I was having a look back at some posts from the end of 2011 and realised that for someone who doesn’t really eat sugar there were a hell of a lot of desserts and almost no savory dishes being shared… oops. Some of it has to do with my ongoing struggle with nighttime photography and not having the right lighting [vow to sort that out sooner rather than later] because most cooking is being done after getting home from the real-life job.
And while I used to snap away and post delicious recipes like this one with horrible pics, I just can’t bear to do it any more. So now dinner is made each evening with nary a shot taken. The rest of it [well, aside from my new participation as a Sweet Adventures Blog Hop Hostess] I am blaming squarely on Christmas and the absolute need for holiday treats.
Now I’m not a big one for New Years resolutions but one of my goals for the blog this year is to capture more of what we actually eat – not just the treats and weekend brunch fests. The simple, hearty meals that keep us going day in and day out. Don’t worry, there will still be the other bits and pieces, we all know how I feel about cake, but in general, I’m going to attempt to balance it out a bit more.
So with out further ado, this is what I eat for breakfast nearly every morning. It is hearty and delicious – and along with a small handful of almonds, walnuts and brazil nuts around 11am – it keeps me full until lunchtime. I make up little individual baggies of this on the weekend and grab one on the way to work each morning.
I don’t always top it with apple, sometimes I use frozen berries or a pear or banana slices. Sometimes I add a dollop of natural greek yogurt, sometimes not. It would be really good with a drizzle of coconut milk or a spoonful of coconut oil too.
Nope, I don’t ‘cook’ the rolled oats, I let them sit and soak up the hot water for 2 or 3 minutes – just enough time to cut up the apple into chunks – before giving it all a stir and adding more water if I want it soupier that day. The not-cooking doesn’t bother me as I also eat rolled oats completely un-cooked over yougurt as muesli, so same-same really.
Nope, I don’t use the instant or quick cook kind, I think they are gloopy at best and gluey at worst, neither of which appeal to me. Yes, there is a difference between rolled oat brands, try them out until you find one you like… one of my favourites for ages was a cheepo generic store brand, and then an organic version of a store brand. One of my least favourites is an expensive name brand – go figure!
So there it is, my first recipe post for the New Year! Hope you enjoy.
1/4 c organic rolled oats
1 Tbsp pepitas [pumpkin seeds]
1/2 – 1 Tbsp ground flax seed
1/2 Tbsp chia seeds
1/2 tsp cinnamon
1/4 tsp cloves
1/2 c boiling water + extra
1/2 large or 1 small diced apple*
Full Method in Under 100:
Mix together all dry ingredients in a heat-proof bowl. Pour over boiling water – it should just cover the oat mixture. Stir gently and set aside for 3 minutes or so.
Stir through apple and any extra hot water to achieve desired consistency. Enjoy.
Makes 1 serving.
- Apple can be substituted with any other fruit you desire. I would recommend berries – fresh or thawed frozen, pear, banana, nectarine/peach or mango.
- Top with a dollop of natural greek yogurt, coconut milk or some coconut oil.
- Make sure to keep ground flax seed in the fridge as it can go rancid pretty quickly. The whole ones are fine in the cupboard but grind them before use to get the benefit of all the nutrients!