3 Ways to Fall in Love with Your Oatmeal Again

I have often told A that I can tell the changing of the seasons not by looking out the window, but by looking at my bowl of oatmeal. 

I am a die-hard oatmeal fan and I love to use it as a blank canvas and top it with whatever’s in season: sunny peaches and pecans in summer, crisp pears and honey in fall, pomegranate and maple syrup in winter and tender strawberries in spring. But even I get sick of oatmeal, especially as the long, interminable winter sets in. Here are some fresh combinations to keep your oatmeal exciting during the long months ahead – minimal chopping needed.

First, the basics:

Choose large flake oatmeal – it is less processed and therefore has more fibre. Cook it on low heat using half milk, half water for a delicious creamy texture. It takes about 20 minutes, but you can make up a big batch on the weekend and then just microwave some  with a little extra milk for a quick breakfast on weekday mornings.
Pumpkin Spice 
Add some pumpkin pie spice mix (or cinnamon, nutmeg and cloves if you don’t have it pre-mixed) to the oatmeal while cooking. When it is about halfway done, stir in a spoonful or two of canned pumpkin and let it warm through. Spoon into bowl and drizzle with maple syrup.

Chai Latte 

Add some cardamom pods, a cinnamon stick and a couple of cloves to the milk/water mixture, then add the oatmeal. Sprinkle with brown sugar before serving.

Creamy Date & Pecan
Add 2-3 chopped dates to the oatmeal while cooking. Spoon into bowl and sprinkle with chopped pecans.


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