A Simple, Warm Breakfast Bowl

I am not the most pleasant person to share a bed with.  I sleep with my mouth open.  I drool. I steal blankets; winding them around me, making them impossible to take back.  And if you try to wake me it’s like poking an angry bear.

Don’t even get me started on how I look first thing in the morning.  Let’s just say I’m notorious for not removing my eyeliner and by 6 a.m. I look like I spent the whole night crying and fighting with myself.

It wouldn’t surprise me if Roo left me in the middle of the night, but he’s been a good sport.  We rarely get up without one another unless he has to get up early for extra help before school.

Roo’s currently on April vacation, and when I rolled over at 5:30 this morning I wondered what he was doing up so early on a non-school day.  Pre-coffee and bleary eyed (again, I hadn’t removed my eyeliner), I wandered out into the hallway.

Was he in the bathroom?  I knocked on the door, “Love?”

“Yeah,” Roo answered from the living room.

I walked over and sat next to him on the couch, “Oh good. You’re alive.”

“Hmm?”

“I thought you didn’t come back to bed was because you were in the bathroom.”

“How long did you think I was in the bathroom for?”

“Well, that’s why I came out.  I was worried that you had died. On the toilet….Like Elvis.”

“So, I guess I should be happy you’re comparing me to the King of Rock?”

“And ignoring the fact that I thought I foresaw your death, woefully on the toilet? Yes.  Anyway, why are you up?”

“I have a headache.”

“Oh…do you want breakfast? Sometimes I get headaches when I’m hungry.”

“If by breakfast, you mean 5 peanut butter and bacon sandwiches, then yes.”

“Five?”

“I mean, you did compare me to Elvis.”

“I know…You really want me to find you dead on the toilet, don’t you.”

“Having you explain to my mother how you found me would be worth it.”

“You’re so dead to me.”

.

While I couldn’t in good conscience make Roo 5 peanut butter and bacon sandwiches for breakfast, I did do a play on the comforts of warmth and heartiness, pairing it with bright flavors and different textures that’ll wake up your palate first thing in the morning.

The addition of ground flax seed to the oatmeal as it cooks brings a wonderful nuttiness and richness.  There’s a great crunch from the toasted slivered almonds and a slight one, that’s light, flaky, with just a touch of sweetness, from the coconut.  I love the bright flavors that remind me of summer sunrises, from the peach and blueberries.  Slices of creamy banana, a splash of almond milk and a touch of sugar bring it all together.

This little bowl can be thrown together in under ten minutes and keep you full until lunch.

This Recipe Can Be Easily Halved

Serves 2

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Equipment

A sharp knife

A medium saucepan

A small skillet (if toasting the almonds, coconut)

A spatula

-

Ingredients

2 cup of water

A pinch of fine sea salt (optional)

1 cup of old fashioned oats, uncooked

1 tablespoon of ground flax seed

1 – 2 teaspoon of brown sugar (basically to taste)

Quarter cup of almond milk (add more or less depending on how wet you like your oatmeal)

4 – 6 frozen peach slices, thawed (you can easily thaw your peaches and blueberries, microwaving on high in 30 second intervals)

Quarter cup frozen of blueberries, thawed

1 banana, sliced

2 tablespoons of slivered almonds, toasted

2 tablespoons of unsweetened coconut flakes, toasted (optional)

-

Add the water and pinch of salt to your medium saucepan and place on a burner over medium high heat.  Bring the water to a boil.

While you’re waiting for the water to boil, you can toast your almonds and coconut (if using).  Add the slivered almonds and coconut flakes to your skillet and place on a burner over medium heat.  Warm the almonds and coconut through, flipping the ingredients with a flick of the wrist (or you can swish it around by moving the pan side to side if you’re nervous about flipping) until they’re fragrant and golden brown.  Basically as soon as you can smell it, it should be done.  Set aside.

By now the water should be boiling.  Add the old fashioned oats and ground flax seed, stirring them into the boiling water. Lower the heat down to medium (so that the pot isn’t boiling over).  Cook the ingredients, stirring occasionally until the oats are soft and have absorbed all the water  (about five to seven minutes).

When the oats are done, remove the saucepan from the heat.

Start plating.

Divide the oats between two bowls.  Add your brown sugar and soy milk to the two bowls.  Divide the peaches, blueberries and banana between the two.  Lastly, sprinkle the two bowls with the toasted almonds and coconut (if using).  Serve immediately.

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4 thoughts on “A Simple, Warm Breakfast Bowl

  1. The fact that you managed to make this without morning coffee is indeed a testament to your skill as a cook. You know what else would boost your cook street cred? A post on peanut butter and bacon sandwiches :)

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