I fell in love with a little prepackaged turmeric oatmeal cup on a trip to Seattle. Kev and I ate it in our hotel room every morning to save money. He’d bring up filtered water from the workout room, 3 floors down, where I swear I heard weights dropping to the ground at 5am. Bump, bump. Bump, bump. Bump, bump. We were still on central time, awake before the hotel and the city, before the sun and the birds.
I’m sorry to anyone who stayed in Hotel Theodore sometime in October of 2018. The bumps you heard in the early morning were not the romantic bumps. No. It was him and the weights in the workout room at 5 am.
Something delicious came from that trip and those extra early mornings—a recipe for Toasted Golden Oatmeal made with turmeric, cinnamon, ginger, and pepper. Loosened with creamy coconut milk. Sweetened with a generous glop of honey, sliced bananas, and whatever granola you have on hand. Best news of all, it’s a fraction of the price of that little prepackaged cup we fell in love with. Now that’s romantic.
How to Make Toasted Golden Oatmeal
Melt butter or oil of choice. Add the oats and spices, toasting to bring out all the bright flavors.
Add water and simmer on low. Note: water to oatmeal ratios vary depending on the thickness of the oat. See product packaging for guidance. I’ve been loving the thick and toothsome oats from Fresh Thyme lately, found in the bulk section. They never turn to mush and manage a beautiful nutty flavor. The oat is thicker than the traditional old fashioned oats sold in the cereal aisle but not as thick as steel cut.
It’s ready when the water has absorbed and the oatmeal is creamy, revealing the bottom of the pan when stirred.
Loosen toasted golden oatmeal with coconut milk. Sweeten with honey and sliced bananas. Top with everything but the kitchen sink: nuts, seeds, coconut shreds, granola, and cacao nibs. Serve that golden goodness.
A cozy toasted golden oatmeal recipe for the depths of winter, laced in turmeric, full of anti-inflamatory properties. Sweeten with honey and banana and a sprinkle of granola if you have it on hand.
1/2 tbsp. butter or oil of choice 1/2 c. FreshThyme Grainery Oats* 1/2 tsp. ground cinnamon 1/4 tsp. ground turmeric 1/8 tsp. ground ginger 1/8 tsp. kosher salt a couple cracks of pepper 1 c. water
coconut milk honey, to taste sliced banana granola nuts and seeds
Make the oatmeal. In a small saucepan, melt butter or oil over medium-low heat. Add the oats, spices, salt, and pepper. Stir to toast for 1 minute.
Add in water. Bring to a low simmer, and cook until creamy and oats are plump, about 4 minutes, stirring occasionally. Add to a bowl.
Add the toppings. Loosen oatmeal with coconut milk to desired consistency. Sweeten with honey to taste. Top with everything but the kitchen sink: sliced banana (for added sweetness), granola, nuts, and seeds.
*These particular oats are thicker than your typical old fashioned oat but not as thick as steel-cut. Water and cook-time will vary depending on the type of oat used. See packaging for water to oat ratio as well as cook time.
To make vegan: use coconut oil instead of butter and maple syrup in place of honey.
Cook Time:6 min.
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What brand/type of coconut milk do you prefer?
I’ve been wanting to do a big ole coconut milk taste test but haven’t gotten around to it yet. I’ll report back if I do! Lately, I’ve been buying the Thai Kitchen full-fat coconut milk in a can from Costco.