Classic Oatmeal using Sprouted Rolled Oats

I was never big on oatmeal until I found this way of eating it – topped with assortment of flavors and colors. Its amazing how a pretty tame oatmeal gets brilliantly delicious when few spoons of nut butter, applesauce/date paste along with juicy seasonal fruits are added on top. Suddenly this nutritious powerhouse went from “blah” to “blahddy good“! Since I don’t eat eggs, my options for breakfast are handicapped when it comes to protein.  While my family is busy stuffing their face with French Toast”,  Egg Bhurji Pav, Egg Dosa, Cheese Omelet, Quinoa Omelet, E…R$#%  (I am going to stop since gritting my teeth any longer will definitely have adverse consequences!) – I am stuck looking at a boring toast.

While I enjoyed oatmeal on and off, it was getting boring until this simple makeover of few assorted toppings made it enticing. Guess I am no better than my kids. The best part is it keeps me satiated until lunch. Ticking off major elements in the food group is a big plus – wholegrain (oats), nuts/seeds ( nut butter), dairy (milk) and fruits (seasonal fruits+ applesauce+ date paste). To me, that’s a great start to the day. Needless to say, its an nutritional powerhouse as well. I know I already blogged Oatmeal Porridge (with Dates puree) way back (2012!!) but this one is a makeover. While I cook that in milk, I simply use water to make this version along with added fiber and spices.

Also, another bonus in this version is the type of Oats used. The supermarket nowadays is a wonderland with myriad new products. Like a kid lost in a candy store, I just lose track of time when I am at the supermarket getting overexcited (and overzealous) to explore new products. We know consuming wholegrain is amazing – but you know what’s even better? Consuming spouted wholegrains. With time and energy playing hide and seek, such products make one’s life so much better.  If you can find it, I would totally recommend stocking up your pantry with the sprouted oats. They are so good, they are often used in high end eateries and fine dining restaurants . I usually make a big batch to see us through the week and store it in the fridge. When ready to serve, I heat some milk, add it to my portion and top it with whatever strikes my fancy.

Don’t skimp on the toppings. They enhance and make this hearty, nourishing and gourmet – oh definitely more tasty

2 cups Sprouted Rolled Oats (or just rolled oats)

3 cups Water, or as needed

1 cup Whole Milk/ Any plant/nut based milk, or as needed (optional)

2 med-large Banana, sliced ( very ripe recommended or use frozen banana)

1-1/2 tsp Cinnamon powder

3 tbsp ground Flaxseed

1 tsp Vanilla Extract

1/8th tsp Salt

Toppings

1-2 tbsp Nut butters

1-2 tbsp Date Paste

1-2 tbsp Applesauce (see 6 minute Applesauce, Applesauce with Quince

1/2 cup Seasonal fruits

Sprinkle of seeds like Sunflower, Chia, Hemp etc

To a saucepan on med-high heat, add the oats, one banana, cinnamon along with milk and water. I do not use milk and hence use additional water (4 cups). The proportion of milk and water is up to your personal preference.

Bring it to a boil and then simmer for about 5-8 minutes until it thickens. Make sure to stir it occasionally since it tends to stick to the bottom otherwise. Now add in the flaxseed along with the remaining banana. Continue cooking for another 5 minutes until the oatmeal is completely cooked. If you find it too thick, add in some more milk/water. The first banana would now be cooked into the oatmeal while the second one would give it more body. Between them, it makes the oatmeal creamier and naturally sweeter.

Just before switching off, add in the vanilla and remove from heat. The oatmeal is done.

Usually at this point, I cool it down completely and refrigerate for the week. Like mentioned before, I remove the needed portion and mix it with hot milk along with the toppings of my choice.