Three of my favorite things or Recipes I’ve been meaning to share with you were other possible titles for this post. I’ve been feeling under the weather for the past week, but I’m back to make up for my absence with three recipes in one now that I can taste and smell again. (A better blogger might save certain recipes for situations like these, but I have to be genuinely thrilled about a recipe in order to post it, and I couldn’t bear to wait on a good one.)
Even though each ingredient is delicious on its own, they also happen to work incredibly well together in a single breakfast dish. Nutty, fruity, and creamy? Yes, give me more.
I’ll summarize each for you. Oatmeal prepared using the method I learned from Megan Gordan’s Whole-Grain Mornings cookbook comes out fluffy and nutty (not at all mushy).
The best [frozen] strawberries of the summer are used in the strawberry chia jam, along with chia seeds, a “superfood,” and a small amount of natural sugar. It takes less than 30 minutes to cook down and tastes much more vibrant and fresh than jams from the supermarket.
The internet has already been swept by the popularity of coconut whipped cream, and for good reason. It appeals to me just as much as freshly whipped cream, if not more. You’ll feel better too.
Also read: Vegan Banana Nut Scones
I’ve been paying special attention to the fuel I’ve been ingesting because I haven’t been feeling well. Although I’m not a nutritionist, I think that this breakfast is a fantastic source of energy. Whole grains, nuts, fruit, and good fats are abundant. Additionally, it is insanely delicious and adds a splash of vibrant pink to gloomy winter mornings. That is unbeatable!
I should say that I did some research on foods that are healing and anti-inflammatory while I was cuddled up with darling Cookie in front of the TV watching House of Cards season two. The internet claims that those items are whole grains, nuts, fruits, veggies, and other things I’m used to eating. Self-high five. You recipe creators are being really kind to yourself. I sincerely hope you like these dishes as much as I do.
INGREDIENTS
Strawberry chia jam (makes approximately
- 1 cup; you might want to quadruple these quantities to make extra for later)
- Frozen organic strawberries or other berries,
- 1 bag (12 ounces),
- plus 2 to 3 tablespoons of honey, maple syrup, or agave nectar.
- Chia seeds, one tablespoon
burnt oatmeal
- 1 to 2 tablespoons of butter or coconut oil
- rolled oats, 2 cups
- 2 teaspoons of water and 1 1/2 cups
- choice milk, half a cup (I used light coconut milk)
- a big pinch of kosher salt or sea salt
- Cinnamon powder in a pinch (optional)
- a pinch of ginger powder (optional)
- Flax seeds, shredded coconut, toasted nuts, and other optional add-ins.
- whipped coconut cream
- Full-fat coconut milk, measured out as one can (14 ounces), chilled for at least 10 hours (the coconut milk MUST be full-fat and MUST be chilled for AT LEAST 10 hours).
- While you’re at it, chill a mixing bowl in the freezer or refrigerator.)
- 1 tablespoon each of agave nectar, maple syrup, and honey
- 1/2 tsp. vanilla extract
INSTRUCTIONS
- Let’s start with the jam as it takes the longest to prepare—strawberry chia jam: No need to defrost the berries if they are frozen; just blend them with the sweetener in a medium saucepan. Over medium heat, cover and simmer while stirring constantly. With a potato masher or fork, lightly mash the berries once they are heated through and juicy (5 minutes or more).
- Medium low heat should be used. Add the chia seeds, then boil the mixture while stirring constantly until the jam has reduced and appears jammy (15 to 20 minutes). Keep in mind that when the jam cools, it will get even thicker. If you’d like, turn off the heat and add more sweetener to the pan.
- Oatmeal preparation: In a big skillet over medium heat, melt the coconut oil or butter. Add the oats and cook, stirring periodically, for 6 to 8 minutes, or until they begin to smell toasted and aromatic.
more..
- Combine the milk, water, salt, cinnamon, and ginger in a big, heavy-bottomed pot. Over medium heat, slowly bring the mixture to a boil. To combine the toasted oats into the liquid, add them and gently stir a couple of times. After turning off the heat, cover the saucepan. For 7 minutes, leave the oats unattended on the burner. Check the oats after 7 minutes and then uncover them. If yours are wetter than you’d like, let them soak up water in a covered saucepan for a few more minutes. Mine were perfectly done at this time.
- Whip the coconut cream as follows: Get the mixing bowl and the coconut milk can from the refrigerator. By this time, the coconut cream ought to have separated from the liquid. Turn the can over, then use a can opener to pry open the bottom. The coconut water should be poured out and, if desired, saved for smoothies.
- Scoop the cold bowl with the solid coconut cream. The cream should be smooth and frothy after being beat with an electric hand mixer. Once more blending slowly, add the sweetener and vanilla extract. Use the coconut cream right away, or cover and refrigerate it later (it will be soft at room temperature and firm when cold).