The perfect bowl of oats

Oatmeal:  the perfect mix of heavenly bliss. I eat it for breakfast, I eat it for lunch and honestly, I sometimes even eat it for dinner. 

When I opened the store, I knew I had to put oatmeal on the menu. Not because I thought it would be the most popular item, but simply because I knew I would want it every morning. Selfish? Maybe but a girls gotta eat what a girl wants to eat. 

 I like to think that I’ve mastered the art of cooking oats to perfection both on the stovetop and in the rice cooker. I prefer a stovetop but both equally make my mouth water. 

 Over the weekend, I was up north at my cottage, and asked if anyone wanted me to make them some oatmeal for breakfast as I was whipping some up for myself. Out of the 10 people, 2 people said they would have a small bowl. I measured out the appropriate servings to serve 5 people just in case someone changed their mind. To say I made this oatmeal perfectly without any hiccups is a lie because I got a little side tracked by the Dyson hairdryer that was brought into the kitchen, and I needed to try it out for a hot second. Yes, the oatmeal was left unattended and overflowed all over the stovetop. You could say that my mother was not impressed but she always says how much she loves to clean, so I was just giving her a reason to.

When the oatmeal was finished, I began to top my boyfriend a bowl with peanut butter, banana and maple syrup and of course, everyone gawked at the bowl “omg that looks so good, can I have some!” and I was left with a mere spoonful for myself at the end. 

These moments make my heart feel so full. When people love something that I’ve created. Something as simple as oatmeal, that is often turned away because of the other options at the table. 

How did I make these creamy oats so magical and delicious? Here is the recipe for you to enjoy.

 

Stove top Rolled Oats

Serves 2

 Ingredients:

1 cup rolled oats

2 ¼ cups unsweetened almond milk (you can make your own or use store bought – you can also use cashew milk but will be a lot thicker in consistency)

¼ tsp cinnamon 

*Toppings: I like to use peanut butter, berries, cinnamon, hemp hearts and maple syrup but the world is your oyster so go crazy! 

 Directions:

In a medium pot, add the rolled oats, almond milk and cinnamon. Bring to a boil, and mix regularly. 

Once boiled, bring the pot to a simmer for 8-10 minutes. Stir constantly or you will have a overflow of oatmeal all over your counter like I did. 

Once the oatmeal has absorbed the almond milk and is a nice thick consistency, you can let it cool for a minute before you scoop into your bowls.

This is where you get to be creative and top your bowl as beautiful or messy as you want!

ENJOY!

 

**If you want to cook it in the rice cooker, simply use the same ingredients and add it all in. On your cooker, set it to Heat/Simmer for 10 minutes! THAT IS LITERALLY AS SIMPLE AS IT GETS, FOLKS. 

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Rose Diker