I love breakfast! And I need a meal that will stick to my ribs and fuel me as I begin my day. I don’t want to take a lot of time fussing over what I’ll eat in the morning, and feel grateful that with oatmeal as my mainstay, I’ve found something that both satisfies me and takes almost no time to prepare. I eat oatmeal six mornings a week-every day except Shabbat.
I was previously ‘hooked’ on a daily dose of oat bran, and cannot guarantee that I won’t wind up back there again, but for now, oatmeal, one of the five grains we say a blessing over, really holds me. I add a pinch of sea salt and turmeric, but you can delete or add other spices you like, as well. I’ve listed some other optional additions you may have in the house that you can add.
Occasionally I will cook my oatmeal in a pot on top of the stove, but usually, I just pop it into the microwave. I’ve even made it ahead of time, stored in the cooled glass bowl in my fridge, nuked it for 20-30 seconds, and voila-my hot breakfast in a bowl. Betayavon!
- 1/3 cup oatmeal-my favorite is the old fashioned rolled oats
- pinch of salt and tumeric
- 1/2-2/3 cup water, depending on how thick or thin you want you oatmeal to be
- optional toppings- some ideas are listed below
- measuring cups
- microwaveable bowl
Combine the ingredients in bowl and cook in microwave for 2 minutes. Because microwave oven temperatures vary, you may need to add another 30 seconds of cooking time.
Here are some ideas of other optional toppings to add: almonds, walnuts, cashews, flax seed meal, chia seeds, hemp seeds, sunflower or pumpkin seeds, shredded unsweetened coconut, peanut butter, almond butter, coconut oil, ground ginger, ground cinnamon, raisins, craisins, chocolate chips, maple syrup, chopped dates or figs, any fresh or thawed frozen fruit you like-banana, kiwi, plum, peach, nectarine, orange sections, jams, preserves, etc……
Please send me your ideas for oatmeal and toppings for it!