 minutes, depending on how much time you have and how firm or soft you like your oatmeal. Sweeten as you like and add toppings: toasted walnuts + dried blueberries or dried banana cut into rounds + cocoa nibs—play around and make your own breakfast dessert!