Sunday, November 16, 2014

The Only Bowl of Oatmeal you Should Ever Eat Again. Period.

I'm beginning to realize I think about food a lot more than the average person. I'm beginning to realize it's really my thing. I'm beginning to realize I'm a fantastic spokesperson when it comes to home-cooking, local-loving, vegetable procuring, -- an all around kick ass foodie in the true sense of the word. Yes, I teach yoga - it was a bucket list task, a to-do, a check off the check list of life if you will. But - nay! Not my true calling - possibly, could it be? a sabotage to my true path. How did a bowl of oatmeal lead me to these ponderings? I dunno. Something about a couple good words and a steaming cup of coffee aside oatmeal goodness in the morning. 


So, with passion in my mouth I'm determined to make food-love my calling (read: get paid slash be  important for all my impassioned blabbering). I'll no longer be held to the chains of society/culture/low self-esteem/gender roles/so many other factors that send messages that I (women with a dream all over the world) cannot manifest whatever it is that makes them feel empowered and passionate! I WILL be something great! And that is said on the tail end of these people leading me on then dashing my dreams. Oh, no, Food Network! You'll see me again! I eat, breathe, dream, eat, live, everything food! And now that I've embarrassingly let you into what feels like a blog post that most certainly resembles my 13 year old journal writing self, let's make oatmeal. This oatmeal is really yummy. Promise. You can make a big pot on Sunday and have warm breakfast all week long. That's what I do. And mornings are so much more filling and I'm ready to CONQUER THE WORLD! BWA HAH HAHHAAAA HAAAAAA EVILEST LAUGH EVER! HA HAAAaaaaaaAAAAaaaAAaaAAAAaaaAAaaaaa


Coconut Oatmeal Pot

Cooking Note: I've used regular cow's milk, but really love canned coconut milk. Repeat - milk from a can - not the carton coconut milk full of carrageen and yucky chemicals. Say it with me: Canned Milk.

2 1/2 cups canned coconut milk 
2 tablespoons brown sugar
1/8 teaspoon table salt
1 tablespoon coconut oil or unsalted butter
1 1/2 cups old-fashioned oats
1/4 cup shredded coconut
2 tablespoons flax seed
1/2 teaspoon cinnamon (optional)

In a large kettle or Dutch-oven over moderate heat warm milk to a gentle simmer. Stir in brown sugar, salt and coconut oil or butter, if using. Add in oats, stir, cover and reduce heat to medium. Let that bubble for about 5 minutes - stirring occasionally. Be careful not to boil over. 

Once the oats have softened and cooked for about 5 minutes, stir in remaining ingredients. Allow this to marinate over the heat, covered, with the burner turned off, for another 5-10 minutes - or until everything is plumped up, milk is absorbed a little, and everything smells heavenly. 

Remove from heat, dish up in bowls, pour a little extra milk over, top with garnish of choice - bananas, blueberries, flax seed and coconut are all excellent choices. 

Store leftovers covered in the fridge for about a week. Reheats fantastically in the micro or stovetop with a little milk splashed in.