back to the basics

September 24, 2010 at 11:56 am Leave a comment

oatmeal. possibly one of the most underrated foods of all time.

you think, isn’t that the stuff that old people eat to bring their cholesterol levels down?


don’t most people usually have to fight that dry fiber down with handfuls of raisins and maybe a dash of honey?


but that’s just because they’re not making it right. stick with me and have faith in the power of a good bowl of oatmeal and you’ll never question it again.

what you’ll need for 1 serving:

1/2 cup of oats (i like old fashioned style best, but irish is great too!)

1/2 cup of water

1/2 cup of responsible milk or soymilk

1 banana

1 capful of vanilla

cinnamon, to taste

dash of salt

so first, get yourself a nice pot suitable for mixing your oats. dump the oats, milk, and water together into the pot, and begin heating. make sure to stir and keep the heat on pretty low so that the deliciousness doesn’t get burned. now, grab your banana.

slice that guy up directly into the pot. it should look like this:

keep mixing those guys up in the pot. now, grab your vanilla and pour in that estimated capful:

stir that in, making sure to sniff the bottle several times to appreciate the magical scent of vanilla beans. good, now that that’s done, let’s do some cinnamon:

sprinkle as much or as little cinnamon as you’d like — i usually go for the former since really cinnamon-y oats are always better than un-cinnamon-y oats. (did i just write un-cinnamon-y?) in my opinion there’s no harm done if you put more in than you meant to, so don’t worry.

throw in a dash or two of salt — this will also vary, but even just a tiny tiny bit of salt will make your oats better, and if you wait to salt them when the oatmeal is done it won’t work! so don’t try it. salt brings out all the flavors so just grab a pinch and go for it early.

if you keep mixing up your oats mixture for another 5 minutes or so, eventually you’ll be left with a nice creamy, fluffy texture. in some cases, i like to stop the process a teensy bit early and mix in some coconut shavings or ground flax seeds. if you are doing that, be sure not to cook your oats too far and then add them or else it will become way too dry.

today i had no coconut or flax to work with, so i patiently waited until it was time to scoop the oats into a nice big bowl:

now, in my opinion, the most important factors for oatmeal (other than the banana, which eventually forms into little pillows in your breakfast as you cook it on the stove) are the TOPPINGS. please notice the capitalization because they are that important. your options are sort of endless, but the superstars are a salty nut butter (i usually go with almond butter, but salty peanut butter is awesome too), chopped or whole nuts (i always like almonds best), berries (blueberries in particular), dark chocolate chips (which is great if you layer it throughout and then let it melt and mix through), seeds (sunflower are best), and even granola. honestly, the options are pretty endless and it’ll end up being what your preference is. i’m not a fruity oatmeal person normally, so jams and jellies don’t really do it for me.

today, my options were kept pretty simple:

almonds. and melty natural peanut butter.

tastes amazing and keeps you full for half the day if you need it to. try it and thank me later.

give good oatmeal a chance. and when you do, call me and tell me how excited you are.


Entry filed under: Meals.

eat it up a splash of color

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“It’s an empowering idea. The entire goliath of the food industry is ultimately driven and determined by the choices we make as the waiter gets impatient for our order or in the practicalities and whimsies of what we load into our shopping carts or farmers’ market bags.” - Jonathan Safran Foer ..............................................................

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