Are you reading this on a weekend morning? How relaxed are you? Sipping a nice warm mug of something? Aah, nice... right? When you were a kid, didn't you wish that the week was flip-flopped and that the weekend was five days long instead? We still wish for that. Who wouldn't mind a few extra days of moving at a slower pace and paying a little more attention to living well.
We're borrowing a little bit from the weekend to make the upcoming week feel less hurried by starting with a breakfast that's more special than the cold stuff that comes out of a box. We're not even setting our alarm clocks early on Monday morning.
Steel cut oatmeal isn't hard to make, it just takes a few more minutes to cook. Time is a valuable weekday commodity, so we're investing on Sunday evening (while dinner is in the works) to have a pot of oatmeal on the stove too. Cook it, cool it and put it in the fridge for Monday when you can quickly reheat it. We pair it with some fresh pumpkin puree from a friend's garden and honeycomb from another's hive. Oh, and the little purple blossoms are from our own garden's flowering rosemary. All of which couldn't be possible without time on weekends for hobbies. Just before enjoying the oatmeal add a quick sprinkling of nuts, seeds and fruit to prepare for the day ahead. It may seem like the seeds are just there to add a bit of texture, but the real bonus is that they are packed with nutrition. Chia is loaded with magnesium and calcium. Hemp is a superior vegetarian source of protein. Flax joins the other two in being high in Omega 3 and 6 fatty acids.
oatmeal with pumpkin and honey
1 cup steel cut oats (we recommend oats from Bob’s Red Mill)
3 cups water
1/4 tsp salt
16 oz pumpkin puree, fresh or canned
1 Tbsp coconut oil
1 tsp ground cinnamon
1/4 tsp salt
Top with desired amount of:
fruit (kumquats pictured)
Bring 3 cups water and 1/4 teaspoon salt to a boil then add 1 cup steel cut oats. Reduce heat to a low simmer. Cover and cook 10 - 20 minutes (depending on how chewy you like your oats). Stir occasionally. Remove from heat and let stand covered for a couple of minutes.
Combine pumpkin, coconut oil, cinnamon and salt in a small pan and heat up for one minute over medium heat.
If preparing your breakfasts for the coming week, cool the oats and pumpkin and refrigerate in separate containers. In the morning(s), heat the oats and pumpkin puree, and continue instructions below.
Scoop oatmeal into individual serving bowls and top with a generous dollop of pumpkin. Drizzle with honey (in this case we used a few pieces of honeycomb) and sprinkle with about a teaspoon each of flax, chia and hemp seeds. Top with cashews and your choice of fruit.