12 March 2011

No Regrets.

The way cookbook authors creatively name recipes is impressive - like the way crayons and paint colors always have bubbly names. And even if I'm less than impressed with LDV sometimes, the recipes at least sound witty!

I'm not generally a sweet breakfast fan, but there's one compromise that is always a favorite: oatmeal. It might be boring for some, for me it's starting the day out with a treat. Especially when it's "loaded" oatmeal like the Baked Aporridgy. (Who the hell knows what apologies have to do with oatmeal. But there's no regrets for a day-off breakfast treat like this.)

In the past, I've been a traditionalist about my steel-cut oats/oat bran combo. But this used rolled oats and flax meal (plus a bit of steal-cuts I added in), and is baked instead of cooked on the stovetop. Generally I don't have the patience, but once in awhile it's definitely worth it. Add spices (nutmeg, cinnamon, ginger; plus cardamom for my version); dried fruit (raisins and cranberries); walnuts and sunflower seeds. (Sunflower seeds were my last-minute add: I wouldn't use them again.) Almond milk worked great to keep it creamy and moist.

The best part of making a bunch of oatmeal when you live alone is that you've got breakfast all set to go for days. (Every day it sits, the flavors marinate even more, and somehow it gets better and better.) And for saving time on healthy breakfasts with hour-long oatmeal? I have no regrets for that, either.

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