Oatmeal Two Ways

Can I share a secret? It was only about 5 years ago that I realized that oats looked like an actual grain and not a little feathery disk that came out of an envelope with freeze-dried apples and tons of sugar. Now that that’s out in the open, I admit that I have never been much of a fan of a “sweet breakfast.” But when I started eating vegan over 4 years ago I wanted to start re-exploring whole grains and so oats were a natural fit. When you start making homemade oatmeal you quickly discover that it doesn’t have to be overly sweet and that it doesn’t just need to be some gloppy pasty bowl of mush, but rather a dish you can design to be sweet, nutty, crunchy, and even savory. It doesn’t have to be hard to prep either, here are a couple recipes (pretty standard stuff) that you can start the night before to make your hectic mornings easier…and nothing is more satisfying than a warm bowl of customized goodness!

Overnight Oats

1 part rolled oats

1 part almond milk

Mix ingredients and stir. Separate into single portions and chill overnight. Will last about a week in the fridge with fresh almond milk

Choose your own adventure: sweetners and add-ins … dates, raisins, nuts, seeds

Makes about 4 servings

Steel Cut Oats – Overnight Style

Bring four cups water to a boil. When the water comes to a boil, add 1 cup of steel cut oats and simmer for about 3 minutes, stir occasionally.

With about one minute left, add a pinch of salt. I like to add about a ½ cup of raisins here too.

Cover, remove from heat and let cool. Then refrigerate overnight.

The next morning take the pot out of the fridge and simmer to re-warm on med-hi heat for about 15 minutes.

Add Tasty Things!

Makes 4 hearty servings

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