I eat oatmeal every chance I get. Other than when I was eating a low-carb diet it has always been a go-to breakfast staple. Some of my earliest memories involve pouring hot water over a bowl of Quaker 'Dinosaur Egg' oats to reveal those weird little baby dinosaurs. I LOVED that shit - but looking back, WOW, that's gross both in concept and composition (okay, but I still think it's also kinda cool).

Anyway, in one of my previous blogs I spoke to how much I love the ritual of breakfast. Preparing (and eating) breakfast is a pure joy for me - mind, body and soul. On most work mornings I exercise, shower, make a smoothie, pop my over-night oats in my bag (recipe for overnight oats to come soon) and run out the door. Rushing in the beginning of the day leads to stress and poor digestion but it is just part of life for so many of us. When I do have time to slow down on the weekends I really take my time (you might even see me getting up earlier than I do on weekdays just so I can maximize my cozy morning routine).

On my days off I do sometimes make pancakes or waffles or whatever I am craving but usually I just want an expertly crafted bowl of oats. My Sunday Oatmeal Bowl is more of method than it is a recipe as you can (and should) make them a little different every time to suit your taste but none-the-less I think this simple staple is blog worthy.

This version is really my go-to, my baseline for all other oatmeal variations soI am sure I will be sharing plenty of recipes on this theme so stay tuned.

Serves: 1 • Prep Time: 5 min • Cook time: 7-9 min

  • 3/4 cup of quick-cooking steel cut oats (I have done a lot of experimenting with different types of oats and I really like these best - they have great texture but still cook fast and I can buy them in bulk on Amazon)
  • 1 cup water
  • 1/2 cup almond milk
  • 1-2 tbsp. grade B maple syrup or coconut sugar (or any sweetener of choice)
  • 1 tsp. cinnamon
  • 1/4 tsp. Himalayan pink salt
  • 1/2 a banana, mashed (optional)
  • 1/2 tsp of vanilla extract
  • Topped with all of the best breakfast flavors and textures: 1/2 banana, hemp seeds, coconut sugar, almond milk and my chia seed jam 

1. Add the oats and water to a small pot and bring to a boil, stirring frequently. 

2. As the boiling oats begin to absorb the water add in the almond milk, salt, cinnamon, mashed banana and sweetener. Continue to stir to combine. 

Note: Depending on the desired consistency you may have to add a bit more water or almond milk, do this slowly and continue to stir as you go.

3. Once the oats are soft but still chewy (about 7 minutes) turn off the heat. At this time I always like to add a splash more of almond milk as it helps to cool down the oats and thin it out a bit (I like a goldie locks consistency, somewhere right in between soupy and scoop-able).

4. Put the oats in bowl and add the toppings artfully. Face plant into said bowl. 



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