Perfect Sunday Oatmeal

Fall is here. We may still be getting a day or two in the 80s, but we can all feel that crispy bite in the morning air. And where there is fall, there must be oatmeal. It is written.

This is my favorite and most indulgent way to have oatmeal. Give it a try and I bet it will become your favorite as well.

Oatmeal with blueberries and pecans

serves 1

For the oatmeal

1/2 cup oats

note: first off, though oats are naturally gluten free, some brands are prepared in factories that also process wheat…so keep an eye out to make sure your oats are gluten free. You can use any kind of oats you like – steel cut, Irish oats, quick cooking, whatevs. I like Bob’s Red Mill Quick Cooking Oats, personally, because they’re ready fast and they make a nice, creamy porridge.

1 cup water

note: amounts of oats and water may vary – follow the cooking instructions on the package of oats you have chosen

Kosher salt (about 1/4 tsp)

a handful of crumbled, toasted pecans

note: to toast the pecans (which gives them a wonderful flavor a nice crunchy texture), place them on a baking sheet in a 350 degree oven, checking every 5 minutes. Toast until they begin to darken slightly and smell fragrantly nutty. Be careful not to let them burn!

about 1 tbs really super fabulous special maple syrup. I go for the Bourbon barrel aged stuff. The GOOD stuff.

about 1 tbs cultured French butter, unsalted. Again, get the good stuff. Plugra is a nice brand

a handful of ripe blueberries

So, this is simple. Cook the oatmeal according to the instructions on the package (basically, boil the correct quantity of water with a bit of salt, add the oats, stirring and cook until done). Transfer the oatmeal to a nice bowl, top with pat of cultured butter, crumbled toasted pecans, a handful of nice blueberries, and a healthy drizzle of the very bestest-ever maple syrup.

Savor with tea while you watch the morning light hit the just-beginning-to-turn leaves.

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