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
honey, to taste
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.