summer oatmeal
The words summer and oatmeal aren’t really a great pair. When I think oatmeal, I think of cold winter mornings where the only thing that can warm your core is a big bowl of cinnamon spiked oats. Well I eat oatmeal almost every day so it was important for me to able to adapt the flavors to fit with my mood and the season. Also keeping it different keeps me from growing completely tired of it.
A couple of months ago I was flipping through an issue of Sunset magazine and they had a recipe for a hawaiian themed oatmeal concoction. That got me thinking about what I used to do back in the day when I had more time on my Sunday evenings to do things like prepare for a week of meals. Ahh the good old days.
My take on this ‘hawaiian’ oatmeal has a light and summery flavor that really evokes the upcoming season while still providing the heartiness of oats that I love so much.
summer oatmeal
Here is what you do:
Make the dry oatmeal mix (this will make about 4 servings):
2 cups of old fashioned oats
4 tablespoons shredded unsweetened coconut
2 tablespoons sunflower seed kernels (unsalted)
2 tablespoons slivered almonds (also unsalted)
couple of dashes of salt
I keep the dry oatmeal mix on my desk, dump out the desired amount into a bowl and add the wet ingredients.
To make a bowl of oatmeal, mix together in a microwave safe bowl:
1/2 cup of oatmeal mix
2 tablespoons of crushed pineapple
1 cup cold water
Microwave on high for 2.5 – 3 mins. Most of the water will be absorbed and the oats will be very soft.
Add a couple of splashes of milk (cow, soy or almond works) and honey to taste. Eat and enjoy.
If you want to do this on the stove top you should boil the water first and then add the pineapple and oat mixture to the boiling water. Turn down the heat and simmer for about 5 minutes or until the water is absorbed and the oats are tender. Finish with milk and honey as indicated above.
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