In college, there were a few foods I tried to incorporate into my diet (and by “tried to incorporate into my diet,” I actually mean “forced myself to eat.”). The two major ones were spinach and oatmeal. At lunch and dinner, I’d fill a salad bowl with spinach and eat it with my hands. And, with a little discipline, I’d also get myself to eat oatmeal at breakfast.
I’ve never really been a fan of oatmeal. While I’m all for the instant Quaker packets with maple and brown sugar flavoring, I’ve never preferred the kind of oatmeal that comes in a large pot. So at school, I would add things to dress it up. Peanut butter and jelly were a pretty good idea. Surprisingly, so was Sriracha sauce or Tapatio. (I do NOT recommend topping your oatmeal with a hearty spoonful of cayenne pepper. BAD IDEA.)
But recently, I’ve discovered an oatmeal alternative that I LOVE. Not “love” as in “I can eat a bowl,” but “love” as in “how do you even stop after a bowl?” The best part is that it’s even healthier than oatmeal.
As I’ve eaten it, I’ve asked myself over and over, why would anyone have oatmeal when they could have this? And I’ve decided it must be because they just don’t know about this dish.
- 1.5-2 c. soaked oat groats
- 1/4 teaspoon cinnamon
- Pinch of cloves
- Pinch of nutmeg
- 1/4 teaspoon molasses*
- 1 teaspoon water kefir*
- 1 Tablespoon honey
- Pecans (you decide!)
* I usually use molasses-flavored water kefir. If you have any on hand, the molasses isn’t necessary. I don’t think water kefir is strictly necessary, either, but it is good for you!
- Combine all ingredients, except the nuts, in a food processor to achieve oatmeal texture.
- Spoon mixture into a bowl and crumble the pecans on top.
- Stir in the pecans and enjoy your oatmeal!
And believe me, you will!
(This recipe is largely based on one by Ani Phyo.)