Creamy oatmeal bowls with raspberries, seeds and honey

Last week I told you how I vowed to make breakfast more of a priority in our house and I am happy to say, we are still going strong. I even got up 30 minutes earlier this morning to cook my kids a hearty bowl of oats before they went to school. Now, I know for many supermoms this is no big deal but to me, she who loves sleep (a LOT), this is huge. Of course they rewarded me by taking 3 bites each and telling me it’s too early for food but nevertheless, the effort was made and even though now I am sitting here yawning like a tired kitten, I am very proud of myself for making the effort.

Something you might not know about me is that I used to loathe oats as a child. And even as a young adult, I really couldn’t stomach the stuff. The texture was so off-putting to me and this only changed when I stayed at a very fancy hotel a few years ago where the chef had oats as part of the breakfast. I didn’t want to be rude so I hesitantly took my first bite and I was absolutely won-over. I loved the creaminess and how soft the oats were and immediately asked the chef for her secret. She told me that she only uses rolled oats as the steel-cut (and other finer variations) can have a cardboard flavour and will often taste of nothing. She also said that because most people see “quick cooking” on their oatmeal box, they assume it will be done in 5 minutes and unfortunately, that’s just not the case with oats. They need a little longer to release their starchy creaminess and become mouth-wateringly-delicious (yep, that is a word).

So off I went to purchase a giant bag of rolled oats and I’ve never looked back. I always allow myself at least 20 minutes to cook oats the way I like it. I start by taking 1 part oats to 2 parts boiling water with a pinch of salt. I then combine this in a saucepan and boil if for 5 minutes before turning the temperature down and simmering for another 5-10 minutes, stirring every now and then. I then turn the heat off, add a knob of butter and cover with a lid and allow the oats to steam for another 5 minutes. To finish it off I stir in the (now) melted butter and a generous amount of cinnamon with a little sugar, et voila. Creamy, beautiful oats. To add a bit of interest, I often make myself a breakfast bowl with the creamy oats as a base. The options are endless really but I love using fresh raspberries (stewed apples are also awesome) and always add a healthy spoonful of breakfast seeds. In the mix I used here were sesame, chia and linseeds (flax seed) but I also like using pumpkin seeds. And of course, a spoonful of nuts would go brilliantly as well, I just didn’t have any. Finish it off with a drizzle of honey and you’re all set. This, by the way, also makes a great breakfast to take to work and just re-heat in the microwave oven (add a splash of milk to take the stodge out of the oats once it’s re-heated). And just like that, my tiredness is forgotten and I can’t wait to wake up early to get another pot of oats going. What is happening to me?

Creamy oatmeal bowls with raspberries, seeds and honey

4.17 from 12 votes

Print Pin Rate

Course: Breakfast

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 2 -3

Author: Alida Ryder

Ingredients

• 1 cup rolled oats
• 2 cups boiling water
• pinch of salt
• 1-2 teaspoons of butter
• 1/2 teaspoon ground cinnamon

for the toppings

• fresh berries/fruit of your choice
• seeds/nuts of your choice
• honey to taste

Instructions

• To cook the oats, combine the oats, water and salt in a saucepan then bring to the boil. Allow to cook for 5 minutes.
• Turn down the heat and allow to simmer for 5-10 minutes, stirring regularly, until the oats are creamy and the water has been absorbed.
• Take the pot off the heat then add the butter and cinnamon then cover with a lid.
• Allow to steam for 5 minutes.
• After 5 minutes, give the oats another stir then serve topped with the berries, nuts, seeds and a drizzle of honey.