Breakfast is my favourite meal of the day, and not because it’s supposed to be the most important one. I love the ritual of waking up in the morning, filling the kettle, and grinding beans while waiting for the water to boil. I make my coffee in a Chemex and prepare breakfast in between pours of hot water. To me, that first hour of the day feels sacred. Taking the time to appreciate and savour that first cup of coffee and a simple meal an set the mood for the whole day.
I save weekends for the big breakfasts – pancakes with blueberries and maple syrup or savoury eggs on toast. Monday to Friday, I make oatmeal. It wasn’t always that way. I grew up knowing oatmeal as the mushy option at a breakfast buffet, only made slightly better with milk, brown sugar, and raisins. It wasn’t until my adult years that I discovered the versatility of oatmeal. Did you know it doesn’t have to be so mushy? Steelcut oats take longer to cook, but they are deliciously chewy. Rolled oats can be cooked with more or less water to appeal to your palate. What makes oatmeal really interesting is the different options for toppings. Oatmeal is not just for those with a sweet tooth! Add eggs or vegetables and skip the milk, and you have yourself a hardy breakfast. Oatmeal is inexpensive, quick to prepare, and fabulous fuel for a busy day.
Though the base stays the same, I prefer to change my toppings with the seasons. Because of my distaste for mushy oatmeal, I stick with steelcut oats. As mentioned, they take a little longer to prepare, but a few minutes of evening preparation can save you time in the morning. Read on for 4 oatmeal recipes for all seasons!
The ratio for steelcut oats is 3-1 (3 cups of water to 1 cup of oats). You could choose to make more at the beginning of the week and reheat it in the morning, but I prepare to make it fresh every day.
To prepare the oats the night before, bring 3 cups of water to a boil on the stove.
Carefully pour in 1 cup of steel cut oats and boil for 1 minute.
Remove oats from the heat and allow to cool. Place the pot in your fridge overnight.
In the morning, put the pot on the stove and turn the element to a low-medium heat setting. The oats should be ready in approximately 15-20 minutes.
FIGS, APPLES, PEARS, NUTS.
Is there anything more comforting than eating a warm bowl of oatmeal with freshly harvested, baked fruit on a cold autumn morning while the leaves fall outside your window? Likely not.
Bake fruit for a short time in the oven, Toss it in cinnamon, nutmeg, cardamom, or all three! Roast some nuts and add them in the mix. Warm nut or dairy milk on the stove and add that in your bowl as well.
HONEY, NUTS, APPLES, MAPLE SYRUP, SPICES, PRESERVES, EGGS.
Oatmeal will warm your bones on cold winter mornings, but finding appealing toppings may be more challenging. This is the time of year to spice your oats and crack open jars of preserves. Hopefully you’ve stocked up on canned peaches! Experiment with adding proteins if you start to bore of your daily oats.
If it was tricky to top your oats in the winter, you might find spring even harder. It’s such a hopeful, strange time of year, isn’t it?! You know the hot days and fresh fruits are right around the corner, but they’re not there yet! Rhubarb to the rescue! Try boiling or baking a large batch once a week and storing it in your fridge. Add it to your oats with dairy or almond milk and savour the first fresh fruits of the year.
Strawberries, raspberries, blueberries, blackberries… the possibilities are endless! They add a freshness and coolness to your oatmeal that may be welcomed on summer days. Try letting your oatmeal cool on the stove for a little longer than usual or add cold milk if you don’t feel like a hot meal first thing in the morning.
What’s your favourite quick, easy breakfast? We’d love to hear from you!
Cassandra Van Dyck