There is a subtle feeling that creeps into my bones the minute the calendar switches from July to August. When I was on the east coast, you could feel a slight change in the air temperature that was ever so subtle. Here in Southern California, August is hot and balmy, and inviting in the most summery of ways. The ocean water has warmed up and beach days are long and leisurely. It is all summer, all of the time. Yet, it is the time that thoughts of fall and school, and normal life as usual begin to bloom.
The rhythm of school days are creeping into my psyche, as I slowly let my mind wander to fall, and it’s cooler temps and busier days. This is a long-winded way of me explaining why I am posting a hot oatmeal recipe the first week of August! Here me out, initially, I was searching for breakfast ideas for our last camping trip. I stumbled on this post by Simply Sisson, and loved the idea for a comforting, yet simple morning meal. With that said, it is an obvious time saver for hurried school mornings. This is also a breakfast that young children can help manage. They can collect the jar from the cupboard, and stir it up after you have added the hot water. It is also easy to construct, as it is just a handful of ingredients thrown into a mason jar. They can watch as the oatmeal cooks all on it’s own, and feel that they helped make their own breakfast. They can also add their favorite toppings to make it their own.
Here is my variation on the original recipe where I use dried coconut milk, ground cashews, and finely shredded coconut to make it creamy with a slightly nutty flavor. If you like your oatmeal a bit sweeter, try adding a touch of coconut or brown sugar to the jar. Also, if you want to give it an exotic twist try a dash of tumeric powder that loves to be paired with the coconut flavors. It is a bit unexpected and delicious.
This recipe makes one jar of oatmeal.
1/2 cup of Quick Cook Oats
3 tablespoons finely shredded coconut
3 tablespoons ground raw cashews
1/2 teaspoon chia seeds
2 tablespoons pumpkin seeds
1 teaspoon coconut milk powder
1/8 teaspoon sea salt
1/2 teaspoon cinnamon
2 tablespoons pumpkin seeds
8 ounce mason jar
Prepare the cashews by adding about a 1/2 cup of raw cashews to a Vitamix or small food processor. Grind the nuts until they have the consistency of a powder.
Next, add all of the ingredients to the mason jar. Cover and store in a cool dry place.
When you are ready to eat, add 1 cup boiling water to the jar and stir. Cover and let stand for 3 minutes and it’s ready!
The dried coconut milk, and finely ground cashews and coconut really add a nice creaminess to this oatmeal without the need to add any dairy.
This recipe is a delightful base to add different toppings to make it your own. This would be lovely with some added chopped dates and a small handful of chopped walnuts, but it is all up to you.
source: The little monster