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Oatmeal

(by Sara Rounsavall)


This is a current staple in our household, developed and tweaked over the last 15 years. I make a version of the recipe at least once a week, twice a week if I am honest. And often it’s a double batch. The directions below will allow you to make a base recipe that can be varied for personal preference in so many different ways. My daughters prefer it made exactly this way, served warm and topped with cold whole milk vanilla yogurt, which they stir in to cool the oatmeal down. I prefer mine to be topped with a large scoop of full-fat Greek yogurt, sliced almonds, a handful of any berries or stone fruit and a swirl of honey.

2 c. old-fashioned rolled oats (not quick or instant or steel cut oats)

1 T. ground cinnamon

1 t. ground ginger

1 t. flax seeds

1 t. chia seeds

1/2 c. shredded unsweetened coconut

1/2 t. kosher salt

2 c. milk (or milk alternative)

honey, maple syrup, or agave nectar, to taste

full fat vanilla yogurt

banana, sliced thin

Combine oats, cinnamon, ginger, flax seeds, chia seeds, coconut, and salt in a Dutch oven, and stir to mix well.

Add milk, and stir to combine well.

Place over high heat, stirring occasionally, just until milk begins to pop and boil.

Reduce heat to low, and continue to simmer for 5 minutes, stirring frequently to keep oats from sticking to the bottom.

Turn heat off, give one good stir, and cover with lid.

Let mixture sit undisturbed for 20 minutes or longer (i.e., take a shower,keep drinking coffee, pack school lunches)

Stir before serving, topped with honey or other sweetener, yogurt, and fruit.


(Read A Continuous Lesson In Letting Go, the story that accompanies this recipe.)

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