G’morning folks! I have been trying to write this post since early morning today. Packed off sonny boy for his summer camp by 7.30am and with the rest of the household still sleeping, set to write today’s recipe. Somehow, I haven’t been able to get past the first two sentences – writing and rewriting (similar to scribbling on notepads and throwing them away into my virtual trash bin) and writing some more. I have also been trying to fix some minor glitches and set things up in a more organized way. For those of you who are new here/visiting the website after a long gap, let me tell you about my new recipe index right at the top of this page – the coloured menu bar that houses the ‘Home‘ ‘Recipes‘ ‘Recipes A-Z‘ and ‘Somethin’ Fishy’ tabs. The ‘Recipes‘ tab is an all-new index of recipes listed category-wise. I have simplified it for you and for myself too. Moving forward this index will be automatically updated as against the manual updating that was done in the past. If you know what you are looking for, do check out the ‘Recipes A-Z‘, an index of recipes listed alphabetically. If you still cannot find what you are looking for or just want to say hello, do reach out to me using the ‘Contact Me‘ tab which is the simplest way to send me a message without having to draft an email through your mailbox! But of course, if email is your thing then write to me at [email protected]
So coming back to today’s recipe, this is a simple everyday recipe that I have made a gazillion times for the husband. He wanted to switch to a light breakfast option some time ago and enjoyed this preparation although my previous attempts at making oatmeal had failed. I was debating on whether I should really share this recipe because, I mean, who doesn’t know to make oatmeal? I figured that there would be lots of people like me who would enjoy a simple breakfast that didn’t take much time to put together and so here it is, an easy and quick breakfast option that you can enhance with a choice of toppings/garnishes. I used slivered almonds, pumpkin seeds, blueberries & strawberries but you can leave it plain or sprinkle it with a little flaxseed powder for extra nutrition.
- 1 cup milk
- 1/3 cup rolled oats * see notes
- 1 teaspoon sugar or sweetener of choice
- A light sprinkling of salt
- Berries of your choice
- Toasted almond flakes
- Flax seed or toasted pumpkin seeds
- Sliced bananas
- Place the milk, oats, sugar and salr in a heavy based saucepan and bring the mixture to a boil.
- Reduce heat and cook for 1-2 minutes till the oats is cooked and the porridge thickens. Remove from heat
- Serve hot or cool completely, refrigerate for 30-45 mins and serve chilled. Garnish with toppings of your choice before serving
The nutritional values are only indicative.