As I've mentioned before, I'm pining for the bright, crisp flavors of summer produce. Although it's not exactly that time just yet, I came across a carton of beautifully ripe strawberries that I couldn't pass up, no matter how out of season they might be in April.
Last night was a date night for me and Brian. When a marriage is semi-long distance (he works out of town for half of the week), date night becomes a celebration in and of itself, and this week's was no exception. After a very rich, very big dinner and delicious cocktails from Beauty & Essex, I woke up this morning craving a simple, healthy breakfast to balance out the indulgence from the night before.
Gorgeous berries + cleansing breakfast = Strawberries N' "Cream" Oatmeal.
As a kid, the Quaker Oats version of this flavor was my favorite. This morning, I set out to make a grown-up, healthier version without all of the preservatives and chemicals found in the little brown paper package we all know and love.
Good ingredients don't require tons of extra flavors and spices. They sing all on their own. After chopping my strawberries, I was tempted to throw the towel in on cooking and just eat them off the board. I resisted, and breakfast was worth the short wait.
This recipe is healthy, filling and since it uses creamy soy milk instead of regular, is great for healthy eaters, vegans and those with dairy allergies.
Strawberries N' "Cream" Oatmeal
1 c. rolled oats
1/2 tsp. cinnamon
1/2 tsp. ground flaxseed
pinch of nutmeg
pinch of salt
1 c. chopped strawberries, with 1/4 c. reserved on the side
2 1/2 c. soy milk
2 tsp. agave nectar
1.) Combine the first 5 ingredients in a small pot. Toast the oats and spices over low heat, stirring occasionally, for 4-5 minutes, until fragrant.
2.) Add 3/4 c. of the strawberries and stir to evenly distribute. Once the berries are mixed throughout, add the soy milk and agave nectar.
3.) Bring the mixture to a boil, and then lower the heat to medium and simmer. Stir frequently (scraping the bottom of pot), until the liquid is absorbed and the oats are tender, about 7 minutes.
Serve immediately and use the reserved fresh strawberries to top each bowl with.
Breakfast is served!