My first oatmeal memories go back to when I was five years old and living next door to my grandparents in Vermont. Every morning my grandfather would cook oatmeal. I was too short to be able to see over the edge of the stove and into the pot of boiling oats, and so my grandpa put a wooden block next to the stove so that I could stand up high and watch the warm grains cooking away.
To this day, I find that a warm bowl of oatmeal on a cold morning can give you the strength to go outside and face the day. While oatmeal can seem bland and boring, this fun, seasonal, dairy free twist on classic oatmeal is sure to impress you even if you’re not a great oatmeal lover such as myself.
Ingredients:
- 1 Cup unsweetened coconut milk (or any non-dairy milk/water)
- 1/2 Cup Rolled oats (or quick oats)
- 1 T chopped raw walnuts
- 1/4 C fresh cranberries
- 1/4 of an apple thinly sliced
- 1 Kiwi chopped
- Dash of cinnamon (optional)
- Dash of salt (optional)
- 1 T maple syrup (optional)
Feel free to use any fruits or nuts you like, bananas, and raisins are always great too!
Directions:
- Chop the nuts and fruit except for the cranberries (they will pop while boiling).
- Bring milk to a boil on medium heat (watch that it doesn’t boil over the top).
- When the milk boils add a dash of salt if adding, then add the cranberries, walnuts, and apples and oatmeal.
- For rolled oats, boil, stirring frequently until desired consistency, usually about 5 minutes. For quick oats cook for under 2 minutes.
- Turn off heat, give one last stir, put the lid on the pot and let sit for 1-3 minutes.
- Add the kiwis and optional maple syrup.
- Enjoy!
NOTE: Different people like different consistencies for oatmeal. If you like it liquidy, add more liquid or cook for less time. These oats will cook out most of the liquid.
Morgana Tessler is a Certified Orthopedic Personal Trainer, Yoga, Pilates, Meditation and Barre Instructor based in NYC. Morgana offers private and group fitness sessions. For more information visit www.morgana.nyc Facebook, Instagram