Eating oatmeal when I was growing up consisted of opening a packet of instant oats and mixing with boiling water. Within five minutes of finishing the oatmeal, the dreaded (and expected) belly aches. These days I have re-learned to enjoy oatmeal by simply making it from scratch. And you know what? It’s can still be as simple as opening up a packet.
Enjoy, this for breakfast, lunch or a quick summer snack!
toasted maple oatmeal with fresh fruit and pumpkin seeds
(makes about 3 cups/750 mL)
what you’ll need:
- 2 cups (500 mL) organic rolled oats
- 4 cups (1 L) water
- ½ cup (125 mL) maple syrup, divided
- ¼ cup (60 mL) toasted pumpkin seeds (see tips)
- ¼ cup (60 mL) blueberries, washed and dried
- ¼ cup (60 mL) strawberries, washed and dried
- ¼ cup (60 mL) sliced bananas
instructions
1. Warm a saucepan over medium heat.
2. Add oats and, stirring often, toast until golden brown and aromatic, about 5-10 minutes.
3. Add water and bring to a simmer, stirring occasionally until thick, about 15-20 minutes.
4. Add ¼ cup (60 mL) maple syrup and stir well to combine.
5. Evenly divide oatmeal into bowls and garnish with equal amounts of remaining maple syrup, pumpkin seeds, blueberries, strawberries, and bananas. Serve immediately.
chef jordan’s tips:
- To toast pumpkin seeds; warm a sauté pan over medium heat. Add pumpkin seeds and cook, stirring often, until golden brown and aromatic, about 10 minutes.
