My love for hot breakfast items began young. One story my mom loves to tell involves my mispronunciation of “cream of wheat” as a toddler. She finds it cute and endearing. I find it…a little mortifying, in part because I don’t like cream of wheat anymore. Don’t tell her I said that.
Back to hot breakfast foods: this post is about oatmeal. I’ve previously shared the baked oatmeal I often meal-prep with in order to get that filling, hearty, warmth I crave on weekday mornings. This is a fantastic way to get my hot breakfast fix but, as the late, great Marvin Gaye said, ain’t nothing like the real thing. Sometimes, I just want a steaming bowl of oatmeal that I can stir up and add a splash of milk to, ya know? I eat breakfast at my desk during the work week and share an office fridge with about twenty other people so I had to think strategically about how best to achieve this. Yes, there are instant oatmeal bowls available at the grocery store and I tried them out but was not impressed. I mean, they were OK but there wasn’t one labeled “Jazz’s Mix” 🙂 Also…artificial ingredients. So about a week ago I threw a week’s worth of oats and my favorite dry mix-ins into a gallon-sized zipper bag, shook it up, and ate like a queen each morning. It was truly glorious. The prep process takes about five minutes upfront then less than two minutes each morning! You have two minutes. You do. Speaking of time, a blogger I follow named Katey McFarlan often talks about that feeling of time-compression being a thief of joy. I agree. Through Dash of Jazz I try to share ways to make time for something very important to me: quality, delicious, nurturing food. Just as I find it important to make time for our physical nourishment, I believe incorporating time for spiritual nourishment and growth in Christ is paramount. I encourage everyone to find the time to feed your bodies and spirits well. Everything else will fall into place.
This recipe is my standard but feel free to add and/or omit whatever. To get your creative juices flowing, I’ve listed some other items in my mix-in rotation below.
Other suggested mix-ins: berries, golden raisins, dried cranberries, diced pears, chopped apricots, almonds, pecans, macadamia nuts, pumpkin seeds, shredded carrots, pomegranate arils, shredded coconut, chocolate chips…the possibilities are quite endless.
6 cups old fashioned or steel cut oats
1 large apple, cut into cubes (I typically use Honeycrisp)
1 cup walnut pieces
1 cup raisins
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
Dash of ginger
Makes about five servings.
Add all ingredients to a gallon-sized zipper bag or a large food storage container and seal.
Shake and toss the bag until ingredients are well mixed.
Keep this refrigerated if using fresh fruit.
To serve, just add enough hot liquid to achieve your desired consistency, stir, and eat!
Please leave reviews and ask any questions below. Thanks!