Last week the weather suddenly turned cold and I got to dig out my scarf and the extra blankets for our winter time bed. With the slew of extra warm woollens weighing us down in the morning, it’s become that much harder to muster ourselves out of bed. Naturally, the thought of a herbal latte and a warm breakfast are often my only motivation to tear back the heavy blankets and get on with my day. With the air now chilly, I no longer crave colder breakfasts like overnight oats, or smoothies, but hearty and nourishing bowls that warm my hands, stomach, and soul…breakfasts like oatmeal!
Oatmeal has long been a childhood favourite of mine, although growing up it was non-glamorously referred to as ‘mush’. While I sometimes get in a oatmeal rut (and I don’t mean the fact I’ve had it like everyday this week), I’ve been going out of my way to liven up the old classic combo of cinnamon, maple, and apple, with some new twists.
Firstly, I discovered last week that I could make a version of caramel sauce that was healthy and involved no cooking, which was basically an oatmeal miracle. I’ve been drizzling this caramel on my oats as well as using it as a dip for fruit like apples and bananas. Next experiment is trying it on pancakes!
Secondly, I’ve been really into my ayurvedic book, so I’ve been using some ayurvedic principles in my morning routine which have lended some new ideas and flavour combinations.
And thirdly, I’ve discovered that if I like something in latte form, it will make great oatmeal. Cue chai oatmeal, gingerbread oatmeal, and even Golden milk oatmeal (see below!)
Enjoy and have a lovely, safe, and warm weekend, friends!
Ayurvedic cooking has always been something I’ve found fascinating, but it wasn’t until I received a book on it that I began to practice it more often. This oatmeal focuses on traditional Ayurvedic principles with warming spices, natural sweeteners, and the addition of “healthy” fat (traditionally ghee) which are all great to balance my dominant Vata. What’s your dosha? Find out here.
Serves 1. Print it Here
1/2 tsp. Coconut Oil
1/2 Cup Rolled Oats
1/2 Cup Water
1/2 Cup Nut Milk
Pinch of Sea Salt
1/16 tsp. Ground Cinnamon
A Pinch of Nutmeg
A Pinch of Garam Masala
1/8 tsp. Orange Zest
1 Medjool Date, Chopped
Chopped Dates or Dried Cranberries
- Heat a small pot to medium and add the coconut oil. Once the oil is warm, add the oats and stir until they become fragrant. It will smell a little like popcorn. Next add the milk, water, salt, spices, zest, and dates. Simmer this mixture for 5-7 minutes, stirring often, until the oats are cooked through.Serve with more milk and plenty of garnish.
I’ve always wanted to go to the all-oatmeal cafe, Grod, in Copenhagen (whos cookbook was shot my another former VK intern). It’s there that I first saw the idea of adding caramel to oatmeal. Amazing!!! While this is not a true caramel sauce, the consistency and flavour is uncanny. You may want to make extra caramel sauce to eat with a mid day apple snack, it’s so highly addictive.
Nordic Oats with Maca Caramel
Serves 2. Print it Here
2/3 Cup Oats
2/3 Cup Water
2/3 Cup Nut Milk (I used Cashew)
A Pinch Sea Salt
1/8 tsp Cardamom
1/8 tsp Cinnamon
2 Tbsp. Raisins
Almond or Pumpkin Seeds
- Combine all the ingredients in a pot and bring the mixture to a boil. Once it boils, turn it down and let simmer for 5-7 minute, stirring often, or until the oats are cooked.Divide the oatmeal between two bowls and garnish with ground flax, almonds, berries or pomegranates, and apple slices. Finally, drizzle the oats with the caramel sauce and serve with milk.
2 Tbsp. Cashew Butter (or Almond Butter)
2 Tbsp. Maple Syrup
1 tsp. Maca Powder
Water as needed
- In a medium bowl combine the nut butter, maple syrup, vanilla, and maca. With a little whisk, stir to combine. Add a tiny bit of water a drop at a time until a pourable mixture is achieved. The final product will be super shiny and silky smooth.
We can’t have a post without an ‘it’ ingredient and since I’m pretty sure I’ve used up my tahini quota for the year, I might as well share these surprisingly tasty Turmeric oats. To be honest, you’ll hardly notice the earthy flavour of the spice because you’ll be more into the creaminess of these oats. It’s amazing how the addition of just a little nut butter makes them extra luxurious.
Creamy Turmeric Oats
Serves 1. Print it Here
1/2 Cup Oats
1 Cup Water (or half nut milk, half water)
1 tsp. Cashew Butter (or almond butter)
1 tsp. Maple Syrup
1/8 tsp. Ground Turmeric
A Pinch of Sea Salt
A Pinch of Ginger
A tiny Pinch of Black Pepper
Fresh or Frozen Berries
- Combine oats, water, cashew butter, maple syrup, spices and salt in a small pot. Bring the oatmeal to a simmer and let cook for 5-7 minutes, stirring often, until soft. Serve with more milk and fruit.