I’m back! I was super busy recently with my move to Austin, so I took a hiatus from posting here. Now, I have a lot of time on my hands so I’m going to start posting regularly.
There was a time when I hated oatmeal with a passion. My mom used to make a dry oatmeal which I never liked. Then a coworker reminded me that it’s not necessary that I’ll still hate the things I used to as a child. So I started experimenting with making oatmeal which I will actually like to eat.
This oatmeal is sweet and tangy, with just enough bitterness and crunch. I used raspberries as a base with water here, but you can use pretty much any fruit which gets cooked easily or add already cooked canned fruit like peaches.
Servings: 2 Cooking time: 10 minutes
Ingredients
- Rolled oats 1/2 cup
- Water 3/4 cup
- Cinnamon powder 1/4 tsp
- Raspberries 6 oz or 1 small pack
- Honey 3 tbsp
- Pumpkin seeds 2 tbsp
- Chocolate chips or granola of choice 3 tbsp
Directions
- Add the rolled oats, water, honey and cinnamon to a deep pan on medium heat
- Reserve 6-8 while raspberries, cut the rest in half and add to the pan
- Cook, stirring occasionally for 8-10 minutes
- Transfer the cooked oatmeal to two bowls and top with pumpkin seeds, chocolate chips (or granola) and the reserved raspberries
The toppings in the recipe can also be changed to accommodate your taste! I hope this recipe turns out great for you… As always, please let me know how it went!
Everything and Nothing 