Well I’ve been pretty crappy at posting recipes this month – again. I now have two jobs, which consequently have led me to leave for work early in the morning and get home after dark. Needless to say, I have had zero time for cooking, let alone taking pictures when it’s light out.
That will change – I promise.
For now, I have this awesome oatmeal that adds flare to what can be a very blah but healthy breakfast. If you remember my Coconut and White Nectarine Muesli post, I mentioned that it can be made the night before or in the morning with quick oats. The difference is at night you can let all the ingredients soak in the fridge without using your stove top while making it in the AM requires using a saucepan and heating up the ingredients. Your choice! Either is delicious!
3/4 cup quick oats
1/8 – 1/4 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 pinch nutmeg
1 teaspoon honey
1/2 teaspoon vanilla or almond extract
1 1/2 cups milk (I used vanilla soy milk)
craisins or dried cherries
pumpkin seeds and/or sunflower seeds
Combine all ingredients in a sauce pan and cook according to the directions on your quick oats container. Add a little extra cinnamon and nutmeg on top (I added shredded coconut flakes, too)! And make sure to keep a close eye on it so the milk doesn’t burn in your sauce pan!