Skip the Oatmeal!
by Marjan
When I began my search for healthy breakfast oatmeal recipes, I had no idea it would become a daunting task! One major problem: it does not exist!
How does a savorychick research? Fortunate to live in Southern California (home to a large population of vegans, actors, models, and dieters), I stalked every trendy restaurant serving breakfast. I was shocked! The assortment of huevos rancheros, eggs benedict, omelets, pancakes and waffles astound me! Every oatmeal dish I ordered seemed like the long lost relative you feel obligated to invite to the party. Oatmeal was on the menu to cater to dieters or those born ageusiatic. Bland and tasteless, the only variation I discovered was the topping!
Conclusion: If you’re going out for breakfast, just embrace the pork fat, butter, and starch! Lavish your taste buds with all the ingredients you would not normally find at home. Skip the oatmeal! Please!
The next morning, flush your system with my tasty, rich, aromatic recipe for warm oatmeal that will make you want to prepare everyday of the weak. But don’t do that to yourself: Sunday, immerse your palate with eggs, bacon and hash! That is my guilty pleasure.
Brisk fall days start better with a warm, healthy, nourishing breakfast filled with pecans, dates, and raisons exuding floral scents of cardamom. Try my oatmeal recipe; I promise you will NEVER order oatmeal in a restaurant again!
Ingredients (serves four):
1 cup oats
2 cups almond milk
1 apple- chopped into bite size pieces
2 tablespoon honey
¼ cup slivered almonds
½ teaspoon vanilla extract
Dash of cinnamon
½ teaspoon of ground cardamom
¼ cup raisins and chopped dates
½ cup crushed pecans
Optional: garnish with berries if available and in season
In a sauce pan bring to boil almond milk with oats until soft (approximately 7-10 minutes). Add apple, honey, almonds, vanilla, cinnamon, and cardamom. Cook for a couple more minutes. Once well blended, check the consistency. If you like your oatmeal runny, add more almond milk. Vice versa, if you like a thicker consistency, cook a little bit longer to evaporate milk.
Serve in individual bowls and top with desired amounts of raisins, dates and pecans.
When I began my search for healthy breakfast oatmeal recipes, I had no idea it would become a daunting task! One major problem: it does not exist!
How does a savorychick research? Fortunate to live in Southern California (home to a large population of vegans, actors, models, and dieters), I stalked every trendy restaurant serving breakfast. I was shocked! The assortment of huevos rancheros, eggs benedict, omelets, pancakes and waffles astound me! Every oatmeal dish I ordered seemed like the long lost relative you feel obligated to invite to the party. Oatmeal was on the menu to cater to dieters or those born ageusiatic. Bland and tasteless, the only variation I discovered was the topping!
The next morning, flush your system with my tasty, rich, aromatic recipe for warm oatmeal that will make you want to prepare everyday of the weak. But don’t do that to yourself: Sunday, immerse your palate with eggs, bacon and hash! That is my guilty pleasure.
Brisk fall days start better with a warm, healthy, nourishing breakfast filled with pecans, dates, and raisons exuding floral scents of cardamom. Try my oatmeal recipe; I promise you will NEVER order oatmeal in a restaurant again!
Ingredients (serves four):
1 cup oats
2 cups almond milk
1 apple- chopped into bite size pieces
2 tablespoon honey
¼ cup slivered almonds
½ teaspoon vanilla extract
Dash of cinnamon
½ teaspoon of ground cardamom
¼ cup raisins and chopped dates
½ cup crushed pecans
Optional: garnish with berries if available and in season
In a sauce pan bring to boil almond milk with oats until soft (approximately 7-10 minutes). Add apple, honey, almonds, vanilla, cinnamon, and cardamom. Cook for a couple more minutes. Once well blended, check the consistency. If you like your oatmeal runny, add more almond milk. Vice versa, if you like a thicker consistency, cook a little bit longer to evaporate milk.
Serve in individual bowls and top with desired amounts of raisins, dates and pecans.
