Wednesday, 28 October 2020

Pinhead Oatmeal

Oats are nourishing, they fill you up, and they taste delicious; I honestly can't think of a better way to start the day! 

I've eaten an oat-based breakfast more or less every morning for as long as I can remember, with overnight oats, homemade granola, and rolled oats made with plant milk all featuring regularly. 



But recently I've started making pinhead oatmeal. These look completely different to rolled oats, or ‘normal’ porridge, both before and after cooking with a much coarser texture, and a chewier, nuttier bite. 

So, if you’re like me and wake up before everyone else in the morning this is a really handy weekday breakfast, if not then keep this as a weekend alternative for your hungry little bears.

 Prep time: Cook time: Total time: 2 mins 38 mins 40 mins 



What you’ll need:


1 cup of pinhead oatmeal
1.5 cups of water, just boiled water from the kettle will speed up the boiling process
2 cups of oat milk or almond milk
Pinch of salt
Half a teaspoon of vanilla extract
1 tbsp coconut oil (optional)

To serve:

Maple syrup
Toasted nuts

 

How to make a hearty, nourishing bowl of pinhead oatmeal:

In a medium pot add one cup of oats, one and a half cups of water, two cups of almond milk, half a teaspoon of vanilla extract and a pinch of salt. 

Turn up the heat to high and bring to the boil stirring every so often to prevent the oats from sticking to the pan; this will only take a couple of minutes. When the first bubbles start to form turn the heat right down to low, partially cover and simmer stirring occasionally for 30 mins. Remove the lid for the last 5 minutes of cooking to thicken the oats. 

When cooked I love to add a tablespoon of coconut oil to the pot to give the oatmeal an unctuous silky texture and a subtle coconut taste. 

To serve pour a good drizzle of maple syrup, and sprinkle with toasted nuts. 

Jen x

1 comment

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