Oatmeal Gets a Makeover

I’m super visual, so food always wins extra points with me if it pleases the eye as much as the palate. But oatmeal? The beige, mushy stuff is so stubbornly unattractive, that I almost gave up until I remembered … mason jars! I decided to parfait the bejesus out of these oats, layering the oat mixture (enhanced with tapioca and chia seeds) with bright fruit and nuts. The result was toothsome—two kinds of oats equals more strengthening iron and extra chewiness—and so, so tasty.

I suggested this recipe to doula superstar Lori Bregman as an ideal breakfast or anytime pick-me-up for breastfeeding mothers, who can easily lose energy and vitality.

The recipe makes 2-3 servings, ideally served in a glass jar (so you can indulge in all of its colorful goodness).

1 cup steel cuts
1 cups rolled oats
pinch of salt
1/4 cup tapioca pearls
4 tbsp chia seeds
pinch of sea salt

Tasty add-ins: your milk of choice (check out MotherBee’s Kauai-inspired nut milk) maple syrup, fruit, nuts, and additional seeds (pumpkin, hemp, etc.)

Add rolled, steel cut oats, and a pinch of sea salt to a small pot and fill with water just until covered. Soak overnight (leave on the kitchen counter). In the morning add the tapioca to the soaked oats and cook uncovered on low heat for 15-20 minutes or until the steel cut oats are tender and the tapioca is clear and soft (make sure the water level is just above the oats and tapioca). Give the mixture a good stir every few minutes. At the last five minutes stir in the chia seeds.

I like to pour the milk and a drizzle of maple syrup in first at the bottom of the jar along with the maple syrup. I then add a layer of the oat and tapioca mixture, then a layer of chopped fruit and nuts, then another layer of the oat mixture, then a layer of fruit and nuts, and then a final drizzle of maple syrup if you are feeling a second dose.


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