Part way through perfecting a killer coffee cake recipe… I threw myself a curve ball. Sure, let’s take gluten out of my bag of tricks for a while and see what happens. Why not?! What could possibly go wrong? (Besides the coffee cake he refused to eat?) Truth be told, if it hadn’t been the only thing in the house, I wouldn’t have eaten it either. Ok, so perfecting the coffee cake will have to wait for another day. No problem.
Fine, I’ll go back to enjoying oatmeal for breakfast. My Austrian starts making faces when I pull out what he calls “porridge” for breakfast but I have finally got a recipe he delights in teasing me about… but still eats. And good news… what we don’t eat, the dog will make short work of (only no raisins for dawgins).
So here’s how I make oatmeal that even an Austrain-whose-mother-loved-porridge will eat. And this morning I measured what I was using so I could share this recipe with you.
1 cup water
1 tablespoon coconut oil
1 teaspoon raw honey
pinch sea salt
I bring this to a boil until the raisins have plumped and the coconut oil is melted then I add
1/2 cup gluten free oatmeal – quick oats.
Cook gently, stirring often until it is the consistency you like. This won’t take long at all if you purchase quick oats, and yes of course you can use butter instead of coconut oil, yum!
Jamie Oliver has all kinds of gourmet ideas for dressing up oatmeal such as apple and blackberries, bananas and almonds… and all of that sounds amazing. However, at my house we’re slightly more likely to garnish the oatmeal with the ever-charming gummy bears which is always good for a laugh.
What is your favorite breakfast food on a cold winter morning? Let me know in the comments.