You don’t need me to tell you how to make oatmeal. You might need me to tell you how to make Peanut Butter Bacon Pancakes, and tell you not to drink rum from a yard-long glass through the streets of Las Vegas. Oatmeal though… I’m sure you can handle that on your own.
Maybe I just need to remind myself how to make oatmeal. Maybe I just need to remind myself to make oatmeal at all… and eat it… and call it breakfast. Staring at the computer first thing in the morning, thoughtlessly burning my mouth on hot coffee does not a breakfast make.
I thought it was possible that if I needed a reminder, you might need a reminder too. Let’s breakfast! Let’s make breakfast as healthful and beautiful as we can. It’s a big week. We need this.
All you’ll need for this breakfast situation is a good rummaging of the cupboards. I found some old-fashioned oats, roasted sunflower seeds, candied ginger, and dried apricots.
Warm oatmeal topping time.
Realtalk: This bowl and topping piles are on a blackened cookie sheet on my desk. Blog shooting and breakfast eating together.
Maybe add a touch more brown sugar than you would on a normal day. Mondays are hard.
Almond milk for added creamy comfort.
You may not need this recipe for creamy sweet oatmeal. You’re got your hot coffee and you’re good to go. It’s possible that we all need a bit of extra comfort, healthy fuel, and morning inspiration…. this is that.
I hope your Monday is wonderful. I hope your shoes are cute and comfortable, and your day is oat-filled and perfectly caffeinated.
Blackberry Apricot Sunflower Oatmeal
makes 1 serving
1 cup water
pinch of salt
1/2 cup old-fashioned oats
1/3 cup almond milk
For topping: brown sugar, fresh blackberries, dried apricots, roasted and salted sunflower seeds, ground flax seeds
Bring water to a simmer in a small saucepan. Add a pinch of salt. Add the oats and stir until the oats are soft and have absorbed the liquid, about 5 to 7 minutes. Spoon into a bowl, top with almond milk, as much brown sugar as you’d like, a handful of fresh blackberries, coarsely chopped dried apricots, sunflower seeds, and a sprinkling of ground flax seeds. Add almond milk and serve immediately.